Description
Warm up with this creamy Slow Cooker Loaded Baked Potato Soup, an easy and comforting recipe perfect for chilly days. Tender russet potatoes, smoky crispy bacon, melted cheddar cheese, and flavorful herbs slowly cook together to create a hearty soup that tastes like a classic loaded baked potato in a bowl. Ideal for family dinners, meal prep, and customizable to suit various dietary preferences.
Ingredients
Scale
Main Ingredients
- 4 cups russet potatoes, washed, peeled, and diced into bite-sized chunks
- 6 slices bacon, cooked until crispy and crumbled
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup milk or cream (adjust based on desired creaminess)
- 3 green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prep the Potatoes and Bacon: Wash, peel, and dice the russet potatoes into bite-sized chunks. Cook the bacon until crispy either on the stovetop or in the oven. Once cooled, crumble the bacon into small pieces for mixing and garnish.
- Combine Ingredients in Slow Cooker: Place diced potatoes, cooked bacon, chopped onion, garlic, and chicken broth into the slow cooker. Season with salt and pepper. Stir gently to evenly distribute all ingredients.
- Set and Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until potatoes are fork-tender but still hold some texture.
- Mash and Mix for Creaminess: Use a potato masher or immersion blender to partially mash the soup, leaving some potato chunks for texture. Stir in the sour cream, cheddar cheese, and milk or cream until melted and creamy. Adjust seasoning with salt and pepper if needed.
- Final Touches: Garnish with chopped green onions, extra crumbled bacon, and additional cheese if desired. Serve hot and enjoy a comforting bowl of loaded baked potato soup.
Notes
- Use Russet Potatoes for their high starch content which makes the soup creamy.
- Don’t overblend the soup to retain some potato chunks for a satisfying texture.
- Add cheese at the end of cooking to keep it smooth and prevent graininess.
- Cook bacon separately for the best crispy texture and to avoid soggy pieces in the soup.
- Adjust liquid levels by adding more broth or milk for a thinner consistency or reducing for a thicker soup.
- For vegetarian version, omit bacon and use vegetable broth.
- To freeze, do not add cheese or sour cream before freezing; add them fresh upon reheating.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: slow cooker soup, baked potato soup, loaded potato soup, comfort food, creamy soup, family dinner, easy recipe