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    Home » Recipes by Diet Type » Gluten-Free Recipes

    Nov 18, 2013 · Modified: Dec 1, 2015 by Becca Heyes · This post may contain affiliate links · 17 Comments

    Slow cooker loaded baked potato soup

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    Slow cooker loaded baked potato soup

    I'm not sure if the way I eat a baked potato is normal. While it's still really hot, I add my toppings (usually just a dab of butter and some grated cheese) and then I basically just mash it into oblivion. The skin stays intact, but the middle just becomes a messy heap of gooey mashed potato. It's ace. It's also the reason I can't order baked potatoes in public. Does anyone else do this?

    The point of loaded baked potato soup is that it kind of ends up resembling my mash - a thick potatoey soup, loaded with your preferred baked potato toppings, ready to all be mashed together.

    Slow cooker loaded baked potato soup

    Baked potato soup is what I would call 'the most comforting thing ever' - soup is always pretty good to have on a cold day, but make that carb-loaded soup and you've taken it to the next level. I suppose the potatoes in this soup aren't technically baked, but that's neither here nor there. And in fact, making this soup in the slow cooker makes it even better than if you'd had to faff around with your oven for hours (the only downside of normal baked potatoes) - I chopped a few potatoes before I went to bed, and by the time I woke up, I had soup!

    (Disclaimer: it does take a tiny bit more effort than that. But only a little.)

    Slow cooker loaded baked potato soup

    You can top this soup with whatever you like (I love soups that need topping) - I went for cheese, spring onions and a bit of sweetcorn. Think of what sort of things you enjoy on a real baked potato and go from there. I'm thinking, crumbled (veggie!) bacon, chives, maybe a dollop of sour cream? Let me know if you come up with any amazing combinations!

    My soup is fairly dark in colour because I left the skins on my potatoes. That's where most of the nutrients are, so I try not to remove them if I can avoid it (plus I'm lazy and leaving the skins on means one less job to do). If you want a lighter soup, though, you can just peel your potatoes first.

    Slow cooker loaded baked potato soup

    By the way - you'll notice I cooked this on low for around 9 hours. This was because I wanted to get a good night's sleep while it was cooking. If it suits you better though, you could probably cook it on medium for a little less time instead. As long as the potatoes get nice and soft it'll be fine.

    Slow cooker loaded baked potato soup
     
    Recipe Type: Soup
    Author: Becca @ Amuse Your Bouche
    Prep time: 10 mins
    Cook time: 9 hours
    Total time: 9 hours 10 mins
    Serves: 4
    Ingredients
    • 1kg potatoes (around 5 medium potatoes)
    • 500ml vegetable stock
    • 1 onion, diced
    • 4 cloves garlic, minced
    • 50g cheddar cheese, grated
    • 30g butter
    • Salt
    • Black pepper
    • Toppings of your choice: I used cheese, spring onions and corn
    Instructions
    1. Cut the potatoes into chunks, and add them to the slow cooker along with the stock, onion and garlic. Mix to combine, and cook on low for 8-9 hours.
    2. Using an immersion blender, blend the soup until it is smooth. Add the grated cheese and butter, and cook for a further twenty minutes or so until the cheese has all melted. Season to taste (be generous!)
    3. Serve topped with your choice of toppings - I used a little more grated cheddar, some sliced spring onions, and some sweetcorn.
     
    3.2.1255

    Note: this soup should keep for a few days, but it will thicken up a lot as it cools. To reheat, just add it to a pan with a good splash of water and it should thin down again as it gets warm.

    Slow cooker loaded baked potato soup

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    Comments

    1. Marni says

      November 20, 2015 at 5:12 pm

      Can you add carrots to this recipe? Also is it ok to cook on High for 4.5 hours? I don't have time to do the low setting. Thanks.

      Reply
      • Becca @ Amuse Your Bouche says

        November 22, 2015 at 10:30 am

        Hi Marni, you could definitely add carrots - it might make it a bit orange though! I haven't tried cooking it on high but it's definitely worth a try :)

        Reply
        • Marni says

          November 23, 2015 at 6:24 pm

          Thank you! I added celery and carrots and cooked on high for 5 hours and it came out really well, although I think I went way too heavy on the spices LOL but it pureed amazingly well in the blender afterwards. I don't like chunky potato soup, so I pureed the entire pot. It makes a TON of pureed soup! If anyone does this, they better be prepared to feed a crowd :) but it really makes a comforting, warming smooth almost bisque like soup, but much thicker. Perfect for a winter's eve.

          Reply
          • Becca @ Amuse Your Bouche says

            November 23, 2015 at 7:12 pm

            So glad you enjoyed it! Think I need to cook up another batch for all this cold weather! :)

            Reply
    2. Antonia says

      March 25, 2014 at 9:02 pm

      For you Americans, 500 ml is equal to a little over 2 cups of stock. I found that I needed to add an additional cup because otherwise it was too mashed potato-y. I think I'm also going to add a little bit of milk to make it a little bit richer :)

      Reply
    3. Diane Roark says

      January 11, 2014 at 3:25 pm

      I love all the veggies in the soup. I pinned it!
      Thank you so much for linking up to Saturday Dishes.
      Blessings and have a wonderful weekend!
      Diane Roark

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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