This recipe is great to have on its own or with a sandwich

1. In a slow cooker, combine diced potatoes, diced onion, minced garlic, chicken or vegetable broth, dried thyme, salt, and pepper.
2. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until potatoes are tender.
3. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and blend until smooth.
4. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
5. Ladle the soup into bowls and top with crumbled bacon, chopped chives, and additional shredded cheese if desired.
6. Serve hot and enjoy!

Kitchen Equipment Needed

• Slow cooker
• Immersion blender or blender
• Cutting board and knife
• Measuring cups and spoons
• Ladle

How to Store Leftovers

If you have any leftovers (which is rare because this soup is so delicious!), you can store them in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or on the stovetop until heated through. You may need to add a splash of broth or cream to thin out the soup if it thickens upon refrigeration.

Food and Drink Pairings

Slow cooker loaded potato soup pairs beautifully with crusty bread or garlic bread for dipping. For a complete meal, serve alongside a crisp green salad tossed with a tangy vinaigrette. If you’re feeling indulgent, pair it with a glass of chilled Chardonnay or a refreshing cider for a delightful contrast to the creamy soup.

FAQ (Frequently Asked Questions)

Can I use different types of potatoes? While russet potatoes are traditionally used for this recipe, you can certainly experiment with other varieties such as Yukon Gold or red potatoes. Keep in mind that different potatoes may yield slightly different textures, but the flavor will still be delicious.

Can I make this soup vegetarian or vegan? Absolutely! Simply use vegetable broth instead of chicken broth and omit the bacon. You can also substitute the heavy cream with coconut cream or a plant-based cream alternative for a vegan-friendly version.

Can I freeze this soup? Yes, you can freeze this soup for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat until heated through.

Conclusion

I hope you enjoy making and savoring this slow cooker loaded potato soup as much as I do. It’s the perfect recipe for busy weeknights, lazy Sundays, or anytime you’re craving a comforting bowl of goodness. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to my blog for more mouthwatering recipes delivered straight to your inbox. Happy cooking!