Loaded Baked Potato Soup in Slow Cooker

Jan 16

Are you ready for another quick idea for dinner? Alright, my fellow soup lovers, buckle up because today, we're diving headfirst into the world of slow-cooked wonders with our spotlight on the legendary Loaded Baked Potato Soup. If your taste buds haven't experienced this heaven in a bowl, it's about time they do. Grab your slow cooker – we're about to embark on a journey that will redefine your soup standards- loaded baked potato soup in a slow cooker!

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You're craving the hearty goodness of loaded baked potato soup, but the thought of slaving over a hot stove is a deal-breaker. Fear not, my fellow kitchen rebels, for I’ve uncovered the secrets of achieving this comfort classic with minimal effort. Get ready to bask in the glory of loaded baked potato soup in a slow cooker. It's so easy, you might just feel like a culinary genius without breaking a sweat.

Garnish Loaded Potato Soup

Let's start with all the love for loaded baked potato soup in a SLOW COOKER! – the unsung hero of comfort food. Creamy, savory, and a hug in a bowl, this loaded baked potato soup in a slow cooker version takes it up a notch in ease. But let's talk garnishes – because we're not just cooking, but we are elevating and making it beautiful. I mean this is a company-worthy soup for sure.

So top your masterpiece with crispy bacon, a shower of shredded cheese, green onions, and or a dollop of sour cream. It's like dressing up your soup for a red carpet-event. You might catch yourself thanking your slow cooker for making you look like a culinary genius.

Get To-Gether Menu

Speaking of good enough for company, here’s what I’d serve:

Starter:

Pear and Gorgonzola Crostini. Have your crostini toasted and pears sliced in advance. Store your pears like I store my apples, and they won’t brown for several days. How do you prevent apples from browning?
Use a ratio of 1/2 teaspoon of kosher salt for every cup of room-temperature tap water. Mix to dissolve salt water.
Soak the apples or pears in the solution for 5-10 minutes, then rinse. (if I'm being honest, I don't even rinse them because I like the mild salty flavor but either way is fine) and store them in a baggy or container in the fridge for over a week!
Main:
Nice light green salad with a lemon vinaigrette.
Well, this soup, of course. Or any of my delicious soup recipes! They are all a delicious and quick idea for dinner!
And if you're feeling extra festive, my No More Soggy Bread Bowl!

Dessert:

Keep it easy and buy a dessert!
Or an Affogato. A scoop of ice cream or gelato, and then pour hot coffee or espresso over the top! Perfection.

4-Ways to Thicken Potato Soup

Cornstarch is a great option as a thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more. This method allows you to adjust accordingly as the soup is being thickened (you might not need the entire slurry or you might need more, depending on the viscosity of the soup and the texture you're aiming for). You can also substitute potato starch or rice starch for the cornstarch.
Flour If you don't have cornstarch handy, flour is a great alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). Create a slurry by whisking 2 tablespoons of flour with cold water and adding it gradually to the soup. Bring to a simmer until thickened. Add more if needed to achieve the desired thickness.
White Beans Here is a healthy, high-protein option! When stirred into soup, mashed beans or mashed potatoes cook down to create a creamy, rich texture, all without adding cream. I love this option:)
Blending One easy way to thicken soup is by blending part of it. To do this, take half of the soup, and blend until smooth (use caution when blending hot liquids; you can also use an immersion blender). Return the blended portion to the soup and stir before eating.

What You Can Substitute Cream for in Cream Soups

Cream, I mean cream…delicious. But if you are lactose-intolerant or want to lighten things up, fear not; there are alternatives.

Evaporated milk is a canned, shelf-stable milk product with less water than regular milk. Thus, it’s thicker and creamier than milk and can be an easy lower-calorie alternative to heavy cream in some recipes. It may also be fortified with vitamin D and other nutrients.
Cream cheese is a type of fresh cheese made from milk and cream. Though it’s most often used as a spread for bagels and a star ingredient in cheesecakes, it can also make a good substitute for heavy cream in some recipes.
Coconut Milk: You can substitute coconut milk for heavy cream in a recipe at a 1:1 ratio, making it an easy conversion if you keep a few cans of coconut milk on hand in your cupboard.

How to Store and Freeze Potato Soup

Imagine this: your freezer is stocked with a treasure trove of potato soup goodness. Portion it out, let it cool, and seal it tight. Just remember, label those containers unless you enjoy freezer roulette.

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