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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Slowly introduce heavy cream into the roux, stirring constantly to develop a rich, velvety consistency that will enhance the soup’s texture.
- 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.
- Incorporate shredded cheddar cheese and sour cream, stirring until the cheese completely melts and blends seamlessly into the soup.
- Adjust the seasoning with salt and pepper, tasting and fine-tuning to achieve the perfect balance of flavors.
- 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