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- 6 medium russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup crumbled crispy turkey bacon (or plant-based bacon for a vegetarian option) - 1/2 cup sour cream - 2 green onions, sliced - 1 teaspoon smoked paprika - Salt and pepper to taste If you want to switch things up, you can use red potatoes instead of russet potatoes. They add a nice sweetness. For a lighter soup, swap heavy cream for half-and-half. You can also use Greek yogurt instead of sour cream for a tangy twist. If you don’t have vegetable broth, chicken broth works too. When picking potatoes, look for firm ones with no dark spots or sprouts. For onions, choose ones that are heavy for their size and have dry, papery skin. Fresh garlic should feel firm and smell strong. When selecting cheese, go for blocks of cheese over pre-shredded, as they melt better. For bacon, choose high-quality or nitrate-free options for a healthier dish. Always check for freshness in your herbs and spices to get the best flavor in your soup. First, wash and peel the russet potatoes. Next, dice them into small chunks. Chop the onion into tiny pieces. Mince the garlic cloves until they are fine. This step adds great flavor to the soup. Place the diced potatoes, chopped onion, and minced garlic into the slow cooker. Pour in the vegetable broth and stir everything together. Season with smoked paprika, salt, and pepper. Cover the cooker and set it to low for 6-8 hours or high for 4 hours. When the potatoes are tender, mash some of them for a thicker soup. If you want a smoother texture, use an immersion blender. Next, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and blends in. Taste your soup and add more seasoning if needed. Just before serving, gently mix in the crumbled turkey bacon and sour cream. Serve it hot, garnished with sliced green onions and extra cheese if you like. To get the right thickness, mash some potatoes with a potato masher. This creates a creamy base. If you prefer a silky soup, use an immersion blender. Always taste your soup before serving. Adjust the seasoning for a perfect flavor. Enjoy your comforting bowl of loaded potato soup! To get the best flavor, use fresh ingredients. Chop your potatoes, onion, and garlic just before you cook. This keeps them from browning. Layer the potatoes at the bottom of the slow cooker. This will help them cook evenly. Always cover your slow cooker. This traps heat and moisture, making sure your soup is creamy. If you need a thicker soup, mash some potatoes after cooking. You can boost the flavor of your soup with a few simple tricks. Add herbs like thyme or rosemary for a fresh taste. For a smoky kick, try adding more smoked paprika or even some chipotle. Consider stirring in a tablespoon of Dijon mustard for a tangy twist. You can also use bacon grease for a richer flavor. For a creamier soup, add more heavy cream or even some cream cheese. Don’t skip the seasoning! Salt and pepper are key to great taste. If you don’t season well, the soup will taste flat. Avoid overcooking your potatoes. They can turn mushy if left too long. Make sure to stir your soup before serving, as ingredients can settle. Finally, don’t forget to taste! Adjust the flavors just before serving to make sure it’s perfect. {{image_2}} To make this soup vegetarian, simply swap out the turkey bacon for plant-based bacon. This change keeps the taste rich and satisfying. You can also add more veggies, like carrots or celery, for added texture. Use vegetable broth instead of chicken broth, which is already in the recipe. I love to mix in extra flavors with add-ins. Try adding cooked broccoli or corn for a twist. Crispy onions also make a great topping. You can even sprinkle some extra cheese on top for a cheesy finish. Don’t forget to add a dollop of sour cream for a creamy touch! Experiment with spices to create unique flavors. For a bit of heat, add red pepper flakes or jalapeños. Want a smoky taste? Use smoked paprika, which is already in the recipe. For a fresh taste, mix in some herbs like thyme or rosemary. Each change can turn this soup into a whole new dish! To keep your loaded potato soup fresh, store it in an airtight container. Allow the soup to cool down before sealing it. This helps prevent condensation, which can make the soup watery. Place it in the fridge if you plan to eat it within a few days. You can keep it for up to 3-4 days. When you’re ready to enjoy the soup again, pour it into a pot. Heat it on low to medium heat, stirring often. This helps it warm evenly. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. Add a splash of broth or cream if the soup seems too thick. If you want to save some for later, freezing is a great option. Ladle the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. When you’re ready to eat it, thaw the soup overnight in the fridge. Reheat it as mentioned earlier. Avoid freezing the sour cream and cheese, as they can change texture. Yes, you can make this soup ahead of time. Just follow the recipe and let it cool. After it cools, store it in the fridge for up to three days. When you want to eat it, just reheat it on the stove or in the microwave. This soup tastes even better the next day as the flavors blend. To thicken your soup, you have a few options. You can mash some of the potatoes in the slow cooker. This gives the soup a creamy texture. If you want it even thicker, use an immersion blender to blend some of the soup. You can also add more heavy cream or a bit of cornstarch mixed with cold water to achieve your desired thickness. Potato soup pairs well with many sides. A crusty slice of bread is a classic choice. You can also serve a fresh salad on the side for a light touch. Grilled cheese sandwiches go great with this soup too. For a fun twist, try adding some pickles or jalapeños for extra flavor. This blog post covered everything you need for Slow Cooker Loaded Potato Soup. We explored the key ingredients, how to choose the best quality, and helpful substitutions. I shared step-by-step cooking instructions to get the perfect texture. You learned tips for slow cooking and ways to enhance flavors. We also examined variations like vegetarian options and add-ins. Lastly, I provided proper storage tips and answered common questions. With these insights, you can make a delicious soup that warms the heart and satisfies the taste buds. Enjoy your cooking journey!

Slow Cooker Loaded Potato Soup

Warm up your days with this irresistible Slow Cooker Loaded Potato Soup recipe! Made with hearty russet potatoes, savory spices, creamy cheese, and crispy bacon, it’s the ultimate comfort food for chilly evenings. Perfect for meal prep, just set your slow cooker and enjoy a delicious bowl of goodness after a long day. Click through for the full recipe and start cooking today! #SlowCookerRecipes #PotatoSoup #ComfortFood #EasyRecipes
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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

1 cup shredded sharp cheddar cheese

1/2 cup crumbled crispy turkey bacon (or plant-based bacon for a vegetarian option)

1/2 cup sour cream

2 green onions, sliced

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Place the diced potatoes, chopped onion, and minced garlic into the slow cooker.

    Pour the vegetable broth over the vegetables and stir to combine.

      Season with smoked paprika, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 4 hours until the potatoes are tender.

        Once cooked, use a potato masher to mash some of the potatoes for a thicker consistency, or use an immersion blender for a smoother texture, if desired.

          Stir in the heavy cream and cheddar cheese until melted and well combined.

            Taste and adjust seasoning if necessary.

              Just before serving, mix in the crumbled turkey bacon and sour cream, stirring gently.

                Serve the soup hot, garnished with sliced green onions and additional cheese if desired.

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

                    - Presentation Tips: Serve in large bowls topped with a sprinkle of cheese, a dollop of sour cream, and a few green onions for a pop of color. Consider adding a crusty slice of bread on the side for a complete meal!