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
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
- 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.
