Description
A hearty and comforting slow cooker Loaded Baked Potato Soup featuring tender chunks of russet potatoes, creamy cheeses, sour cream, and savory bacon, perfect for an easy weeknight meal.
Ingredients
Scale
Soup Base
- 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
Dairy & Cheese
- 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
- Prepare the Slow Cooker: 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 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 Potatoes: Use a potato masher to gently mash the soup for a rustic texture, or blend it with an immersion blender for a smoother, creamier consistency, depending on your preference.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese melts completely and the soup is smooth and creamy. Let it heat through for about 10 minutes. Taste and adjust seasoning by adding more salt and black pepper if necessary.
- Serve with Toppings: Ladle the soup into bowls and garnish each serving with crispy bacon bits, extra shredded cheddar cheese, sliced chives, and a generous dollop of sour cream for an authentic loaded baked potato taste.
Notes
- For a vegetarian option, substitute chicken stock with vegetable stock and omit bacon or use vegetarian bacon bits.
- The soup can be made a day ahead; store in the refrigerator and reheat gently before serving.
- Adjust the thickness of the soup by adding more stock if it becomes too thick after resting.
- Russet potatoes are ideal for their fluffy texture but Yukon Gold can be used as a substitute.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
