If you have ever dreamed of a cozy, comforting meal that hugs you from the inside out, the Slow Cooker Loaded Baked Potato Soup Recipe is an absolute game-changer. With creamy, cheesy, and savory flavors all melding together over slow-cooked potatoes and rich ingredients, this soup feels just like your favorite loaded baked potato bowl in every warm, satisfying spoonful. Whether you are looking for a simple weeknight dinner or a crowd-pleaser for chilly days, this recipe brings incredible ease and heartwarming taste to your table.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Loaded Baked Potato Soup Recipe is carefully chosen to build layers of flavor, texture, and richness. Simple yet essential, they work together to create a soup that is creamy but comforting, hearty but smooth, and downright irresistible.
- Russet potatoes: Their starchy, fluffy texture is perfect for that classic baked potato feel in soup form.
- Yellow onion: Adds a subtle sweetness and depth when slow-cooked.
- Garlic: Provides a fragrant and savory backbone to complement the creamy base.
- Chicken stock: Builds a flavorful broth that lifts the potatoes without overpowering them.
- Unsalted butter: Enriches the soup with a silky smoothness and buttery goodness.
- Salt and black pepper: Essential seasonings that enhance every ingredient’s natural flavor.
- Heavy cream: Brings luxurious creaminess and a velvety texture.
- Sour cream: Adds a slight tang and richness that balances the cheese beautifully.
- Sharp cheddar cheese: Melts into the soup for a bold, cheesy punch that’s classic in loaded potatoes.
- Bacon: Crispy bits inject smoky, savory bursts of flavor in each bite.
- Chives: Fresh, mild onion flavor that brightens the final presentation and taste.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
Start by adding the cubed russet potatoes, finely chopped yellow onion, minced garlic, chicken stock, butter, salt, and black pepper right into your slow cooker. Give everything a good stir to evenly distribute the flavors before sealing the lid. This is where the magic begins as the ingredients start melding together softly over the slow cooking process.
Step 2: Slow Cook for Tender Potatoes
Set your slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 7 hours, whichever fits your schedule best. The goal here is to cook the potatoes until they are incredibly tender, just begging to be mashed or blended. This slow cooking ensures every bite has that melt-in-your-mouth quality, soaking up all the savory stock and buttery notes.
Step 3: Achieve Your Preferred Texture
Once the potatoes are soft, it’s time to decide your soup’s personality. Grab a potato masher for a rustic, chunky texture that feels homey and hearty, or use an immersion blender for a totally smooth, velvety soup. Either way, you’re setting the stage for that creamy, cheesy finish.
Step 4: Stir in Cream, Sour Cream, and Cheese
Next, stir in the heavy cream, sour cream, and shredded sharp cheddar cheese. Watch as the cheese melts seamlessly into the soup, creating a rich, creamy masterpiece. Let it cook for 10 more minutes to let every flavor meld beautifully. Taste and adjust the seasoning with a pinch more salt or pepper if needed to suit your palate perfectly.
Step 5: Serve with All the Toppings
Ladle the warm soup into bowls and get ready to pile on the best part: crispy bacon, extra shredded cheese, fresh sliced chives, and a generous dollop of sour cream. These toppings turn the soup from delicious to absolutely indulgent, mimicking all the best qualities of a loaded baked potato—only now in glorious soup form.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
The toppings are where you can really make this soup your own! Crumbled bacon adds irresistible crunch and smoky flavor, chives provide a fresh, mild onion bite, and an extra scoop of sour cream gives a tangy creaminess that balances the richness beautifully. Don’t forget a sprinkle of sharp cheddar for that final cheesy flourish.
Side Dishes
This soup is so hearty it can stand alone, but if you want to round out your meal, try pairing it with a crisp green salad or some crusty bread to soak up every last bite. A simple side of roasted vegetables or steamed green beans pairs nicely, too, adding color and freshness to your bowl.
Creative Ways to Present
Serve the soup in cozy, rustic bowls for a comforting feel, or try mini bread bowls for an eye-catching, edible presentation. Layering the toppings artfully on top turns each bowl into a little work of art. For a fun twist, use different cheese varieties or add a dash of smoked paprika for a smoky heat that elevates the experience.
Make Ahead and Storage
Storing Leftovers
Allow your soup to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days. When you’re ready to eat, simply reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth and creamy.
Freezing
This Slow Cooker Loaded Baked Potato Soup Recipe freezes nicely, making it perfect for meal prep or future cozy nights in. Cool the soup completely before freezing in portion-sized containers. Keep frozen for up to 2 months. When thawed and reheated, you may find it needs a splash of cream or stock to bring it back to the perfect consistency.
Reheating
Reheat the soup on the stove over low heat, stirring regularly to prevent sticking and maintain creaminess. Adding a little extra cream or milk as it warms can revive the fresh just-made texture. Avoid boiling once cream is added to keep the soup luscious and smooth.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute vegetable stock for chicken stock and leave out the bacon or replace it with vegetarian bacon bits or smoked paprika for that smoky flavor. The soup remains creamy and delicious without meat.
What potatoes work best for this recipe?
Russet potatoes are ideal because of their high starch content, which breaks down nicely during slow cooking and gives the soup a creamy, hearty texture.
Can I use shredded cheese other than cheddar?
Yes! While sharp cheddar is classic, feel free to experiment with Monterey Jack, Gruyère, or even a smoked cheese to put your unique spin on the Slow Cooker Loaded Baked Potato Soup Recipe.
How thick is this soup supposed to be?
This soup is thick but still ladle-friendly. If you prefer it thinner, simply add more stock or cream until you reach your desired consistency.
Is it necessary to add sour cream?
Sour cream adds a tangy richness that elevates the soup’s flavor and texture, but if you don’t have it on hand, plain Greek yogurt or additional cream can be used as a substitute.
Final Thoughts
There is nothing quite like a warm bowl of the Slow Cooker Loaded Baked Potato Soup Recipe to bring comfort and joy on a chilly day. Its simple ingredients create such a rich, satisfying dish that feels like a big hug in every spoonful. I encourage you to give this recipe a try and watch it become a beloved staple in your home, perfect for sharing with friends and family whenever you crave that classic baked potato flavor in a blissfully creamy soup form.
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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 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a creamy and comforting dish packed with tender russet potatoes, sharp cheddar cheese, crispy bacon, and a swirl of sour cream. Perfect for a hearty meal, it uses a slow cooker to meld flavors effortlessly, resulting in a rich, velvety soup that tastes like classic loaded baked potatoes in a 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
Toppings
- 1 cup cheddar cheese, shredded
- 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: Add the chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and black pepper directly into the slow cooker. Stir everything together to combine all the flavors before cooking.
- 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 cooked through. This slow cooking process allows the flavors to develop fully and the potatoes to soften perfectly.
- Mash or Blend the Soup: Once cooked, gently mash the soup with a potato masher if you prefer a rustic, chunky texture. Alternatively, use an immersion blender to puree the soup for a smooth and creamy consistency depending on your preference.
- Add Cream, Sour Cream, and Cheese: Stir in the heavy cream, sour cream, and shredded sharp cheddar cheese until the cheese is melted and the soup is smooth. Let the soup heat through for about 10 minutes to meld the flavors. Taste and adjust the seasoning with additional salt and black pepper if needed.
- Serve with Toppings: Ladle the soup into serving bowls and garnish with shredded cheddar cheese, crumbled bacon, sliced chives, and an extra dollop of sour cream to create the classic loaded baked potato experience.
Notes
- You can substitute vegetable stock for chicken stock to make the soup vegetarian, omitting bacon as well.
- For a smoother texture, carefully use an immersion blender but avoid over-blending to keep some potato chunks.
- If desired, use reduced-fat sour cream and cheese for a lighter version but expect a slightly less creamy texture.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
- Add extra toppings like green onions or cooked broccoli for added flavor and nutrition.
