If you are on the hunt for a comforting, hearty, and utterly delicious soup that feels like a warm hug in a bowl, this Slow Cooker Loaded Baked Potato Soup Recipe is going to become your new best friend. Imagine creamy, cheesy potatoes infused with savory garlic and onion flavors, all slow-cooked to perfection and topped off with crispy bacon, fresh chives, and dollops of sour cream. This recipe transforms simple ingredients into a luxurious meal that’s perfect for cozy dinners, family gatherings, or anytime you want a little taste of comfort food magic.
Ingredients You’ll Need
This Slow Cooker Loaded Baked Potato Soup Recipe uses straightforward, pantry-friendly ingredients, each playing a crucial role in building depth of flavor and a rich, satisfying texture. Together, these ingredients create the perfect balance of creamy, cheesy, and savory that makes this soup unforgettable.
- 7 cups russet potatoes: The star of the dish, these potatoes provide that classic baked potato flavor and creamy texture once cooked and mashed.
- 1 yellow onion: Adds a subtle sweetness and depth to the soup, enhancing every savory bite.
- 3 cloves garlic: Infuses a mild pungency and warmth, elevating the soup’s flavor profile.
- 3 cups chicken stock: Or vegetable stock for a vegetarian twist, providing the savory liquid base that cooks the potatoes and ties the dish together.
- 1/4 cup unsalted butter: Adds richness and silky mouthfeel, making every spoonful luscious.
- 1 teaspoon salt: Essential for seasoning and bringing out the natural flavors.
- 1/2 teaspoon ground black pepper: Adds a subtle kick balancing the creaminess.
- 1 cup heavy cream: Contributes velvety texture and indulgence.
- 3/4 cup sour cream: Introduces tang and creaminess that cut through the richness beautifully.
- 1 cup sharp cheddar cheese: Brings bold, melty cheesiness that makes every bite comforting.
- 1 cup cheddar cheese: Additional cheese to maximize gooey, cheesy goodness.
- 1/2 cup sour cream (for topping): Creamy dollops on top for that classic loaded potato touch.
- 3-4 slices bacon, cooked and crumbled: Or bacon bits, for crispy, smoky topping that adds irresistible crunch.
- 1/4 cup chives, sliced: A fresh, mild onion flavor and vibrant pop of green to finish it off.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
Begin by tossing the chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and ground black pepper straight into your slow cooker. Give everything a good stir to make sure the flavors start blending right away. This step sets the foundation for the soup’s rich and savory flavor.
Step 2: Slow Cook Until Tender
Cover the slow cooker and cook everything on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. During this time, the potatoes soften perfectly, the onions become sweet, and the broth gets infused with all the delicious aroma you love in a baked potato.
Step 3: Mash for Texture
Next, use a potato masher to gently break up the potatoes and give the soup a rustic, chunky texture. If you prefer a smoother, creamier soup, grab an immersion blender and pulse it a few times until you reach the desired consistency. Both approaches are wonderful and depend on how you like your loaded baked potato soup.
Step 4: Stir in Cream and Cheese
Once the potatoes are perfectly cooked and mashed, stir in the heavy cream, sour cream, and both cupfuls of shredded cheddar cheese. Keep stirring until the cheese has melted and the soup is beautifully smooth and creamy. Let it heat through for about 10 minutes, then taste and adjust seasoning with a little more salt or pepper if needed.
Step 5: Serve with Toppings
Finally, ladle your piping hot Slow Cooker Loaded Baked Potato Soup Recipe into bowls, and pile on those irresistible toppings. Sprinkle with crispy bacon bits, an extra handful of shredded cheddar, fresh sliced chives, and finish with a generous dollop of sour cream for brilliance in every bite.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
The magic of this soup really shines in the toppings. A crisp sprinkle of bacon adds savory crunch while fresh chives provide a vibrant, mild onion note that brightens the bowl. Don’t forget a swirl or dollop of sour cream to keep things luscious and cool.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls, perfect for dipping and soaking up every creamy drop. A simple side salad with a zesty vinaigrette can also add balance and freshness to your meal.
Creative Ways to Present
Turn this cozy soup into a fun, interactive meal by serving it as a “loaded baked potato bar.” Offer toppings like diced tomatoes, steamed broccoli, jalapeños, or even sautéed mushrooms so everyone can customize their bowl. This makes it great for gatherings or casual dinners with friends and family.
Make Ahead and Storage
Storing Leftovers
Any leftover Slow Cooker Loaded Baked Potato Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating as the ingredients will naturally separate over time.
Freezing
This soup freezes really well. Pour cooled soup into freezer-safe containers, leaving a little room at the top for expansion, and freeze for up to 3 months. Frozen soup might separate when thawed, but a good stir or gentle reheating usually brings it back to life beautifully.
Reheating
Reheat your soup on the stovetop over low to medium heat, stirring frequently to prevent sticking and to help restore that creamy texture. If it seems too thick, add a splash of chicken stock or cream to loosen it up. You can also use a microwave in short intervals, stirring in between.
FAQs
Can I make this Slow Cooker Loaded Baked Potato Soup Recipe vegetarian?
Absolutely! Simply swap the chicken stock for vegetable stock and omit the bacon, or replace it with a vegetarian bacon alternative to keep that smoky flavor.
What is the best way to get a creamy texture without a blender?
Using a potato masher works great for a rustic texture. If you want it extra creamy without a blender, mash the potatoes well and stir vigorously to break down bigger chunks.
Can I use different types of potatoes?
Russet potatoes are ideal because they break down nicely and give that fluffy baked potato texture, but Yukon Gold can work too, though they hold their shape a bit more, resulting in a chunkier soup.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just double-check your chicken stock and bacon to ensure they do not contain any gluten additives.
Can I add extra vegetables?
Definitely! Diced carrots, celery, or even corn kernels can be added in Step 1 to give the soup more texture and flavor variety without overpowering the classic taste.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup Recipe is a true winner when it comes to easy, satisfying comfort food. It’s perfect for busy days when you want a no-fuss meal that feels indulgent and wholesome. Once you try it, I promise it will become a staple in your recipe collection — a dish you’ll reach for again and again to warm your soul and please your taste buds.
Print
Slow Cooker Loaded Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a creamy, comforting soup packed with tender potatoes, sharp cheddar cheese, and classic baked potato toppings like bacon and chives. Perfect for a cozy meal, it combines slow-cooked flavors with easy preparation to create a rich and hearty dish.
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 well to combine all ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on HIGH setting for 3 to 4 hours or on LOW setting for 6 to 7 hours, until the potatoes are very tender and easily pierced with a fork.
- Texture Adjustment: Gently mash the soup using a potato masher for a rustic, chunky texture or use an immersion blender to achieve a smoother consistency based on your preference.
- Add Cream and Cheese: Stir in the heavy cream, 3/4 cup sour cream, and the shredded cheddar cheese until the cheese has melted and the soup is smooth. Allow the soup to heat through for 10 minutes. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve with Toppings: Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, chopped chives, and an extra dollop of sour cream for a delicious finishing touch.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian option, though the recipe as given uses chicken stock.
- For a smoother soup, blend thoroughly but avoid over-blending to retain some texture.
- Use sharp cheddar cheese for a tangy, robust flavor.
- Adjust salt and pepper according to taste after adding dairy to balance the flavors.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
