Slow Cooker Loaded Baked Potato Soup
A heartwarming soup made with velvety potatoes, rich cream, and topped with crispy bacon and cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Total Time: 225 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 7 cups russet potatoes, chopped into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 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
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream (for swirling on top)
- 3–4 slices bacon, cooked and crumbled
- 1/4 cup chives, sliced
Instructions
- Combine the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper in the slow cooker. Stir well to ensure everything is evenly mixed.
- Cover and set the slow cooker on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender and mashable.
- Use a potato masher to gently mash the soup for a rustic texture or blend with an immersion blender for a smooth consistency.
- Mix in the heavy cream, sour cream, and shredded cheddar cheese until melted and smooth. Let the soup heat for another 10 minutes and adjust seasoning to taste.
- Serve in bowls topped with crumbled bacon, extra cheese, sliced chives, and an additional dollop of sour cream.
Notes
Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg