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- 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup heavy cream (or coconut cream) - 6 slices of cooked turkey bacon, crumbled - 1/4 cup green onions, sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The main ingredients form the heart of this loaded potato soup. I love using russet potatoes for their creamy texture. Peel and dice them into even pieces. This helps them cook evenly in the slow cooker. The chopped onion adds sweetness. Minced garlic gives a nice kick to the soup. Together, they create a flavor base that makes your soup shine. Don’t forget the vegetable broth! It brings everything together. The broth adds depth and richness. Now, let’s talk about cheese. Sharp cheddar cheese is my go-to. It melts perfectly, adding that creamy, cheesy goodness you crave. If you want a lighter option, go for coconut cream instead of heavy cream. It works well and keeps the soup rich. For those who love a little crunch, add crumbled turkey bacon on top. Green onions not only add flavor but also a pop of color. Finally, season with dried thyme and smoked paprika. They bring out the best in your soup. Add salt and pepper to taste, and you’re ready to cook! - Peel and dice the russet potatoes. - Chop the onion and mince the garlic. Start by peeling the russet potatoes. Use a sharp knife to cut them into small cubes. This helps them cook evenly. Next, chop the onion into small pieces. Then, mince the garlic. You want it fine to release its full flavor. - Add ingredients to the slow cooker. - Set cooking time on low or high. Now it’s time to build your soup. Take your slow cooker and add the diced potatoes, chopped onion, and minced garlic. Pour in the vegetable broth. This will be the base of your soup. Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Stir it all well. Cover the slow cooker. If you’re in a hurry, set it on high for 3-4 hours. For a slow and cozy cook, choose low for 6-8 hours. - Mash or blend potatoes to desired consistency. - Stir in cream and cheddar until melted. Once the cooking time is up, it’s time to finish the soup. Use a potato masher or an immersion blender to mash some of the potatoes. You want some chunks for texture. Next, slowly stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts into the soup. Taste it and adjust the seasoning if needed. Your loaded potato soup is now ready to be served! Using an immersion blender makes the soup smooth and creamy. It is easy to use and clean. If you prefer a chunkier texture, use a potato masher instead. It lets you control the creaminess. Chop the potatoes, onion, and garlic into even sizes. This helps them cook evenly. Small, uniform pieces cook faster and blend well. Taste your soup before serving. Adjust the seasoning to fit your taste. If you like it spicier, add more smoked paprika or black pepper. For a milder flavor, reduce the spices. To make the soup creamier, add more heavy cream. If you want a lighter option, use coconut cream instead. It gives a nice flavor without the heaviness. Serve the soup in rustic bowls. Top with extra cheddar cheese and sliced green onions. This adds color and makes it look appetizing. Pair the soup with crusty bread. It’s perfect for dipping. You can also serve a side salad for a refreshing touch. Enjoy! {{image_2}} You can change the cheese in this soup. Instead of sharp cheddar, try gouda, mozzarella, or pepper jack. Each cheese brings a new taste and texture. If you want a lighter option, replace heavy cream with coconut cream or cashew cream. This keeps the soup creamy without the dairy. You can add more vegetables for extra flavor. Try carrots, celery, or even spinach. These add nutrients and color. If you want protein, shredded chicken works well. It makes the soup heartier. Cooked bacon or sausage can also add a smoky taste. For those who want a vegan or dairy-free soup, use vegetable broth and coconut cream. You can skip cheese or use a dairy-free cheese alternative. If you are following a low-carb diet, swap potatoes for cauliflower. This keeps the soup creamy while reducing carbs. After you enjoy your loaded potato soup, let it cool down. Pour it into an airtight container. This keeps your soup fresh. Store it in the fridge for up to four days. Check it for any signs of spoilage before you eat. To freeze the soup, pour it into freezer-safe bags. Remove as much air as you can before sealing. Label the bags with the date. You can freeze the soup for up to three months. When you’re ready to eat it, thaw the soup overnight in the fridge. For the best taste, reheat the soup on the stove. Use low heat and stir often. This helps it warm evenly. If you want to use a microwave, do it in short bursts. Stir between each burst to avoid hot spots. To prevent separation, add a splash of cream while reheating. This keeps the soup smooth and creamy. Yes, you can make this soup on the stovetop. The process is a bit faster. You’ll need to adjust the cooking time. In a pot, cook the soup over medium heat for about 30 to 40 minutes. Stir often and check if the potatoes are soft. You want them to be tender but not mushy. Once cooked, mash a few potatoes for texture. Then, stir in the cream and cheese. This method offers a quick way to enjoy your soup. If you want a thicker soup, there are a few options. First, you can mash more potatoes. This will add body without changing the taste. Another option is to add a slurry. Mix a tablespoon of cornstarch with cold water. Stir this mix into your soup and let it simmer until thickened. You can also reduce the amount of broth you use. Just remember to taste as you go. Keeping the flavor is key while thickening your soup. Absolutely! To make it dairy-free, you can swap the heavy cream for coconut cream. It gives a smooth texture and adds a hint of sweetness. For cheese, try using a dairy-free cheese alternative. There are many options available today. Just ensure they melt well. You can also add nutritional yeast for a cheesy flavor without dairy. These swaps will keep your soup creamy and delicious while meeting your dietary needs. This loaded potato soup is a simple and hearty meal. We covered the main ingredients, step-by-step instructions, and some handy tips. You can adapt the recipe to your taste. Consider adding toppings or trying different cheeses. Storing the soup is easy, too. Just follow the guidelines for refrigeration or freezing. Whether you’re cooking for family or yourself, this soup will warm your heart. Enjoy your cooking adventure, and don’t hesitate to make it your own.

Loaded Potato Soup with Cheddar Slow Cooker

Indulge in the ultimate comfort food with this Cheesy Loaded Potato Bliss recipe! Made in a slow cooker, this creamy potato soup combines russet potatoes, sharp cheddar cheese, and aromatic spices for a flavor explosion. Perfect for chilly nights, this hearty dish is easy to prepare and serves 6-8. Don’t miss out on creating a warm and inviting meal that everyone will love. Click through to explore this delicious recipe and elevate your dinner tonight!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup shredded sharp cheddar cheese, plus extra for topping

1 cup heavy cream (or coconut cream for a lighter version)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

6 slices of cooked turkey bacon, crumbled (optional for topping)

1/4 cup green onions, sliced (for garnish)

Instructions
 

In a slow cooker, add the diced potatoes, chopped onion, and minced garlic.

    Pour in the vegetable broth and stir in the dried thyme, smoked paprika, salt, and pepper.

      Cover the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours, until the potatoes are very tender.

        Once cooked, use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.

          Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Adjust seasoning as desired.

            Serve the soup hot, garnished with extra cheddar cheese, crumbled turkey bacon if using, and sliced green onions.

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

                - Presentation Tips: Serve the soup in rustic bowls with a drizzle of cream and a sprinkle of green onions for a touch of color. Pair with crusty bread for dipping!