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Savory Slow Cooker Loaded Baked Potato Soup Recipe

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To make this hearty soup, you need a few key items: - 4 large russet potatoes, peeled and cut into 3/4-inch cubes - 1 medium onion, finely diced - 4 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1 teaspoon smoked paprika - 1/2 teaspoon freshly ground black pepper - 1 teaspoon salt, or adjust to taste These ingredients create a rich and creamy base. The russet potatoes give the soup its comforting texture, while the onion and garlic add depth of flavor. The broth provides the necessary liquid, and the cream, cheese, and sour cream make it truly decadent. If you want to boost the taste, consider adding: - 1/2 cup cooked and crumbled turkey bacon - 1/4 cup green onions, sliced, for serving - 1/4 cup fresh chives, chopped, for garnish Turkey bacon adds a savory crunch, while green onions and chives give a fresh finish. These optional ingredients make the soup even more special. You can easily swap some items for what you have on hand: - Use sweet potatoes instead of russet potatoes for a sweeter flavor. - Substitute half-and-half if you don’t have heavy cream. - Use plant-based cheese for a dairy-free option. These substitutions keep the soup versatile and accessible. Feel free to get creative based on your taste and dietary needs! To start, gather your ingredients. You will need: - 4 large russet potatoes, peeled and cut into 3/4-inch cubes - 1 medium onion, finely diced - 4 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 teaspoon smoked paprika - 1/2 teaspoon freshly ground black pepper - 1 teaspoon salt - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1/2 cup cooked turkey bacon, crumbled (optional) - 1/4 cup green onions, sliced, for garnish - 1/4 cup fresh chives, chopped, for garnish Once you have everything, chop your potatoes, onion, and garlic. This makes the cooking easier. Add the diced potatoes, onion, and garlic into your slow cooker. Next, pour in the broth. Now it’s time to add flavor. Sprinkle in salt, black pepper, and smoked paprika. Stir the mixture well. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. You want the potatoes to be soft and easy to pierce with a fork. After the cooking time, take a potato masher and gently mash some of the potatoes. This gives the soup a nice creamy texture while keeping some chunks. Next, pour in the heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese melts and the soup is smooth. If you want to add turkey bacon, stir it in now. Taste the soup and adjust the seasoning if needed. Finally, ladle the soup into bowls. Garnish each bowl with sliced green onions and chopped chives. This adds a fresh look and flavor. Enjoy your savory slow cooker loaded baked potato soup! To make your soup extra creamy, use heavy cream. Add it last, after mashing the potatoes. This keeps the cream from curdling. Stir in cheese and sour cream afterward. It melts well and adds more richness. Mashing some potatoes gives a nice texture. You can leave some chunks for heartiness. Store your soup in an airtight container. Let it cool before sealing. It stays fresh in the fridge for up to three days. To freeze, use freezer-safe bags or containers. Leave some space at the top, as it will expand. When you're ready to eat, thaw it overnight in the fridge. You can boost flavor with simple additions. A dash of hot sauce adds heat. Fresh herbs like thyme or rosemary work well too. Smoked paprika adds a nice depth. If you like meat, crumbled bacon offers a tasty crunch. You can swap turkey bacon or leave it out for a vegetarian option. {{image_4}} You can easily make a vegetarian version of this soup. Simply swap the chicken broth for vegetable broth. This change keeps the flavor rich while making it meat-free. You can also add extra veggies like carrots or spinach for extra nutrients. They will blend nicely with the potatoes and enhance the soup’s color. To make the soup gluten-free, check your broth label. Some brands may add gluten. Use a certified gluten-free broth. Also, ensure your cheese and sour cream are gluten-free. This way, everyone can enjoy a bowl without worry. If you love heat, add some spice! You can mix in diced jalapeños for a kick. Another option is to sprinkle cayenne pepper into the soup while cooking. Start with a small amount and adjust to your taste. This twist will make the soup exciting and warm on chilly nights. After you make the soup, let it cool. Place it in an airtight container. This way, it stays fresh for up to four days in the fridge. Make sure to cover it well. When stored correctly, the flavors will stay nice. If you want to keep the soup longer, you can freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. Just remember to label the bags with the date. This helps you keep track of how long it's been. To reheat, you can use a pot on the stove. Pour the soup in and heat it over medium heat. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat it in short bursts, stirring in between. Make sure it heats all the way through before serving. If the soup is too thick, add a little broth or water to loosen it. Yes, you can make this soup ahead of time. It stores well in the fridge. Just let it cool before you cover it. Place it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. The soup tastes even better the next day as the flavors blend. This soup pairs well with many sides. Here are some ideas: - Crusty bread or rolls - Homemade croutons for a crunchy bite - A fresh green salad for a light addition - Grilled cheese sandwiches for a classic combo These sides will enhance your meal and make it even more satisfying. If your soup is too thin, don't worry! There are easy ways to thicken it: - Use a potato masher to mash more potatoes. This adds body. - Stir in a bit more heavy cream or sour cream. - Add instant potato flakes, which absorb liquid and thicken the soup. Adjust these to your liking for the perfect creamy texture. This blog post covered the key ingredients for Slow Cooker Loaded Baked Potato Soup, with options for extra flavor. I shared how to prepare, cook, and add final touches to achieve a creamy texture. We discussed variations like vegetarian and gluten-free options, along with storage tips. With these insights, you can create a delicious soup that suits your taste. Remember, the right ingredients and techniques will make your dish a winner every time. Enjoy your cooking!

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If you love comfort food that also warms your soul, this Savory Slow Cooker Loaded Baked Potato Soup is for you. With simple ingredients and a few easy steps, you’ll create a hearty dish that delights everyone. Whether you’re a busy parent or a meal prepper, this recipe offers flavor and convenience. Let’s dive in and make a soup that will have you coming back for seconds!

Ingredients

Overview of Required Ingredients

To make this hearty soup, you need a few key items:

– 4 large russet potatoes, peeled and cut into 3/4-inch cubes

– 1 medium onion, finely diced

– 4 cloves garlic, minced

– 4 cups chicken or vegetable broth

– 1 cup heavy cream

– 1 cup shredded sharp cheddar cheese

– 1/2 cup sour cream

– 1 teaspoon smoked paprika

– 1/2 teaspoon freshly ground black pepper

– 1 teaspoon salt, or adjust to taste

These ingredients create a rich and creamy base. The russet potatoes give the soup its comforting texture, while the onion and garlic add depth of flavor. The broth provides the necessary liquid, and the cream, cheese, and sour cream make it truly decadent.

Optional Ingredients for Extra Flavor

If you want to boost the taste, consider adding:

– 1/2 cup cooked and crumbled turkey bacon

– 1/4 cup green onions, sliced, for serving

– 1/4 cup fresh chives, chopped, for garnish

Turkey bacon adds a savory crunch, while green onions and chives give a fresh finish. These optional ingredients make the soup even more special.

Suggested Substitutions

You can easily swap some items for what you have on hand:

– Use sweet potatoes instead of russet potatoes for a sweeter flavor.

– Substitute half-and-half if you don’t have heavy cream.

– Use plant-based cheese for a dairy-free option.

These substitutions keep the soup versatile and accessible. Feel free to get creative based on your taste and dietary needs!

Step-by-Step Instructions

Preparation Steps

To start, gather your ingredients. You will need:

– 4 large russet potatoes, peeled and cut into 3/4-inch cubes

– 1 medium onion, finely diced

– 4 cloves garlic, minced

– 4 cups chicken or vegetable broth

– 1 teaspoon smoked paprika

– 1/2 teaspoon freshly ground black pepper

– 1 teaspoon salt

– 1 cup heavy cream

– 1 cup shredded sharp cheddar cheese

– 1/2 cup sour cream

– 1/2 cup cooked turkey bacon, crumbled (optional)

– 1/4 cup green onions, sliced, for garnish

– 1/4 cup fresh chives, chopped, for garnish

Once you have everything, chop your potatoes, onion, and garlic. This makes the cooking easier. Add the diced potatoes, onion, and garlic into your slow cooker. Next, pour in the broth.

Cooking Process

Now it’s time to add flavor. Sprinkle in salt, black pepper, and smoked paprika. Stir the mixture well. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. You want the potatoes to be soft and easy to pierce with a fork.

After the cooking time, take a potato masher and gently mash some of the potatoes. This gives the soup a nice creamy texture while keeping some chunks.

Final Touches

Next, pour in the heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese melts and the soup is smooth. If you want to add turkey bacon, stir it in now. Taste the soup and adjust the seasoning if needed.

Finally, ladle the soup into bowls. Garnish each bowl with sliced green onions and chopped chives. This adds a fresh look and flavor. Enjoy your savory slow cooker loaded baked potato soup!

Tips & Tricks

How to Achieve the Creamiest Texture

To make your soup extra creamy, use heavy cream. Add it last, after mashing the potatoes. This keeps the cream from curdling. Stir in cheese and sour cream afterward. It melts well and adds more richness. Mashing some potatoes gives a nice texture. You can leave some chunks for heartiness.

Storing Leftovers

Store your soup in an airtight container. Let it cool before sealing. It stays fresh in the fridge for up to three days. To freeze, use freezer-safe bags or containers. Leave some space at the top, as it will expand. When you’re ready to eat, thaw it overnight in the fridge.

Enhancements for Flavor

You can boost flavor with simple additions. A dash of hot sauce adds heat. Fresh herbs like thyme or rosemary work well too. Smoked paprika adds a nice depth. If you like meat, crumbled bacon offers a tasty crunch. You can swap turkey bacon or leave it out for a vegetarian option.

Variations

Vegetarian Version

You can easily make a vegetarian version of this soup. Simply swap the chicken broth for vegetable broth. This change keeps the flavor rich while making it meat-free. You can also add extra veggies like carrots or spinach for extra nutrients. They will blend nicely with the potatoes and enhance the soup’s color.

Gluten-Free Options

To make the soup gluten-free, check your broth label. Some brands may add gluten. Use a certified gluten-free broth. Also, ensure your cheese and sour cream are gluten-free. This way, everyone can enjoy a bowl without worry.

Spice it Up: Adding Heat

If you love heat, add some spice! You can mix in diced jalapeños for a kick. Another option is to sprinkle cayenne pepper into the soup while cooking. Start with a small amount and adjust to your taste. This twist will make the soup exciting and warm on chilly nights.

Storage Info

Best Practices for Refrigeration

After you make the soup, let it cool. Place it in an airtight container. This way, it stays fresh for up to four days in the fridge. Make sure to cover it well. When stored correctly, the flavors will stay nice.

Freezing Guidelines

If you want to keep the soup longer, you can freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. Just remember to label the bags with the date. This helps you keep track of how long it’s been.

Reheating Instructions

To reheat, you can use a pot on the stove. Pour the soup in and heat it over medium heat. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat it in short bursts, stirring in between. Make sure it heats all the way through before serving. If the soup is too thick, add a little broth or water to loosen it.

FAQs

Can I make Slow Cooker Loaded Baked Potato Soup ahead of time?

Yes, you can make this soup ahead of time. It stores well in the fridge. Just let it cool before you cover it. Place it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. The soup tastes even better the next day as the flavors blend.

What can I serve with Loaded Baked Potato Soup?

This soup pairs well with many sides. Here are some ideas:

– Crusty bread or rolls

– Homemade croutons for a crunchy bite

– A fresh green salad for a light addition

– Grilled cheese sandwiches for a classic combo

These sides will enhance your meal and make it even more satisfying.

How do I thicken the soup if it’s too thin?

If your soup is too thin, don’t worry! There are easy ways to thicken it:

– Use a potato masher to mash more potatoes. This adds body.

– Stir in a bit more heavy cream or sour cream.

– Add instant potato flakes, which absorb liquid and thicken the soup.

Adjust these to your liking for the perfect creamy texture.

This blog post covered the key ingredients for Slow Cooker Loaded Baked Potato Soup, with options for extra flavor. I shared how to prepare, cook, and add final touches to achieve a creamy texture. We discussed variations like vegetarian and gluten-free options, along with storage tips. With these insights, you can create a delicious soup that suits your taste. Remember, the right ingredients and techniques will make your dish a winner every time. Enjoy your cooking!

To make this hearty soup, you need a few key items: - 4 large russet potatoes, peeled and cut into 3/4-inch cubes - 1 medium onion, finely diced - 4 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1 teaspoon smoked paprika - 1/2 teaspoon freshly ground black pepper - 1 teaspoon salt, or adjust to taste These ingredients create a rich and creamy base. The russet potatoes give the soup its comforting texture, while the onion and garlic add depth of flavor. The broth provides the necessary liquid, and the cream, cheese, and sour cream make it truly decadent. If you want to boost the taste, consider adding: - 1/2 cup cooked and crumbled turkey bacon - 1/4 cup green onions, sliced, for serving - 1/4 cup fresh chives, chopped, for garnish Turkey bacon adds a savory crunch, while green onions and chives give a fresh finish. These optional ingredients make the soup even more special. You can easily swap some items for what you have on hand: - Use sweet potatoes instead of russet potatoes for a sweeter flavor. - Substitute half-and-half if you don’t have heavy cream. - Use plant-based cheese for a dairy-free option. These substitutions keep the soup versatile and accessible. Feel free to get creative based on your taste and dietary needs! To start, gather your ingredients. You will need: - 4 large russet potatoes, peeled and cut into 3/4-inch cubes - 1 medium onion, finely diced - 4 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 teaspoon smoked paprika - 1/2 teaspoon freshly ground black pepper - 1 teaspoon salt - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1/2 cup cooked turkey bacon, crumbled (optional) - 1/4 cup green onions, sliced, for garnish - 1/4 cup fresh chives, chopped, for garnish Once you have everything, chop your potatoes, onion, and garlic. This makes the cooking easier. Add the diced potatoes, onion, and garlic into your slow cooker. Next, pour in the broth. Now it’s time to add flavor. Sprinkle in salt, black pepper, and smoked paprika. Stir the mixture well. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. You want the potatoes to be soft and easy to pierce with a fork. After the cooking time, take a potato masher and gently mash some of the potatoes. This gives the soup a nice creamy texture while keeping some chunks. Next, pour in the heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese melts and the soup is smooth. If you want to add turkey bacon, stir it in now. Taste the soup and adjust the seasoning if needed. Finally, ladle the soup into bowls. Garnish each bowl with sliced green onions and chopped chives. This adds a fresh look and flavor. Enjoy your savory slow cooker loaded baked potato soup! To make your soup extra creamy, use heavy cream. Add it last, after mashing the potatoes. This keeps the cream from curdling. Stir in cheese and sour cream afterward. It melts well and adds more richness. Mashing some potatoes gives a nice texture. You can leave some chunks for heartiness. Store your soup in an airtight container. Let it cool before sealing. It stays fresh in the fridge for up to three days. To freeze, use freezer-safe bags or containers. Leave some space at the top, as it will expand. When you're ready to eat, thaw it overnight in the fridge. You can boost flavor with simple additions. A dash of hot sauce adds heat. Fresh herbs like thyme or rosemary work well too. Smoked paprika adds a nice depth. If you like meat, crumbled bacon offers a tasty crunch. You can swap turkey bacon or leave it out for a vegetarian option. {{image_4}} You can easily make a vegetarian version of this soup. Simply swap the chicken broth for vegetable broth. This change keeps the flavor rich while making it meat-free. You can also add extra veggies like carrots or spinach for extra nutrients. They will blend nicely with the potatoes and enhance the soup’s color. To make the soup gluten-free, check your broth label. Some brands may add gluten. Use a certified gluten-free broth. Also, ensure your cheese and sour cream are gluten-free. This way, everyone can enjoy a bowl without worry. If you love heat, add some spice! You can mix in diced jalapeños for a kick. Another option is to sprinkle cayenne pepper into the soup while cooking. Start with a small amount and adjust to your taste. This twist will make the soup exciting and warm on chilly nights. After you make the soup, let it cool. Place it in an airtight container. This way, it stays fresh for up to four days in the fridge. Make sure to cover it well. When stored correctly, the flavors will stay nice. If you want to keep the soup longer, you can freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. Just remember to label the bags with the date. This helps you keep track of how long it's been. To reheat, you can use a pot on the stove. Pour the soup in and heat it over medium heat. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat it in short bursts, stirring in between. Make sure it heats all the way through before serving. If the soup is too thick, add a little broth or water to loosen it. Yes, you can make this soup ahead of time. It stores well in the fridge. Just let it cool before you cover it. Place it in an airtight container. When you are ready to eat, reheat it on the stove or in the microwave. The soup tastes even better the next day as the flavors blend. This soup pairs well with many sides. Here are some ideas: - Crusty bread or rolls - Homemade croutons for a crunchy bite - A fresh green salad for a light addition - Grilled cheese sandwiches for a classic combo These sides will enhance your meal and make it even more satisfying. If your soup is too thin, don't worry! There are easy ways to thicken it: - Use a potato masher to mash more potatoes. This adds body. - Stir in a bit more heavy cream or sour cream. - Add instant potato flakes, which absorb liquid and thicken the soup. Adjust these to your liking for the perfect creamy texture. This blog post covered the key ingredients for Slow Cooker Loaded Baked Potato Soup, with options for extra flavor. I shared how to prepare, cook, and add final touches to achieve a creamy texture. We discussed variations like vegetarian and gluten-free options, along with storage tips. With these insights, you can create a delicious soup that suits your taste. Remember, the right ingredients and techniques will make your dish a winner every time. Enjoy your cooking!

Slow Cooker Loaded Baked Potato Soup

Warm up with this creamy slow cooker loaded baked potato soup that's perfect for chilly nights! With simple ingredients like russet potatoes, garlic, and sharp cheddar cheese, you can create a delicious, hearty meal with minimal effort. Serve with crusty bread for the ultimate comfort food experience. Click to explore the full recipe and make your kitchen smell amazing today! Enjoy a bowl of coziness without the fuss!
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Ingredients
  

4 large russet potatoes, peeled and cut into 3/4-inch cubes

1 medium onion, finely diced

4 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1 teaspoon salt, or adjust to taste

1/2 cup cooked and crumbled turkey bacon (optional, for added flavor and crunch)

1/4 cup green onions, sliced, for garnish

1/4 cup fresh chives, chopped, for garnish

Instructions
 

In your slow cooker, add the diced russet potatoes, finely diced onion, minced garlic, and pour in the chicken or vegetable broth.

    Season the mixture with salt, freshly ground black pepper, and smoked paprika. Stir everything together until well combined.

      Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are tender and easily pierced with a fork.

        After cooking, use a potato masher to gently mash some of the potatoes in the slow cooker, creating a creamy texture while leaving some chunks intact for heartiness.

          Slowly stir in the heavy cream, shredded sharp cheddar cheese, and sour cream, mixing until the cheese is melted and the soup is smooth.

            If you choose to include turkey bacon, add the crumbled pieces now and stir until well combined. Taste the soup and adjust seasoning as necessary.

              Ladle the soup into bowls and garnish each serving with sliced green onions and chopped chives for an added fresh kick and beautiful presentation.

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

                  Presentation Tips: Serve the soup in rustic bowls or mugs for a cozy feel. Add a sprinkle of extra cheddar cheese on top and a drizzle of sour cream for an inviting look. A slice of crusty bread or homemade croutons on the side complements this dish perfectly!

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