If you’re craving something cozy, hearty, and packed with all the flavors of a classic baked potato, then this Slow Cooker Loaded Baked Potato Soup Recipe is your new best friend in the kitchen. Imagine tender chunks of russet potatoes swimming in a creamy, cheesy broth, enhanced by garlic and onion, and finished with irresistible toppings like crispy bacon and chives. This soup is comfort food at its finest, effortlessly made in your slow cooker to free you up for other things while it slowly develops a rich, velvety texture that will warm your soul with every spoonful.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all it takes to create this soul-satisfying soup. Each one plays a crucial role, from the hearty russet potatoes that provide substance, to the sharp cheddar cheese that melts into perfect creaminess.
- 7 cups russet potatoes: Chopped into 1/2 inch cubes for perfect cooking and texture.
- 1 yellow onion: Finely chopped to add subtle sweetness and depth.
- 3 cloves garlic: Minced for that aromatic punch that wakes up every bite.
- 3 cups chicken stock: The flavorful base that brings everything together—vegetable stock works just as well.
- 1/4 cup unsalted butter: Adds richness and smoothness.
- 1 teaspoon salt: Essential for seasoning; adjust later to your taste.
- 1/2 teaspoon ground black pepper: For a gentle background heat.
- 1 cup heavy cream: Brings a velvety texture and creamy mouthfeel.
- 3/4 cup sour cream: Adds tang and silkiness inside the soup.
- 1 cup sharp cheddar cheese: Provides a deliciously intense cheesy flavor.
- 1 cup cheddar cheese: For extra cheesiness and gooey texture.
- 1/2 cup sour cream: Perfect for swirling or dolloping on top as a garnish.
- 3-4 slices cooked bacon: Crumbled for a crispy, smoky finish.
- 1/4 cup chives: Thinly sliced for that fresh, mild onion flavor and pretty color.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by adding the chopped russet potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and ground black pepper directly into your slow cooker. Give it a good stir to combine all these wonderful flavors, setting the stage for a deeply comforting soup.
Step 2: Cook Until Potatoes Are Tender
Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. You want the potatoes to become tender enough that they practically melt in your mouth, perfectly soft without losing their shape entirely.
Step 3: Mash for Texture
Once the potatoes are tender, decide on the texture you prefer. For a rustic feel, gently mash the soup with a potato masher right in the slow cooker; for a smooth, creamy soup, use an immersion blender to puree until velvety.
Step 4: Add Cream, Sour Cream, and Cheese
Stir in the heavy cream, 3/4 cup sour cream, and both types of shredded cheddar cheese until everything melts together beautifully. Let this mixture heat through for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly. Taste and add more salt or pepper if needed.
Step 5: Serve with Tasty Toppings
Ladle the soup into bowls and finish with a generous sprinkle of crispy bacon bits, extra shredded cheese, fresh chives, and a dollop of sour cream. These toppings bring texture contrasts and an extra layer of flavor that will send your taste buds straight to comfort food heaven.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
Adding garnishes like crumbled bacon, extra sharp cheddar, sour cream, and fresh chives not only makes this soup visually inviting but also enhances every bite with crunchy, creamy, tangy, and fresh elements. You can’t go wrong piling these on!
Side Dishes
Serve this soup alongside rustic bread or warm cornbread for dipping. A crisp green salad with a zesty vinaigrette also pairs beautifully, cutting through the rich creaminess and rounding out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini baked potatoes or bread bowls. You can even turn it into a comforting brunch feature by topping it with a poached egg and some fresh herbs. Presentation is a joy that makes this already delicious recipe feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Any 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 actually deepen overnight, making your next meal just as satisfying as the first.
Freezing
This soup freezes well but be mindful that potatoes can change texture slightly when frozen and thawed. To freeze, cool the soup completely, place it in a freezer-safe container, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, warm your soup gently on the stovetop over medium-low heat, stirring often to avoid scorching. You might want to add a splash of cream or stock if the soup has thickened too much during storage to bring back its luscious texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for a hearty vegetable stock and omit the bacon, or use a plant-based bacon alternative. The soup will still be creamy, comforting, and full of flavor.
What if I want a thicker or thinner soup?
For a thicker soup, mash more of the potatoes or reduce the amount of stock slightly. To thin it out, add a bit more chicken or vegetable stock while reheating until you reach your desired consistency.
Can I prepare this soup in advance and just heat it later?
Yes, this is a fantastic make-ahead soup. Prepare it up to the step of adding the cream and cheese, then refrigerate it. When ready to eat, add the dairy ingredients and heat until warmed through for the freshest taste.
Is it okay to use frozen potatoes?
Frozen potatoes can work in a pinch, but fresh russets yield the best texture and flavor. If using frozen, reduce the cooking time since they’ll cook more quickly.
How do I achieve that perfect baked potato flavor in a soup?
The combination of butter, garlic, onion, bacon, cheddar, sour cream, and chives really echoes the iconic baked potato toppings. Plus, slow cooking allows these flavors to meld deeply into the potatoes, capturing all the familiar, comforting notes.
Final Thoughts
There’s something undeniably comforting about a bowl of Slow Cooker Loaded Baked Potato Soup Recipe bubbling with cheesy goodness and topped with all your favorite fixings. It’s the kind of recipe that feels like a warm hug after a long day, offering simplicity and indulgence in every bite. Give it a try—it’s sure to become a beloved classic in your family meal rotation.
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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 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a creamy, comforting dish perfect for chilly days. Made with tender russet potatoes, onions, garlic, chicken stock, and a blend of cheeses, this soup is slow-cooked to perfection with a rich, hearty flavor. Topped with crispy bacon, extra cheese, chives, and sour cream, it captures all the classic baked potato flavors in a warm bowl.
Ingredients
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
- Combine Ingredients: Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until the potatoes are very tender and fully cooked.
- Mash for Texture: Use a potato masher to gently mash the soup for a rustic texture, or blend with 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 is melted and the soup is smooth. Allow it to heat through for about 10 minutes.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top with crumbled bacon, extra cheese, chives, and a dollop of sour cream for garnish.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the bacon or use vegetarian bacon bits.
- The soup can be made a day ahead and reheated gently on the stovetop or in the slow cooker on low.
- Use an immersion blender carefully to avoid over-pureeing if you want some potato chunks.
- Adjust sour cream and cheese quantities to your preferred richness.
- Russet potatoes are preferred for their starchy texture which thickens the soup naturally.
