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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 cream cheese, softened - 1 cup shredded cheddar cheese, plus extra for topping - 1 cup milk - 1/2 cup sour cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 4 green onions, chopped (for garnish) - 1/2 cup cooked bacon bits (optional for topping) This soup starts with russet potatoes. They add a rich texture. The onions and garlic bring flavor and depth. The vegetable broth ties everything together. Cream cheese adds creaminess. Shredded cheddar provides a bold taste. Milk helps to achieve a smooth consistency. Sour cream gives a tangy note. Thyme and smoked paprika boost the aroma. When you gather these key ingredients, you prepare for a cozy cooking experience. Each one plays a role in making this soup delicious. Feel free to adjust the quantities to suit your taste. Adding bacon bits can add extra flavor, but it's optional. Enjoy the process of creating this warm, comforting dish! 1. Start by peeling and dicing four large russet potatoes. Aim for even cubes to ensure they cook well. 2. Next, chop one medium onion into small pieces. The onion adds great flavor. 3. Mince three cloves of garlic. Fresh garlic gives the soup a nice kick. 4. In the slow cooker, add the diced potatoes, chopped onion, minced garlic, and four cups of vegetable broth. Mix everything well to combine all the flavors. 1. Cover the slow cooker. Set it to cook on low for six to eight hours. You can also select high for three to four hours. 2. After the time is up, check the potatoes for tenderness. They should be soft enough to mash easily. 1. Use a potato masher or an immersion blender to mash or blend the soup. You can keep some potato chunks for texture. 2. Stir in one cup of softened cream cheese, one cup of shredded cheddar cheese, and one cup of milk. Let this warm for about 15 to 20 minutes, so the cheese melts. 3. Add half a cup of sour cream, one teaspoon of dried thyme, and one teaspoon of smoked paprika. Mix everything well and season with salt and pepper to taste. To get the right creaminess in your soup, start with the blending. If you want it thick, mash it well. For a smoother texture, use an immersion blender. Blend it until you reach your desired level. Remember, leaving some potato chunks adds nice texture. - If you want creamier soup, add more cream cheese or milk. - For a thicker soup, mash more potatoes or use less broth. To make your soup pop with flavor, consider adding fresh herbs. Chopped chives or parsley can brighten your dish. Smoked paprika gives it a nice smoky kick. Don’t forget salt and pepper; they can really boost the taste. - Use high-quality broth for a richer base. - Fresh garlic packs more flavor than dried. For a stunning presentation, ladle the soup into deep bowls. Top it with extra cheese, a dollop of sour cream, and chopped green onions. If you like bacon, sprinkle some bits on top for crunch. This adds color and makes the dish look gourmet. - Use a swirl of sour cream for an elegant touch. - Bright green onions bring freshness and color. {{image_2}} To make your soup vegetarian, swap the vegetable broth for vegetable stock. You can also skip the bacon bits on top. For a vegan option, use cashew cream instead of cream cheese and replace milk with plant-based milk. Ensure all your broths and toppings are vegan-friendly. For gluten-free options, check your broth and cream cheese labels. Most are naturally gluten-free, but always confirm before cooking. You can add other vegetables to the soup for more taste. Try carrots, celery, or bell peppers. These ingredients add color and nutrition. For spices, consider adding cumin or chili powder for a kick! Cheese lovers can explore different cheese options. Try gouda or pepper jack for unique flavors. Mixing cheeses can create depth and richness in your soup. Unique toppings can make your soup stand out. Consider crispy fried onions or fresh herbs like parsley for brightness. You can even add a drizzle of hot sauce for spice. Seasonal variations can also elevate your soup. In fall, add roasted pumpkin seeds. In summer, top with fresh corn or avocado. Each season offers fresh garnishes that enhance flavor and appeal. After you enjoy your soup, let it cool down. This step is key. You want to store your soup safely. Use a large bowl or pot to cool it. Once it's cool, transfer it into airtight containers. Glass or BPA-free plastic containers work best. Make sure to fill them but leave a little space at the top. This allows the soup to expand when frozen. Label each container with the date. Leftover soup can last in the fridge for up to three days. To reheat your soup, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat. Stir often to warm it evenly. For the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, about one to two minutes. Stir in between to prevent hot spots. To keep the creaminess, add a splash of milk or cream while reheating. This helps it stay smooth and rich. For longer storage, you can freeze your soup. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Just press out the air before sealing. Label the bags with the date. Frozen soup can last for up to three months. When you’re ready to eat it, take it out of the freezer. Thaw it in the fridge overnight for best results. Then, reheat it using the same methods as above. Enjoy your warm, comforting soup again! The cooking time for this soup is flexible. If you cook on low, it takes about 6 to 8 hours. If you are short on time, you can cook it on high for 3 to 4 hours. The key is to ensure the potatoes are tender. You can check this easily with a fork. If they are soft, your soup is ready. Yes, you can make this soup ahead of time. Prepare it the day before and let it cool. After it cools, store it in the fridge. When you're ready to serve, just reheat it on the stove or in the microwave. This method saves time and allows flavors to blend. If you need a substitute for cream cheese, there are several options. You can use Greek yogurt for a tangy flavor. Another great choice is sour cream, which adds creaminess. For a dairy-free option, try coconut cream. Each substitute will give your soup a unique twist while keeping it rich and tasty. This blog post offers a clear guide to making Slow Cooker Loaded Baked Potato Soup. We covered key ingredients, cooking steps, helpful tips, and tasty variations. You can easily adjust recipes to fit dietary needs or personal taste. Remember to store leftovers properly and check reheating methods for best results. Enjoy creating this comforting dish that warms the soul and brings joy. Dive in and savor each bite!

Slow Cooker Loaded Baked Potato Soup

Warm up your evenings with this cozy slow cooker loaded baked potato soup! This creamy and flavorful dish is packed with russet potatoes, cheese, and just the right blend of spices for a comforting bowl that the whole family will love. In just a few simple steps, you can have a hearty meal ready waiting for you. Click through to explore the full recipe and bring this deliciousness to your kitchen today!
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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 cream cheese, softened

1 cup shredded cheddar cheese, plus extra for topping

1 cup milk

1/2 cup sour cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

4 green onions, chopped (for garnish)

1/2 cup cooked bacon bits (optional for topping)

Instructions
 

In the slow cooker, combine the peeled and diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir to mix the ingredients evenly.

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

      Once the cooking time is up, use a potato masher or immersion blender to mash or blend the soup to your desired level of creaminess. Leave some chunks for texture if desired.

        Stir in the softened cream cheese, shredded cheddar cheese, and milk. Let the soup warm for an additional 15-20 minutes, until the cheese is melted and everything is heated through.

          Add the sour cream, dried thyme, and smoked paprika. Mix well and season with salt and pepper to taste.

            Serve the soup hot, with additional cheddar cheese, green onions, and bacon bits sprinkled on top if desired.

              Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6-8

                - Presentation Tips: Ladle the soup into bowls, and top with extra cheese, a dollop of sour cream, chopped green onions, and bacon bits for an appealing and loaded finish.