Quick & Creamy Slow Cooker Loaded Baked Potato Soup Recipe

Comfort arrives with this hearty slow cooker loaded baked potato soup that promises pure deliciousness.

Creamy textures blend seamlessly with crispy bacon bits and melted cheese.

Every spoonful brings warmth and satisfaction to chilly evenings.

Potatoes simmer gently, absorbing rich flavors from carefully selected ingredients.

Minimal effort yields maximum taste in this simple yet impressive dish.

Cheese, green onions, and crisp bacon create a symphony of delectable toppings.

We promise this soup will become your new favorite winter companion.

Why Loaded Baked Potato Soup Is a Classic

• Comfort Crafter: Warm up with this hearty soup that brings classic baked potato flavors into a cozy, creamy slow cooker sensation.
• Minimal Effort Meal: Dump ingredients into the slow cooker and let it transform simple components into a rich, satisfying dinner with zero complicated techniques.
• Crowd-Pleasing Champion: Perfect for family gatherings, potlucks, or weeknight dinners where everyone craves something deliciously filling and customizable with toppings.
• Budget-Friendly Feast: Uses affordable ingredients like potatoes, chicken broth, and cheese to create a restaurant-quality meal without breaking the bank.

Ingredients for Loaded Baked Potato Soup

• Potatoes: Starchy vegetables that form the hearty base of this comforting soup.
• Chicken Broth: Provides a rich liquid foundation for the soup's flavor and texture.
• Bacon: Adds a smoky, crispy element that enhances the overall taste profile.

• Cheddar Cheese: Melts into the soup, creating a creamy and tangy flavor.
• Sour Cream, Heavy Cream: Contribute to the soup's luxurious and smooth consistency.

• Onion, Garlic, Salt, Pepper: Provide depth of flavor and essential seasoning to the soup.
• Green Onions: Fresh topping that adds a mild, crisp garnish.

How to Make Slow Cooker Loaded Potato Soup

Step 1: Sizzle The Bacon

Fry bacon in a skillet until it turns golden and crispy. Once done, transfer bacon to a paper towel-lined plate to drain excess grease and set aside for later garnishing.

Step 2: Prep The Slow Cooker Base

• Diced potatoes
• Chopped onions
• Minced garlic
• Chicken broth
• Salt
• Black pepper

Stir everything to ensure ingredients are evenly distributed.

Step 3: Slow Cook The Soup

Cover the slow cooker and let it simmer on low heat for 6-7 hours.

The potatoes should become super soft and tender, absorbing all the delicious flavors.

Step 4: Mash And Blend

Use a potato masher to gently crush some potatoes, creating a thicker, creamier texture while leaving some chunks for heartiness.

Step 5: Introduce Creamy Elements

• Shredded cheddar cheese
• Sour cream
• Heavy cream

Mix thoroughly until the soup becomes smooth and luxurious.

Step 6: Garnish And Serve

• Crumbled crispy bacon
• Extra cheese
• Chopped green onions

Enjoy your comforting, hearty soup hot and fresh!

Tips for a Hearty Loaded Potato Soup

• Opt for starchy potatoes like Russet for the creamiest, most authentic soup texture.
• Fry bacon beforehand to enhance depth of flavor and create crispy topping.
• Allow soup to simmer slowly to help potatoes break down and create rich, velvety consistency.
• Mash potatoes gently to maintain some chunky texture for hearty, rustic feel.
• Stir in cheese and cream at the end to prevent separation and preserve smooth, creamy finish.

Variations for Loaded Baked Potato Soup

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable broth. Add roasted mushrooms for umami flavor and extra protein.
• Dairy-Free Version: Swap cheese and cream with coconut milk and nutritional yeast. Use cashew cream for richness and top with dairy-free bacon bits.
• Spicy Southwest Soup: Add diced green chiles, cumin, and cayenne pepper. Top with jalapeños, cilantro, and pepper jack cheese for a zesty kick.
• Low-Carb Cauliflower Soup: Substitute potatoes with cauliflower florets. Maintain creamy texture using cauliflower and additional cheese, keeping the same cooking method.

Serving Ideas for Loaded Potato Soup

• Cozy Comfort Bowl: Ladle this hearty soup into deep ceramic mugs for a rustic, homey dining experience that feels like a warm hug.
• Bread Dipper Delight: Serve alongside crusty sourdough or garlic bread to soak up the creamy potato goodness and add extra texture.
• Game Day Starter: Transform the soup into a party appetizer by serving in small shot glasses or mini bowls, topped with crispy bacon bits for a crowd-pleasing game day treat.
• Salad Sidekick: Pair with a light, crisp green salad dressed in a tangy vinaigrette to balance the soup's rich and creamy profile.

Best Storage for Loaded Baked Potato Soup

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Cool the soup completely before transferring to storage containers to prevent bacterial growth.
• Avoid freezing this soup as dairy-based soups tend to separate and become grainy when thawed.

FAQs

• Can I use different types of potatoes?

Yes, you can use Russet, Yukon Gold, or red potatoes. Russet potatoes work best for creating a creamy texture.

• Is this soup freezer-friendly?

Absolutely! You can freeze this soup for up to 3 months. Just avoid adding the cream and cheese before freezing, and stir them in after reheating.

• How can I make this soup vegetarian?

Replace chicken broth with vegetable broth and skip the bacon. You can add smoked paprika for a similar smoky flavor.

• What if I don't have a slow cooker?

No problem! You can make this soup on the stovetop. Simply simmer the ingredients in a large pot for about 30-40 minutes until potatoes are tender.

Best Slow Cooker Loaded Baked Potato Soup Recipe

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4.7 from 37 reviews

• Total Time: 7 hours 15 minutes
• Yield: 6 1x

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Description

Comforting slow cooker loaded baked potato soup delivers hearty midwest flavors in one delightful bowl. Rich potato base combines creamy textures with crispy bacon, sharp cheddar, and green onion garnishes for a satisfying meal.

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Ingredients

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Main Ingredients:

• 4 russet potatoes
• 1/2 pound bacon
• 1 onion
• 2 cloves garlic
• 2 cups chicken broth

Dairy and Cheese:

• 1 cup cheddar cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoons butter

Seasonings:

• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 green onions

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Instructions

1. Sizzle bacon in a skillet until golden and crisp, then transfer to a paper towel-lined plate to drain excess grease.
2. Layer diced potatoes, minced onion, and crushed garlic into the slow cooker, then pour chicken broth over the ingredients.
3. Season the mixture with salt and black pepper, ensuring even distribution of seasoning.
4. Cover and cook on low temperature for 6-7 hours, allowing potatoes to become fork-tender and flavors to meld.
5. Gently crush some potatoes using a potato masher to create a thicker, more textured soup base while leaving some chunks intact.
6. Introduce shredded cheddar cheese, creamy sour cream, and rich heavy cream, stirring until the ingredients seamlessly integrate and create a smooth, velvety consistency.
7. Ladle the soup into serving bowls, then garnish with crumbled bacon pieces, additional cheese sprinkles, and thinly sliced green onions for a vibrant, flavor-packed presentation.

Notes

• Crisp bacon beforehand for maximum flavor and save the rendered fat to enhance the soup’s richness.
• Consider using starchy russet potatoes which break down beautifully and create a creamy texture without excessive mashing.
• For a lighter version, substitute half-and-half instead of heavy cream and use reduced-fat cheese to decrease overall calories.
• Customize the soup’s consistency by adjusting liquid amounts – add more broth for thinner soup or mash more potatoes for a thicker texture.

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 680 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 55 mg