We Love delicious Food, Recipes, and Cooking Techniques

Slow Cooker Loaded Baked Potato Soup

Uzma AhsanSeptember 29, 2022Fine Cooking Recipes No comments:

Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

Fall is THE time for soup!! The crisp air just calls for me to make it at least once a week. This means I need a lot of recipes on hand! If you love soup, you have to try this Minestrone Soup, this delicious Tomato Basil Soup, and this family favorite, Award Winning Cheeseburger Soup!

Loaded baked potato soup in a white bowl with a spoon garnished with chopped bacon, cheese and onions.

Slow Cooker Loaded Baked Potato Soup Recipe

Loaded baked potato soup recipe is one of my very favorites! Slow cooker soups are just what is needed to stay warm inside when it is cold outside. It is my favorite all-time soup that is so simple to make, and the slow cooker does all the work. Soup is one of my favorite go-to recipes in the winter, and this loaded baked potato soup recipe is at the top of that list. Soup is comfort in a bowl!

The recipe really is a home run. It’s simple and easy AND loaded with tender, diced potatoes in a creamy soup broth with so much flavor from the bacon and onions. This soup is perfect for dipping, which is why you need some dinner rolls or french bread to go with it. If you like a really smooth texture, then you can also just blend this up in your food processor! It comes out so delicious and creamy.

Baked Potato Soup Ingredients

Loaded baked potato soup is perfect for adding on all of the toppings. Pile it on with cheese, bacon, and green onions, and you are good to go! Best. Soup. Ever. Check out the recipe card at the bottom of the post for exact measurements.

Potatoes: You can use russet potatoes, yellow golden or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker.
Onion: Chopped up to your preference. I like them smaller so then I can have a little bit of that flavor in every bite!
Chicken Broth: Add in for a smooth, flavorful broth. You can also use vegetable broth or beef broth if that’s what you have on hand.
Butter: I used unsalted butter in this recipe.
Flour: All-purpose flour works the best for this soup. It is used to help thicken up the base of the soup.
Sour Cream: This adds a delightful flavoring that creates a rich and creamy broth.
Heavy Cream: If you would like a lighter soup, try half and half instead. You can make it from home using this simple recipe!
Salt and Pepper: Add these in to your liking to enhance all of the flavors in the soup!
Optional Toppings: Bacon, cheddar cheese, and green onions are really what take this from regular potato soup to baked potato soup!

How to Make Baked Potato Soup

This loaded baked potato soup recipe is perfect for an easy dinner meal. Once it’s done cooking, then you can add in the best part… The toppings! Your family will love how they can make it their own.

Combine and Cook: Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
Make the Roux: Melt the butter in a medium saucepan about 30 minutes before it is done. Whisk in flour and cook until bubbly. Slowly add heavy cream and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the crockpot for 20-30 more minutes.
Serve warm: Add on some toppings, serve and enjoy!

Russet potatoes wit onion, scissors nad a knife.

Additional Toppings

It is fun to add toppings to make soup just the perfect combination. Mix and match your favorite toppings to make the best and ultimate slow cooker loaded potato soup recipe.

Bacon bits: If you prefer to buy the bacon bits instead of cooking your bacon beforehand, you can! It’s a great way to simplify the recipe.
Shredded cheese: Instead of cheddar, you could try Colby Jack, American or even mozzarella!
Sour cream: Try adding an additional dollop of sour cream to the top of your soup. It’s delicious!
Diced avocado: This is perfect for adding that extra texture and flavor.
Cooked Corn Kernels: Such a fun way of adding a southern twist to the soup.
Croutons: These add in a delicious crunchy texture. You can even make them at home with this recipe!
Chives: Green chives never looked so good on this creamy baked potato soup.

Tips for making Potato Soup:

Slow cooker loaded baked potato soup in a slow cooker garnished with chopped bacon, cheese and onions.

Tips for Loaded Baked Potato Soup

Check out a few ways that you can make substitutions in this soup to make it work better for you and your family.

For a creamy potato soup: Cook the potatoes ahead of time until they are tender. Once they are tender, blend or mash the potatoes until smooth and creamy. Add to the slow cooker.
Mashing potatoes: Use a fork, blender or a potato masher to blend potatoes together.
Gluten Free: This loaded baked potato soup can be made gluten free by substituting the flour mixture with cornstarch to thicken the soup.
Less salt: Substitute low-sodium chicken broth and bacon as a topping to help control the amount of salt in the soup.
Low Fat: Instead of using heavy cream substitute half and half for a low fat option.
How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup at the end of its cooking time. Simply add the roux to the ending of the soup and let cook for another 20 to 30 minutes to thicken.

Two bowls full of loaded baked potato with a spoon garnished with chopped bacon, cheese and green onions.

Storing Loaded Baked Potato Soup

In the Refrigerator: Once your soup has cooled, then you can store it in an airtight container and put it in the fridge. It will last about 3-4 days.
In the Freezer: You can make this soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about 3 months!
To Reheat: If you are reheating from frozen, then take your soup out the night before and let it thaw in the fridge overnight. Then, you can either reheat it on your stove or in your slow cooker until it is warmed through

Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup is hands down the best loaded baked potato soup that I have ever had. Creamy and delicious with all of the goodness of a baked potato and made right in your slow cooker!

Course Dinner, Main Course

Cuisine American

Keyword Baked Potato Soup, Loaded Baked Potato Soup

Prep Time 20 minutes

Total Time 6 hours 20 minutes

Servings People

Calories 388kcal

Author Alyssa Rivers

Equipment

Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
Utopia Kitchen Cooking Knives
Calphalon Cookware Set

Ingredients

4 cups Potatoes about 3-4 large russet potatoes peeled and diced
1 Small onion chopped
3 cups Chicken broth
4 tablespoons Butter
1/4 cup Flour
1/4 cup Sour cream
1 1/2 cup Heavy cream half and half will also work
Salt and pepper to taste

Optional toppings:

Bacon cooked and crumbled
1 1/2 cups Cheddar cheese
Green onions

Instructions

Add potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
About 30 minutes before it is done, In a medium saucepan,, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
Serve with toppings, or you can also stir them all into the soup. Enjoy!

Notes

Updated on September 29, 2022

Original Post on January 22, 2015

Nutrition

source https://therecipecritic.com/slow-cooker-loaded-baked-potato-soup/

Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream

Uzma AhsanSeptember 28, 2022Fine Cooking Recipes No comments:

These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you’ll ever eat!!

Pumpkin and cream cheese were just made to go together. For more of this match made in heaven, try these pumpkin cheesecake snickerdoodles, pumpkin cream cheese thumbprint cookies, or these to-die-for pumpkin cream cheese truffles!

Pumpkin Pie Cupcakes With Whipped Cream Cheese Frosting

These super simple pumpkin pie cupcakes taste just like a pie with their amazing custard-like texture. You won’t believe it’s cake! Once they’re topped with the light and airy cream cheese whipped topping they become absolutely irresistible. As you start to plan for your Thanksgiving dessert lineup… I would definitely recommend giving these tasty cupcakes a chance! You won’t regret it!

When you want the perfect fall dessert but don’t want it too heavy, this is the recipe for you. These pumpkin pie cupcakes are the ideal size for an individual serving that will taste and feel indulgent without overdoing it. It’s a flawless combination of sweetness and spice, sure to satisfy everyone! If you need more tasty pumpkin dessert recipes in your life, you can find my full list here!

A Reader’s Review

So delicious! Everyone loved how tasty the pumpkin cupcakes were. I loved how moist and so closely it tasted like pie. They were heavy too! Lol. My new favorite!!!

Dianna Ramirez

Pumpkin Pie Cupcake Ingredients

These pumpkin pie cupcakes look like they take a ton of ingredients but you’ll have most of them in your pantry all ready to go! This makes them super easy to throw together. Check out the recipe card at the end of the post for exact measurements.

Pumpkin Puree: You can use canned puree or make your own! (See below) Be sure to use pure pumpkin puree and not pumpkin pie filling.
Sugar: White sugar works great here.
Eggs: Use large or even extra large eggs for the best height in your cupcakes.
Vanilla: Imitation is ok here, the real deal is always the best, but it can be pricey.
Evaporated Milk: Adds moisture and sweetness to the cake.
Flour: All-purpose flour or unbleached flour are both fine.
Salt: Enhances the overall flavor of your cupcake batch!
Baking Powder and Baking Soda: These are leavening agents necessary to help the cupcakes rise.
Spices: I used ground cinnamon, ginger, and cloves for that perfect warmth and fall spice. You can also use pumpkin pie spice!

Whipped Cream Cheese Frosting

This frosting is like the crown sitting on royalty. Creamy and silky smooth, it’s the perfect topping to the perfect cupcake.

Cream Cheese: Full fat or ⅓ less fat cream cheese can both be used with success.
Sugar: Helps to mellow the tanginess of the cream cheese and make it sweet.
Whipping Cream: Heavy whipping cream will give you nice, rich topping. Don’t buy Cool Whip-type topping.

How to Make Pumpkin Pie Cupcakes

These pumpkin pie cupcakes come together so easily! With the best fall flavor, you’re going to want them on repeat all season!

Preheat Oven, Prep Pan: Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
Mix Batter: In a medium-sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
Bake: Fill each muffin cup with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
Chill: Let cool and refrigerate for at least 30 minutes.
Cream Cheese Frosting: Beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.

Collage of cupcake batter being mixed together and added to a muffin tin. Whipped cream cheese frosting ingredients are mixed together in a glass bowl.

Tips and Tricks

Here are a few extra ways to get these irresistible pumpkin pie cupcakes tasting as delicious as possible! They’re so moist and flavorful, you may even like them more than traditional pumpkin pie!

Make Your Own Pumpkin Puree: Using fresh pumpkin puree will take the flavor of your cupcakes to the next level! You can find my full recipe here. Not only is it super easy to make homemade pumpkin puree, but it comes in handy for so many different fall recipes! Pumpkin pudding cake and these mini pumpkin pies are just a couple of my favorites to use it in.
Don’t Overmix Your Batter: Only mix your batter together until smooth. If you overmix it, gluten may develop and cause your cupcakes to be hard, dense, and rubbery.
Use Room Temperature Wet Ingredients: If you want cupcake batter that’s smooth and free of lumps, make sure your eggs, dairy, and pumpkin puree are at room temperature before you use them! Note: the only thing you’ll want to keep chilled is your heavy cream. The cool temperatures help it whip up nicely.

Closeup shot of a pumpkin pie cupcake on a wire cooling rack.

Storing Leftovers

These pumpkin pie cupcakes are so good, we never have leftovers at my house. If by some chance you do, (lucky!) here’s how to keep them tasting fresh and delicious!

Fridge: Store in an airtight container in the fridge for up to a week. (Although I doubt they’ll last that long!)
Freeze: Don’t frost the cupcakes if you plan on freezing them. They’ll last up to 3 months in an airtight container or freezer bag. Thaw on your counter 3-4 hours before frosting and serving.

Front view of a frosted cupcake cut in half.

Pumpkin Pie Cupcakes

Course Dessert

Cuisine American

Keyword pumpkin pie cupcake recipe, pumpkin pie cupcakes, whipped cream cheese frosting

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 319kcal

Author Alyssa Rivers