Slow Cooker Loaded Baked Potato Soup Recipe

If you love the taste of a loaded baked potato with all the fixings, then you’re going to fall head over heels for this Slow Cooker Loaded Baked Potato Soup. It's creamy, cheesy, and packed with tender potatoes, crispy bacon, and all your favorite toppings. This recipe is perfect for cold days or anytime you crave a hearty, satisfying meal with minimal effort. Using a slow cooker makes this dish incredibly easy to prepare—simply set it and forget it! Read on for the full recipe, step-by-step instructions, and helpful tips to make the best loaded baked potato soup ever!

What is Loaded Baked Potato Soup?

Loaded baked potato soup is a rich and creamy soup that brings all the flavors of a loaded baked potato—crispy bacon, melted cheese, sour cream, and green onions—into a comforting bowl of soup. It's typically made with tender potatoes, a savory broth, cream or milk, and finished with classic toppings that elevate it to indulgent comfort food status. This slow cooker version lets you achieve the same creamy texture and rich flavors with minimal hands-on time, making it perfect for busy days or weeknight dinners.

Ingredients List for Slow Cooker Loaded Baked Potato Soup

Here’s everything you’ll need to make this delicious slow cooker loaded baked potato soup:

• 6 large russet potatoes, peeled and diced (about 6 cups)
• 1 medium onion, diced
• 4 cups chicken broth (low-sodium preferred)
• 1 cup heavy cream or whole milk
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled (plus extra for garnish)
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• 1 teaspoon smoked paprika (optional, for extra flavor)
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh chives or green onions, chopped (for garnish)

Additional Ingredients for Flavor

Want to add even more depth and flavor to your loaded baked potato soup? Here are a few optional ingredients you can include:

• 1 teaspoon onion powder or garlic powder (for extra seasoning)
• ½ cup cream cheese (for a richer, creamier texture)
• ½ teaspoon cayenne pepper (for a little heat)
• ¼ cup grated Parmesan cheese (for added flavor)
• ¼ cup diced celery and carrots (for added texture)
• 1 tablespoon Worcestershire sauce (for a savory umami boost)

Substitutions and Variations

Loaded baked potato soup is highly customizable, so feel free to adjust it to suit your dietary preferences or taste. Here are some variations you can try:

• Vegetarian Option: To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. For added texture, you can add roasted vegetables like mushrooms or broccoli.
• Dairy-Free: Use full-fat coconut milk or a dairy-free cream substitute instead of heavy cream. Opt for dairy-free shredded cheese and replace sour cream with a plant-based alternative.
• Lighter Version: For a lighter soup, use half-and-half instead of heavy cream and reduce the amount of cheese. You can also substitute Greek yogurt for sour cream for a healthier twist.
• Gluten-Free: This recipe is naturally gluten-free if you skip the flour for thickening. If you'd like a thicker soup, you can use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Step-by-Step Cooking Instructions

Follow these simple steps to make this creamy and delicious slow cooker loaded baked potato soup:

1. Prepare the Potatoes and Onion: Peel and dice the potatoes into small cubes, about ½-inch in size, to ensure even cooking. Dice the onion and set both aside.
2. Add Ingredients to the Slow Cooker: Place the diced potatoes, onion, garlic, chicken broth, butter, and smoked paprika (if using) into the slow cooker. Season with salt and black pepper. Stir to combine everything well.
3. Cook on Low: Cover the slow cooker and cook on low for 6-7 hours, or until the potatoes are tender and easily mashed with a fork. If you're in a hurry, you can cook on high for 4-5 hours.
4. Mash the Potatoes: Once the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes directly in the slow cooker. This will give the soup a creamy texture while still leaving some potato chunks for a hearty feel.
5. Thicken the Soup (Optional): If you prefer a thicker soup, whisk together 2 tablespoons of flour with ¼ cup of cold water to create a slurry. Stir the slurry into the soup and let it cook for an additional 10-15 minutes on high to thicken.
6. Add the Cream, Cheese, and Sour Cream: Stir in the heavy cream (or milk), shredded cheddar cheese, and sour cream. Continue to cook on low for another 15-20 minutes, stirring occasionally, until the cheese is melted and the soup is smooth and creamy.
7. Cook the Bacon: While the soup finishes cooking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble the bacon into small pieces.
8. Season and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed. For extra flavor, you can also stir in a tablespoon of Worcestershire sauce or top with more cheese.

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

1. Layer the Ingredients: Always start by adding the potatoes and onions to the bottom of the slow cooker so they cook evenly.
2. Slow Cooking for Tender Potatoes: Let the slow cooker do the work! Cooking the potatoes low and slow ensures they become perfectly tender without breaking down too much.
3. Mash to Your Preference: For a creamier texture, mash or blend more of the potatoes. If you prefer chunkier soup, leave more of the potato cubes intact.
4. Finish with Cream and Cheese: Add dairy ingredients like cream and cheese toward the end of cooking to prevent them from curdling or separating.
5. Crispy Bacon for Texture: Always cook the bacon separately to ensure it stays crispy. Adding it at the end ensures it doesn’t get soggy in the soup.

Common Mistakes to Avoid

• Adding Dairy Too Early: If you add cream or cheese too early, they can curdle during the long cooking process. Always stir them in during the final stage of cooking.
• Skipping the Mashing Step: For that creamy, thick soup texture, don’t forget to mash or blend part of the potatoes. If you skip this step, your soup may be too thin.
• Overcooking the Soup: Be careful not to overcook the soup once the cream and cheese are added, as it can cause the dairy to separate.

Serving and Presentation Tips

This slow cooker loaded baked potato soup is not only delicious but also fun to serve! Dress it up with toppings and sides to create a meal that’s as beautiful as it is comforting.

• Top with Crispy Bacon: Garnish each bowl with crispy bacon crumbles for that irresistible crunch.
• Add Green Onions or Chives: A sprinkle of fresh green onions or chives adds color and a burst of freshness.
• Extra Cheese: Top with more shredded cheddar cheese for a melty, gooey finish.
• Serve with Crusty Bread: Pair this rich soup with warm crusty bread, garlic bread, or dinner rolls for dipping.

How to Serve Slow Cooker Loaded Baked Potato Soup

This soup is a meal in itself but can be complemented with a variety of sides. Serve it in deep bowls, and let everyone customize their bowl with toppings. Popular topping ideas include:

• Crumbled bacon
• Shredded cheese
• Sour cream or Greek yogurt
• Chopped green onions or chives
• Fresh parsley
• Croutons for crunch

Pair the soup with a fresh green salad, garlic bread, or even a grilled cheese sandwich for an extra indulgent meal.

Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

1. Bread Bowl: Serve the soup in hollowed-out bread bowls for a fun and hearty presentation.
2. Cheese and Bacon Garnish: Create a visually appealing bowl by adding a generous heap of cheese and bacon to the center, allowing it to melt slightly.
3. Family-Style Serving: Place a large pot of soup on the table, surrounded by bowls of toppings so everyone can customize their serving.

Slow Cooker Loaded Baked Potato Soup Recipe Tips

• For Extra Creaminess: Add ½ cup cream cheese to the soup when stirring in the sour cream and cheese for an extra velvety texture.
• Make It Ahead: You can prepare the soup ahead of time and reheat it gently on the stovetop or slow cooker. Just wait to add the cheese and cream until reheating to avoid separation.
• Freezing: This soup freezes well! Store in an airtight container for up to 3 months. When reheating, add a splash of broth or milk to refresh the consistency.

Frequently Asked Questions (FAQs)

Q: Can I make this soup vegetarian?
A: Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to get a little of that smoky flavor from the bacon.

Q: Can I use red or gold potatoes instead of russet?
A: Absolutely! Red or gold potatoes will give the soup a slightly different texture but will still be delicious. Russet potatoes are best for their creamy, starchy quality, but other varieties will work in a pinch.

Q: How can I thicken the soup without flour?
A: You can use cornstarch or arrowroot powder mixed with water to thicken the soup. Another option is to blend more of the potatoes to naturally thicken the soup.

Q: Can I cook this soup on high heat to save time?
A: Yes, you can cook the soup on high for 4-5 hours instead of low for 6-7 hours, but make sure to monitor the potatoes to avoid overcooking.

Conclusion

Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food, combining creamy potatoes, savory bacon, and melted cheese into a soul-warming dish that’s perfect for any occasion. With minimal prep and the convenience of slow cooking, this recipe is as easy as it is delicious. Whether you're feeding a crowd or meal-prepping for the week, this soup is sure to satisfy and delight. Try this recipe today and enjoy a bowl of cozy, loaded goodness!

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