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.
