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To make Slow Cooker Loaded Potato Soup, gather these ingredients: - 6 medium-sized russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup shredded cheddar cheese (plus extra for topping) - 1 cup cooked and crumbled turkey bacon or plant-based bacon - 1/2 cup sour cream (or Greek yogurt for a lighter option) - Salt and pepper to taste - 1 tablespoon fresh chives, chopped (for garnish) You can easily adjust this soup to fit many diets. For a vegan option, swap heavy cream with coconut milk and use plant-based bacon. Instead of sour cream, try Greek yogurt for a lighter choice. You can also skip the cheese for a dairy-free version. Just make sure the vegetable broth is vegan too. When picking potatoes, go for russets. They have a good balance of starch and moisture, which makes your soup creamy. Look for firm potatoes without any dark spots or wrinkles. Fresh potatoes will give your soup the best flavor and texture. If russets are not available, Yukon Golds can work well too, adding a buttery taste. Start by gathering all your ingredients. You will need: - 6 medium-sized russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup shredded cheddar cheese (plus extra for topping) - 1 cup cooked and crumbled turkey bacon or plant-based bacon - 1/2 cup sour cream (or Greek yogurt for a lighter option) - Salt and pepper to taste - 1 tablespoon fresh chives, chopped (for garnish) Once you have everything, peel and chop the potatoes. Chop the onion and mince the garlic. This step adds a lot of flavor to your soup. In your slow cooker, add the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir everything well to mix. Season with salt and pepper to taste. Cover the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. The goal is to make the potatoes tender. After the cooking time, take a potato masher and mash some of the potatoes. This step thickens the soup while keeping some chunks for texture. Next, stir in the heavy cream and shredded cheddar cheese. Mix until well combined. Let it heat for another 15-20 minutes. This helps melt the cheese and makes the soup creamy. Before serving, swirl in the sour cream. This adds richness and flavor to the soup. Now, ladle the soup into bowls. Top with crumbled bacon, extra cheddar cheese, and a sprinkle of fresh chives for a fresh finish. Enjoy your comforting bowl of loaded potato soup! To make your soup extra creamy, add more heavy cream or coconut milk. You can also blend some of the soup. Just scoop out a cup and use a blender. This adds a silky texture. If you prefer a lighter option, use Greek yogurt. It gives a nice tang and creaminess. Seasonings can really boost the taste of your soup. Try adding garlic powder, onion powder, or smoked paprika. These spices add depth and warmth. Fresh herbs like thyme or rosemary also work great. They bring a fresh taste that brightens the soup. Don’t forget to taste as you go! Slow cookers can vary in heat. If yours cooks fast, check the soup at 6 hours on low. If it’s slower, it may need 8 hours. Always check for tender potatoes. If they are soft, your soup is ready. You can also adjust the cooking time if you like your potatoes chunkier or smoother. {{image_2}} You can make this soup even heartier by adding proteins. Try cooked chicken, ham, or sausage. These meats add great flavor and texture. If you want a healthier choice, use turkey bacon. It gives a nice crunch. You can also use plant-based bacon for a tasty vegan option. Simply stir it in during the last few minutes of cooking. If you want a vegetarian or vegan soup, it’s easy to switch things up. Start by using vegetable broth instead of chicken broth. You can replace heavy cream with coconut milk for a creamy base. For the bacon, use plant-based bacon or skip it completely. You can add extra vegetables like carrots or corn for more flavors. They add color and nutrition to the soup. Herbs and spices can take your soup to the next level. Adding fresh chives gives a lovely onion flavor. You can also mix in thyme or rosemary for a warm, earthy taste. If you like a kick, sprinkle in some red pepper flakes. For a zesty twist, add a squeeze of lemon juice just before serving. These small changes can really boost the soup’s flavor profile. To keep your loaded potato soup fresh, store it in an airtight container. Allow it to cool before sealing. This helps prevent moisture buildup. You can keep it in the fridge for up to four days. If you want to save it longer, freezing is a great option. If you freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. It can stay frozen for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Stir well and add a splash of cream for extra richness. Most of the ingredients last a good while. Russet potatoes can last several weeks in a cool, dark place. Heavy cream usually stays fresh for about a week after opening. Cooked bacon can last in the fridge for about four days. Always check for signs of spoilage before using any ingredient. Yes, you can use other types of potatoes. If you want a creamier soup, choose Yukon Gold potatoes. They are smooth and buttery. Red potatoes are great too, but they keep their shape better. If you prefer a firmer soup, try fingerling potatoes. Just remember to peel them if you want a smooth texture. Absolutely! This recipe is easy to make gluten-free. The base uses vegetable broth, which is typically gluten-free. Just check the label to be sure. Also, make sure to use gluten-free bacon if you choose to add bacon. The cheese and cream are gluten-free too. This soup can be enjoyed by everyone. If you want a thicker soup, mashing the potatoes works well. You can mash more potatoes than the recipe says. If you want an even creamier soup, add more heavy cream. Another option is to mix cornstarch with water to create a slurry. Stir it in while the soup cooks until it thickens. This post shared the best ways to make a tasty soup. We reviewed key ingredients, helpful tips, and easy steps to follow. Remember, you can swap ingredients based on your diet. Adjust cooking times for your slow cooker as needed. Experiment with flavors and proteins to find what you love. Finally, store your leftovers properly for freshness. Enjoy crafting this delicious soup! Cooking should be fun, so let your creativity shine.

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 tender potatoes, savory bacon, and rich cheese for a comforting meal. Discover how easy it is to whip up this hearty soup with simple ingredients and minimal prep time. Click through to explore the full recipe and indulge in the ultimate cozy food experience!
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Ingredients
  

6 medium-sized russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 cup shredded cheddar cheese (plus extra for topping)

1 cup cooked and crumbled turkey bacon or plant-based bacon

1/2 cup sour cream (or Greek yogurt for a lighter option)

Salt and pepper to taste

1 tablespoon fresh chives, chopped (for garnish)

Instructions
 

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

    Season with salt and pepper to taste. Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender.

      Once the potatoes are cooked, use a potato masher to mash some of the potatoes to thicken the soup, leaving some chunks for texture.

        Stir in the heavy cream and shredded cheddar cheese until well combined. Allow it to heat for an additional 15-20 minutes until the cheese is melted and the soup is creamy.

          Before serving, swirl in the sour cream for added richness and flavor.

            Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, and a sprinkle of fresh chives.

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