Name: Slow Cooker Loaded Baked Potato Soup
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 lbs Russet potatoes, peeled and cubed; 1 medium Yellow onion, finely diced; 3 cloves Garlic, minced; 4 cups Chicken broth; 0.25 cup Unsalted butter, sliced; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Heavy cream; 0.66 cup Sour cream; 2 cups Sharp cheddar cheese, shredded; 8 slices Bacon, cooked and crumbled; 0.25 cup Fresh chives or green onions, sliced

"Indulge in the ultimate comfort food with this velvety, rich loaded potato soup made effortlessly in your slow cooker. It's thick, creamy, and topped with all your favorite baked potato fixings like smoky bacon, sharp cheddar, and fresh green onions."

Ingredients

Qty	Item
5 lbs 2270 g	Russet potatoes, peeled and cubed
1 medium 150 g	Yellow onion, finely diced
3 cloves 15 g	Garlic, minced
4 cups 950 ml	Chicken broth
0.25 cup 57 g	Unsalted butter, sliced
1 tsp 6 g	Salt
0.5 tsp 1 g	Black pepper
1 cup 240 ml	Heavy cream
0.66 cup 160 g	Sour cream
2 cups 225 g	Sharp cheddar cheese, shredded
8 slices 250 g	Bacon, cooked and crumbled
0.25 cup 25 g	Fresh chives or green onions, sliced

How to Make Slow Cooker Loaded Baked Potato Soup

Place the cubed potatoes, diced onion, minced garlic, chicken broth, butter, salt, and pepper into a 6-quart slow cooker. Stir to combine.

Cover and cook on Low for 7-8 hours or on High for 3-4 hours, until the potatoes are very tender.

Once the potatoes are cooked, use a potato masher or an immersion blender to mash about one-third to one-half of the potatoes. This creates a thick, creamy base while leaving some chunks for texture.

Stir in the heavy cream, sour cream, and half of the shredded cheddar cheese. Stir until the cheese is melted and the soup is well combined.

Cover and cook on High for another 15-20 minutes to allow the flavors to meld and the soup to thicken further.

Ladle the soup into bowls and garnish with the remaining cheddar cheese, crumbled bacon, and fresh chives before serving.

·
For the creamiest texture, use Russet potatoes as they have a high starch content that breaks down beautifully.
·
Always grate your own cheese from a block; pre-shredded cheese contains anti-clumping agents that can make the soup grainy.
·
If the soup is too thick, stir in an extra splash of chicken broth or milk until your desired consistency is reached.
·
Cook the bacon separately until extra crispy so it maintains its crunch when added to the creamy soup.

Frequently Asked Questions

Can I use red or Yukon Gold potatoes?

Yes, but they are waxier and will hold their shape more, resulting in a less naturally creamy base than Russets.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it has thickened too much.

Can I freeze this soup?

Freezing is not recommended because the dairy and potatoes can change texture and become grainy or watery upon thawing.

How can I make this soup even thicker?

You can whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry and stir it in during the last 30 minutes of cooking.

Video Tutorials

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