If you are craving a bowl of comfort that feels like a warm hug on a chilly day, you will adore this Slow Cooker Loaded Baked Potato Soup Recipe. It is a creamy, cheesy, and incredibly hearty soup packed with tender potatoes, savory bacon, and fresh chives all slow-cooked to perfection. The beauty of this dish lies in its simplicity and rich flavors, making it perfect for a cozy dinner with family or friends. Plus, the slow cooker does most of the work, so you can kick back and relax while the flavors develop beautifully.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to making this soup truly shine. Each component adds its own unique touch, whether it’s the creamy texture from the heavy cream, the smoky kick from the bacon, or the sharpness from the cheddar cheese. With a straightforward list, you’ll appreciate how easy it is to whip up this delicious soup anytime.
- 7 cups russet potatoes, chopped into 1/2 inch cubes: These starchy potatoes give the soup its hearty backbone and creamy finish.
- 1 yellow onion, finely chopped: Adds a sweet, aromatic base flavor that complements the potatoes perfectly.
- 3 cloves garlic, minced or pressed: Offers a subtle punch of savory depth without overpowering the dish.
- 3 cups chicken stock (or vegetable stock): Provides the flavorful liquid base that brings all the ingredients together.
- 1/4 cup unsalted butter: Adds richness and helps meld the flavors as it melts into the soup.
- 1 teaspoon salt: Enhances all the natural flavors and should be adjusted to taste later.
- 1/2 teaspoon ground black pepper: Just enough to give a gentle warmth and balance to the soup.
- 1 cup heavy cream: Creates a luxuriously smooth, creamy texture that makes this soup irresistible.
- 3/4 cup sour cream: Adds a slightly tangy richness that brightens the flavor profile.
- 1 cup sharp cheddar cheese, shredded: Melts into the soup for that classic cheddar flavor you expect in a loaded baked potato dish.
- 1 cup cheddar cheese, shredded (for topping): Extra cheese for a gooey, cheesy crown on top.
- 1/2 cup sour cream (for swirling or dolloping on top): The perfect creamy finish that guests can customize.
- 3-4 slices bacon, cooked and crumbled (or 1/2 cup bacon bits): Adds smoky crunchiness and salty goodness to every bite.
- 1/4 cup chives, sliced: Fresh and mild, these give a beautiful pop of color and a subtle onion flavor.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
To start your Slow Cooker Loaded Baked Potato Soup Recipe, simply add the chopped potatoes, finely chopped onion, minced garlic, chicken stock, butter, salt, and pepper straight into your slow cooker. Give everything a gentle stir to blend the ingredients well. This step sets the foundation for the rich and hearty flavors that will develop as it cooks.
Step 2: Slow Cook to Tender Perfection
Cover the slow cooker and cook everything on HIGH for 3 to 4 hours or, if you prefer, on LOW for 6 to 7 hours. The goal here is to let the potatoes become beautifully tender, soaking up all the savory essence from the stock, butter, and aromatics. This slow cooking method ensures a deep, comforting flavor infusion you just cannot rush.
Step 3: Mash or Blend for Desired Texture
Once the potatoes are tender, you have a choice based on how you like your soup’s texture. Use a potato masher for a rustic, chunky feel that gives you more bite. Alternatively, blend the soup using an immersion blender for a silky, smooth consistency. Both approaches deliver a delicious result, so choose what suits your mood!
Step 4: Stir in Cream, Sour Cream, and Cheese
Now it’s time to bring in the creamy dream team—heavy cream, sour cream, and shredded sharp cheddar cheese. Stir these into the soup gently until the cheese melts completely and the mixture becomes luscious and smooth. Let the soup heat through for about 10 minutes to meld all those rich flavors together, then taste and adjust the seasoning with salt and pepper if needed.
Step 5: Ladle and Top Your Soup
Dish up the soup into bowls and don’t hold back on the toppings! Add crumbled bacon, extra cheddar cheese, sliced chives, and a generous swirl or dollop of sour cream. These toppings add fantastic texture, flavor contrast, and a visual wow factor to your Slow Cooker Loaded Baked Potato Soup Recipe that makes it a real crowd-pleaser.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
The best part about this soup is the endless garnish possibilities that elevate every spoonful. Crumbled bacon offers salty crunch, extra sharp cheddar adds gooey cheese pulls, fresh sliced chives bring a mild onion freshness, and a dollop of sour cream balances with tangy creaminess. Each garnish adds a unique layer of flavor and texture that makes serving this soup a fun experience.
Side Dishes
Keep your sides simple and complementary when serving this soup. A crusty baguette or warm dinner rolls are perfect for dipping and soaking up every last bit. A fresh green salad with a light vinaigrette adds a refreshing contrast to the rich, creamy soup. Roasted vegetables or a crisp apple slaw can also make delightful accompaniments.
Creative Ways to Present
If you want to impress guests, consider serving the Slow Cooker Loaded Baked Potato Soup Recipe in hollowed-out mini bread bowls or small cast iron skillets for an inviting rustic look. You can also layer the soup in clear glasses topped with garnishes as appetizers. Presentation adds a touch of personality and excitement to this already fabulous comfort food.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Slow Cooker Loaded Baked Potato Soup Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen even more after a day, making subsequent meals just as tasty, if not better. Just give it a good stir before reheating to redistribute the creamy ingredients.
Freezing
This soup freezes well, too! Allow it to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results before reheating gently on the stove or in the microwave.
Reheating
Reheat your soup over low to medium heat on the stove, stirring frequently to prevent sticking and ensure even warming. You may need to add a splash of stock or cream to restore the perfect creamy consistency after chilling or freezing. Alternatively, the microwave works well for quick reheats in smaller portions; just cover to prevent splatters.
FAQs
Can I make this soup vegetarian?
Absolutely! Use vegetable stock instead of chicken stock and skip the bacon or substitute with smoky vegetarian bacon alternatives. The soup remains rich and flavorful with these simple swaps.
What’s the best way to get a super creamy texture?
If you love your Slow Cooker Loaded Baked Potato Soup Recipe silky smooth, use an immersion blender to blend after cooking. Adding the cream and cheese while the soup is still warm helps them melt perfectly for a luscious finish.
Can I use frozen potatoes for this soup?
Yes, frozen diced potatoes work in a pinch, but fresh russet potatoes tend to give the best texture and flavor. If using frozen, adjust the cooking time so the potatoes become tender but don’t overcook.
Is it possible to make this recipe dairy-free?
You can substitute dairy ingredients with non-dairy alternatives like coconut cream or cashew cream and vegan cheese. The soup will have a slightly different flavor but still be delicious and creamy.
How do I prevent the soup from becoming too thick?
If your soup thickens too much after sitting or reheating, simply stir in a little more stock, milk, or cream to loosen the texture and bring it back to your preferred consistency.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup Recipe is one of those dishes that turns an ordinary day into something special with its warmth, richness, and satisfying flavors. Whether you’re feeding a crowd or craving a solo comfort meal, it’s a recipe worth keeping in your culinary rotation. I can’t wait for you to make it and share it with your loved ones because there’s truly nothing like a bowl of slow-cooked goodness that feels like home.
Print
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 and hearty meal that captures all the classic flavors of a loaded baked potato in a creamy, cheesy soup. Made with tender russet potatoes, sharp cheddar, sour cream, and topped with crispy bacon and fresh chives, it’s perfect for an easy crowd-pleasing dinner prepared effortlessly in a slow cooker.
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 potatoes, onion, garlic, chicken stock, butter, salt, and black pepper to the slow cooker. Stir well to combine all the ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until the potatoes are very tender and easily pierced with a fork.
- Mash Potatoes: Using a potato masher, gently mash the soup to your desired rustic texture, or use an immersion blender if you prefer a smoother consistency.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until everything melts together and the soup becomes smooth and creamy. Let it heat through for another 10 minutes and then taste to adjust seasoning with more salt and pepper if needed.
- Serve with Toppings: Ladle the soup into bowls and top with crispy bacon pieces, extra shredded cheese, chopped chives, and a generous dollop of sour cream for the perfect loaded baked potato experience.
Notes
- Use vegetable stock to make this soup vegetarian-friendly.
- For a gluten-free version, ensure that the chicken stock and bacon bits are gluten-free.
- You can prepare the bacon toppings ahead of time to save prep time later.
- If you prefer a smoother soup, use an immersion blender instead of mashing with a potato masher.
- Adjust the salt gradually since cheeses and bacon can be quite salty.
