Description
This Slow Cooker Loaded Baked Potato Soup is a comforting and creamy dish perfect for chilly days. Made with tender russet potatoes, savory bacon, sharp cheddar cheese, and a blend of sour cream and cream, this soup simmers slowly to develop rich flavors without the need for constant attention. Easy to prepare and packed with classic baked potato toppings, it makes a hearty meal for family and friends.
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
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
Toppings
- 1/2 cup sour cream (for swirling or dolloping on top)
- 3-4 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)
- 1/4 cup chives, sliced
Instructions
- Add Ingredients to Slow Cooker: Combine the chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and black pepper directly into the slow cooker. Stir well to mix all ingredients evenly.
- Cook the Soup: Cover the slow cooker and set it to HIGH, cooking for 3 to 4 hours, or alternatively on LOW for 6 to 7 hours. The soup is ready when the potatoes become very tender and easily pierced with a fork.
- Mash the Potatoes: Use a potato masher to gently mash the soup for a rustic texture with some chunks, or use an immersion blender to achieve a smooth and creamy consistency, depending on your preference.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese into the soup until it melts smoothly. Let the soup heat through for an additional 10 minutes on the slow cooker to blend flavors. Taste and adjust salt and pepper as needed.
- Serve with Toppings: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, sliced chives, and a generous dollop of sour cream. Enjoy your comforting loaded baked potato soup!
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and omit bacon.
- You can prepare the toppings in advance to save time at serving.
- If you prefer a thicker soup, reduce the stock by 1/2 cup or mash more potatoes.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk or stock if needed to thin out.
