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- 6 medium russet potatoes - 1 large onion - 3 cloves fresh garlic - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream or Greek yogurt - 1 teaspoon smoked paprika - 1 teaspoon black pepper - Salt to taste - 4 green onions - 1/2 cup crispy turkey bacon or plant-based bacon These ingredients make a rich and hearty soup. The russet potatoes are the star, giving the soup its creamy base. The onion and garlic add depth of flavor. You can choose between heavy cream or coconut milk for richness. The sharp cheddar cheese makes it extra cheesy and delicious. Sour cream or yogurt adds a tangy touch. The smoked paprika brings a lovely warmth, while black pepper gives it a kick. Don't forget the green onions for freshness and the bacon for crunch! You can easily swap ingredients for your taste. For a lighter option, use Greek yogurt. You can even skip the bacon for a vegetarian choice. Remember, the best soups come from using fresh ingredients! Each ingredient plays a key role in creating a comforting bowl of loaded potato soup. 1. Start by peeling and cutting the 6 medium russet potatoes into 1-inch cubes. This size helps them cook evenly. 2. Next, finely chop 1 large onion and mince 3 cloves of fresh garlic. The onion and garlic add great flavor. 3. In the base of your slow cooker, layer the potatoes, onion, and garlic. Spread them out to ensure all cook well together. 4. Pour 4 cups of vegetable broth over the mix. Make sure everything is submerged. This broth is the heart of the soup. 1. Secure the lid on the slow cooker. You can set it to cook on low for 6 to 8 hours or high for 4 to 5 hours. Choose low for a gentle cook, which makes the flavor better. 2. Monitor the cooking time. You want the potatoes to be fork-tender. They should break apart easily when done. 1. When the cooking time is up, it's time to blend. If you like a rustic texture, use a potato masher. For a smooth finish, an immersion blender works best. 2. Carefully mix in 1 cup of heavy cream, or use creamy coconut milk for a dairy-free option. Add 1 cup of shredded sharp cheddar cheese, 1/2 cup of sour cream, 1 teaspoon of smoked paprika, and 1 teaspoon of black pepper. Stir well until everything is combined. 3. Let the soup warm through for an additional 10 to 15 minutes on low. Taste and adjust the seasoning as needed. You might want to add more salt or pepper. 4. Serve the soup in bowls, and top with more shredded cheddar cheese, chopped green onions, and crumbles of crispy turkey bacon if you like. Enjoy the rich, creamy goodness! Seasoning is key to a great soup. Always taste as you go. Start with salt and pepper. I like to add smoked paprika for warmth. - Herbs: Try fresh thyme or rosemary. - Spices: A pinch of cayenne can add a nice kick. Mix these in early to let the flavors meld. This makes each bite delicious. You can choose how smooth or chunky you want your soup. For a rustic feel, use a potato masher. This leaves some texture. If you prefer a smooth soup, an immersion blender works great. Just blend until it’s creamy and dreamy. Garnishes make your soup pop. Top with extra cheese and green onions. A swirl of sour cream looks fancy. - Best Pairings: Serve with crusty bread or a fresh salad. - Presentation Tips: Use rustic bowls for a cozy feel. A sprinkle of crispy bacon adds crunch and flavor. {{image_4}} You can make this soup dairy-free with a few easy swaps. Use coconut milk instead of heavy cream. This gives a rich and creamy taste. For cheese, try using vegan cheese. It melts well and adds flavor. These options keep the soup tasty without dairy. You can add more to your soup for variety. Chopped carrots, celery, or bell peppers work great. They add color and nutrition. If you want protein, consider adding cooked chicken or beans. For a spicy kick, toss in some diced jalapeños or a splash of hot sauce. These ingredients give your soup a fun twist. If you're short on time, you can use an Instant Pot or stovetop. For the Instant Pot, cook on high for about 15 minutes. Use the quick release method to save time. On the stovetop, simmer the soup for about 30 minutes until the potatoes are soft. This way, you still get that cozy taste without the wait. To keep your loaded potato soup fresh, use airtight containers. Glass containers work great, but plastic ones are fine too. Make sure the soup cools before sealing it. Store leftovers in the fridge for up to four days. If you want to keep it longer, freezing is a good option. When you’re ready to enjoy the soup again, heat it gently. Use the stove or microwave, but avoid high heat. This keeps the flavors intact. If the soup seems thick, add a splash of broth or water to adjust the consistency. Stir well while reheating to make sure it warms evenly. To freeze your soup, let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. It will stay good for up to three months. To thaw, move it to the fridge overnight. Reheat it gently on the stove, adding broth or water if needed. This way, you can enjoy this comforting dish anytime! Slow Cooker Loaded Potato Soup can last in the fridge for 3 to 5 days. Store it in an airtight container to keep it fresh. Before you serve it again, check for any off smells or changes in texture. Yes, you can use red potatoes instead of russet potatoes. They will add a different flavor and texture. Red potatoes are waxy and hold their shape well. This choice makes for a chunkier soup, which many find appealing. You can substitute heavy cream with creamy coconut milk or cashew cream. These options provide a rich texture without dairy. They add a unique taste that complements the soup nicely. Yes, this soup is gluten-free. All the ingredients used, like potatoes and vegetable broth, do not contain gluten. Always check labels on pre-made broth to ensure it meets your dietary needs. Absolutely! You can add crispy turkey bacon, chicken, or even beans for protein. These additions make the soup heartier and more filling. You can also top it with hard-boiled eggs or serve it with a side of grilled chicken for a complete meal. You now know how to make a delicious slow cooker loaded potato soup. We covered essential ingredients, preparation steps, and cooking tips to create the perfect bowl. Remember to customize the texture and flavor for your taste. Don't hesitate to try variations and make it your own. Proper storage will keep your leftovers fresh for later enjoyment. With these steps, you can serve up warmth and comfort any day of the week. Enjoy your cooking journey!

Slow Cooker Loaded Potato Soup

Warm up your evenings with this Creamy Dreamy Slow Cooker Loaded Potato Soup recipe that's perfect for chilly days! Made with russet potatoes, fresh garlic, and topped with sharp cheddar cheese, this soup is both comforting and delicious. Whether you prefer it thick and hearty or smooth, this recipe caters to your tastes. Click through to explore this easy recipe and bring cozy flavors to your home!
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Ingredients
  

6 medium russet potatoes, peeled and cut into 1-inch cubes

1 large onion, finely chopped

3 cloves fresh garlic, minced

4 cups vegetable broth (low sodium recommended)

1 cup heavy cream (or creamy coconut milk for a delightful dairy-free alternative)

1 cup shredded sharp cheddar cheese (reserve some for topping)

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

1 teaspoon smoked paprika for a hint of warmth

1 teaspoon freshly ground black pepper

Salt to taste

4 green onions, thinly sliced (for garnish)

1/2 cup crispy cooked turkey bacon or plant-based bacon, crumbled (optional for garnish)

Instructions
 

In the base of your slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Spread them evenly to ensure even cooking.

    Pour the vegetable broth over the vegetable mixture, making sure everything is submerged. Stir gently to combine the ingredients.

      Secure the lid on the slow cooker and set it to cook on low for 6 to 8 hours or high for 4 to 5 hours, until the potatoes are fork-tender and breaking apart.

        Once the cooking time is complete, use a potato masher for a rustic texture or an immersion blender for a silky smooth finish to blend the potato mixture to your preferred consistency.

          Carefully mix in the heavy cream (or coconut milk), shredded cheddar cheese, sour cream, smoked paprika, black pepper, and salt. Stir until everything is combined and allow it to warm through for an additional 10-15 minutes on low.

            Taste your soup and adjust the seasoning if necessary, adding more salt or pepper according to your preference.

              Ladle the luscious soup into bowls, and generously top with additional shredded cheddar cheese, chopped green onions, and crumbles of crispy turkey bacon (if using) for added flavor and crunch.

                Vorbereitungszeit: 15 Minuten | Gesamtzeit: 8 Stunden | Portionen: 6

                  - Präsentationstipps: Serve the soup in rustic, farmhouse-style bowls. For a touch of elegance, swirl a dollop of sour cream on top, and sprinkle with extra bacon bits and vibrant green onions for a pop of color. Enjoy with crusty bread on the side for a complete meal!