– **Title**: Slow Cooker Loaded Potato Soup
– **Ingredients**:
– 6 large russet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup milk (or heavy cream for a richer texture)
– 1 cup shredded cheddar cheese
– 1/2 cup cooked bacon bits (optional, for garnish)
– 1/4 cup green onions, chopped (for garnish)
– Salt and pepper to taste
– 1 teaspoon dried thyme (optional)
– 1 tablespoon olive oil or butter (for sautéing onions and garlic)
– **Instructions**:
1. In a skillet, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. In the slow cooker, combine the diced potatoes, sautéed onions, garlic, chicken broth, salt, pepper, and thyme (if using). Stir to combine.
3. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the potatoes are tender.
4. Once the potatoes are cooked, use a potato masher to mash a few of them to thicken the soup to your desired consistency, leaving some chunks for texture.
5. Stir in the milk (or heavy cream) and shredded cheddar cheese until melted and well combined.
6. Taste and adjust seasoning if necessary.
7. Serve the soup hot, garnished with bacon bits and chopped green onions. Enjoy!
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for a creamy texture in the soup. They break down easily and provide that comforting feel. If you prefer a lower-carb option, cauliflower can be a great substitute.
Broth: Chicken broth adds depth of flavor. For a vegetarian version, vegetable broth works perfectly. You can also use low-sodium options to control salt intake.
Cream: Heavy cream makes the soup rich and creamy, but if you’re looking for a lighter option, half-and-half or whole milk can be used instead. For a dairy-free choice, coconut milk gives a nice texture and flavor.
Cheese: Cheddar cheese is classic for flavor. If you want something different, try using pepper jack for a little heat or a lactose-free cheese for dietary needs!
Bacon: Cooked bacon adds a great crunch. If you’re vegetarian, consider using crispy quinoa or tempeh bacon as alternatives.
Green Onions: These not only add flavor but also a pop of color. If they’re not available, shallots or chives can work instead.
How Do I Mash the Soup Perfectly?
Mashing the soup is the key to achieving that creamy texture. Here’s how you can get it right:
- After the potatoes are tender, use a potato masher for thicker chunks, or an immersion blender for a smooth consistency. You can also transfer it to a blender, but let it cool slightly first to avoid splatters.
- When mashing, don’t overdo it; leave some potato chunks for texture if you like a bit of bite.
- Mix in the cream and cheese immediately after mashing to help them blend in more easily.
That’s it! Enjoy making your soup beautifully creamy while adjusting the texture just how you like it.
How to Make Slow Cooker Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup green onions, chopped (plus more for garnish)
Optional Toppings:
- Additional shredded cheese
- Cooked bacon bits
- Sour cream
How Much Time Will You Need?
This delicious slow cooker loaded potato soup takes about 20 minutes to prepare, and then you’ll let it cook on low for 6-7 hours or on high for 3-4 hours. Perfect for a cozy dinner without spending much time in the kitchen!
Step-by-Step Instructions:
1. Prep the Ingredients:
Start by peeling and dicing the potatoes. Chop the onion and mince the garlic cloves. Once everything is ready, it’s time to layer your ingredients in the slow cooker.
2. Combine in the Slow Cooker:
Place the diced potatoes, chopped onion, minced garlic, and salt into the slow cooker. Pour in the chicken or vegetable broth and give it a good stir to combine everything evenly. This is going to be the base of your creamy soup!
3. Let It Cook:
Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the potatoes are fork-tender and soft.
4. Mash and Add Creaminess:
Once it’s done cooking, grab a potato masher and gently mash the soup to your desired consistency—chunky or smooth, it’s up to you! Then, stir in the heavy cream, shredded cheddar cheese, black pepper, paprika, and half of the chopped bacon. Mix everything well until the cheese melts and blends in beautifully.
5. Serve Up Your Delicious Soup:
Now it’s time to serve! Ladle the delicious soup into bowls and top it off with a dollop of sour cream, the remaining bacon, extra shredded cheese, and chopped green onions for that fresh crunch. Enjoy your hearty and comforting loaded potato soup!
Can I Substitute the Heavy Cream?
Absolutely! You can substitute heavy cream with half-and-half, whole milk, or even a non-dairy milk like almond milk for a lighter version. Just keep in mind that the soup may be less creamy with these substitutions. If using non-dairy milk, add a touch of cornstarch to thicken it up!
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, simply use vegetable broth instead of chicken broth and omit the bacon. For added flavor, consider sautéing some mushrooms or adding more fresh herbs like thyme or rosemary!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to loosen it up, and warm it on the stove or in the microwave, stirring occasionally.
Can I Use Different Types of Potatoes?
Yes! While Russet potatoes are ideal for a creamy texture, you can use Yukon Gold or red potatoes for a slightly different flavor and texture. Just chop them into even pieces for uniform cooking!
