If you are looking for ultimate comfort food that feels like a warm hug on a chilly day, you have to try this Slow Cooker Loaded Baked Potato Soup Recipe. It’s creamy, cheesy, and packed with all those classic flavors that make loaded baked potatoes so irresistible. The best part? It all comes together effortlessly in your slow cooker, letting the potatoes soak up every bit of flavor until they’re tender and luscious. From the buttery base to the crispy bacon topping, this soup hits all the cravings while being simple enough to whip up for a weeknight dinner or a cozy weekend treat.
Ingredients You’ll Need
Preparing this soup is delightfully straightforward. Each ingredient plays a key role in building the savory, creamy, and hearty texture that makes this Slow Cooker Loaded Baked Potato Soup Recipe truly standout. From the russet potatoes that form the thick and satisfying body to the sharp cheddar cheese that adds that perfect tang, every element is essential.
- Russet potatoes (7 cups, chopped): These starchy potatoes break down beautifully, creating that creamy base that’s crucial for a baked potato soup.
- Yellow onion (1, finely chopped): Offers gentle sweetness and depth of flavor that rounds out the soup.
- Garlic (3 cloves, minced): Adds a subtle aromatic kick without overpowering the dish.
- Chicken stock (3 cups): Serves as a savory foundation, infusing the potatoes with rich flavor.
- Unsalted butter (1/4 cup): Brings a velvety richness that melds everything together.
- Salt (1 teaspoon): Enhances all the natural flavors; adjust as you go for perfect seasoning.
- Ground black pepper (1/2 teaspoon): Adds a mild heat that balances the creamy cheese and sour cream.
- Heavy cream (1 cup): Makes the soup luxuriously creamy and smooth.
- Sour cream (3/4 cup): Gives the soup a tangy brightness and extra creaminess.
- Sharp cheddar cheese (1 cup, shredded): Essential for that classic cheesy baked potato taste.
- Extra cheddar cheese (1 cup, shredded): For stir-in and toppings to maximize cheesiness.
- Sour cream (1/2 cup): Perfect for swirling on top as a garnish.
- Bacon (3-4 slices cooked and crumbled): Adds irresistible smoky crunch that contrasts with creamy textures.
- Chives (1/4 cup, sliced): A fresh, mild onion flavor and pop of green color to finish the dish.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
First, toss the chopped potatoes, finely chopped yellow onion, minced garlic, chicken stock, butter, salt, and pepper directly into your slow cooker. Give everything a good stir so the flavors start mingling early. This simple mix forms the heart of your soup, and all the ingredients marry together beautifully over slow cooking.
Step 2: Let It Cook Low and Slow
Cover your slow cooker and set it to cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. The goal here is to make the potatoes incredibly tender so they’re easy to break down and create your soup’s creamy texture. Patience pays off because this slow process allows flavors to deepen and meld perfectly.
Step 3: Achieve the Perfect Soup Texture
Time to decide how you like your soup’s consistency. You can use a potato masher to gently mash the potatoes for a more rustic, chunky texture that feels hearty and homemade. If you prefer ultra-smooth, run an immersion blender through the soup until it’s velvety and lump-free. Both ways are fantastic, so pick the one that suits your mood!
Step 4: Stir in the Cream and Cheese
Now for the rich and creamy magic: stir in the heavy cream, sour cream, and shredded cheddar cheese until everything melts into a smooth, silky soup. Give it 10 minutes to heat through, then taste and add a little more salt or pepper if needed. This is where your soup becomes truly indulgent and full of that beloved loaded baked potato flavor.
Step 5: Garnish and Serve
Finally, ladle the soup into bowls and pile on the toppings! Sprinkle crispy bacon, extra cheddar cheese, sliced chives, and a dollop of sour cream on top. Each bite delivers layers of texture and flavor that make this Slow Cooker Loaded Baked Potato Soup Recipe an absolute crowd-pleaser.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
The best part about serving this soup is customizing it with your favorite garnishes. Crispy bacon crumbles add smoky crunch, while chives bring a fresh pop of color and mild bite. A swirl or dollop of sour cream gives a wonderful tang and creaminess that balances the cheesy richness perfectly.
Side Dishes
This soup is a hearty meal on its own, but pairing it with a warm, crusty bread or buttery garlic biscuits takes the experience to the next level. A crisp green salad on the side can also add a refreshing contrast that cuts through the richness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls to make it feel extra special. You can also pack toppings separately so guests can customize their bowls. Another idea is to sprinkle the soup with a pinch of smoked paprika or a few fried shallots for an unexpected burst of flavor and crunch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making leftovers an easy and delicious option for busy days.
Freezing
You can freeze leftover soup for up to 3 months, though it’s best to hold back the sour cream and cheese toppings before freezing. Freeze the soup in a sealed container, then thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally so it warms evenly without scorching. If it thickens too much, add a splash of chicken stock or cream to loosen it up and bring back that creamy texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken stock for vegetable stock and skip the bacon or use vegetarian bacon alternatives for a delicious veggie-friendly version of this Slow Cooker Loaded Baked Potato Soup Recipe.
What type of potatoes work best?
Russet potatoes are ideal because their starchy texture breaks down beautifully during slow cooking, creating the creamy soup base that’s signature to this recipe.
Is it possible to make this recipe dairy-free?
Yes! Use dairy-free butter substitutes, coconut or cashew cream, and skip the cheese or use dairy-free cheese alternatives. Your soup will still be flavorful and comforting.
How thick should the soup be?
The soup should be thick and creamy but still spoonable. If it’s too thick, just thin it out with a little more chicken stock or cream when reheating.
Can I prepare the ingredients the night before?
Definitely. Chop the potatoes and onions, measure out the ingredients, and keep them refrigerated. Assemble everything in the slow cooker insert and start cooking the next day for maximum convenience.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup Recipe is a total game-changer when it comes to cozy comfort food. It’s easy to prepare, packed with classic flavors, and endlessly satisfying. Whether you’re feeding a crowd or just craving a warm bowl of goodness, this soup is sure to become a favorite in your recipe rotation. Don’t wait to make it—you’ll wonder how you ever lived without it!
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Slow Cooker Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a creamy, comforting dish loaded with tender potatoes, sharp cheddar cheese, sour cream, and bacon. Perfect for a hearty meal, it’s made effortlessly in a slow cooker, allowing the flavors to meld beautifully while you go about your day.
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
- Combine Ingredients: Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir gently to combine all the ingredients evenly.
- Cook the Soup: Cover and cook the mixture on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes become very tender and start breaking apart, infusing the soup with rich flavor.
- Mash the Potatoes: Use a potato masher to gently mash the soup for a rustic, chunky texture or use an immersion blender if you prefer a smoother consistency. This step helps thicken the soup naturally.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue stirring until the cheese melts and the soup becomes smooth and creamy. Let it heat through for about 10 minutes. Taste and adjust salt and pepper as 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 fully loaded experience.
Notes
- For a vegetarian version, use vegetable stock and omit bacon or substitute with vegetarian bacon bits.
- Adjust the thickness by adding more stock if the soup is too thick, or cooking uncovered for a longer time to reduce it.
- You can prepare the ingredients the night before and simply cook slow cooker step when ready.
- Make sure to chop potatoes evenly so they cook uniformly.
- Use freshly shredded cheese rather than pre-shredded for better melting.
