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
Scale
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.
