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

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

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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.