Are you ready to warm up with a bowl of creamy, comforting goodness? This Loaded Baked Potato Soup made in a slow cooker is easy, tasty, and perfect for any day. With just a handful of simple ingredients, you can create a rich, savory soup that bursts with flavor. Let me guide you step-by-step to make this cozy dish and add your own twist to it. Dive in for the secrets to soup success!
Ingredients
Main Ingredients
– 6 medium russet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
The heart of this soup is the russet potatoes. Their creamy texture makes the soup rich. I love to peel and dice them into small pieces for even cooking. The onion and garlic add depth and warmth. Use fresh ingredients for the best flavor. Pouring vegetable broth over these veggies brings everything together, creating a warm base.
Dairy Components
– 1 cup heavy cream
– 1 cup shredded cheddar cheese (plus extra for topping)
– 1/2 cup sour cream
These dairy ingredients add a smooth, creamy touch. Heavy cream makes the soup indulgent. Cheddar cheese melts in, giving that classic baked potato flavor. I often sprinkle extra cheese on top for a tasty finish. Sour cream adds a tangy zest and enhances the overall flavor.
Seasoning and Toppings
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional toppings: crispy bacon bits, diced tomatoes, extra shredded cheese, and chives
Smoked paprika brings a hint of smokiness to the soup. Salt and pepper are key for balancing flavors. You can customize the toppings to your liking. Crispy bacon bits add crunch, while diced tomatoes give freshness. I enjoy adding chives for a pop of color and flavor. Each topping enhances the soup, making it even more exciting to eat.
Step-by-Step Instructions
Preparation Steps
– First, combine the diced potatoes, chopped onion, and minced garlic in your slow cooker.
– Next, pour the vegetable broth over the vegetables, submerging them well.
Cooking Process
– Now, season with smoked paprika, salt, and pepper. Stir gently to mix.
– Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The goal is for the potatoes to be tender.
Final Steps
– Once cooked, use a potato masher or an immersion blender to mash the potatoes to your desired texture.
– Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until everything is melted and combined.
– Taste your soup and adjust the seasoning if needed. If the soup feels too thick, add more vegetable broth or water to get the texture you like.
Tips & Tricks
Serving Suggestions
Garnishing makes your soup pop. Here are some fun ideas:
– Add crispy bacon bits for crunch.
– Top with diced tomatoes for a fresh taste.
– Use extra shredded cheese for a cheesy finish.
– Sprinkle chives for a hint of onion flavor.
For a rustic look, serve in deep bowls. A sprinkle of green onions on top adds color. Pair the soup with crusty bread for dipping. It looks great and tastes even better!
Cooking Tips
To cook evenly, cut potatoes into similar sizes. This helps them cook at the same rate. Stir the soup halfway through cooking to mix flavors.
Adjust seasoning after cooking. Taste before serving and add more salt or pepper if you want. Remember, you can always add, but you can’t take away!
Creamy Texture Tips
For a creamy soup, use a potato masher to lightly mash the potatoes. This keeps some chunks for texture. If you want a smoother soup, use an immersion blender.
If the soup is too thick, add more vegetable broth or water. Start with a little and stir. Keep adding until you reach your preferred thickness.
Variations
Flavor Variations
You can spice up your loaded baked potato soup. Try adding chopped jalapeños or a dash of hot sauce for a kick. This simple change can make your soup exciting and fun. For a different taste, use fresh herbs like thyme or rosemary. These herbs add a lovely aroma and depth to the dish. Just toss in a few sprigs while it cooks, and enjoy the freshness.
Dietary Adjustments
If you need gluten-free options, this soup can still shine. Use gluten-free vegetable broth and check your cream and cheese for gluten-free labels. For vegan adaptations, swap the heavy cream with plant-based cream. You can also use dairy-free cheese to keep the flavor rich while making it vegan-friendly. This way, everyone can enjoy the warmth of this soup, no matter their diet.
Additional Toppings
Toppings can take your soup from good to great. Consider adding roasted garlic for a rich flavor or pickled jalapeños for a zesty kick. You can also go classic with crispy bacon bits or extra shredded cheese. Pair your soup with crusty bread or soft rolls for a hearty meal. This combo makes for a cozy dinner that warms both the body and soul.
Storage Info
Storing Leftovers
To keep your loaded baked potato soup fresh, follow these tips:
– Refrigerating: Place your soup in airtight containers. Let it cool first before sealing. This helps prevent moisture buildup.
– Freezing: If you want to freeze the soup, use freezer-safe containers. Leave some space at the top. Soup expands when it freezes.
I recommend glass containers for both storage types. They are durable and do not hold smells.
Reheating Instructions
To reheat your loaded baked potato soup, use these methods:
– Stovetop: Pour the soup into a pot. Heat it over medium-low heat. Stir often to avoid sticking.
– Microwave: Place the soup in a microwave-safe bowl. Heat in short bursts of 1-2 minutes, stirring in between.
When reheating, add a splash of cream or broth. This keeps the texture creamy and smooth.
Shelf Life
Your loaded baked potato soup can last:
– In the fridge: 3 to 4 days. Store it in airtight containers to maintain freshness.
– In the freezer: Up to 3 months. Just thaw overnight in the fridge before reheating.
Watch for signs of spoilage. If the soup smells off or has a strange color, it’s best to toss it.
FAQs
How to make Loaded Baked Potato Soup from scratch?
To make this soup without a slow cooker, follow these steps:
1. Start by peeling and dicing six medium russet potatoes.
2. Chop one medium onion and mince three cloves of garlic.
3. In a large pot, add the potatoes, onion, and garlic.
4. Pour four cups of vegetable broth into the pot.
5. Season with salt, pepper, and one teaspoon of smoked paprika.
6. Cook over medium heat for about 20 to 25 minutes. Stir occasionally until the potatoes are soft.
7. Use a potato masher to mash the potatoes to your liking.
8. Stir in one cup of heavy cream, one cup of shredded cheddar cheese, and half a cup of sour cream.
9. Mix until well combined. Adjust seasoning as needed.
10. Serve hot, topped with your favorite garnishes.
What can I use instead of heavy cream?
If you want a lighter or dairy-free option, try these alternatives:
– Use one cup of coconut cream for a rich, dairy-free texture.
– One cup of cashew cream works well for a nutty flavor.
– You can also mix one cup of unsweetened almond milk with a tablespoon of cornstarch for creaminess.
– For a lighter option, use one cup of Greek yogurt or low-fat sour cream.
Can I add other vegetables to the soup?
Absolutely! Adding vegetables boosts flavor and nutrition. Here are some great options:
– Carrots: Dice and add them for a sweet touch.
– Celery: Chop and stir in for extra crunch and flavor.
– Broccoli: Add small florets for color and nutrients.
– Spinach or kale: Toss in some greens for freshness.
– Peas: Sweet peas add a fun pop of color and taste.
Experiment with these veggies to make your soup even more delicious!
This blog post covers how to make delicious Loaded Baked Potato Soup. You learned about key ingredients, clear steps, and helpful tips for perfecting the dish. Flavor variations and dietary options also enhance its appeal.
Remember, small changes can make this soup your own. Try different toppings or spices to fit your taste. With a bit of creativity, you’ll enjoy a comforting and rich meal. Happy cooking!
