Slow Cooker Loaded Baked Potato Soup Recipe

There’s nothing quite as comforting as a warm bowl of hearty soup, especially when it’s packed with all the flavors of a loaded baked potato. If you’re looking for an easy, hands-off recipe that delivers rich, creamy, and delicious results, you’ve come to the right place. Our Slow Cooker Loaded Baked Potato Soup recipe is the perfect comfort food for chilly evenings, busy weeknights, or when you’re craving something indulgent. Read on for everything you need to know about making this delightful dish, from ingredients and variations to serving and presentation tips.

What is Slow Cooker Loaded Baked Potato Soup?

Slow Cooker Loaded Baked Potato Soup is a rich, creamy soup filled with tender chunks of potatoes, crispy bacon, cheddar cheese, and topped with all your favorite baked potato fixings. The best part? It's all made in a slow cooker, which means minimal prep work and no need to hover over the stove. You simply toss the ingredients into the crockpot and let it do the work, resulting in a deeply flavorful soup with hardly any effort.

Ingredients List for Slow Cooker Loaded Baked Potato Soup

To create the perfect slow cooker baked potato soup, you'll need a few simple ingredients that are easy to find. This recipe yields enough soup to serve about 6-8 people, so adjust the quantities based on your needs.

• 6 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 ½ cups heavy cream (or milk for a lighter option)
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 8 slices of bacon, cooked and crumbled
• 3 green onions, chopped (for garnish)

Additional Ingredients for Slow Cooker Loaded Baked Potato Soup

Here are a few extra ingredients that you can add to elevate the flavor of the soup or customize it to suit your preferences:

• 1 tablespoon butter or olive oil (for added richness)
• 1 teaspoon garlic powder (if you prefer more garlic flavor)
• 1 teaspoon onion powder (if you want an extra depth of onion flavor)
• ¼ cup cream cheese (for a tangier taste)
• Fresh parsley or chives for garnish (instead of or in addition to green onions)

Substitutions and Variations

There are endless ways to adapt this slow cooker loaded baked potato soup recipe to suit your tastes, dietary preferences, or what you have on hand. Here are a few ideas for substitutions and variations:

• Vegetarian Option: Use vegetable broth instead of chicken broth and skip the bacon, or use vegetarian bacon substitutes.
• Dairy-Free Version: Swap out the cream, sour cream, and cheese for dairy-free alternatives like coconut milk or cashew cream, and use vegan cheese.
• Healthier Option: Use milk or half-and-half in place of heavy cream for a lighter version. You can also replace sour cream with Greek yogurt for a protein boost.
• Spicy Twist: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick. You can also drizzle hot sauce over the top for serving.
• Different Toppings: Instead of cheddar cheese, experiment with other types of cheese like gouda, mozzarella, or Monterey Jack. You can also use toppings like crispy fried onions, crushed tortilla chips, or even grilled chicken.

Step-by-Step Cooking Instructions

Ready to make the most delicious slow cooker loaded baked potato soup? Follow these simple steps to prepare your dish:

1. Prepare the Ingredients: Start by peeling and dicing the potatoes into small chunks. Finely chop the onion and garlic.
2. Layer in the Slow Cooker: Place the diced potatoes, chopped onions, and minced garlic into the slow cooker. Pour in the chicken broth, making sure the potatoes are mostly submerged.
3. Season and Cook: Season with salt, pepper, and smoked paprika (if using). Set the slow cooker to low heat and cook for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and cooked through.
4. Blend for Creaminess: Once the potatoes are cooked, use an immersion blender to blend part of the soup directly in the slow cooker. If you don’t have an immersion blender, remove 2-3 cups of the soup, blend it in a regular blender, and return it to the slow cooker. This gives the soup a creamy texture while still leaving some potato chunks for added heartiness.
5. Add Dairy Ingredients: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Mix well and let the soup cook for another 20-30 minutes on low to allow the flavors to meld together.
6. Cook the Bacon: While the soup is finishing, cook the bacon in a skillet until crispy. Drain the excess grease on a paper towel-lined plate, then crumble the bacon into small pieces.
7. Final Adjustments: Taste the soup and adjust the seasoning with more salt or pepper if needed. If the soup is too thick, you can thin it out with additional broth or milk.

How to Cook Slow Cooker Loaded Baked Potato Soup: A Step-by-Step Guide

Cooking Slow Cooker Loaded Baked Potato Soup is a breeze when you follow this foolproof guide:

1. Peel and Dice Potatoes: Always use starchy potatoes like russets for a creamier texture.
2. Layer Ingredients in Slow Cooker: Arrange potatoes, onions, and garlic in the pot.
3. Add Broth and Seasoning: Pour in broth and sprinkle with salt, pepper, and paprika.
4. Cook Low and Slow: Set your slow cooker to low and let the magic happen for 6-8 hours.
5. Blend Part of the Soup: Use an immersion blender to create a creamy base.
6. Stir in Dairy: Add heavy cream, sour cream, and cheese for a rich, velvety finish.
7. Top with Bacon: Cook bacon to a crisp and use as a garnish along with green onions.

Common Mistakes to Avoid

• Using the Wrong Potatoes: Stick with starchy potatoes like russet or Idaho for the best texture. Waxy potatoes like red or new potatoes can result in a gummy or overly thick soup.
• Overcooking the Soup: Be careful not to overcook your soup, especially if using the high setting on your slow cooker. Overcooked potatoes can turn mushy, leaving you with a less-than-desirable texture.
• Forgetting to Taste: Always taste your soup before serving and adjust the seasoning if needed. Potatoes tend to absorb salt, so you may need to add more towards the end of cooking.
• Not Blending Enough: To achieve a creamy texture, it’s essential to blend part of the soup. If you skip this step, you may miss out on the rich, thick consistency that makes this soup so comforting.

Serving and Presentation Tips

Slow Cooker Loaded Baked Potato Soup is a visually appealing dish that can be easily dressed up for any occasion. Here are a few serving and presentation tips to impress your guests:

• Top with Crispy Bacon: Generously sprinkle crispy crumbled bacon over each bowl to give the soup a savory crunch.
• Cheese Galore: A final sprinkle of shredded cheese on top just before serving adds a nice melty texture.
• Fresh Garnishes: Brighten the dish with a sprinkle of freshly chopped green onions or parsley.
• Serve with Sides: Pair the soup with a slice of crusty bread, garlic toast, or a side salad for a complete meal.

How to Serve Slow Cooker Loaded Baked Potato Soup

• In Bread Bowls: For a rustic and indulgent presentation, serve the soup in a hollowed-out sourdough bread bowl.
• Family Style: If serving for a crowd, present the soup in the slow cooker itself and let guests ladle their own portions, offering toppings on the side.

Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

• Garnish Bowls: Set up a small toppings station with bowls of crumbled bacon, shredded cheese, sour cream, green onions, and hot sauce, allowing guests to customize their bowls.
• Mini Soup Shots: For a party or appetizer idea, serve mini portions of the soup in small cups or shot glasses, each topped with a tiny dollop of sour cream and a sprinkle of bacon.

Slow Cooker Loaded Baked Potato Soup Recipe Tips

• Cut Potatoes Evenly: Try to cut the potatoes into uniform-sized chunks to ensure they cook evenly.
• Don’t Skip the Sour Cream: Sour cream adds tanginess and richness to the soup that balances out the flavors. You can also use Greek yogurt if preferred.
• Cook Bacon Separately: For the best texture, always cook bacon separately and add it to the soup just before serving to keep it crispy.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?
A: Yes! This soup stores beautifully in the fridge for up to 3-4 days. Reheat it on the stovetop or in the microwave.

Q: Can I freeze Slow Cooker Loaded Baked Potato Soup?
A: You can, but note that the texture may change slightly upon thawing due to the dairy. Freeze the soup without the dairy and add cream, cheese, and sour cream when reheating for the best results.

Q: Can I add other vegetables?
A: Absolutely! Carrots, celery, and even cauliflower make great additions to this soup.

Q: Can I make this recipe without a slow cooker?
A: Yes, you can cook it on the stovetop. Simmer the potatoes, onions, and garlic in broth until tender, then follow the rest of the recipe as directed.

Conclusion

This Slow Cooker Loaded Baked Potato Soup is a must-try for anyone who loves comfort food that’s both easy to make and full of flavor. With its creamy base, smoky bacon, and melted cheese, it’s a crowd-pleaser that will leave everyone asking for seconds. Whether you’re serving it at a family dinner or a casual get-together, this soup will hit the spot. Give it a try today, and don't forget to experiment with the substitutions and variations to make it your own!

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