Loaded Potato Soup Crockpot Recipe: One Pot, Endless Flavor
Regarding comfort food, few dishes can compete with a warm, creamy bowl of loaded potato soup. It’s the kind of meal that feels like a hug in a bowl. And the best part?
You can make it effortlessly with your crockpot, letting all those rich flavors come together while you go about your day. This recipe is easy to prepare and customizable to fit your preferences. So, grab your slow cooker, and let’s dive in!
Ingredients
Here’s what you’ll need to make this delicious soup:
- Potatoes: 6 large russet potatoes, peeled and diced. Russets are ideal because they break down beautifully, creating a creamy texture.
- Broth: 4 cups of chicken or vegetable broth. Use vegetable broth for a vegetarian-friendly version.
- Onion: 1 medium onion, finely chopped.
- Garlic: 2 cloves, minced.
- Seasonings: 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika.
- Cream: 1 cup heavy cream or half-and-half. For a lighter option, use milk or a non-dairy alternative like coconut cream.
- Cheese: 2 cups shredded sharp cheddar cheese.
- Optional Toppings: Sliced green onions, sour cream, crumbled bacon (or turkey bacon for a pork-free option), or extra shredded cheese.
Equipment
- Crockpot (a 6-quart slow cooker works best for this recipe).
- Potato masher or immersion blender.
- Ladle for serving.
Step-by-Step Instructions
- Prep Your Ingredients Start by peeling and dicing your potatoes into bite-sized chunks. Chop the onion and mince the garlic. Prepping everything upfront makes the process smooth and stress-free.
- Load the Crockpot Place the diced potatoes, chopped onion, minced garlic, salt, pepper, and smoked paprika in your crockpot. Pour the broth over the top. Give everything a quick stir to combine.
- Set It and Forget It Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are fork-tender. The longer cook time allows the flavors to meld together beautifully.
- Mash or Blend Once the potatoes are soft, use a potato masher to gently mash them directly in the crockpot for a chunkier texture. For a smoother soup, use an immersion blender to puree it to your desired consistency.
- Add the Cream and Cheese Stir in the heavy cream and shredded cheddar cheese. Let the soup cook for an additional 15-20 minutes on low, allowing the cheese to melt and the soup to become luxuriously creamy. Taste and adjust the seasonings if needed.
- Serve and Garnish Ladle the soup into bowls and top with your favorite garnishes. Green onions, sour cream, extra cheese, and bacon bits all add a pop of flavor and texture. Pair it with crusty bread for a satisfying meal.
Serving Suggestions
Loaded potato soup is a meal on its own, but you can pair it with:
- Crusty Bread: Perfect for soaking up every last drop.
- Side Salad: A simple green salad adds a refreshing contrast.
- Grilled Cheese: Take comfort food to the next level.
Storage and Reheating
- Storage: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the cheese from separating.
Tips and Variations
- Make It Thicker: For an even thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
- Add Protein: Stir in cooked, shredded chicken or turkey for a heartier version.
- Dietary Adjustments: Use non-dairy milk and vegan cheese for a dairy-free option. Swap bacon for turkey bacon or omit it entirely for a pork-free version.
FAQs
Q: Can I use other types of potatoes?
Yes! Yukon Gold potatoes work well for a creamy texture, while red potatoes hold their shape better if you prefer a chunkier soup.
Q: Can I make this soup without cream?
Absolutely. You can substitute the cream with milk, a non-dairy alternative, or even Greek yogurt for a tangy twist.
Q: How do I prevent the cheese from clumping?
Make sure to add the cheese at the end, stirring it in gradually while the soup is on low heat. Pre-shredded cheese can sometimes clump due to added anti-caking agents, so shredding your own cheese is ideal.
Q: Can I make this recipe ahead of time?
Yes! This soup reheats beautifully, making it perfect for meal prep. Just store it in the fridge or freezer and reheat when ready to serve.
Q: What’s the best way to reheat without losing the creamy texture?
Reheat gently over low heat on the stovetop, stirring frequently. If the soup thickens too much, add a splash of broth or milk to loosen it up.
This loaded potato soup is everything you want in a cozy meal: creamy, flavorful, and endlessly customizable. Whether you’re feeding a crowd or just looking for an easy weeknight dinner, this crockpot recipe has you covered.
Give it a try, and let us know your favorite toppings or twists!