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- 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup sharp cheddar cheese, shredded - 1 cup cooked bacon bits (or crispy chickpeas as a vegetarian alternative) - 1/2 cup sour cream (or Greek yogurt for a lighter touch) - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste - Chopped green onions for garnish - Additional freshly ground black pepper for serving You can change some ingredients to fit your taste. If you need a dairy-free option, use coconut milk instead of heavy cream. Greek yogurt works great if you want a lighter sour cream. If you don’t eat meat, swap bacon bits for crispy chickpeas. You can also use any cheese you like, but cheddar gives a nice sharp taste. Adding garnishes can take your soup up a notch. Chopped green onions add freshness and color. You can also sprinkle more cheese on top for extra creaminess. A dash of black pepper gives a hint of spice. If you want a crunchy touch, add croutons or fried onions. Start by peeling and dicing the russet potatoes into small pieces. Place them in the slow cooker. Next, chop the onion and mince the garlic. Add these to the slow cooker, spreading them over the potatoes. Sprinkle the dried thyme on top for flavor. Pour in the vegetable broth to cover the potatoes fully. Season with salt and freshly cracked black pepper to your taste. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours. If you are in a hurry, set it to high for about 4 hours. The potatoes should be tender and easy to mash when done. After cooking, use a potato masher or immersion blender to blend the soup. You can choose to make it chunky or smooth. Stir in the heavy cream or coconut milk. Add the shredded cheddar cheese and mix until melted. Taste the soup and adjust the seasoning as needed. Fold in the sour cream to add tanginess. Then, mix in the cooked bacon bits or crispy chickpeas. Cover the slow cooker again and let it cook on low for 30 more minutes. Finally, serve the soup in bowls, garnishing with chopped green onions and a dash of black pepper. To get the best texture for your loaded potato soup, choose the right potatoes. I recommend using russet potatoes. They become soft and creamy. When you cook them, make sure to dice them into even pieces. This helps them cook at the same rate. After cooking, you can use a potato masher. This gives you control over how chunky or smooth the soup is. For a creamier texture, try an immersion blender. Blend until you reach your desired smoothness. To boost the flavor of your soup, use fresh ingredients. Start with fresh garlic and onion. These add a great base flavor. Adding dried thyme gives a lovely herbal note. Don’t forget to adjust the seasoning. Always taste your soup before serving. You may want to add more salt or pepper. For extra depth, consider adding a splash of Worcestershire sauce. It can add a savory kick that elevates the soup. For perfect results, use the right slow cooker settings. Cook the soup on low for 6 to 8 hours. This allows the flavors to meld. If you’re short on time, cooking on high for 4 hours works too. Always check the potatoes for tenderness. They should be soft enough to mash easily. After blending, let the soup cook for an extra 30 minutes on low. This step helps all the flavors combine beautifully. {{image_4}} You can easily make this soup vegetarian or vegan. For a vegetarian version, skip the bacon bits and add crispy chickpeas instead. They give a nice crunch and flavor. For a vegan option, replace the heavy cream with coconut milk. It adds creaminess and a hint of sweetness. Use a vegan cheese substitute to keep the dish dairy-free. This way, everyone can enjoy a warm bowl of comfort. Cheese adds a rich flavor to the soup. While sharp cheddar is a classic choice, you can mix it up. Try using smoked gouda for a smoky taste. You can also use pepper jack for a spicy kick. If you want something lighter, go for mozzarella. Each cheese gives the soup a unique twist, so feel free to experiment until you find your favorite. Add-ins can take this soup to the next level. For a bit of heat, toss in some diced jalapeños. If you love herbs, add fresh parsley or chives before serving. You can stir in some roasted garlic for deeper flavor. For a touch of acidity, a squeeze of lemon juice can brighten the dish. All these options let you customize your soup based on your mood and taste. Store your loaded potato soup in an airtight container. Let it cool to room temperature first. Then, place it in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often to avoid sticking. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between, until warm. If you freeze the soup, use a sturdy freezer bag. Leave some space at the top for expansion. Label the bag with the date. The soup will stay good for about 2 to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this soup ahead. Prepare it in the slow cooker and let it cool. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, simply heat it on the stove or in the microwave. This soup tastes even better after sitting for a day! To make this soup gluten-free, use gluten-free vegetable broth. Most vegetable broths are naturally gluten-free, but always check the label. The other ingredients in the recipe are also gluten-free, so you don’t need to make any other changes. This soup pairs well with many sides. You can serve it with crusty bread or a fresh salad. For a fun twist, try it with a grilled cheese sandwich. The options are endless, so feel free to get creative! This blog post covered everything needed to make loaded potato soup. We discussed ingredients, steps to cook, and tips to enhance flavor. You learned about variations and how to store leftovers safely. In closing, this soup is easy to make and perfect for any meal. Experiment with your favorite flavors and enjoy! A warm bowl of soup awaits you.

Slow Cooker Loaded Potato Soup

Warm up with this delicious cozy slow cooker loaded potato soup! Easy to prepare, this comforting dish features creamy potatoes, savory bacon, and rich cheese, all simmered to perfection. Perfect for chilly nights, it's a crowd-pleaser that fits any diet with tasty alternatives! Discover the full recipe and elevate your weeknight dinners. Click through to explore how to make your family's new favorite soup!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

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

1 cup sharp cheddar cheese, shredded

1 cup cooked bacon bits (or crispy chickpeas as a vegetarian alternative)

1/2 cup sour cream (or Greek yogurt for a lighter touch)

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

Chopped green onions for garnish

Additional freshly ground black pepper for serving

Instructions
 

Start by peeling and dicing the russet potatoes into bite-sized pieces, then transfer them into the slow cooker.

    Next, incorporate the chopped onion and minced garlic, spreading them evenly over the potatoes. Sprinkle in the dried thyme for added flavor.

      Pour in the vegetable broth, making sure the potatoes are completely submerged. Season with salt and freshly cracked black pepper according to your preference.

        Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours or on high for about 4 hours, until the potatoes are tender and easily mashable.

          Once the cooking time is complete, take a potato masher or an immersion blender and blend the soup to your liking, whether you prefer it chunky with potato pieces or creamy and smooth.

            Stir in the heavy cream (or coconut milk) along with the shredded cheddar cheese, mixing until the cheese has melted and merged seamlessly into the soup.

              Taste and adjust the seasoning, adding more salt and black pepper if needed. Then, fold in the sour cream to introduce a delightful tanginess.

                Gently incorporate the cooked bacon bits (or crispy chickpeas) into the soup, making sure they're evenly distributed throughout the mixture.

                  Cover the slow cooker once more and allow it to cook on low for an additional 30 minutes to let the flavors deepen and meld beautifully.

                    When you’re ready to serve, ladle the steaming soup into bowls and garnish each serving with a sprinkle of chopped green onions and a dash of freshly ground black pepper for that extra kick.

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