Slow Cooker Loaded Baked Potato Soup Recipe
Slow cooker loaded baked potato soup is a rich, creamy dish filled with tender potatoes, crispy bacon, cheese, and sour cream. This easy recipe is perfect for cozy meals, offering a classic baked potato flavor in soup form. Let your slow cooker do the work for a hassle-free, hearty dinner. Keywords: Slow cooker loaded baked potato soup, creamy potato soup, easy crockpot recipe, comfort food.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow cooker
- Cuisine: American
Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 small onion, chopped
- 4 cups chicken broth
- 1½ cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 3 cloves garlic, minced
- Salt and pepper to taste
- 3 tbsp butter
- 2 tbsp flour
- Green onions, chopped (for garnish)
Instructions
- Add diced potatoes, onion, garlic, and chicken broth to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender.
- In a small pan, melt butter and stir in flour to make a roux. Slowly whisk in heavy cream and cook until thickened.
- Stir the roux into the soup and mash some of the potatoes to create a creamy texture.
- Add shredded cheddar cheese and sour cream. Stir until melted and well combined.
- Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon and chopped green onions.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- You can add more cheese or bacon as toppings for extra richness.
- Leftovers can be stored in the fridge for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 900mg