![- 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 2 cups shredded sharp cheddar cheese (or a dairy-free alternative) - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - ½ cup green onions, chopped (for garnish) - ¼ cup cooked bacon bits (optional topping for extra flavor) Each ingredient has a specific role. The potatoes give the soup its base and creaminess. The onion adds sweetness, while garlic boosts flavor. Vegetable broth keeps it light and savory. The cheese takes it to a cheesy paradise. Cream adds richness. Thyme and smoked paprika bring warmth and depth. Salt and pepper enhance all the flavors. The green onions and bacon bits add a nice finish. You can swap russet potatoes for Yukon gold for a creamier texture. If you need a dairy-free version, choose a dairy-free cheese and coconut cream. For a boost of flavor, try adding leeks instead of onions. If you want a smoky taste without bacon, use smoked salt. These changes let you personalize the soup while still keeping it comforting and easy. Start by gathering your ingredients. You will need: - 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 2 cups shredded sharp cheddar cheese (or a dairy-free alternative) - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - ½ cup green onions, chopped (for garnish) - ¼ cup cooked bacon bits (optional topping for additional flavor) Peel and dice your potatoes. Make sure they are even in size for even cooking. Chop the onion finely and mince the garlic. In a slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Pour in the vegetable broth. Make sure the broth covers the vegetables completely. Next, sprinkle in the dried thyme and smoked paprika. Add salt and pepper to taste. Gently stir the mixture to spread the spices evenly. Cover the slow cooker with the lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes to be fork-tender. After cooking, take a potato masher and mash the mixture right in the slow cooker. Aim for a creamy texture but keep some chunks for a heartier soup. Gradually stir in the shredded cheddar cheese and heavy cream or coconut cream. Mix until the cheese melts and all is well combined. Taste the soup and adjust the seasoning if needed. If you want it thicker, let it sit on low for 10-15 minutes while stirring occasionally. Serve the soup hot in bowls. Garnish with chopped green onions and optional bacon bits for added crunch. For a richer look, sprinkle more cheddar cheese on top. For the full recipe, check out the detailed instructions above! To boost the flavor of your slow cooker cheesy potato soup, try these tips: - Use fresh herbs. Fresh thyme or parsley adds brightness. - Add a bay leaf while cooking. Remove it before serving for a subtle depth. - Stir in a splash of white wine. It brings a lovely tanginess. - Experiment with spices. A pinch of cayenne pepper can add a nice kick. - Top with crispy bacon bits for extra crunch and flavor. Here are some common pitfalls to watch out for: - Don't skip the garlic. It gives essential flavor. - Avoid over-mashing the potatoes. Some chunks make the soup heartier. - Don’t rush the cooking time. Low and slow is key for the best texture. - Don’t forget to taste! Adjust salt and pepper for your unique preference. - Be careful with the broth. Too much salt can overpower the soup. Serving your slow cooker cheesy potato soup can be fun: - Serve in warm bowls for comfort. - Add a dollop of sour cream for creaminess. - Sprinkle with fresh green onions for color and taste. - Pair with crusty bread or a fresh salad. - For a twist, serve it in a bread bowl for an extra treat. For the full recipe, check out Creamy Cheddar Potato Bliss Soup. Enjoy your cooking adventure! {{image_4}} You can change the cheese to fit your taste. Cheddar is classic, but try gouda for a smoky flair. Monterey Jack adds a nice meltiness, while pepper jack brings some heat. For a rich taste, use gruyere. If you want a dairy-free option, look for vegan cheese that melts well. To make your soup even creamier, consider adding cream cheese. It blends well and adds nice flavor. Another option is sour cream—mix it in at the end for a tangy kick. You can also use a little more heavy cream or coconut cream for that velvety texture. Making this soup gluten-free is easy! Just make sure your broth is gluten-free. For a vegan version, swap the heavy cream for coconut cream and use dairy-free cheese. You can also add more veggies, like carrots or celery, to boost nutrition without losing flavor. Check the [Full Recipe] for more ideas! After you enjoy your soup, store leftovers in a container. Let the soup cool first. Cover it tightly with a lid. You can keep it in the fridge for about three days. Make sure to label the container so you know when you made it. If you want to save some for later, freezing is easy. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and freeze for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheating your soup is simple. You can use the microwave or the stove. If using the microwave, heat in short bursts, stirring often. If using the stove, pour the soup into a pot. Heat on low until warm. Stir well to mix any settled ingredients. Add a splash of broth or cream if it’s too thick. Enjoy your creamy delight again! To make this soup thicker, you can mash more potatoes. Use a masher to mix it well. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and let it cook for a bit longer. Letting it simmer will help it thicken nicely. For a creamier texture, add more heavy cream or cheese. This adds richness and depth to the soup. Yes, you can use other potatoes. Yukon gold potatoes work well for a creamy texture. They have a buttery flavor that enhances the soup. Red potatoes are also a great choice. They hold their shape well and add a nice color. Just remember to peel or not peel based on your taste. Each type of potato gives a different feel to the soup. Experiment and see which you like best! You can keep this soup in the fridge for about three to four days. Make sure to store it in an airtight container. Allow it to cool before sealing it. This keeps the flavors fresh and safe. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Just thaw and reheat when you're ready to enjoy it again. For the full recipe, check the details above. This blog post covered key ingredients, step-by-step instructions, and helpful tips for your soup. You learned how to enhance flavor and avoid common mistakes. Variations offer options for cheese and dietary needs. Proper storage helps keep leftovers fresh. Incorporating these ideas will make your cooking easier and more enjoyable. Enjoy every warm bowl!](https://eataroundit.com/wp-content/uploads/2025/04/51b2391e-e5d8-4fcc-91ba-d910e28aee69-768x768.webp)
Are you ready to dive into a bowl of pure comfort? My Slow Cooker Cheesy Potato Soup is easy to make and tastes incredible. With just a few simple steps, you can have a hearty meal that warms you up from the inside out. I’ll guide you through the ingredients, cooking process, and some helpful tips. So, grab your slow cooker, and let’s get started on this tasty adventure!
Ingredients
List of Ingredients
– 6 medium russet potatoes, peeled and diced into 1-inch cubes
– 1 medium onion, finely chopped
– 3 cloves of garlic, minced
– 4 cups vegetable broth (low-sodium recommended)
– 2 cups shredded sharp cheddar cheese (or a dairy-free alternative)
– 1 cup heavy cream or coconut cream (for a dairy-free option)
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– Salt and freshly ground black pepper, to taste
– ½ cup green onions, chopped (for garnish)
– ¼ cup cooked bacon bits (optional topping for extra flavor)
Measurement Details
Each ingredient has a specific role. The potatoes give the soup its base and creaminess. The onion adds sweetness, while garlic boosts flavor. Vegetable broth keeps it light and savory. The cheese takes it to a cheesy paradise. Cream adds richness. Thyme and smoked paprika bring warmth and depth. Salt and pepper enhance all the flavors. The green onions and bacon bits add a nice finish.
Suggested Substitutions
You can swap russet potatoes for Yukon gold for a creamier texture. If you need a dairy-free version, choose a dairy-free cheese and coconut cream. For a boost of flavor, try adding leeks instead of onions. If you want a smoky taste without bacon, use smoked salt. These changes let you personalize the soup while still keeping it comforting and easy.
Step-by-Step Instructions
Preparation Steps
Start by gathering your ingredients. You will need:
– 6 medium russet potatoes, peeled and diced into 1-inch cubes
– 1 medium onion, finely chopped
– 3 cloves of garlic, minced
– 4 cups vegetable broth (low-sodium recommended)
– 2 cups shredded sharp cheddar cheese (or a dairy-free alternative)
– 1 cup heavy cream or coconut cream (for a dairy-free option)
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– Salt and freshly ground black pepper, to taste
– ½ cup green onions, chopped (for garnish)
– ¼ cup cooked bacon bits (optional topping for additional flavor)
Peel and dice your potatoes. Make sure they are even in size for even cooking. Chop the onion finely and mince the garlic.
Cooking Process
In a slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Pour in the vegetable broth. Make sure the broth covers the vegetables completely.
Next, sprinkle in the dried thyme and smoked paprika. Add salt and pepper to taste. Gently stir the mixture to spread the spices evenly.
Cover the slow cooker with the lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes to be fork-tender.
After cooking, take a potato masher and mash the mixture right in the slow cooker. Aim for a creamy texture but keep some chunks for a heartier soup.
Finishing Touches
Gradually stir in the shredded cheddar cheese and heavy cream or coconut cream. Mix until the cheese melts and all is well combined.
Taste the soup and adjust the seasoning if needed. If you want it thicker, let it sit on low for 10-15 minutes while stirring occasionally.
Serve the soup hot in bowls. Garnish with chopped green onions and optional bacon bits for added crunch. For a richer look, sprinkle more cheddar cheese on top. For the full recipe, check out the detailed instructions above!
Tips & Tricks
How to Enhance Flavor
To boost the flavor of your slow cooker cheesy potato soup, try these tips:
– Use fresh herbs. Fresh thyme or parsley adds brightness.
– Add a bay leaf while cooking. Remove it before serving for a subtle depth.
– Stir in a splash of white wine. It brings a lovely tanginess.
– Experiment with spices. A pinch of cayenne pepper can add a nice kick.
– Top with crispy bacon bits for extra crunch and flavor.
Common Mistakes to Avoid
Here are some common pitfalls to watch out for:
– Don’t skip the garlic. It gives essential flavor.
– Avoid over-mashing the potatoes. Some chunks make the soup heartier.
– Don’t rush the cooking time. Low and slow is key for the best texture.
– Don’t forget to taste! Adjust salt and pepper for your unique preference.
– Be careful with the broth. Too much salt can overpower the soup.
Serving Suggestions
Serving your slow cooker cheesy potato soup can be fun:
– Serve in warm bowls for comfort.
– Add a dollop of sour cream for creaminess.
– Sprinkle with fresh green onions for color and taste.
– Pair with crusty bread or a fresh salad.
– For a twist, serve it in a bread bowl for an extra treat.
For the full recipe, check out Creamy Cheddar Potato Bliss Soup. Enjoy your cooking adventure!
Variations
Different Cheese Options
You can change the cheese to fit your taste. Cheddar is classic, but try gouda for a smoky flair. Monterey Jack adds a nice meltiness, while pepper jack brings some heat. For a rich taste, use gruyere. If you want a dairy-free option, look for vegan cheese that melts well.
Additions for Extra Creaminess
To make your soup even creamier, consider adding cream cheese. It blends well and adds nice flavor. Another option is sour cream—mix it in at the end for a tangy kick. You can also use a little more heavy cream or coconut cream for that velvety texture.
Gluten-Free and Vegan Adaptations
Making this soup gluten-free is easy! Just make sure your broth is gluten-free. For a vegan version, swap the heavy cream for coconut cream and use dairy-free cheese. You can also add more veggies, like carrots or celery, to boost nutrition without losing flavor. Check the [Full Recipe] for more ideas!
Storage Information
Refrigerating Leftovers
After you enjoy your soup, store leftovers in a container. Let the soup cool first. Cover it tightly with a lid. You can keep it in the fridge for about three days. Make sure to label the container so you know when you made it.
Freezing the Soup
If you want to save some for later, freezing is easy. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and freeze for up to three months. When you’re ready to eat, thaw it in the fridge overnight.
Reheating Instructions
Reheating your soup is simple. You can use the microwave or the stove. If using the microwave, heat in short bursts, stirring often. If using the stove, pour the soup into a pot. Heat on low until warm. Stir well to mix any settled ingredients. Add a splash of broth or cream if it’s too thick. Enjoy your creamy delight again!
FAQs
How to make Slow Cooker Cheesy Potato Soup thicker?
To make this soup thicker, you can mash more potatoes. Use a masher to mix it well. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and let it cook for a bit longer. Letting it simmer will help it thicken nicely. For a creamier texture, add more heavy cream or cheese. This adds richness and depth to the soup.
Can I use other types of potatoes?
Yes, you can use other potatoes. Yukon gold potatoes work well for a creamy texture. They have a buttery flavor that enhances the soup. Red potatoes are also a great choice. They hold their shape well and add a nice color. Just remember to peel or not peel based on your taste. Each type of potato gives a different feel to the soup. Experiment and see which you like best!
How long can I keep this soup in the fridge?
You can keep this soup in the fridge for about three to four days. Make sure to store it in an airtight container. Allow it to cool before sealing it. This keeps the flavors fresh and safe. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Just thaw and reheat when you’re ready to enjoy it again. For the full recipe, check the details above.
This blog post covered key ingredients, step-by-step instructions, and helpful tips for your soup. You learned how to enhance flavor and avoid common mistakes. Variations offer options for cheese and dietary needs. Proper storage helps keep leftovers fresh.
Incorporating these ideas will make your cooking easier and more enjoyable. Enjoy every warm bowl!
![- 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 2 cups shredded sharp cheddar cheese (or a dairy-free alternative) - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - ½ cup green onions, chopped (for garnish) - ¼ cup cooked bacon bits (optional topping for extra flavor) Each ingredient has a specific role. The potatoes give the soup its base and creaminess. The onion adds sweetness, while garlic boosts flavor. Vegetable broth keeps it light and savory. The cheese takes it to a cheesy paradise. Cream adds richness. Thyme and smoked paprika bring warmth and depth. Salt and pepper enhance all the flavors. The green onions and bacon bits add a nice finish. You can swap russet potatoes for Yukon gold for a creamier texture. If you need a dairy-free version, choose a dairy-free cheese and coconut cream. For a boost of flavor, try adding leeks instead of onions. If you want a smoky taste without bacon, use smoked salt. These changes let you personalize the soup while still keeping it comforting and easy. Start by gathering your ingredients. You will need: - 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 2 cups shredded sharp cheddar cheese (or a dairy-free alternative) - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - ½ cup green onions, chopped (for garnish) - ¼ cup cooked bacon bits (optional topping for additional flavor) Peel and dice your potatoes. Make sure they are even in size for even cooking. Chop the onion finely and mince the garlic. In a slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Pour in the vegetable broth. Make sure the broth covers the vegetables completely. Next, sprinkle in the dried thyme and smoked paprika. Add salt and pepper to taste. Gently stir the mixture to spread the spices evenly. Cover the slow cooker with the lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes to be fork-tender. After cooking, take a potato masher and mash the mixture right in the slow cooker. Aim for a creamy texture but keep some chunks for a heartier soup. Gradually stir in the shredded cheddar cheese and heavy cream or coconut cream. Mix until the cheese melts and all is well combined. Taste the soup and adjust the seasoning if needed. If you want it thicker, let it sit on low for 10-15 minutes while stirring occasionally. Serve the soup hot in bowls. Garnish with chopped green onions and optional bacon bits for added crunch. For a richer look, sprinkle more cheddar cheese on top. For the full recipe, check out the detailed instructions above! To boost the flavor of your slow cooker cheesy potato soup, try these tips: - Use fresh herbs. Fresh thyme or parsley adds brightness. - Add a bay leaf while cooking. Remove it before serving for a subtle depth. - Stir in a splash of white wine. It brings a lovely tanginess. - Experiment with spices. A pinch of cayenne pepper can add a nice kick. - Top with crispy bacon bits for extra crunch and flavor. Here are some common pitfalls to watch out for: - Don't skip the garlic. It gives essential flavor. - Avoid over-mashing the potatoes. Some chunks make the soup heartier. - Don’t rush the cooking time. Low and slow is key for the best texture. - Don’t forget to taste! Adjust salt and pepper for your unique preference. - Be careful with the broth. Too much salt can overpower the soup. Serving your slow cooker cheesy potato soup can be fun: - Serve in warm bowls for comfort. - Add a dollop of sour cream for creaminess. - Sprinkle with fresh green onions for color and taste. - Pair with crusty bread or a fresh salad. - For a twist, serve it in a bread bowl for an extra treat. For the full recipe, check out Creamy Cheddar Potato Bliss Soup. Enjoy your cooking adventure! {{image_4}} You can change the cheese to fit your taste. Cheddar is classic, but try gouda for a smoky flair. Monterey Jack adds a nice meltiness, while pepper jack brings some heat. For a rich taste, use gruyere. If you want a dairy-free option, look for vegan cheese that melts well. To make your soup even creamier, consider adding cream cheese. It blends well and adds nice flavor. Another option is sour cream—mix it in at the end for a tangy kick. You can also use a little more heavy cream or coconut cream for that velvety texture. Making this soup gluten-free is easy! Just make sure your broth is gluten-free. For a vegan version, swap the heavy cream for coconut cream and use dairy-free cheese. You can also add more veggies, like carrots or celery, to boost nutrition without losing flavor. Check the [Full Recipe] for more ideas! After you enjoy your soup, store leftovers in a container. Let the soup cool first. Cover it tightly with a lid. You can keep it in the fridge for about three days. Make sure to label the container so you know when you made it. If you want to save some for later, freezing is easy. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and freeze for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheating your soup is simple. You can use the microwave or the stove. If using the microwave, heat in short bursts, stirring often. If using the stove, pour the soup into a pot. Heat on low until warm. Stir well to mix any settled ingredients. Add a splash of broth or cream if it’s too thick. Enjoy your creamy delight again! To make this soup thicker, you can mash more potatoes. Use a masher to mix it well. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and let it cook for a bit longer. Letting it simmer will help it thicken nicely. For a creamier texture, add more heavy cream or cheese. This adds richness and depth to the soup. Yes, you can use other potatoes. Yukon gold potatoes work well for a creamy texture. They have a buttery flavor that enhances the soup. Red potatoes are also a great choice. They hold their shape well and add a nice color. Just remember to peel or not peel based on your taste. Each type of potato gives a different feel to the soup. Experiment and see which you like best! You can keep this soup in the fridge for about three to four days. Make sure to store it in an airtight container. Allow it to cool before sealing it. This keeps the flavors fresh and safe. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Just thaw and reheat when you're ready to enjoy it again. For the full recipe, check the details above. This blog post covered key ingredients, step-by-step instructions, and helpful tips for your soup. You learned how to enhance flavor and avoid common mistakes. Variations offer options for cheese and dietary needs. Proper storage helps keep leftovers fresh. Incorporating these ideas will make your cooking easier and more enjoyable. Enjoy every warm bowl!](https://eataroundit.com/wp-content/uploads/2025/04/51b2391e-e5d8-4fcc-91ba-d910e28aee69-250x250.webp)
