Slow Cooker Loaded Baked Potato Soup Recipe

Nothing beats the creamy, cheesy goodness of a loaded baked potato – except maybe transforming that deliciousness into a warm, hearty soup. Slow cooker loaded baked potato soup takes all the best elements of a loaded baked potato (think cheese, bacon, sour cream, and green onions) and blends them into a rich, comforting soup that's perfect for any time of year. The best part? You can set it and forget it in your slow cooker! Whether you're meal-prepping for the week or feeding a hungry family, this recipe is guaranteed to be a hit. Read on for a detailed guide that covers everything you need to know, from ingredients to serving suggestions.

What is Slow Cooker Loaded Baked Potato Soup?

Slow cooker loaded baked potato soup is a rich, creamy soup that features tender chunks of potato, crispy bacon, sharp cheddar cheese, and all your favorite baked potato toppings. The base of the soup is made creamy by using either heavy cream, milk, or sour cream, while the potatoes cook down to create a thick and satisfying texture. It’s a hearty, comforting dish that’s perfect for colder months, but light enough to be enjoyed year-round. This soup is incredibly easy to make in the slow cooker, allowing the flavors to develop over several hours without much hands-on time.

Ingredients List for Slow Cooker Loaded Baked Potato Soup

Here’s everything you’ll need to make this rich and comforting soup:

1. Russet potatoes – 6 large potatoes, peeled and diced into 1-inch cubes.
2. Onion – 1 medium yellow onion, finely chopped.
3. Garlic – 3 cloves of garlic, minced.
4. Chicken broth – 4 cups of chicken broth for the base of the soup (you can also use vegetable broth for a vegetarian version).
5. Bacon – 8 slices of bacon, cooked crispy and crumbled. You’ll use this as both an ingredient and a garnish.
6. Cheddar cheese – 2 cups of shredded sharp cheddar cheese for that classic baked potato flavor.
7. Cream cheese – 8 oz (1 block) of cream cheese, softened to add a rich, creamy texture.
8. Heavy cream or milk – 1 cup of heavy cream or whole milk to create a velvety smooth soup.
9. Sour cream – ½ cup of sour cream for added tang and creaminess.
10. Butter – 3 tablespoons of unsalted butter.
11. Salt – 1 teaspoon of salt, or to taste.
12. Black pepper – ½ teaspoon of black pepper, or to taste.
13. Green onions – ½ cup of chopped green onions for garnish.
14. Chives (optional) – For additional garnish.
15. Cheddar cheese (for garnish) – Extra shredded cheddar cheese for topping individual bowls.

Substitutions and Variations

This slow cooker loaded baked potato soup is highly customizable. Here are some ideas for substitutions and variations based on your preferences or dietary restrictions:

1. Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth. You can also add a smoky flavor by incorporating smoked paprika or liquid smoke.
2. Dairy-Free Version: Substitute the heavy cream with coconut milk or a plant-based milk alternative. Use dairy-free cream cheese and cheddar for a completely vegan version.
3. Low-Carb Version: Swap out the potatoes for cauliflower florets to create a lower-carb, keto-friendly soup.
4. Different Cheeses: While cheddar is classic, you can experiment with different cheeses like Monterey Jack, Gouda, or even a mix of cheeses for a richer flavor.
5. Extra Veggies: Add some chopped carrots, celery, or leeks to the slow cooker for additional texture and flavor.

Step-by-Step Cooking Instructions

Making loaded baked potato soup in the slow cooker is incredibly simple. Follow these step-by-step instructions to ensure your soup turns out perfectly every time.

How to Cook Slow Cooker Loaded Baked Potato Soup: A Step-by-Step Guide

1. Prepare the Ingredients

Start by peeling and dicing your potatoes into 1-inch cubes. Finely chop the onion and mince the garlic. Cook the bacon until crispy, then crumble it and set it aside. You’ll want to save some of the bacon crumbles for garnishing later.

2. Add Ingredients to the Slow Cooker

In a large slow cooker, add the diced potatoes, chopped onion, minced garlic, chicken broth, salt, and pepper. Stir to combine everything. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and easy to mash.

3. Mash the Potatoes

Once the potatoes are fully cooked and tender, use a potato masher or immersion blender to mash some of the potatoes directly in the slow cooker. This will help thicken the soup while still leaving some chunks for texture. If you prefer a smoother soup, you can blend more of the potatoes until you reach your desired consistency.

4. Add Creamy Ingredients

Once the potatoes are mashed to your liking, stir in the softened cream cheese, shredded cheddar cheese, butter, heavy cream (or milk), and sour cream. Mix everything until the cheese and cream cheese are fully melted and incorporated into the soup, creating a thick, creamy base.

5. Add Bacon

Stir in most of the crumbled bacon, reserving some for garnishing individual bowls.

6. Adjust Seasoning

Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or even a dash of garlic powder if you want to amp up the flavor. Let the soup cook on low for an additional 15-20 minutes to ensure all the ingredients are well combined and heated through.

7. Serve

Once everything is perfectly creamy and well-blended, your soup is ready to serve! Ladle the soup into bowls and top each serving with extra bacon crumbles, shredded cheddar cheese, green onions, and a dollop of sour cream, if desired.

Common Mistakes to Avoid

1. Overcooking the Soup: Slow cookers are very forgiving, but be careful not to let the soup cook for too long after adding the dairy ingredients, as it can cause them to separate.
2. Not Softening the Cream Cheese: Adding cold, unsoftened cream cheese can lead to lumps in the soup. Be sure to soften it at room temperature before adding it to the slow cooker.
3. Skipping the Mash: Mashing the potatoes is what gives the soup its thick, creamy texture. Don’t skip this step, or your soup may turn out too thin.
4. Under-seasoning: Potatoes can absorb a lot of salt, so don’t be afraid to taste and adjust the seasoning throughout the cooking process.

Serving and Presentation Tips

When it comes to serving and presenting your slow cooker loaded baked potato soup, toppings and sides can really elevate the dish. Here are some ideas:

How to Serve Slow Cooker Loaded Baked Potato Soup

1. Bread: Serve the soup with crusty bread, garlic bread, or warm biscuits to soak up the creamy broth.
2. Salad: Pair the rich, creamy soup with a light, refreshing salad for balance. A simple green salad with vinaigrette works well.
3. Toppings: Offer a variety of toppings for your guests or family to add to their bowls. In addition to bacon and cheese, you could offer diced jalapeños, extra sour cream, or even avocado slices for a fun twist.

Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

1. Garnish Generously: Top each bowl with a generous sprinkle of bacon, green onions, and cheese for a beautiful, colorful presentation.
2. Serve in Bread Bowls: For a special presentation, serve the soup in hollowed-out bread bowls. The bread soaks up the soup, making it even more delicious.
3. Creamy Swirl: Drizzle a swirl of sour cream or heavy cream on top for a gourmet touch.

Slow Cooker Loaded Baked Potato Soup Recipe Tips

1. Make Ahead: This soup tastes even better the next day. You can make it a day ahead and store it in the fridge, then simply reheat it on the stove or in the slow cooker before serving.
2. Freezing: You can freeze this soup, but it's best to do so before adding the dairy ingredients (cream cheese, heavy cream, and sour cream). Once you're ready to serve it, thaw the soup and stir in the creamy components while reheating.
3. Blending: If you want a super smooth soup, you can use an immersion blender to blend all the potatoes, or transfer it in batches to a regular blender.

Frequently Asked Questions (FAQs)

Q: Can I use red or Yukon Gold potatoes instead of Russet potatoes?
A: Yes! Yukon Gold potatoes will give you a creamier texture, while red potatoes will hold their shape a bit more. Both are great options.

Q: Can I make this soup without a slow cooker?
A: Absolutely! You can make this soup on the stovetop by simmering the potatoes in broth until tender, then mashing them and adding the creamy ingredients at the end.

Q: How long will the soup last in the fridge?
A: Stored in an airtight container, this soup will last up to 4-5 days in the refrigerator.

Q: Can I use pre-cooked bacon?
A: Yes, pre-cooked bacon

can save you time. Just crumble it up and add it in during the last stages of cooking or use it as a garnish.

Q: Can I add extra veggies to this soup?
A: Of course! Diced carrots, celery, or even some chopped broccoli would make great additions to this soup for extra nutrition and flavor.

Conclusion

Slow cooker loaded baked potato soup is the ultimate comfort food – creamy, cheesy, and packed with flavor. Whether you’re feeding a crowd, prepping meals for the week, or just craving something warm and cozy, this recipe is sure to satisfy. The slow cooker makes it easy to prepare, and the toppings add a personalized touch to each bowl. With this recipe in your repertoire, you’ll have a go-to meal that’s perfect for busy weeknights or leisurely weekends. So, grab your slow cooker and get ready to indulge in a bowl of loaded baked potato goodness! Happy cooking!

Print