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To make a hearty loaded baked potato soup, you need simple ingredients. Here is the list: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 garlic cloves, minced - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, grated - 1/2 cup sour cream - 1/2 teaspoon smoked paprika - 1/2 teaspoon black pepper - Salt to taste - 6 strips of cooked turkey bacon, crumbled (optional for topping) - 2 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The russet potatoes give a creamy texture. The onion and garlic bring depth of flavor. Low-sodium chicken broth adds a savory base while keeping it light. Heavy cream makes it rich and smooth. Sharp cheddar cheese delivers a bold taste. Spices like smoked paprika and black pepper enhance the overall flavor. Sour cream adds a tangy touch, making it even more delicious. For extra flair, you can top the soup with crumbled turkey bacon, green onions, and parsley. These toppings add color and crunch. Gathering these ingredients will set you up for a cozy dish. Each bite will warm you up and leave you wanting more. - Start by peeling and dicing 4 large russet potatoes. - Chop 1 medium onion into small pieces. - Mince 3 garlic cloves until fine. These steps set the stage for a creamy and delicious soup. Dicing the potatoes gives them a nice size for cooking. The onion and garlic add great flavor to the broth. - In your slow cooker, mix the diced potatoes, chopped onion, minced garlic, and 4 cups of low-sodium chicken broth. Stir it well to combine. - Cover the slow cooker and set it to low. Cook for 6 to 7 hours, or until the potatoes are tender. This method allows the flavors to blend and the potatoes to soften. Cooking on low makes it easy to have a warm meal ready when you are. - After cooking, use a potato masher to mash some of the potatoes. Leave some chunks for texture. - Stir in 1 cup of heavy cream, 1 cup of grated sharp cheddar cheese, and 1/2 cup of sour cream. Add 1/2 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and salt to taste. Mix until the cheese melts and everything blends together. - Let the soup cook for another 30 minutes on low for a nice heat. - Taste your soup and adjust the seasoning if needed. These final touches enhance the flavor and creaminess. You can then serve it hot, topped with crumbled turkey bacon, sliced green onions, and fresh parsley for that extra flair. Enjoy your cozy delight! To get the right texture, start by mashing your potatoes. Use a potato masher and mash about half of the potatoes. This way, you keep some chunks for a hearty bite. For the best results, check the potatoes after cooking for 6 hours. They should be soft enough to easily mash, but not mushy. Spices can make a big difference. I recommend adding smoked paprika and black pepper for a kick. If you like it cheesy, try using different cheese types. Gouda or Monterey Jack can give a unique twist. Garnishing is key for a beautiful soup. Top your bowls with crumbled turkey bacon and sliced green onions. Fresh parsley will add a pop of color. For sides, consider serving with warm bread or a fresh salad. It makes for a great meal! {{image_2}} You can change the heavy cream and sour cream. Use plain yogurt or coconut cream instead. These options keep the soup rich but lighter. For a vegetarian version, skip the chicken broth. Use vegetable broth instead. This gives great flavor without meat. If you want more protein, add cooked bacon, chicken, or sausage. Crumbled turkey bacon works well for a tasty topping. For a heartier meal, mix in shredded rotisserie chicken. This makes the soup filling and satisfying. You can use seasonal vegetables in your soup. Try adding corn in summer or kale in winter. These choices add color and nutrients. Also, if someone has dietary needs, swap in dairy-free options. This way, everyone can enjoy the soup. To store leftovers, let the soup cool first. Then, place it in an airtight container. I recommend using glass containers for easy heating. Make sure to leave some space at the top, as the soup may expand when frozen. If you want to freeze the soup, use freezer-safe containers. Portion the soup into smaller amounts for easy use. When you are ready to eat, thaw it overnight in the fridge. To reheat, pour the soup into a pot over medium heat. Stir it often until hot. You can also use the microwave, but stir every minute for even heating. In the fridge, the soup lasts about 3 to 4 days. If you freeze it, it can last for up to 3 months. Just make sure it is sealed well to avoid freezer burn. Always check for any off smells or changes in color before eating. Can I use frozen potatoes? Yes, you can use frozen potatoes. They will cook well in the slow cooker. Just add them straight in. Keep in mind, frozen potatoes may take a little longer to cook. How do I thicken the soup? To thicken the soup, mash some of the potatoes in the slow cooker. This gives a creamy texture. You can also add a little more cheese or cream. What can I substitute for chicken broth? You can use vegetable broth for a vegetarian option. Water is another choice, but it may lack flavor. You can also use beef broth for a different taste. Can I make this in a regular pot? Yes, you can use a regular pot on the stove. Just cook on medium heat until the potatoes are tender. Stir often and keep an eye on it. What’s the difference between low and high settings? The low setting cooks food slowly for a longer time. The high setting cooks food faster. Use low for about 6-7 hours and high for 3-4 hours. Can I add additional toppings? Absolutely! You can add crumbled bacon, extra cheese, or even jalapeños. Sliced green onions and fresh parsley also add great flavor and color. Can I make this soup spicy? Yes, you can add spices like cayenne pepper or crushed red pepper. Adjust the amount based on your spice level preference. Enjoy experimenting! This blog post covers how to make loaded baked potato soup. You learned about key ingredients like russet potatoes, cream, and cheese. I shared step-by-step instructions for prepping, cooking, and enhancing flavors. You found tips for texture and creative variations to suit your taste. Proper storage and common questions were also answered. Now, you can enjoy this warm, hearty soup anytime. Try your own twists, and don’t forget those tasty toppings!

Loaded Baked Potato Soup (Slow Cooker)

Warm up with this delicious Loaded Baked Potato Soup! Made simply with russet potatoes, creamy cheese, and flavorful spices, this comforting dish is perfect for any occasion. With easy slow cooker instructions, you can create a hearty meal that will delight your family and friends. Don’t miss out on this creamy, savory soup recipe! Click through to explore the full recipe and impress everyone at your next gathering.
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 garlic cloves, minced

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup sharp cheddar cheese, grated

1/2 cup sour cream

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

Salt to taste

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

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Stir well.

    Cover and cook on low for 6-7 hours, or until the potatoes are tender.

      After cooking, use a potato masher to mash some of the potatoes in the slow cooker, leaving some chunks for texture.

        Stir in the heavy cream, cheddar cheese, sour cream, smoked paprika, black pepper, and salt. Mix until the cheese is melted and everything is well incorporated.

          Allow the soup to cook for an additional 30 minutes on low to heat through.

            Taste and adjust seasoning if necessary.

              Serve hot, topped with crumbled turkey bacon (if using), sliced green onions, and fresh parsley.

                Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6-8