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To make this creamy and hearty soup, you'll need: - 6 medium russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk for a dairy-free option - 1 cup shredded sharp cheddar cheese, plus extra for garnish - 1/2 cup sour cream or Greek yogurt (optional) - 1/4 cup chopped green onions, plus more for garnish - Salt and pepper to taste - 1 teaspoon smoked paprika - 1/2 teaspoon dried thyme - 1 tablespoon olive oil You can swap ingredients based on what you have. For potatoes, try Yukon Gold. They add a buttery taste. If you want a lighter soup, use almond milk instead of heavy cream. For cheese, mozzarella can work too. Use vegetable broth or chicken broth for flavor. If you're dairy-free, skip the cheese and sour cream or use a vegan alternative. Garnishing adds fun and flavor! Try these: - A dollop of sour cream or Greek yogurt - Extra shredded cheddar cheese - Chopped green onions - Crispy bacon bits for a meaty crunch - Fresh herbs like parsley for brightness Using these ingredients and options, you can create a soup that warms the heart and satisfies the palate. Start by peeling and dicing six medium russet potatoes. Make sure they are all about the same size. Next, chop one medium onion and mince three cloves of garlic. This step adds great flavor. In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion, cooking until it turns soft and clear, about five minutes. Then add the minced garlic and stir for one to two minutes. In your slow cooker, combine the diced potatoes, sautéed onions, garlic, four cups of vegetable broth, one teaspoon of smoked paprika, and half a teaspoon of dried thyme. Season with salt and pepper to taste. Mix well to combine everything. Cover the slow cooker and set it on low for seven hours or high for four hours. The potatoes should become soft and easy to mash with a fork. Once the soup is cooked, use a potato masher to mash some of the potatoes. This creates a creamy texture while keeping some chunks for bite. Stir in one cup of heavy cream or coconut milk and one cup of shredded sharp cheddar cheese. Let the soup heat for another 20 to 30 minutes on low. When ready to serve, ladle the soup into bowls. Top each bowl with a dollop of sour cream or Greek yogurt, some chopped green onions, and a bit more cheddar cheese. Enjoy the warmth and comfort of this hearty dish! To get a creamy texture in your soup, use heavy cream or coconut milk. I like to mash some potatoes after cooking. This gives a nice balance of creamy and chunky. You can also blend part of the soup in a blender. Just be careful with hot liquids! A smooth blend adds richness. Stir in the cream slowly for the best result. Spices can take your soup to the next level. I add smoked paprika and thyme for warmth. These spices add depth without being overpowering. Feel free to adjust the salt and pepper based on your taste. You can also try adding garlic powder or onion powder for extra flavor. Experiment to find your perfect mix! Cooking times are important for the best results. For soft potatoes, cook on low for 7 hours. If you're in a hurry, high for 4 hours works too. Always check if the potatoes are tender before finishing. You can adjust the cooking time if you cut the potatoes smaller. This helps them cook faster and stay soft. {{image_2}} To make a vegan version, swap out the heavy cream for coconut milk. This adds creaminess without dairy. You can also leave out the cheese or use a plant-based cheese instead. For extra flavor, toss in some nutritional yeast. It gives a cheesy taste without any dairy. Use vegetable broth as your base. This keeps it hearty and full of flavor. You will still enjoy a warm, filling soup that everyone loves. For a cheesy broccoli twist, add fresh or frozen broccoli to the mix. Chop about two cups of broccoli and toss it in the slow cooker with the potatoes. You can use the same heavy cream or coconut milk for creaminess. Stir in your shredded cheddar cheese at the end as usual. The broccoli adds a nice crunch and boosts nutrition. This soup becomes a meal with veggies and cheese, all in one bowl. If you crave heat, add spices like cayenne pepper or crushed red pepper flakes. Start with a quarter teaspoon and adjust to your taste. You can also mix in jalapeños for extra spice. A dash of hot sauce just before serving gives it a kick. This version warms you up and adds a fun twist to the classic recipe. You still keep the creamy base while enjoying a spicy kick with every spoonful. Store leftover loaded potato soup in an airtight container. Let it cool before sealing. Place it in the fridge for up to 4 days. When ready to eat, check for any off smells. If it smells fine, you can enjoy it again! You can freeze this soup for longer storage. Use a freezer-safe container and leave some space at the top. The soup will expand as it freezes. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat the soup on the stove for even heating. Stir it often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. If it seems too thick, add a splash of broth or milk to thin it out. Enjoy your warm and cozy soup! Yes, you can use red potatoes. They give a different taste and texture. Red potatoes are waxy and hold their shape well. This means your soup will be less creamy. If you prefer a thicker soup, choose russet potatoes. They mash easily, creating a nice base. To thicken the soup, you have a few options. You can mash more potatoes with a potato masher. This adds thickness and keeps some chunks. Another way is to add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup, then cook for a few minutes until thickened. Yes, you can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot. Then, add the diced potatoes and vegetable broth. Bring it to a boil, then lower the heat. Simmer for about 20-25 minutes, or until the potatoes are soft. After that, mash the potatoes and add cream and cheese as you would in the slow cooker. The loaded potato soup recipe covers all you need, from ingredients to storage. You learned about flavorful variations and helpful tips to improve texture. Creating this soup can be easy and fun. You can substitute ingredients based on your taste and make it vegan if desired. Remember to store leftovers properly for future meals. With these tools, you can make a perfect bowl of soup any time. Enjoy your cooking journey and savor every bite!

Slow Cooker Loaded Potato Soup

Warm up with this deliciously comforting loaded potato soup recipe! Packed with flavor from garlic, smoky paprika, and rich cheddar, it’s the perfect dish for chilly days. This slow cooker recipe makes it easy to whip up a cozy meal for family and friends. Ready in just over 7 hours, this soup is sure to become a favorite. Click through to discover how to create this heartwarming dish and savor every spoonful!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk for a dairy-free option

1 cup shredded sharp cheddar cheese, plus extra for garnish

1/2 cup sour cream or Greek yogurt (optional)

1/4 cup chopped green onions, plus more for garnish

Salt and pepper to taste

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1 tablespoon olive oil

Instructions
 

In a medium-sized skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and stir for an additional 1-2 minutes until fragrant.

    In the slow cooker, add the diced potatoes, sautéed onions and garlic, vegetable broth, smoked paprika, thyme, salt, and pepper. Stir to combine.

      Cover the slow cooker and cook on low for 7 hours or on high for 4 hours, until the potatoes are soft and easily pierced with a fork.

        Once cooked, use a potato masher to mash some of the potatoes for a creamy consistency, leaving some chunks for texture.

          Stir in the heavy cream (or coconut milk) and shredded cheddar cheese. Allow the soup to heat for an additional 20-30 minutes on low until the cheese has melted.

            Serve hot, topping each bowl with a dollop of sour cream (or Greek yogurt), chopped green onions, and extra cheddar cheese.

              Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6-8