Description
This Slow Cooker Loaded Baked Potato Soup is a comforting, creamy, and hearty dish perfect for cozy meals. Made with tender russet potatoes, savory onions, garlic, and rich cheddar cheese, this easy-to-make soup is slow-cooked to perfection and topped with crispy bacon, chives, and dollops of sour cream for a classic loaded potato experience in every spoonful.
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
Dairy & Cheese
- 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: Place the chopped russet potatoes, finely chopped yellow onion, minced garlic, chicken stock, unsalted butter, salt, and ground black pepper into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the 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 the Soup: Once the potatoes are tender, gently mash the soup using a potato masher for a rustic, chunky texture. Alternatively, 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 the cheese melts and the soup is smooth and creamy. Allow the soup to heat through for an additional 10 minutes.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, sliced chives, and a dollop of sour cream on top for serving.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian-friendly.
- For a smoother texture, blend halfway through cooking or fully after it’s done cooking.
- Make sure to cook the bacon until crisp for the best topping texture.
- Russet potatoes work best for their creamy texture when cooked, but Yukon Gold can also be used.
- This soup can be prepared a day ahead and reheated gently on the stovetop or in the microwave.
