Go Back
To make this soup, gather these key items: - 6 medium russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low-sodium is best) - 1 cup heavy cream or coconut cream - 1 cup shredded sharp cheddar cheese - 1 cup cooked bacon bits or tempeh bacon - 1 teaspoon dried thyme - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and freshly ground black pepper - Chopped green onions, for garnish - Sour cream (optional) These ingredients build layers of flavor. The potatoes give the soup its base. The broth adds depth, while the cream brings a rich texture. You can add your twist with these optional ingredients: - Fresh herbs like parsley or chives - Different cheese types, such as mozzarella or gouda - Spicy elements like jalapeños or red pepper flakes - Vegetables like carrots or celery for extra nutrition These extras help you personalize the soup. Feel free to use what you have at home. If you need alternatives, try these substitutes: - For vegetable broth, use chicken broth or water - Coconut cream can be swapped with almond milk for a lighter option - Use Greek yogurt instead of sour cream for a tangy touch - For a dairy-free option, try cashew cheese instead of cheddar Substituting ingredients can keep the soup fresh and exciting. It allows you to enjoy this dish no matter your dietary needs. First, gather all your ingredients. You will need six medium russet potatoes. Peel and dice them into small pieces. Next, finely chop one medium onion. Mince three cloves of garlic. These flavors will add depth to your soup. Now, take your slow cooker. Add the diced potatoes, chopped onion, and minced garlic. Pour in four cups of vegetable broth. This will be the soup's base. Then, add one teaspoon each of dried thyme, onion powder, and garlic powder. Don’t forget to add salt and pepper to taste. Mix everything well so the flavors blend. Cover the slow cooker. Set it to cook on low for seven to eight hours. If you are short on time, you can set it to high for four to five hours. You want the potatoes to be tender. When the cooking time is up, check the potatoes. They should be soft. Use a potato masher or an immersion blender. Smash or blend the soup until it’s creamy. Leave some potato chunks for texture. Now, add one cup of heavy cream or coconut cream. Both work well for creaminess. Next, stir in one cup of shredded sharp cheddar cheese. Keep stirring until the cheese melts completely. Taste the soup. Adjust the salt and pepper if needed. Just before you serve, fold in one cup of cooked bacon bits. If you prefer a vegetarian option, use tempeh bacon. Let the mixture heat for another ten minutes. This step helps meld the flavors. Ladle the soup into bowls. Top each bowl with more shredded cheese. Sprinkle with chopped green onions for color. You can add a dollop of sour cream if you want. It adds a nice touch of creaminess. Enjoy every warm and delicious bite! To make your soup creamy, use heavy cream or coconut cream. Coconut cream gives a nice twist if you want a dairy-free option. Blend the soup with a potato masher or an immersion blender. This keeps some potato chunks for texture and adds creaminess. If you want extra creaminess, add more cheese as a final touch. Remember to stir well after adding it. To enhance flavors, use fresh herbs like thyme and green onions. They bring a bright taste. Do not skip the garlic and onion; they add depth to the soup. Adding cooked bacon bits or tempeh bacon also boosts flavor. For an extra kick, sprinkle in some cayenne pepper or smoked paprika. Taste and adjust salt and pepper to your liking. One common mistake is adding too much liquid. Stick to the broth amount in the recipe. If you add too much, the soup can be too thin. Another mistake is not blending well. Ensure you create a creamy base with some chunks. Avoid overcooking the potatoes; they should be tender but not mushy. Lastly, remember to taste your soup before serving. You want it to be perfect when you dish it out. {{image_4}} You can easily make this soup vegetarian or vegan. Instead of bacon, use tempeh bacon. It gives a nice, smoky taste. For a vegan version, swap heavy cream for coconut cream. This change keeps the soup rich and creamy. Use vegetable broth as your base. It adds great flavor without meat. To make a low-carb or keto-friendly soup, skip the potatoes. Instead, use cauliflower. Cauliflower gives a creamy texture when blended. You can also add more cheese for richness. Make sure to check your broth for added sugars. Opt for a low-carb vegetable broth to keep your soup on track. You can switch up the flavors by changing a few ingredients. Try adding different herbs like rosemary or dill for a fresh twist. You can use gouda or pepper jack cheese for a unique taste. Add some diced jalapeños for a bit of heat. For a richer flavor, sauté the onions and garlic before adding them to the slow cooker. These small changes can make a big difference! To keep your loaded potato soup fresh, store it in an airtight container. Make sure it cools down before sealing it. This will help prevent moisture buildup. Refrigerate the soup within two hours of cooking. It stays good for about 3 to 5 days in the fridge. If you want to store it longer, consider freezing it. When you're ready to enjoy leftovers, reheat the soup gently. You can use a pot on the stove or a microwave. Heat it on low to avoid burning. Stir the soup often to make sure it warms evenly. If it looks thick, add a splash of broth or cream to loosen it up. If you plan to freeze the soup, do so in individual portions. This makes it easy to thaw just what you need. Use freezer-safe containers or bags. Label them with the date. To thaw, place the soup in the fridge overnight. You can also use the microwave for quick thawing. Once thawed, reheat it as noted above. Avoid refreezing soup after it has been thawed. Yes, you can make this soup ahead of time. It tastes great when made in advance. Cook the soup as directed and let it cool. Store it in an airtight container in the fridge. It can last for about three to four days. When you are ready, just reheat it on the stove or in the microwave. For best taste, do not add cheese and bacon until you reheat. To make the soup healthier, use low-fat cream or milk instead of heavy cream. You can also add more vegetables. Try adding carrots, celery, or spinach for extra nutrients. Use turkey bacon or skip the bacon altogether. This keeps the flavor while cutting down on fat. You can also reduce the amount of cheese. This soup is great on its own, but it pairs well with many sides. Try serving it with a fresh salad or a nice piece of crusty bread. For a fun twist, serve it in a bread bowl. You can also add toppings like jalapeños or avocado for extra flavor. Don't forget to add a dollop of sour cream for creaminess! This article covered how to make Slow Cooker Loaded Potato Soup step by step. You learned about essential and optional ingredients, including helpful substitutions. I shared tips for creaminess and flavor, plus common mistakes to avoid. The variations section gave options for different diets, like vegan and low-carb. Finally, I discussed the best ways to store and reheat your soup. With these details, I hope you enjoy cooking and sharing this delicious soup!

Slow Cooker Loaded Potato Soup

Indulge in the rich flavors of creamy loaded potato bliss soup that's perfect for any occasion! With simple ingredients like russet potatoes, savory bacon, and melty cheddar cheese, this comforting dish is made effortlessly in your slow cooker. Discover how to create a warm, delightful experience for your taste buds. Click through to explore this delicious recipe and impress your family and friends with a bowl of creamy goodness!
Print Recipe Pin Recipe

Ingredients
  

6 medium russet potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (preferably low-sodium)

1 cup heavy cream or coconut cream (for a delicious dairy-free alternative)

1 cup shredded sharp cheddar cheese (plus extra for garnish)

1 cup cooked bacon bits (or use tempeh bacon for a vegetarian-friendly option)

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Chopped green onions, for garnish

Sour cream (optional, for serving alongside)

Instructions
 

In a slow cooker, combine the diced potatoes, finely chopped onion, minced garlic, vegetable broth, dried thyme, onion powder, garlic powder, and a generous pinch of salt and pepper. Mix thoroughly to ensure even distribution of the ingredients.

    Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes become tender.

      Once the cooking time is complete and the potatoes are soft, you can use a potato masher or an immersion blender to partially blend the soup, creating a creamy base while keeping some chunks for added texture.

        Incorporate the heavy cream (or coconut cream) into the soup, followed by the shredded cheese. Stir continuously until the cheese has melted completely and the soup reaches a luxuriously creamy consistency. Taste the soup and season with additional salt and pepper if needed.

          Just before serving, gently fold in the cooked bacon bits (or tempeh bacon), allowing the mixture to heat through for another 10 minutes. This step enhances the flavors and warms the soup perfectly.

            To serve, ladle the blissful soup into bowls, generously top with extra shredded cheddar cheese, sprinkle with chopped green onions, and add a dollop of sour cream if desired.

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

                - Presentation Tips: For a beautiful presentation, consider serving the soup in rustic bread bowls or garnish with a drizzle of cream and a few sprigs of fresh thyme. Enjoy the delightful warmth of this comforting dish!