Why You’ll Love This
Slow Cooker Loaded Baked Potato Soup is creamy, hearty, and packed with the comforting flavors of a classic loaded baked potato. Tender potatoes slowly cook in a rich broth, then are blended with cheese, bacon, and cream for a thick, satisfying soup. The slow cooker does most of the work, making this an easy, hands-off recipe perfect for cozy dinners or meal prep.
Ingredients
For the Soup
● 4 large russet potatoes, peeled and diced
● 1 small onion, finely chopped
● 3 cloves garlic, minced
● 4 cups chicken broth
● 1 teaspoon salt
● ½ teaspoon black pepper
● ½ teaspoon smoked paprika (optional)
● 4 slices bacon, cooked and crumbled
● 1 cup shredded cheddar cheese
● 1 cup milk or half-and-half
● ½ cup sour cream
● 2 tablespoons butter
For the Toppings
● Extra shredded cheddar cheese
● Chopped green onions
● Additional crispy bacon bits
● Sour cream
Preparation Instructions
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Prepare the Ingredients
Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic. -
Add Ingredients to the Slow Cooker
Place potatoes, onion, garlic, chicken broth, salt, black pepper, and smoked paprika into the slow cooker. -
Cook the Soup
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender. -
Mash the Potatoes
Use a potato masher to mash some of the potatoes directly in the slow cooker to thicken the soup while leaving some chunks. -
Add Dairy and Cheese
Stir in butter, milk, sour cream, shredded cheddar cheese, and half of the crumbled bacon. -
Heat Through
Cover and cook for another 15–20 minutes until the cheese melts and the soup becomes creamy. -
Adjust Seasoning
Taste and add more salt or pepper if needed. -
Serve with Toppings
Ladle the soup into bowls and top with extra cheese, bacon bits, green onions, and a dollop of sour cream.
Kitchen Tools You’ll Need
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Slow cooker (crockpot)
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Knife and cutting board
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Potato peeler
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Potato masher
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Measuring cups and spoons
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Ladle
Tips
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Use russet potatoes: They break down well and create a creamy texture.
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Make it thicker: Mash more potatoes or add a cornstarch slurry if needed.
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Add extra flavor: Stir in roasted garlic or a little cream cheese.
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For a smoother soup: Use an immersion blender for a velvety consistency.
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Make it vegetarian: Use vegetable broth and omit bacon.
Serving Suggestions
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Serve with crusty bread or garlic bread.
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Pair with a fresh green salad.
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Enjoy alongside grilled sandwiches.
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Top with extra herbs like chives or parsley.
Storage
Refrigerator:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezer:
Freeze the soup in freezer-safe containers for up to 2 months (texture may slightly change due to dairy).
Reheating:
Reheat on the stovetop or microwave, adding a splash of milk or broth if the soup thickens.
FAQs
1. Can I make this soup without a slow cooker?
Yes. Cook the potatoes and broth in a pot on the stovetop for about 20 minutes until tender, then continue with the remaining steps.
2. Why is my potato soup too thin?
Mash more potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
3. Can I prepare this recipe ahead of time?
Yes. The soup reheats well and often tastes even better the next day.
Conclusion
Slow Cooker Loaded Baked Potato Soup is the perfect comfort food—rich, creamy, and full of classic baked potato flavors. With minimal preparation and the convenience of a slow cooker, this recipe delivers a warm and satisfying meal that’s perfect for busy days or cozy evenings.
Nutrition Information (Approximate per serving)
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Calories: 410 kcal
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Protein: 14 g
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Carbohydrates: 38 g
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Fat: 22 g
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Fiber: 3 g
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Sodium: 640 mg
Nutrition values may vary depending on ingredients used. 🥔🥣🧀
