If you’ve ever dreamed of digging into a warm, comforting bowl that tastes like a loaded baked potato, your dreams are about to come true with this Slow Cooker Loaded Baked Potato Soup Recipe. Imagine tender chunks of russet potatoes, mingling with savory cheddar cheese, crispy bacon, and a velvety blend of sour cream and cream, all slow-cooked to perfection. This soup is the ultimate cozy hug in a bowl, perfect for chilly days or whenever you crave a hearty, satisfying meal without spending hours in the kitchen. Trust me, once you try this Slow Cooker Loaded Baked Potato Soup Recipe, it will become your go-to comfort food classic.
Ingredients You’ll Need
This Slow Cooker Loaded Baked Potato Soup Recipe calls for simple, everyday ingredients that come together effortlessly to create the perfect harmony of flavors and textures. Each component plays an important role — from the creamy potatoes to the sharp cheddar, every bite bursts with warmth and richness.
- Russet potatoes (7 cups, chopped): These starchy potatoes break down beautifully, creating the comforting base and creamy texture of the soup.
- Yellow onion (1, finely chopped): Adds a subtle sweetness and depth that balances the hearty potatoes.
- Garlic (3 cloves, minced): Infuses the soup with aromatic warmth that makes every spoonful inviting.
- Chicken stock (3 cups): Provides savory notes and moisture, enhancing the overall flavor while keeping it rich and tender.
- Unsalted butter (1/4 cup): Adds smoothness and a touch of luxurious richness to the soup.
- Salt (1 teaspoon): Essential for bringing all the flavors together perfectly.
- Ground black pepper (1/2 teaspoon): Sprinkles a gentle heat that complements the creamy elements.
- Heavy cream (1 cup): Transforms the soup into an indulgent, luscious treat.
- Sour cream (3/4 cup): Introduces a pleasant tang and extra creaminess for depth.
- Sharp cheddar cheese (1 cup, shredded): Offers bold flavor and melts into the soup for gooey goodness.
- Cheddar cheese (1 cup, shredded): A second layer of cheesy richness to double the indulgence.
- Sour cream (1/2 cup, for topping): Perfect for swirling on top or dolloping for that extra creamy bite.
- Bacon (3-4 slices, cooked and crumbled): Brings irresistible smoky crunch that makes the soup truly loaded.
- Chives (1/4 cup, sliced): Adds a fresh, mild onion bite and a splash of vibrant green color.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Main Ingredients
Start by tossing the chopped potatoes, finely chopped onion, garlic, chicken stock, butter, salt, and black pepper straight into your slow cooker. Give everything a gentle stir to blend the flavors. This simple assembly sets the stage for an incredible soup that’s full of comforting aromas.
Step 2: Let It Cook Low and Slow
Cover your slow cooker and choose your cooking speed: HIGH for 3 to 4 hours or LOW for 6 to 7 hours. Patience is key here, as the potatoes need to become meltingly tender to deliver that perfect texture. You’ll know they’re ready when a fork slides easily through them and the kitchen fills with mouthwatering smells.
Step 3: Achieve Your Perfect Soup Texture
Now it’s time to decide if you want your soup chunky and rustic or silky smooth. Grab a potato masher and gently break down the potatoes for a homey feel. Alternatively, use an immersion blender right in the slow cooker for a velvety finish that feels ultra-luxurious on your spoon.
Step 4: Bring in the Cream and Cheese
This is where the magic truly happens. Stir in the heavy cream, sour cream, and both cups of shredded cheddar cheese. Watch the cheese melt and swirl into the soup, transforming it into a rich, creamy masterpiece. Let the soup simmer for about 10 more minutes to heat through, then taste and adjust the seasoning if needed.
Step 5: Serve up with All the Toppings
Ladle your warm soup into bowls and top generously with crispy bacon bits, extra cheddar cheese, sliced chives, and a dollop of sour cream. Each topping adds a new layer of flavor and texture that makes this Slow Cooker Loaded Baked Potato Soup Recipe beyond special.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
Don’t hold back when it comes to garnishes—crumbled bacon and sharp cheddar cheese are a must. Add sliced chives or green onions for a splash of color and fresh brightness. A swirl or dollop of sour cream adds luscious creaminess that elevates each spoonful to pure comfort food bliss.
Side Dishes
This soup pairs beautifully with simple, crusty bread or buttery garlic rolls to help soak up every last creamy drop. A fresh green salad with lemon vinaigrette provides a nice contrast, balancing the richness with crisp, tangy notes.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or large potato skins for an extra potato-themed presentation. You can also offer a “toppings bar” so everyone can customize their bowls with crispy bacon, chives, cheese, or even a dash of hot sauce for a kick.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Loaded Baked Potato Soup Recipe keeps well in an airtight container in the refrigerator for up to 4 days. Give it a good stir before reheating to recombine any separated cream or cheese.
Freezing
This soup freezes beautifully for up to 3 months. Portion it into freezer-safe containers or heavy-duty bags. When ready, thaw it overnight in the fridge to maintain the best flavor and texture.
Reheating
Reheat gently in a saucepan over low heat, stirring frequently to prevent scorching. You may want to add a splash of milk or stock to loosen the soup as it thickens during storage. Avoid boiling to keep the cream from curdling.
FAQs
Can I make this Slow Cooker Loaded Baked Potato Soup Recipe vegetarian?
Absolutely! Simply swap chicken stock for vegetable stock and omit the bacon or use vegetarian bacon bits. The soup will still be deliciously creamy and flavorful.
What if I don’t have an immersion blender?
You can mash the potatoes with a hand masher for a chunkier texture or transfer the soup in batches to a regular blender. Just be cautious with hot soup, blending in smaller amounts for safety.
Can I use other types of cheese?
Cheddar is classic for this soup, but you can mix in Monterey Jack, Gruyere, or even a bit of smoked Gouda to add unique flavors. Just be mindful of melting qualities.
Is it possible to make this soup in a regular pot?
Yes! Follow the same steps but simmer on the stovetop over medium heat until the potatoes are soft, stirring frequently. Adjust cooking times accordingly.
How thick should the soup be?
The texture is totally up to you. You can keep it thick and chunky or blend it for a smoother consistency. Both versions are delicious and comforting.
Final Thoughts
You really can’t go wrong with this Slow Cooker Loaded Baked Potato Soup Recipe. Its cozy, creamy goodness feels like a warm blanket wrapped around your taste buds, making it an unbeatable choice for family dinners or casual gatherings. Give it a try—you’ll quickly see why it’s a recipe worth keeping forever in your comfort food collection.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, sharp cheddar cheese, crispy bacon, and a blend of rich dairy. Slow-cooked to perfection for a smooth or rustic texture, this soup offers all the deliciousness of a loaded baked potato in an easy-to-make, hands-off meal.
Ingredients
Main Ingredients
- 7 cups russet potatoes (2 1/2 pounds or 4 large potatoes), chopped into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 3 cups chicken stock (or vegetable stock)
- 1/4 cup unsalted butter
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
Dairy
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream (for swirling or dolloping on top)
Toppings
- 3–4 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)
- 1/4 cup chives, sliced
Instructions
- Combine Ingredients: Add the chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and black pepper directly to the slow cooker. Stir everything together to evenly distribute all ingredients.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. Cook until the potatoes are very tender and easily pierced with a fork.
- Mash the Potatoes: Gently mash the soup using a potato masher for a rustic, chunky texture, or use an immersion blender for a creamy, smooth consistency according to your preference.
- Add Dairy and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese melts and the mixture is smooth. Allow the soup to heat through for 10 additional minutes. Taste the soup and add more salt or pepper as needed for seasoning.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled crispy bacon, extra shredded cheese, sliced chives, and a dollop of sour cream to finish.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian-friendly.
- For a smoother soup, an immersion blender is recommended after cooking.
- Bacon can be cooked ahead and stored in the fridge until ready to use.
- If you prefer a thicker soup, reduce the amount of stock slightly or cook uncovered for the last 30 minutes to concentrate flavors.
- Adjust seasoning at the end to suit your taste.
