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
Scale
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.
