Cozy Slow Cooker Loaded Baked Potato Soup Recipe for All

Crafting a hearty slow cooker loaded baked potato soup demands creativity and comfort in one delicious bowl.

Potatoes form the creamy heart of this classic comfort dish.

Cozy kitchens come alive with rich aromas wafting from bubbling crockpots.

Cheese and bacon crumbles promise indulgent spoonfuls that warm you from the inside out.

Each ingredient tells a story of culinary simplicity and depth.

Home cooks can effortlessly blend robust flavors without complicated techniques.

We promise this recipe will become your new favorite winter companion, inviting you to savor every comforting spoonful.

Slow Cooker Loaded Baked Potato Soup Feeds Cravings With Creamy Toppings

• Hands-Off Preparation: Slow cooker method allows you to set it and forget it, freeing up time for other activities while a delicious meal simmers quietly in the background.
• Family-Friendly Crowd-Pleaser: Loaded with familiar, crowd-pleasing ingredients like cheese, bacon, and potatoes that appeal to both kids and adults, making mealtime stress-free and enjoyable.
• Budget-Conscious Meal: Utilizes affordable, readily available ingredients and transforms basic pantry staples into a restaurant-quality soup that feeds the whole family without breaking the bank.

Everything Mixed In Loaded Potato Soup

• Russet Potatoes: Hearty base that provides creamy texture and classic potato flavor, best when peeled and diced for smooth consistency.

• Bacon, Chicken Broth: Meaty components that add rich, deep flavor to the soup, bacon provides crispy texture and broth ensures moisture.
• Garlic, Onion: Aromatic ingredients that build foundational flavor profile, fresh garlic and sweet onions enhance overall taste.

• Cheddar Cheese, Sour Cream, Heavy Cream: Dairy elements creating luxurious, velvety soup texture, sharp cheddar adds tangy notes and creamy components ensure richness.
• Butter, Flour: Thickening agents that help create smooth soup consistency, flour helps stabilize and bind ingredients.
• Salt and Pepper: Essential seasonings that balance and enhance other flavors, adjust according to personal preference.

• Green Onions: Fresh topping that provides color, mild onion flavor, and light crunch to finished soup.

Loaded Baked Potato Soup In Slow Cooker

Step 1: Prepare Slow Cooker Base

Toss diced potatoes, finely chopped onion, minced garlic, and chicken broth into the slow cooker.

This foundation creates a delicious soup starter that will simmer and develop rich flavors throughout the cooking process.

Let the mixture cook on low setting for 6-7 hours or on high setting for 3-4 hours until potatoes become wonderfully soft and tender.

Step 2: Create Creamy Roux

In a small saucepan, melt butter over medium heat.

Sprinkle flour into the melted butter and whisk continuously to form a smooth roux.

Slowly pour in heavy cream, stirring constantly to prevent lumps.

Cook the mixture until it thickens and becomes silky, creating a luscious base for the soup.

Step 3: Blend and Mash

Pour the creamy roux into the slow cooker with the cooked potatoes.

Use a potato masher or the back of a wooden spoon to gently crush some potatoes, creating a luxurious, velvety texture.

This step helps transform the soup from chunky to wonderfully creamy.

Step 4: Add Cheesy Goodness

• Shredded cheddar cheese
• Sour cream

Continue stirring until the cheese melts completely and blends smoothly into the soup.

The cheese adds a tangy, rich flavor that makes this soup irresistibly delicious.

Step 5: Final Touches and Serve

Season the soup with salt and pepper to taste.

• Crispy crumbled bacon
• Chopped green onions

These garnishes add a delightful crunch and fresh flavor that elevates the entire dish.

Enjoy your comforting, hearty potato soup!

Loaded Baked Potato Soup Slow Cooked To Pro Standards

• Cook potatoes on low heat for maximum tenderness, allowing them to slowly break down and create a rich, creamy texture.
• Use starchy potatoes like Russet or Yukon Gold for the smoothest, most luxurious soup consistency.
• Temper the cream by slowly adding hot soup liquid before mixing to avoid separating or breaking the sauce.
• Swap chicken broth for vegetable broth, use plant-based cheese and milk alternatives for a vegetarian or vegan version of the soup.
• Adjust soup consistency by mashing more potatoes for a thicker texture or adding extra broth for a lighter soup.

Loaded Baked Potato Soup Reheat Tips That Work

• Store leftover soup in an airtight container and keep in the refrigerator for 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
• Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth or milk to restore creamy consistency if needed. Heat until steaming hot.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup is thoroughly warmed.

Slow Cooker Soup Companion Plates

• Elevate Flavor Pairings for Loaded Baked Potato Soup
• Craft a Fresh Spinach Salad: Toss crisp baby spinach with candied pecans, crumbled goat cheese, and a tangy apple cider vinaigrette to balance the soup's rich, creamy texture.
• Select Crisp White Wine: Pour a chilled Sauvignon Blanc or unoaked Chardonnay to cut through the soup's heaviness and refresh the palate with bright, zesty notes.
• Serve Rustic Sourdough Bread: Grill thick sourdough slices brushed with garlic-infused olive oil, creating a perfect crunchy companion that captures the soup's hearty essence.
• Match with Craft Beer: Choose a light amber ale or wheat beer with subtle malt undertones that complement the soup's robust potato and cheese flavors without overwhelming the dish.

Loaded Baked Potato Soup Styles

• Vegetarian Potato Soup: Replace chicken broth with vegetable broth, swap bacon for crispy mushroom bits, and use plant-based cheddar cheese for a meat-free version.
• Dairy-Free Option: Substitute heavy cream with coconut milk, use dairy-free cheese alternatives, and replace sour cream with cashew cream for lactose-intolerant individuals.
• Low-Carb Cauliflower Swap: Replace potatoes with cauliflower florets to reduce carbohydrates, maintaining a similar creamy texture and comforting flavor profile.
• Spicy Southwest Remix: Add diced green chilies, swap cheddar for pepper jack cheese, and top with jalapeño slices for a zesty southwestern-inspired soup variation.

FAQs

• Is this soup healthy?

While delicious, it’s a comfort food high in calories and fat due to cream, cheese, and bacon. Enjoy in moderation as an occasional treat.

• Can I make this soup vegetarian?

Yes, replace chicken broth with vegetable broth, omit bacon, and use plant-based cheese and sour cream alternatives.

• What type of potatoes work best?

Russet potatoes are ideal because they’re starchy and break down easily, creating a creamy soup texture.

• How can I thicken the soup if it's too thin?

Create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the soup and let it simmer until thickened.

Slow Cooker Loaded Baked Potato Soup Recipe

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4.6 from 29 reviews

• Total Time: 6 hours 15 minutes
• Yield: 6 1x

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Description

Creamy slow cooker loaded baked potato soup delivers comfort in a bowl, blending hearty potatoes with crispy bacon and melted cheese. Comforting flavors mingle perfectly, inviting you to savor each spoonful of this irresistible homestyle classic.

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Ingredients

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Main Ingredients:

• 6 russet potatoes, peeled and diced
• 4 cups chicken broth
• 1.5 cups shredded cheddar cheese
• 4 slices bacon, cooked and crumbled

Dairy and Creamy Ingredients:

• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons flour

Additional Ingredients:

• 1 small onion, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Green onions, chopped (for garnish)

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Instructions

1. Prepare the base by combining cubed potatoes, finely chopped onions, minced garlic, and chicken broth in the slow cooker, creating a foundational layer for the soup.
2. Set the slow cooker to low heat and allow the mixture to simmer gently for 6-7 hours, or alternatively use high heat for 3-4 hours until the potatoes become fork-tender and easily break apart.
3. Create a silky thickening agent by melting butter in a separate pan, then gradually incorporating flour to form a smooth roux, whisking continuously to prevent lumps.
4. Slowly introduce heavy cream into the roux, stirring constantly to develop a rich, velvety consistency that will enhance the soup’s texture.
5. Pour the cream-based roux into the slow cooker, gently mashing some potatoes against the side of the pot to create a rustic, creamy foundation.
6. Incorporate shredded cheddar cheese and sour cream, stirring until the cheese completely melts and blends seamlessly into the soup.
7. Adjust the seasoning with salt and pepper, tasting and fine-tuning to achieve the perfect balance of flavors.
8. Ladle the hot soup into serving bowls and top with crispy crumbled bacon and freshly chopped green onions for a delightful finishing touch.

Notes

• Customize potato thickness by partially mashing or fully blending for desired soup consistency.
• Reduce calories by using low-fat milk instead of heavy cream and Greek yogurt instead of sour cream.
• Enhance vegetarian option by replacing chicken broth with vegetable broth and omitting bacon for plant-based toppings.
• Prevent watery soup by draining excess liquid before adding cream mixture and letting soup rest 10-15 minutes to thicken naturally.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner, Appetizer, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 70mg