If you are craving a hearty, comforting bowl of goodness that tastes just like your favorite loaded baked potato in soup form, this Slow Cooker Loaded Baked Potato Soup Recipe is going to be your new go-to. Picture tender chunks of russet potatoes slowly simmered to perfection in a creamy, cheesy broth, enhanced with savory bacon and fresh chives, all made effortless in your slow cooker. This soup is cozy, indulgent, and packed with flavor, making it a perfect meal for chilly days or whenever you want some seriously satisfying comfort food without fuss.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Loaded Baked Potato Soup Recipe plays a special role, blending simple pantry staples with fresh additions to create a well-balanced dish bursting with flavor, texture, and richness. These ingredients keep the soup both hearty and velvety smooth.
- Russet potatoes: The star of the dish, providing a fluffy texture and creamy base when cooked and mashed.
- Yellow onion: Adds a subtle sweetness and depth once softened during cooking.
- Garlic: Brings a gentle punch of aromatic flavor that brightens the soup.
- Chicken stock (or vegetable stock): Creates a savory liquid foundation that complements the potatoes perfectly.
- Unsalted butter: Adds richness and a silky mouthfeel to the soup.
- Salt and ground black pepper: Essential seasonings that balance and enhance all flavors.
- Heavy cream: Elevates the soup by lending a luscious and creamy consistency.
- Sour cream: Provides tang and added creaminess, both inside the soup and as a garnish.
- Sharp cheddar cheese: Melts into the soup for that irresistible cheesy comfort.
- Bacon: Introduces a smoky, crispy, and savory contrast that makes every bite exciting.
- Chives: Add a fresh, mild onion note and a pop of color for garnish.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
Start by tossing your chopped russet potatoes, finely chopped yellow onion, minced garlic, chicken stock, butter, salt, and pepper right into the slow cooker. Give everything a gentle stir to help everything get friendly and blend those flavors early.
Step 2: Slow Cook to Tender Perfection
Cover your slow cooker and let it do the magic, cooking on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. The goal here is to soften the potatoes until they’re tender enough to mash, setting the stage for a creamy, luscious soup base.
Step 3: Mash for Texture
When the potatoes are perfectly tender, mash the soup gently with a potato masher if you prefer a rustic, chunky texture that’s reminiscent of the best baked potato. Alternatively, use an immersion blender for a silkier, smooth finish that’s utterly decadent.
Step 4: Stir in the Cream and Cheese
Now it’s time for the creamy, cheesy layer of indulgence. Stir in the heavy cream, sour cream, and shredded sharp cheddar cheese until everything melts and blends into a velvety, rich soup. Let it warm through for about 10 minutes, then taste and adjust the seasoning with salt and pepper as needed.
Step 5: Serve and Garnish
Ladle this comforting Slow Cooker Loaded Baked Potato Soup Recipe into bowls and crown it with generous crumbles of crispy bacon, an extra handful of shredded cheese, freshly sliced chives, and a dollop or swirl of sour cream. The toppings add that signature loaded baked potato flair everyone loves.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
Don’t be shy with garnishes—extra crispy bacon, a sprinkle of sharp cheddar, bright chives or green onions, and a generous dollop of sour cream truly bring this soup to life. These finishing touches add texture, vibrant color, and bursts of flavor that elevate the experience with every spoonful.
Side Dishes
This soup is satisfying enough on its own, but pairing it with crusty bread, warm dinner rolls, or a simple green salad creates a full meal that’s perfect for any day. Garlic bread or a fresh garden salad with a zesty vinaigrette makes a fantastic balance to the creamy richness of the soup.
Creative Ways to Present
For a fun twist, serve your slow cooker loaded baked potato soup in hollowed-out mini bread bowls or small cast iron skillets to impress guests at your next cozy dinner. You can also offer a toppings bar with extra cheese, bacon bits, chives, and sour cream so everyone can customize their bowl just how they like.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Slow Cooker Loaded Baked Potato Soup Recipe in an airtight container in the refrigerator for up to 3 to 4 days. The flavors deepen after resting, making it even tastier the next day, so plan ahead and enjoy leftovers for an easy meal.
Freezing
If you want to save some for later, this soup freezes beautifully. Pop it into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to 3 months. Note that the texture might be a bit different after thawing due to the dairy, but a quick stir or gentle blending can help refresh the consistency.
Reheating
When you’re ready to enjoy your leftovers, gently reheat the soup on the stovetop over low to medium heat, stirring occasionally. Add a splash of milk or cream if it thickens too much while warming. Microwave reheating works too—just heat in short bursts and stir in between to warm evenly.
FAQs
Can I make this Slow Cooker Loaded Baked Potato Soup Recipe vegetarian?
Absolutely! Just swap the chicken stock for vegetable stock and skip the bacon or use plant-based bacon alternatives. The rest of the ingredients stay the same, and your soup will still be deliciously rich and satisfying.
What kind of potatoes work best for this soup?
Russet potatoes are ideal because of their starchy texture, which breaks down nicely to create a creamy consistency while still holding some chunks for texture. Avoid waxy potatoes, as they tend to stay firm and won’t create the same velvety mouthfeel.
Can I prepare this soup in advance?
Yes, this soup is perfect for making ahead. You can combine and cook everything in the slow cooker, then cool and refrigerate. Reheat on the stove slowly before serving, adding fresh garnishes to bring it back to life.
How can I make this soup thicker or thinner?
To thicken the soup, mash more of the potatoes or use less stock during cooking. For a thinner soup, simply add a little extra chicken or vegetable stock or a splash of milk while reheating until you reach your desired consistency.
Is there a dairy-free version of this soup?
Yes! Use dairy-free butter substitutes, coconut cream or cashew cream instead of heavy cream and sour cream, and a plant-based cheese alternative. This way, you can enjoy the comforting flavors of the Slow Cooker Loaded Baked Potato Soup Recipe without dairy.
Final Thoughts
The Slow Cooker Loaded Baked Potato Soup Recipe is pure comfort in a bowl and an absolute joy to make and share. Whether you’re cooking for family, friends, or just yourself, this soup delivers on flavor, ease, and warmth every time. Grab your slow cooker and get ready to fall in love with a classic that feels like home with every spoonful.
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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, comforting dish packed with tender russet potatoes, sharp cheddar cheese, and classic baked potato toppings like bacon, sour cream, and chives. Perfect for an effortless weeknight meal or cozy lunch, it uses a slow cooker for easy prep and delicious depth of flavor.
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
- 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
- Combine Ingredients: Add the chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and black pepper directly into the slow cooker. Stir the mixture 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 mashable.
- Mash the Soup: Use a potato masher to gently mash the soup for a rustic, chunky texture, or use an immersion blender to blend the soup to a smooth consistency according to your preference.
- Add Dairy and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese melts and the soup becomes smooth and creamy. Let it heat through for about 10 minutes on the slow cooker setting. Taste and adjust salt and pepper as needed.
- Serve with Toppings: Ladle the hot soup into bowls, then top each serving with crumbled bacon, extra shredded cheddar cheese, sliced chives, and a generous dollop of sour cream for a true loaded baked potato experience.
Notes
- You can substitute vegetable stock for chicken stock to make the soup vegetarian-friendly.
- For a smoother texture, use an immersion blender instead of mashing manually.
- Adjust the thickness by adding more stock or cream if desired.
- Bacon bits are a convenient topping alternative if you want to save time.
- This soup can be reheated gently on the stovetop or in a slow cooker.
- Use medium heat when reheating to avoid curdling the dairy.
