How do you thicken potato soup without flour?

You can thicken it by blending some of the cooked potatoes or adding a mashed potato or two. Another option is to simmer it longer until reduced.

Can I make this loaded potato soup in a slow cooker?

Yes. Add all ingredients except dairy and cheese, cook on low for 6–8 hours. In the last 30 minutes, stir in milk, cream, and cheese.

You can, but red potatoes hold their shape more and won’t create as creamy a texture when blended.

Always add cheese at the end, off the heat, and in small amounts. Stir well between additions.

Smoked turkey strips, green onions, cheddar, sour cream, chives, or crispy onions are all excellent choices.

Loaded potato soup that’s thick, creamy, and cheesy finished with smoked turkey strips instead of bacon for a warm and satisfying twist.

Scale

2 pounds Russet potatoes, peeled and diced

1 medium yellow onion, finely chopped

3 garlic cloves, minced

4 tablespoons butter

1/4 cup all-purpose flour

4 cups chicken broth

2 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese

6 strips smoked turkey, cooked and crumbled

Chopped green onions, for garnish

Salt & black pepper to taste

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1. Melt butter in a large Dutch oven over medium heat. Sauté the onion for 5 minutes, then stir in garlic for 30 seconds.

2. Sprinkle flour into the pot, stirring continuously to make a roux. Cook for 2 minutes until lightly golden.

3. Slowly whisk in the chicken broth to avoid lumps, then add milk, cream, and diced potatoes. Bring to a simmer.

4. Cook uncovered for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.

5. Use an immersion blender to partially blend the soup (or fully for a smooth texture).

6. Lower the heat. Stir in cheddar cheese a handful at a time until fully melted.

7. Season with salt and pepper. Ladle into bowls and garnish with smoked turkey strips, green onions, and more cheese.

For a vegetarian version, use vegetable broth and omit the smoked turkey strips.

Freeze leftovers in single portions for up to 3 months.

Add a dash of smoked paprika or cayenne for extra warmth.