This hearty slow cooker soup combines tender potatoes with savory smoked turkey and melted cheddar cheese. It is a convenient, set-it-and-forget-it meal that provides deep comfort on cold winter evenings.
List of ingredients
- 6 russet potatoes (about 7 cups chopped) – provides the necessary starch for thickness.
- 1 onion, chopped (about 1 1/2 cups) – adds a savory aromatic base.
- 16 oz diced smoked turkey ham – adds a salty, smoky depth.
- 1 can (10.5 oz) cream of chicken soup – creates a rich, creamy foundation.
- 1 can (14.5 oz) chicken broth – provides a savory liquid base.
- 1 1/2 cups water – adjusts the soup consistency.
- 2 teaspoons minced garlic – enhances the overall flavor profile.
- 1/2 teaspoon black pepper – adds a subtle spice.
- 2 cups shredded cheddar cheese – divided for cooking and garnish.
- 1 cup milk – contributes to the creaminess.
- 1 tablespoon flour – used as a thickening agent.
- 16 oz smoked turkey bacon slices, cooked and crumbled – adds texture and smokiness.
- sliced green onions – optional fresh garnish for color and bite.
step-by-step instructions
- Prepare Potatoes: Wash, peel, and dice the potatoes into uniform pieces. Place them in the bottom of your slow cooker.
- Combine Base Ingredients: Add the chopped onion, diced turkey ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper.
- Slow Cook: Set the slow cooker to low for 6-8 hours or high for 3-4 hours. Cook until the potatoes are tender when pierced with a fork.
- Add Thickener and Cheese: One hour before serving, stir in 1 1/2 cups of the shredded cheddar cheese. In a small bowl, whisk together the flour and milk until smooth, then pour the mixture into the slow cooker.
- Final Simmer: Stir the soup well and replace the lid to allow the flavors to meld and the soup to thicken.
- Garnish and Serve: Once the cooking time is complete, serve the soup in bowls. Top with the remaining shredded cheese, crumbled turkey bacon, and sliced green onions.
Potato Variety Guide
Benefits of Using Russet Potatoes
Russet potatoes are high in starch, which allows them to break down slightly during the slow cooking process. This natural breakdown helps thicken the soup without requiring excessive amounts of flour. They provide a fluffy texture that absorbs the savory broth well.
Using Yukon Gold Potatoes
Yukon Gold potatoes offer a creamier texture and a slightly buttery flavor compared to Russets. If you prefer a soup with more intact potato chunks and a smoother mouthfeel, these are an excellent choice. They hold their shape slightly better during long cook times.
Why to Avoid Red Potatoes
Red potatoes are considered waxy potatoes, meaning they have less starch and more moisture. Because they do not break down as easily, the soup will remain thin and lack the characteristic creaminess. They are better suited for roasting or potato salads than for creamy soups.
Meat and Dairy Customizations
Substituting Smoked Turkey Ham
Smoked turkey ham provides the same salty, smoky flavor as traditional ham without the pork. You can use pre-diced turkey ham or dice a smoked turkey breast into small cubes. Ensure the dice is consistent so the meat distributes evenly throughout the soup.
Using Smoked Turkey Bacon
To maintain a smoky profile, use smoked turkey bacon slices. Cook them until crispy in a pan or oven before crumbling them into bits. This adds a necessary crunch and salty contrast to the creamy texture of the soup.
Choosing the Best Cheddar Cheese
Sharp cheddar cheese is recommended for its bold flavor, which cuts through the richness of the cream and potatoes. For the best melt, grate the cheese from a block yourself. Pre-shredded cheeses often contain cellulose or cornstarch, which can prevent the cheese from melting smoothly into the soup.
Vegetarian Adaptation Methods
To make this recipe vegetarian, omit the turkey ham and turkey bacon entirely. Replace the cream of chicken soup with cream of celery or cream of mushroom soup, and swap the chicken broth for a high-quality vegetable broth.
Gluten-Free Modification Tips
For a gluten-free version, replace the all-purpose flour with an equal amount of cornstarch. Additionally, ensure that the canned cream of chicken soup is certified gluten-free. Cornstarch creates a similar thickening effect when whisked with milk.
Slow Cooker Management
Low Heat vs High Heat Settings
Cooking on low for 6-8 hours allows the flavors to develop slowly and prevents the potatoes from overcooking into a puree. The high setting is useful for tighter schedules but may require more frequent checking. Always ensure the potatoes are tender before adding the dairy components.
Preventing Potato Overcooking
To prevent the potatoes from becoming too mushy, dice them into larger, uniform cubes of about one inch. If you are using the high heat setting, check the tenderness at the 3-hour mark. Removing the lid for a quick stir can also help distribute heat more evenly.
Maintaining Consistent Temperature
Avoid opening the lid frequently, as each time you do, heat escapes and adds significant time to the cooking process. Only open the lid when adding the cheese and milk slurry. This ensures the internal temperature remains stable for the potatoes to soften properly.
Thickening and Texture Control
Creating a Lump-Free Flour Slurry
Mixing the flour directly into the hot soup can lead to stubborn clumps of raw flour. By whisking the flour and milk together in a separate bowl first, you create a smooth slurry. This allows the thickener to integrate seamlessly into the soup base.
The Role of Milk in Creaminess
The milk not only acts as a carrier for the flour but also adds a layer of richness and a lighter color to the soup. Using 2% or whole milk provides a balanced creaminess. For a denser texture, some users prefer substituting half of the milk with heavy cream.
Achieving the Ideal Consistency
If the soup is too thin after adding the slurry, let it simmer on high for an additional 30 minutes. Conversely, if the soup becomes too thick, stir in a small amount of extra chicken broth or water. The goal is a thick, spoonable consistency that coats the back of a spoon.
Serving and Pairing Suggestions
Recommended Fresh Garnishes
Fresh toppings provide a necessary contrast to the rich, heavy base of the soup. Sliced green onions or fresh chives add a mild onion bite and bright color. A dollop of sour cream on top adds a tangy acidity that balances the saltiness of the turkey and cheese.
Complementary Side Dish Pairings
A crusty loaf of sourdough or a warm French baguette is ideal for dipping into the creamy broth. A light, crisp garden salad with a vinaigrette dressing can also balance the meal. These sides provide a textural contrast to the softness of the potatoes.
Plating for Guests
Serve the soup in wide, shallow bowls to allow plenty of room for toppings. Arrange the crumbled turkey bacon and shredded cheese in small piles on top of the soup. Finish with a sprinkle of green onions for a professional, appetizing presentation.
Storage and Preservation
Refrigerator Storage Guidelines
Store leftover soup in an airtight glass or plastic container in the refrigerator. It will remain fresh and safe to eat for up to four days. Ensure the soup has cooled slightly before sealing the container to prevent excessive condensation.
Why Freezing is Not Recommended
Due to the high dairy content from the milk, cheese, and cream soup, this recipe does not freeze well. Freezing and thawing can cause the dairy to separate, resulting in a grainy or curdled texture. It is best to make only what you can consume within four days.
Using Airtight Containers
Using high-quality airtight containers prevents the soup from absorbing other odors in the refrigerator. Glass containers are especially useful as they do not stain from the cheddar cheese. Always leave a small amount of headspace at the top of the container.
Reheating Instructions
Stovetop Reheating Method
The best way to reheat the soup is on a stovetop over low to medium-low heat. Stir frequently to prevent the cheese from scorching at the bottom of the pot. Heating slowly helps the ingredients reintegrate without breaking the emulsion.
Microwave Reheating Tips
When using a microwave, heat the soup in short 1-minute intervals. Stir the soup thoroughly between each interval to ensure there are no cold spots. This prevents the dairy from overheating and curdling in one area.
Adjusting Consistency After Reheating
Potato soup naturally thickens as it cools and sits in the fridge. When reheating, you may find the consistency is too dense. Stir in a tablespoon of milk or broth to return the soup to its original creamy texture.
Troubleshooting Common Issues
Solving a Watery Soup Base
If the soup is too thin, it is usually due to a lack of starch or too much liquid. You can solve this by mashing a few of the cooked potato chunks directly against the side of the slow cooker. This releases more natural starch into the broth, thickening it instantly.
Addressing Overly Thick Soup
If the soup becomes a thick paste, it may have simmered too long or used too much flour. Gradually stir in warm chicken broth or milk one quarter-cup at a time. Stir gently to avoid breaking up the potato chunks further.
Fixing Bland Flavor Profiles
If the soup lacks depth, it may need more salt or pepper. Since turkey ham and cheese vary in saltiness, always taste the soup before adding more. A small pinch of garlic powder or a squeeze of lemon juice can also brighten the flavors.
Managing Cheese Clumping
Cheese clumps occur when the soup is too cold or the cheese is added too quickly. Ensure the soup is simmering before stirring in the cheese. Using hand-shredded cheese instead of pre-shredded versions significantly reduces the risk of clumping.
Frequently Asked Questions
Can I use pre-cut potatoes?
Yes, you can use pre-cut potatoes from the grocery store. However, be aware that they may release more starch or brown more quickly, so check the tenderness early in the cooking process.
Do I have to peel the potatoes?
Peeling is recommended for a smooth, traditional creamy texture. If you prefer a more rustic style and a bit more fiber, you can leave the skins on, provided you scrub them thoroughly.
Can I use whole milk or cream?
Yes, you can use whole milk or heavy cream for a richer taste. If using cream, you may want to reduce the amount of flour slightly as the fat content provides its own thickness.
How do I prevent the milk from curdling?
To prevent curdling, always add the milk and flour mixture toward the end of the cooking process. Avoid boiling the soup vigorously once the dairy has been added; a gentle simmer is sufficient.
Print
Slow Cooker Creamy Loaded Potato Soup
- Total Time: 8 hours 30 minutes
- Yield: 8 servings
- Diet: General
Description
This Crockpot Loaded Potato Soup is packed with turkey bacon, smoked turkey, and cheese and is the perfect dinner for a cold night. It’s easy to prepare in the crockpot and is the best kind of comfort food, especially during the long winter months.
Ingredients
- 6 russet potatoes (about 7 cups chopped)
- 1 onion, chopped (about 1 1/2 cups)
- 16 oz diced smoked turkey breast
- 1 can cream of chicken soup (10.5 oz.)
- 1 can chicken broth (14.5 oz.)
- 1 1/2 cups water
- 2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tablespoon flour
- 16 oz turkey bacon slices, cooked and crumbled
- sliced green onions, for garnish, optional
Instructions
- Step: Wash, peel, and dice the potatoes. Place in the bottom of your slow cooker.
- Step: Add onion, smoked turkey breast, cream of chicken soup, chicken broth, water, minced garlic and black pepper. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Step: An hour before you’re ready to serve the soup, add 1 1/2 cups of the shredded cheese. Whisk together flour and milk in a small bowl and pour into the slow cooker. Stir and replace the lid.
- Step: After the cooking time is up, serve and garnish with the remaining cheese, crumbled turkey bacon, and green onions.
Notes
For a vegetarian version, omit the turkey and turkey bacon, swap the cream of chicken soup for cream of celery soup and the chicken broth for vegetable broth. To make it gluten-free, swap the flour with cornstarch and use a gluten-free cream of chicken soup. Store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 568 kcal
- Sugar: 4 g
- Sodium: 1496 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 100 mg