If you’ve ever wished for a hearty, cozy meal that feels like a warm hug in a bowl, the Slow Cooker Loaded Baked Potato Soup Recipe is exactly what you need on chilly days or any time comfort food calls your name. This soup perfectly captures everything we love about a baked potato—the creamy texture, gooey cheese, crispy bacon, and tangy sour cream—blended together with simplicity and ease thanks to your trusty slow cooker. It’s an absolute crowd-pleaser that’s simple enough for a weeknight but special enough for company. Let’s dive into how this richly satisfying soup comes together so effortlessly and why it deserves a permanent spot on your dinner rotation.
Ingredients You’ll Need
One of the best things about this Slow Cooker Loaded Baked Potato Soup Recipe is how straightforward the ingredients are. Each one plays a big role in delivering all that classic baked potato flavor with an irresistible creamy texture and just the right amount of savory toppings.
- Russet potatoes: The star ingredient that gives the soup its hearty body and creamy mouthfeel when cooked.
- Yellow onion: Adds a subtle sweetness and depth to the soup base.
- Garlic: Provides a gentle kick and aromatic undertone to balance the richness.
- Chicken stock (or vegetable stock): Creates the flavorful liquid foundation that brings everything together.
- Unsalted butter: Enhances the soup’s silkiness and adds a velvety richness without overpowering.
- Salt and ground black pepper: Essential seasonings that brighten and define the flavors.
- Heavy cream: Brings luscious creaminess and smooth texture to the final dish.
- Sour cream: Adds tang and luxurious thickness, both mixed inside and used as a topping.
- Sharp cheddar cheese: Melts perfectly into the soup to give it that classic cheesy, savory punch.
- Bacon: Crumbled crispy bacon adds that irresistible smoky, crunchy contrast.
- Chives: Fresh chives sprinkled on top lend a mild oniony brightness and fresh green color.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Build the Flavor Base
Begin by tossing the chopped russet potatoes, finely chopped yellow onion, and minced garlic into your slow cooker. Pour in the chicken stock, add the butter, salt, and black pepper, then stir everything together. This foundation might look simple, but it’s setting the stage for layers of flavor to develop as the soup cooks low and slow.
Step 2: Slow Cook to Perfection
Cover your slow cooker and let those ingredients work their magic. Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until the potatoes are meltingly tender. This slow cooking gives the potatoes time to absorb the broth while releasing their starches, which will help make the soup wonderfully creamy without needing any extra thickeners.
Step 3: Finish with Texture
Once the potatoes are perfectly soft, it’s time to choose your texture adventure—either mash the soup gently with a potato masher for a chunky, rustic feel or use an immersion blender for a silky, smooth consistency. Both options bring comfort in their own way, so pick the one that suits your mood.
Step 4: Stir in the Creamy Goodness
Next, stir the heavy cream, sour cream, and shredded cheddar cheese right into the hot soup, allowing everything to melt together seamlessly. Let the soup warm through for about 10 minutes to give the cheese time to melt fully and the flavors to meld. The result is a decadently creamy, cheesy bowl of goodness that’s about to get even better.
Step 5: Top and Serve
Ladle the soup into serving bowls and pile on your favorite toppings—crumbled crispy bacon, a little extra shredded cheddar, sliced chives, and a generous dollop of sour cream on top. These final touches give each spoonful that loaded baked potato charm everyone loves.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
Garnishes elevate this soup from comforting to absolutely crave-worthy. Adding crispy bacon bits for crunch, fresh chives for a pop of color and a bit of bite, extra cheddar for gooey cheesiness, and a swirl or dollop of sour cream delivers that perfect blend of textures and flavors in every spoonful. Don’t be shy—these toppings really make the soup sing.
Side Dishes
This soup is substantial enough to shine on its own but pairs wonderfully with a simple green salad dressed in vinaigrette to refresh your palate. Crusty bread or warm, buttery dinner rolls are also stellar companions for soaking up every drop of that luscious soup.
Creative Ways to Present
For a fun twist, consider serving the soup in hollowed-out bread bowls for an Insta-worthy presentation and extra comfort. You could also turn it into a cozy party appetizer by offering it in mini soup cups, topped with all the trimmings, so everyone can savor the flavors bite by bite.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Loaded Baked Potato Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Since the soup thickens as it cools, just add a splash of milk or broth when reheating to bring it back to that perfect creamy texture.
Freezing
You can freeze this soup, but keep in mind dairy-heavy soups sometimes separate after thawing. Freeze in a sturdy container, leaving some space for expansion, and thaw overnight in the fridge before reheating gently on the stove with a little stirring to bring it back together.
Reheating
Reheat your soup slowly over low to medium heat on the stove or in the microwave with short intervals, stirring frequently. Adding a bit of extra cream or broth during reheating ensures it stays smooth and luxuriously creamy so each bowl tastes just like freshly made.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable stock and leave out the bacon or use a vegetarian bacon alternative. The soup is still rich and satisfying without meat.
What can I use instead of russet potatoes?
Russets are preferred for their starchiness, but you can use Yukon Gold potatoes. They’ll yield a slightly different texture but remain deliciously creamy.
Can I prepare this soup in an Instant Pot instead?
Yes! Use the sauté function for onions and garlic, then add ingredients and cook on high pressure for about 10 minutes, followed by a quick release.
How can I make the soup thicker or thinner?
For a thicker soup, mash more potatoes before adding cream; for thinner, add extra broth or milk until you reach the desired consistency.
Is it okay to skip the sour cream?
While sour cream adds a tangy creaminess signature to this soup, you can omit it and replace with extra heavy cream or cream cheese, though the flavor will be slightly different.
Final Thoughts
My dear friend, once you make this Slow Cooker Loaded Baked Potato Soup Recipe, you’ll wonder how you ever lived without it. It’s pure comfort, dreamy flavors, and ease all in one bowl. So grab your slow cooker, gather your simple ingredients, and treat yourself and loved ones to this heartwarming, cheesy, and utterly satisfying soup. I promise it’ll become an instant classic in your kitchen.
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Slow Cooker Loaded Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A creamy and comforting Slow Cooker Loaded Baked Potato Soup featuring tender russet potatoes, sharp cheddar cheese, crispy bacon, and a rich blend of cream and sour cream. Perfect for a cozy meal, this easy-to-make soup delivers all the delicious flavors of a loaded baked potato in a warming bowl.
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 & Cheese
- 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
- Add Ingredients to Slow Cooker: Place the chopped russet potatoes, finely chopped yellow onion, minced garlic, chicken stock, unsalted butter, salt, and black pepper directly into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. The soup is ready when the potatoes are very tender and easy to mash.
- Mash or Blend: Use a potato masher to gently mash the soup for a rustic, chunky texture, or use an immersion blender for a smoother consistency, depending on your preference.
- Incorporate Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese melts and the soup is smooth and creamy. Allow it to heat through for about 10 minutes. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, sliced chives, and a dollop of sour cream for a perfect loaded baked potato experience.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- For a smoother soup, use an immersion blender instead of mashing.
- Adjust salt and pepper to taste after cooking, especially if using salted bacon.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup dairy-free, substitute heavy cream and sour cream with coconut cream or plant-based alternatives and use dairy-free cheese.
