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
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
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.
