Slow Cooker Loaded Baked Potato Soup (Print Version)
Creamy slow cooker loaded baked potato soup. Enjoy a hearty, comforting meal with minimal effort. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Foundation
01 -
3 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
02 -
4 cups (1 quart) low-sodium chicken or vegetable broth
03 -
1 medium yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
1/4 cup unsalted butter
06 -
Salt and freshly ground black pepper to taste
→ Rich & Creamy Core
07 -
1/4 cup all-purpose flour
08 -
2 cups whole milk
09 -
1 cup full-fat sour cream
10 -
4 oz cream cheese, softened and cut into cubes
→ Savory Layers & Toppings
11 -
8 slices thick-cut bacon, cooked crisp and crumbled
12 -
2 cups sharp cheddar cheese, shredded
13 -
1/4 cup fresh chives, chopped, for garnish
14 -
1 tsp smoked paprika
15 -
1/2 tsp dried thyme
# Instructions:
01 -
In a large skillet, melt 1/4 cup unsalted butter over medium heat. Add 1 medium yellow onion, finely diced, and cook until softened, about 5-7 minutes. Stir in 3 cloves minced garlic for 1 minute until fragrant.
02 -
Transfer the sautéed aromatics to your slow cooker. Add 3 lbs Russet potatoes, peeled and diced, 4 cups low-sodium chicken or vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, and season with salt and freshly ground black pepper. Stir well to combine.
03 -
Cover and cook the Comforting Slow Cooker Loaded Baked Potato Soup on low for 6 hours, or on high for 3 hours, until the 3 lbs Russet potatoes are fork-tender. Stir occasionally if possible.
04 -
In a medium bowl, whisk 1/4 cup all-purpose flour into 2 cups whole milk until smooth. Pour this mixture into the slow cooker. Stir in 4 oz softened cream cheese, cut into cubes, and 1 cup full-fat sour cream until fully combined and smooth.
05 -
Stir in 2 cups sharp cheddar cheese, shredded, until melted and smooth. Continue cooking the Comforting Slow Cooker Loaded Baked Potato Soup on high for another 15-30 minutes, or until desired thickness. Taste and adjust salt and freshly ground black pepper as needed.
06 -
Ladle generous portions of your warm Comforting Slow Cooker Loaded Baked Potato Soup into bowls. Top each serving with crumbled 8 slices thick-cut bacon, a sprinkle of 1/4 cup fresh chives, chopped, and extra shredded sharp cheddar cheese.
# Notes:
01 -
For an even richer soup, consider using heavy cream instead of whole milk, or a mix of both. You can also partially mash some potatoes in the slow cooker for a thicker consistency before adding the dairy.
02 -
Leftover soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it's too thick.
03 -
Customize your toppings! Beyond bacon, chives, and cheddar, consider adding dollops of extra sour cream, sliced green onions, or even a dash of hot sauce for a kick.
04 -
To ensure your dairy doesn't curdle, always add the milk, sour cream, and cream cheese towards the end of the cooking process, after the main cooking time, and stir them in gently.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large skillet
03 -
cutting board
04 -
sharp knife
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 519 kcal
Total Fat: 32 g
Total Carbohydrate: 42 g
Protein: 18 g