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
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 & 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.
