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
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 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.
