If you’re searching for a cozy, comforting bowl of pure deliciousness, the Slow Cooker Loaded Baked Potato Soup Recipe is exactly what you need. Imagine tender, perfectly cooked russet potatoes mingling with sharp cheddar cheese, crispy bacon, and a velvety cream base, all slow-cooked to perfection. This recipe brings together simple, wholesome ingredients that transform into a luxurious soup bursting with hearty flavors and creamy texture. Whether you’re feeding a crowd or craving a cozy meal on a chilly day, this soup delivers warmth and satisfaction in every spoonful.
Ingredients You’ll Need
Getting ready to make this soup couldn’t be easier, thanks to a handful of accessible ingredients that each add their own magic. From the buttery richness to the tangy sour cream and the smoky crunch of bacon, every element plays a vital role in building that beloved loaded baked potato flavor.
- 7 cups russet potatoes: These starchy potatoes break down beautifully, giving the soup its creamy base and hearty texture.
- 1 yellow onion: Finely chopped for a mellow sweetness that balances the richness.
- 3 cloves garlic: Minced to infuse subtle, savory depth without overpowering.
- 3 cups chicken stock: Or vegetable stock, to keep the soup light yet flavorful and full-bodied.
- 1/4 cup unsalted butter: Adds richness and enhances the comforting mouthfeel.
- 1 teaspoon salt: Essential for seasoning the dish just right, with room to adjust.
- 1/2 teaspoon ground black pepper: Introduces a soft heat that wakes up the palate.
- 1 cup heavy cream: Creamy and indulgent, it makes the soup luxuriously smooth.
- 3/4 cup sour cream: For tanginess that cuts through and brightens the overall flavor.
- 1 cup sharp cheddar cheese: Shredded and stirred in for that classic cheesy goodness.
- 3-4 slices bacon: Cooked and crumbled, or substitute 1/2 cup bacon bits to add irresistible smokiness and crunch.
- 1/4 cup chives: Sliced fresh to sprinkle on top, lending a pop of color and mild oniony flavor.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
Start by adding those star ingredients — potatoes, onion, minced garlic, chicken stock, butter, salt, and black pepper — right into your slow cooker. Give everything a good stir to ensure the butter blends in and the flavors start mingling. This simple combination sets the groundwork for your soup’s rich and hearty personality.
Step 2: Slow Cook to Tender Perfection
Cover your slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are incredibly tender. This slow and gentle heat transforms each potato cube into a spoon-ready, melt-in-your-mouth delight, while the onion and garlic impart subtle aromatics that build complexity without fuss.
Step 3: Achieve the Perfect Texture
Once cooked, it’s time to get the texture just right. Mash the soup gently with a potato masher if you prefer a rustic, chunky feel. For a completely smooth and creamy experience, an immersion blender does wonders here. This step is where you customize the soup’s personality — hearty or silky.
Step 4: Stir in the Creamy Goodness
Slowly blend in the heavy cream, sour cream, and shredded sharp cheddar cheese. Stir until the cheese melts into the soup, transforming it into a velvety, cheesy masterpiece. Let it heat through for about 10 minutes, then taste and tweak with extra salt or pepper if you like. This final touch brings all the components into delicious harmony.
Step 5: Finish with Classic Toppings
Now for the best part — ladling the soup into bowls and generously topping with crispy bacon, extra cheddar cheese, fresh chopped chives, and a dollop of tangy sour cream. These garnishes not only add eye-catching color but also layers of flavor and texture that make this soup truly unforgettable.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
Sprinkling the top with crispy bacon and fresh chives injects that authentic loaded potato vibe that everyone loves. Don’t shy away from an extra dollop of sour cream or a handful of shredded cheddar cheese for that indulgent finish. These details elevate the soup into a celebration of textures and tastes.
Side Dishes
This soup pairs beautifully with rustic crusty bread or freshly baked dinner rolls to soak up every last creamy drop. A crisp green salad or steamed veggies on the side balance out the richness, making your meal feel complete and well-rounded.
Creative Ways to Present
For entertaining, serve the soup in mini bread bowls or hollowed-out small potatoes for a fun twist. You can also set up a toppings bar featuring bacon bits, shredded cheese, green onions, sour cream, and even jalapeños to let everyone customize their bowl exactly how they like.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Loaded Baked Potato Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, making the next-day soup even more irresistible! Just give it a good stir before reheating.
Freezing
If you want to save the soup for longer, freezing is definitely an option. Portion the soup into freezer-safe containers or heavy-duty zip bags, leaving some room for expansion. It can be frozen for up to 3 months, though the texture of potatoes may slightly change. Thaw slowly in the refrigerator overnight before reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally so it warms evenly without scorching. If it’s too thick after refrigeration, adding a splash of chicken stock or cream helps loosen it up. Avoid boiling as it can impact the creamy texture and flavor balance.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken stock for vegetable stock and replace the bacon with crispy smoked mushrooms or vegetarian bacon bits to keep that smoky, savory kick.
What if I don’t have a slow cooker?
You can still make this soup on the stovetop. Simmer the potatoes, onion, garlic, and stock in a large pot until the potatoes are tender, then continue with mashing and adding cream and cheese as directed.
How can I make this soup thicker?
If you prefer a thicker soup, mash the potatoes a bit more thoroughly or add a tablespoon of flour or cornstarch slurry during cooking to help thicken the broth.
Can I use other cheeses besides cheddar?
Yes, feel free to experiment with cheeses like Monterey Jack, Gruyere, or even a smoky gouda for a twist on the flavor profile. Just choose cheeses that melt well.
Is this soup suitable for freezing after adding cream and cheese?
Freezing is best done before adding the dairy to maintain texture. Once thawed, gently reheat and then stir in cream, sour cream, and cheese for a fresher finish.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup Recipe is a total game changer for busy days when you want comfort food without the fuss. It’s hearty, cheesy, and bursting with flavor while being wonderfully simple to throw together and let slow cook. I can’t wait for you to try it out and make it your own — your kitchen will smell amazing, and every spoonful will feel like a warm hug from your favorite sweater. Grab your slow cooker and get ready to dive into something special!
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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
This Slow Cooker Loaded Baked Potato Soup is a comforting, hearty dish perfect for chilly days. Tender russet potatoes, savory onion and garlic, and rich cheddar cheese combine with creamy sour cream and bacon for a classic baked potato flavor in a warm, velvety soup. Made effortlessly in a slow cooker, it’s ideal for easy meal prep and family dinners.
Ingredients
Soup Base
- 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
- 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 chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and ground black pepper directly into the slow cooker. Stir everything together to distribute the ingredients evenly.
- Cook Soup: Cover the slow cooker and set it to cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. Cook until the potatoes are very tender and easy to mash.
- Blend or Mash: For a rustic texture, gently mash the soup with a potato masher. For a creamier, smoother consistency, use an immersion blender to blend the soup until you reach your preferred texture.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese is melted and the soup is smooth. Allow the soup to heat through for about 10 minutes. Taste and adjust the salt and pepper as necessary.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar cheese, sliced chives, and a dollop of sour cream for a classic loaded baked potato experience.
Notes
- You can substitute vegetable stock to make the soup vegetarian; adjust salt accordingly.
- For a smoother soup, use an immersion blender, but for a chunkier, rustic soup, use a potato masher.
- Bacon bits can be used for convenience instead of cooking bacon slices.
- Leftover soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Adding shredded cheddar cheese in two stages helps achieve better melting and creaminess.
