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- 4 large russet potatoes, freshly peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 cup heavy cream - Turkey bacon - Shredded cheddar cheese - Sour cream - Green onions - Smoked paprika - Salt - Freshly ground black pepper The main ingredients form the base of your soup. The russet potatoes give creaminess and richness. They become soft and tender in the slow cooker. The onion and garlic add depth and flavor that make your soup savory. Vegetable broth serves as a tasty liquid base. For a creamy finish, I use heavy cream, which helps create a luscious texture. Optional add-ins let you customize. Turkey bacon brings a nice crunch and smoky flavor. Shredded cheddar cheese adds even more creaminess. Sour cream gives tanginess and richness. Green onions brighten your dish with a fresh bite. Seasoning is key to a great soup. Smoked paprika adds warmth and subtle spice. Salt and freshly ground black pepper enhance all the flavors. Adjust these to your taste for the best results. With these ingredients, you can create a comforting and flavorful loaded baked potato soup. Dicing potatoes Start by peeling 4 large russet potatoes. Cut each potato into 1-inch cubes. This size helps them cook evenly in the slow cooker. Chopping onion Next, take 1 medium onion and chop it finely. The smaller the pieces, the better the flavor blends in the soup. Mincing garlic Now, grab 3 cloves of garlic. Mince them well. Garlic adds great depth to your soup. Combining ingredients in the slow cooker In your slow cooker, mix the diced potatoes, chopped onion, minced garlic, and 4 cups of vegetable broth. Stir everything well to ensure even mixing. Setting cooking times for low and high Secure the lid on the slow cooker. If you have time, set it to cook on low for 7-8 hours. If you’re in a hurry, you can set it on high for 4-5 hours. You want the potatoes to be fork-tender. Pureeing the soup Once the cooking time is up, carefully remove the lid. Use a potato masher or an immersion blender to puree the soup. You can leave some chunks for extra texture if you like. Mixing in cream and cheese Gently stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream. Add 1 teaspoon of smoked paprika, salt, and pepper to taste. Mix until the cheese melts and the soup is creamy. Adding optional toppings If you want, mix in 6 slices of crumbled turkey bacon for added flavor. Do a final taste test and adjust the seasonings if needed. Let the soup cook on low for another 30 minutes to let the flavors blend. To get the right texture for your soup, you can use a potato masher or an immersion blender. A potato masher gives you a chunky feel, while an immersion blender makes it smooth. You can mix both methods too. If you want some chunks, mash just half of the soup. This gives a nice balance of creaminess and bites. Don’t be shy to experiment with seasonings! Adding garlic powder or cayenne pepper can boost the flavor. Try adding fresh herbs like thyme or chives for a fresh taste. For garnishing, sprinkle some extra cheese or add crispy bacon on top. Green onions add a nice crunch too. Each garnish creates a new taste experience. Prep your ingredients the night before. Chop your potatoes and onions, and store them in the fridge. This saves time on cooking day. If you’re short on time, cook on high for 4-5 hours. This way, you still enjoy a warm bowl of soup without waiting all day. {{image_4}} You can make this soup vegetarian by using different veggies. Try carrots, celery, or bell peppers. Each adds flavor and color. You can also swap the broth. Use vegetable broth instead of chicken broth. This keeps the soup rich and tasty without meat. If you want a dairy-free soup, use coconut milk. It brings a creamy texture without dairy. Nutritional yeast is another great choice. It adds a cheesy flavor without using cheese. This keeps the soup delicious for everyone. For a kick, add jalapeños or a splash of hot sauce. This gives the soup a nice heat. If you like meat, try spicy sausage. Cook it first, then add it to the pot. This makes the soup hearty and full of flavor. To keep your soup fresh, let it cool first. Place it in an airtight container. Glass or plastic containers work great for this. Make sure to store it in the fridge. You can keep it for up to three days. For quick reheating, use a microwave. Pour your soup into a microwave-safe bowl. Heat it for one to two minutes. Stir halfway to heat evenly. If you prefer the slow cooker, pour the soup back in. Heat it on low for about 30 minutes. Stir often to avoid sticking. To freeze your soup, cool it completely first. Use a freezer-safe container or bag. Leave some space at the top to allow for expansion. When you want to eat it, thaw it overnight in the fridge. After freezing, the soup may change a bit. It might be less creamy, but still tasty! To thicken your soup, use a potato masher. Smash some of the potatoes in the pot. You can also add more heavy cream or sour cream for extra richness. If you prefer a very thick soup, mix in a cornstarch slurry. Just combine cornstarch with cold water and stir it in. Let it cook for a few minutes. This helps the soup thicken nicely. Yes, you can make this soup ahead of time. Prepare the soup as usual and let it cool after cooking. Store it in the fridge for up to three days. To reheat, warm it on low heat in the slow cooker or on the stove. Just stir and heat until hot. This soup tastes even better the next day! This soup pairs well with warm, crusty bread or buttery rolls. You can also serve it with a fresh salad for balance. Try adding a side of grilled cheese sandwiches. They create a fun and cozy meal. For something light, consider sliced veggies or a fruit salad. Yes, you can use other potatoes if you wish. Yukon gold or red potatoes work well too. They have a creamy texture, similar to russet potatoes. Just remember, different potatoes may alter the soup's taste a bit. Feel free to experiment and find what you like best. Yes, you can make this soup on the stove. First, cook the potatoes, onion, and garlic in a large pot with broth. Bring it to a boil, then reduce the heat. Simmer until the potatoes are tender. After that, mash or blend the soup as desired. Stir in the cream, cheese, and seasonings last. Enjoy your quicker version! This guide covered making a delicious loaded baked potato soup. We discussed key ingredients, step-by-step cooking, and tips for a perfect finish. You can customize your soup with add-ins, make it vegetarian, or spice it up. Remember to store leftovers properly and reheat gently for the best taste. With these easy steps, you can make a warming soup that your family will love. Enjoy your cooking and have fun experimenting with flavors!

Slow Cooker Loaded Baked Potato Soup

Indulge in the warmth of this creamy loaded baked potato soup that’s perfect for cozy nights! With tender russet potatoes, rich cheddar cheese, and optional crispy turkey bacon, this soup is sure to be a family favorite. Discover how easy it is to create this satisfying meal in your slow cooker. Click through for the full recipe and start savoring a bowl of comfort today!
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Ingredients
  

4 large russet potatoes, freshly peeled and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (low-sodium recommended)

1 cup heavy cream (or half-and-half for a lighter option)

1 cup shredded sharp cheddar cheese (plus extra for garnish, if desired)

1/2 cup sour cream (full-fat for creaminess)

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

6 slices turkey bacon, cooked until crispy and crumbled (optional but recommended)

1/2 cup green onions, finely sliced (for garnish)

1/2 cup crispy fried onions (for garnish)

Instructions
 

In a slow cooker, combine the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir well to ensure everything is evenly mixed.

    Secure the lid on the slow cooker. Set it to cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are fork-tender.

      Once your cooking time is complete, carefully remove the lid. Use a potato masher or an immersion blender to puree the soup to your preferred consistency; leave some chunks for added texture if desired.

        Gently stir in the heavy cream, shredded cheddar cheese, sour cream, smoked paprika, and season with salt and pepper according to your taste. Mix until the cheddar cheese melts, resulting in a creamy, rich soup.

          If using, add the crumbled turkey bacon at this point and mix it in to distribute throughout the soup.

            Conduct a final taste test and adjust the seasonings as necessary. Allow the soup to cook on low for an additional 30 minutes to let the flavors meld beautifully.

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

                - Presentation Tips: Ladle the hot soup into rustic bowls and garnish each serving with a sprinkle of sliced green onions and a handful of crispy fried onions for a delightful crunch. For a complete comforting meal, serve with warm, crusty bread or buttery rolls on the side.