Description
Enjoy a comforting bowl of Slow Cooker Loaded Baked Potato Soup packed with tender chunks of russet potatoes, flavorful onions and garlic, and a creamy blend of cheddar cheese, sour cream, and bacon. This easy slow cooker recipe lets all the ingredients meld together perfectly for a rich and hearty soup that’s perfect for chilly days or casual family dinners.
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
- Combine Ingredients: Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir to combine all ingredients evenly.
- Cook 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 easily pierced with a fork.
- Mash or Blend: Gently mash the soup with a potato masher for a chunky, rustic texture, or use an immersion blender to create a smoother, creamier soup, depending on your preference.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and both kinds of shredded cheddar cheese. Continue heating the soup for about 10 minutes until the cheese melts fully and the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls, then top with crumbled bacon, extra shredded cheddar cheese, sliced chives, and a dollop of sour cream for a classic loaded baked potato soup experience.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock and omit bacon or use vegetarian bacon bits.
- To make the soup dairy-free, substitute the cream, sour cream, and cheese with your preferred non-dairy alternatives.
- Feel free to add other toppings like green onions, shredded carrots, or roasted garlic for additional flavor.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust the thickness of the soup by adding more stock if it becomes too thick after blending.
