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- 6 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth The main ingredients of this soup create a solid base. Russet potatoes give the soup a creamy texture. Chopped onion adds a sweet, savory flavor. Garlic brings an aromatic touch, enhancing the overall taste. Vegetable broth helps bind everything with a rich flavor. - Heavy cream vs. coconut cream - Shredded cheddar cheese and plant-based alternatives - Sour cream and plant-based options For creaminess, you can choose heavy cream or coconut cream. Heavy cream provides a traditional richness. Coconut cream is a great vegan choice, adding a subtle sweetness. Shredded cheddar cheese is a classic for flavor. If you want a vegan option, look for plant-based cheese. For tanginess, sour cream works well. You can also find plant-based sour cream if needed. - Paprika and dried thyme - Salt and pepper to taste - Green onions for garnish Seasonings are key to flavoring your soup. Paprika adds warmth and a hint of smokiness. Dried thyme offers an earthy taste that complements the potatoes. Salt and pepper enhance all the flavors, so adjust them to your liking. Green onions add a fresh crunch and color on top. They make your soup look even better! Start by peeling and dicing the potatoes. You want six large russet potatoes. Cut them into small cubes for even cooking. Next, chop one medium onion finely. This adds a sweet flavor. Then, mince three cloves of garlic. Garlic gives a nice kick to the soup. In the slow cooker, combine the diced potatoes, chopped onion, minced garlic, and four cups of vegetable broth. This broth adds depth to the dish. Now, add the seasonings: two teaspoons of paprika and one teaspoon of dried thyme. Sprinkle salt and pepper to taste. Stir everything well to mix. You can choose to cook on low for 6-7 hours or high for 3-4 hours. Both methods work well. To check if the potatoes are tender, poke them with a fork. They should be soft but not mushy. After cooking, use a potato masher to mash some of the potatoes. This creates a creamy texture while keeping some chunks. Now, stir in one cup of heavy cream and one cup of shredded cheddar cheese. Mix until the cheese melts. Then, add one cup of crumbled bacon and one cup of sour cream. Stir everything together. Cook for an additional 15-20 minutes on low to heat through. To get a creamy texture, use a potato masher. After cooking, mash some potatoes, but leave some chunks for a nice bite. If you want a smoother soup, blend a portion in a blender. For creaminess, you can use heavy cream or coconut cream for a vegan option. Coconut cream gives a subtle sweetness that pairs well with potatoes. To boost flavor, add herbs like thyme or spices like paprika. These simple additions make a big difference. You can also switch up the cheese. Try using gouda or pepper jack for a twist. Different cheeses change the taste and make the soup exciting. Adjust cooking time if you want softer potatoes. If you like a chunkier soup, stick to the recipe. Signs that the soup is done include tender potatoes and a thickened broth. A fork should easily pierce the potatoes when they are ready. If they aren’t tender, let them cook a bit longer. {{image_2}} You can make a vegan loaded potato soup by swapping some ingredients. Use coconut cream instead of heavy cream. Replace cheddar cheese with vegan cheese for a similar texture. For a smoky flavor, try using plant-based bacon. There are many great brands available at stores. This way, you enjoy the same rich taste while keeping it plant-based. If you want a heartier soup, add chicken or sausage. Cook them beforehand and then mix them in before serving. This adds protein and makes the dish more filling. For a vegetarian option, try adding beans or lentils. These will boost protein and give a nice texture to the soup without meat. You can also add seasonal vegetables to your soup. Carrots or celery work well and add color. Simply chop them and mix them in while cooking. If you have leftover roasted vegetables, toss them in too. This not only uses up leftovers but also adds a depth of flavor. The soup becomes even more satisfying with these little extras. To keep your loaded potato soup fresh, place it in a container. Use a sealed container to avoid spills. You can store it in the fridge for up to three days. If you want to keep it longer, freeze the soup. It lasts up to three months in the freezer. For freezing, use freezer-safe bags or containers. Label them with the date for easy tracking. To reheat your soup, the stovetop works best. Pour it into a pot and heat on low. Stir often to keep it smooth. You can also use a microwave. Heat in short intervals, stirring in between. This method helps maintain quality. To keep the creaminess, add a splash of cream while reheating. In the fridge, your soup will last about three days. After that, check it before eating. If you see mold or notice an off smell, it’s time to toss it. If the soup looks grainy or separates, it may not be safe. Always trust your nose and eyes when checking for freshness. Yes, you can make this soup in advance. Start by preparing all your ingredients. Chop the potatoes, onion, and garlic, then store them in the fridge. Mix your spices and keep them ready. When you're ready to cook, add everything to the slow cooker. To reheat, warm it slowly on the stove or in the microwave. Stir well to keep the soup creamy. Add a splash of more cream or broth if it seems thick. This will help keep it smooth and tasty. Yes, you can use other potatoes. Yukon Gold potatoes work well. They add a buttery flavor and creamy texture. Red potatoes are also a good choice. They hold their shape better, giving the soup a chunky feel. Feel free to mix different types too. Just remember to adjust your cooking time if needed. You can serve this soup with many sides. A fresh garden salad pairs well for a light touch. Crusty bread is a favorite. It’s perfect for dipping into the creamy soup. Consider garlic bread or cheesy breadsticks for a fun twist. These options complement the flavors nicely. This article covered how to make a delicious Slow Cooker Loaded Potato Soup. We explored the key ingredients, from russet potatoes to cream options. The cooking steps were simple and easy to follow. I shared tips for a creamy texture and flavor boosts. We also discussed variations, storage tips, and answered common questions. Now, you’re ready to create your own tasty soup. Enjoy experimenting with flavors and ingredients. Your homemade soup will surely impress family and friends.

Slow Cooker Loaded Potato Soup

Warm up with a bowl of creamy slow cooker loaded potato soup that's perfect for any occasion! This delicious recipe combines russet potatoes, melted cheddar cheese, and crispy bacon for a comforting dish the whole family will love. Easy to prepare with simple ingredients, you'll have a rich and creamy soup ready to enjoy in just a few hours. Click through to discover the full recipe and make your cozy dinner dreams come true!
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Ingredients
  

6 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1 cup shredded cheddar cheese (plus extra for topping)

1 cup crispy crumbled turkey bacon or plant-based bacon

1 cup sour cream (or plant-based sour cream)

2 teaspoons paprika

1 teaspoon dried thyme

Salt and pepper to taste

4 green onions, sliced (for garnish)

Instructions
 

In the slow cooker, combine the diced potatoes, chopped onion, minced garlic, and vegetable broth.

    Add the paprika, dried thyme, salt, and pepper. Stir to combine everything well.

      Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

        Once cooked, use a potato masher to gently mash some of the potatoes to achieve a creamy consistency while leaving some chunks for texture.

          Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and well incorporated.

            Add the crumbled bacon and sour cream, mixing thoroughly. Adjust seasoning with more salt and pepper, if needed.

              Allow to cook for an additional 15-20 minutes on low to heat through.

                Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6-8

                  Presentation Tips: Serve the soup in individual bowls, topped with extra shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced green onions for a pop of color. Consider adding a side of crusty bread for dipping!