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For this rich and creamy slow cooker loaded baked potato soup, gather these simple 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 - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 4 slices of cooked turkey bacon, crumbled - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup chopped green onions for garnish I always recommend using fresh ingredients when making this soup. Fresh potatoes and onions offer the best flavor. Frozen potatoes can work, but they may change the soup's texture. Fresh garlic gives you a strong taste that adds depth. So, stick to fresh for the best outcome. When it comes to brands, I have my favorites. For broth, I like low-sodium vegetable broth from Swanson or Pacific Foods. For cheese, Tillamook's shredded cheddar melts well and tastes great. For sour cream, Daisy is my go-to. Each of these brands adds a rich flavor to your soup, making it truly delicious. To start, gather your ingredients. You need: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 4 slices of cooked turkey bacon, crumbled - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup chopped green onions for garnish First, wash the potatoes well. Peeling them helps create a smooth soup. Dice potatoes into small cubes. Chop your onion finely. Mince the garlic cloves until they’re small. Set these aside to keep things organized. Now, it’s time to cook! Place the diced potatoes, chopped onion, and minced garlic into your slow cooker. Pour in the vegetable broth. Make sure the broth covers the veggies completely. Add smoked paprika, salt, and pepper. Stir it all together well. Cover the slow cooker. Cook on low for 6 to 8 hours. Check for tenderness. The potatoes should be soft and easy to mash. Once they are ready, use a potato masher to mash them slightly. This makes the soup creamy but still leaves some chunkiness. Next, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and everything is combined. This step adds richness to the soup. After mixing, add the sour cream and half of the crumbled turkey bacon. Stir until everything is well blended. Taste your soup. If it needs more flavor, add salt and pepper. Let the soup simmer on warm for about 15 more minutes. This helps all the flavors meld together. When ready to serve, ladle the soup into bowls. Top each bowl with the remaining turkey bacon, extra shredded cheese, and chopped green onions. A dollop of sour cream on top adds a creamy touch. Enjoy your rich and creamy soup! To get that rich and creamy texture, start by mashing the cooked potatoes. Use a potato masher right in the slow cooker. Mash just enough to break up the potatoes but leave some chunks. This gives your soup a great mouthfeel. After you mash, stir in heavy cream and cheese. This addition makes the soup extra smooth and rich. Don’t skip the smoked paprika! It adds a wonderful depth of flavor. I also love to use fresh cracked black pepper. It brings a nice kick. Taste your soup before serving. Adjust the salt and pepper to your liking. A little extra cheese or sour cream can also enhance the flavor. You can add a splash of hot sauce for those who like it spicy. Keep your slow cooker clean and in good shape. After each use, wash the pot with warm, soapy water. Avoid using metal utensils to protect the non-stick coating. If food sticks, soak the pot rather than scrub hard. Regular care helps your slow cooker last longer and cook better. {{image_2}} You can easily add protein to the soup. Cooked turkey bacon gives a nice crunch. You can also use diced ham or cooked chicken. For a plant-based option, try adding black beans or lentils. These will add heartiness and flavor. To make this soup vegetarian, skip the turkey bacon and use vegetable broth. For a vegan version, swap heavy cream for coconut cream and use a dairy-free cheese. This keeps the soup rich and creamy without animal products. Want to enhance the flavor? Add smoked paprika for a nice kick. You can also mix in some cooked corn or diced bell peppers. Fresh herbs like thyme or rosemary can give it a fresh taste. A splash of hot sauce can add warmth, too. Storing leftover soup is easy. Let the soup cool to room temperature first. Then, use an airtight container to store it. This helps keep the soup fresh. You can keep it in the fridge for up to four days. Make sure to label the container with the date. When you want to enjoy your soup again, take it out of the fridge. Pour the soup into a pot over medium heat. Stir often to avoid burning. You can also heat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This keeps it from getting too hot in spots. Freezing soup is a great way to save it for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave. Enjoy your creamy soup anytime! Yes, you can use other potatoes. Yukon golds or red potatoes work well. They add a different texture. Keep in mind that the taste may change slightly. To make this soup gluten-free, use gluten-free vegetable broth. Check all your ingredients too. Most items in this recipe are naturally gluten-free. Great toppings include crumbled bacon, cheese, and green onions. You can also add sour cream for extra creaminess. Consider adding some chili flakes for heat. You can prepare this soup a day before you plan to serve it. Just let it cool and store it in the fridge. Reheat it on the stove or in the slow cooker. Pair this soup with a simple green salad or garlic bread. You can also serve it with sandwiches for a complete meal. This blog post covered all you need to make delicious loaded baked potato soup. We explored the best ingredients, from fresh to frozen, and reviewed brands for great flavor. The step-by-step instructions guide you through prepping, cooking, and finishing your soup right. Plus, tips on achieving the perfect texture and seasoning enhance the taste even more. Don’t forget about variations and smart storage ideas. Now you can enjoy this hearty meal anytime. Happy cooking!

Slow Cooker Loaded Baked Potato Soup

Indulge in the ultimate comfort food with this Slow Cooker Loaded Baked Potato Soup recipe! Packed with creamy potatoes, cheddar cheese, and crispy turkey bacon, it's the perfect dish for chilly days. With just a few simple ingredients, you can create a hearty meal that your family will love. Ready in just over 8 hours, this slow cooker recipe makes dinner effortless. Click through to explore the full recipe and elevate your soup game today!
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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

1 cup shredded cheddar cheese

1/2 cup sour cream

4 slices of cooked turkey bacon, crumbled

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup chopped green onions for garnish

Instructions
 

Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.

    Pour in the vegetable broth, ensuring the vegetables are fully covered.

      Season the mixture with smoked paprika, salt, and pepper. Stir to combine.

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

          Once cooked, use a potato masher to mash the potatoes slightly for a creamier texture, leaving some chunks for added texture.

            Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is well-combined.

              Finally, mix in the sour cream and half of the crumbled turkey bacon. Mix until everything is incorporated.

                Adjust seasoning with salt and pepper if needed, then let the soup simmer for an additional 15 minutes on warm.

                  Prep Time: 15 min | Total Time: 8 hrs 15 min | Servings: 6

                    - Presentation Tips: Serve the soup in bowls topped with the remaining crumbled turkey bacon, more shredded cheese, and a sprinkle of chopped green onions for a pop of color. Add a dollop of sour cream for an even creamier bite!