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
Scale
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.
