Loaded Baked Potato Soup Slow Cooker Recipe (Guide)

ByAmy

If there’s one dish that screams comfort food, it’s a hearty, creamy baked potato soup. Imagine the cozy warmth of a bowl brimming with tender potato chunks, savory bacon bits, sharp cheddar cheese, and a sprinkle of fresh green onions-all melded together in a luscious, creamy broth. Now, picture this soup made even easier: tossed into a slow cooker and left to do its magic while you go about your day. Slow cooker recipes are absolute lifesavers-they let you walk away, free up your stove, and still deliver a meal that tastes like it simmered for hours under your careful watch.

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What’s truly exciting about this soup is its versatility. While classic loaded baked potatoes inspire it, the soup format allows for endless customization. Vegetarian? Swap out bacon for smoked paprika or sautéed mushrooms. Want to cut carbs? Sub in cauliflower for some of the potatoes. Whether you’re planning a chilly weeknight dinner or prepping for a cozy weekend gathering, this soup will become a fast favorite.

Loaded Baked Potato Soup Slow Cooker Recipe

loaded baked potato soup slow cooker recipe

This slow cooker loaded baked potato soup is all about layers of flavor built with minimal effort. By letting the slow cooker do the work, the potatoes turn tender without being mushy, the cheese melts into a creamy dream, and the spices infuse evenly. The soup has the perfect balance of creamy richness and comforting heartiness, with a topping of crispy bacon, shredded cheese, and green onions adding texture and a flavor punch in every bite.

Ingredient List

Here’s everything you’ll need to make this indulgent soup:

  • Potatoes: 4-5 medium russet potatoes, peeled and diced (russets work best for a fluffy, soft texture)
  • Onion: 1 medium yellow onion, finely chopped for subtle sweetness
  • Garlic: 2-3 cloves, minced for aromatic depth
  • Chicken or Vegetable Broth: 4 cups (for rich flavor; can substitute with low-sodium versions)
  • Bacon: 6 slices, cooked and crumbled
  • Cheddar Cheese: 1-1.5 cups shredded sharp cheddar
  • Sour Cream: 1/2-3/4 cup for creamy tang
  • Butter: 2 tablespoons
  • Salt & Pepper: To taste
  • Optional Toppings: Chopped green onions, extra shredded cheese, crispy bacon bits, chives

Instruction Guide

Let’s break this down step by step so you can make this soup with zero stress:

  1. Prepare The Ingredients

    • Peel and dice your potatoes into roughly 1-inch chunks.
    • Chop the onion and mince the garlic.
    • Cook the bacon until crispy, then crumble it and set aside.

  2. Layer In The Slow Cooker

    • Add the potatoes, onions, garlic, butter, and a pinch of salt and pepper to the slow cooker.
    • Pour in the broth, ensuring the potatoes are fully submerged.

  3. Cook Low And Slow

    • Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.

  4. Blend To Creaminess

    • For a smooth texture, use an immersion blender directly in the slow cooker to blend the soup until creamy.
    • If you like a chunkier texture, mash the potatoes slightly with a potato masher instead.

  5. Add Cheese And Sour Cream

    • Stir in the shredded cheddar and sour cream until fully melted and incorporated.

  6. Serve And Garnish

    • Ladle the soup into bowls and top with crispy bacon, extra cheddar, and chopped green onions for that classic loaded baked potato vibe.

Ingredient Swaps

Life happens, and sometimes pantry staples aren’t what you expected. Here are some swaps to keep the soup flexible:

  • Potatoes: Sweet potatoes for a twist, or Yukon golds for extra creaminess.
  • Bacon: Turkey bacon or diced ham for a different protein flavor.
  • Cheese: Gouda, Monterey Jack, or even a smoked cheese for depth.
  • Sour Cream: Greek yogurt for tanginess with added protein.
  • Broth: Use water with bouillon cubes if you’re out of broth.

Helpful Tips

To take your soup from good to unforgettable, keep these tips in mind:

  • Don’t overblend: Over-blending can make the soup gluey; aim for just smooth enough to coat a spoon.
  • Adjust consistency: Too thick? Add a splash of milk, cream, or extra broth. Too thin? Let it cook uncovered for 10-15 minutes to reduce.
  • Prep ahead: Dice potatoes the night before and store in water to save time.
  • Season gradually: Taste before serving; slow cooking can mellow flavors, so adjust salt, pepper, and herbs at the end.

Customization Ideas

Make this soup your own with these fun twists:

  • Southwestern: Add roasted corn, black beans, and a dash of cumin. Top with avocado and crushed tortilla chips.
  • Vegetarian: Skip the bacon and add sautéed mushrooms or smoked paprika for depth.
  • Extra Creamy: Stir in a splash of heavy cream or cream cheese for indulgent richness.
  • Spicy Kick: Add a pinch of cayenne, diced jalapeños, or hot sauce for heat.
  • Herbal Freshness: Sprinkle with fresh parsley, thyme, or chives for a bright contrast.

FAQs

Can I Make Loaded Baked Potato Soup In A Slow Cooker?

Yes, a slow cooker is ideal for making loaded baked potato soup. It allows the potatoes and other ingredients to cook slowly, which enhances the flavors and creates a creamy texture without constant stirring.

Do I Need To Pre-cook The Potatoes Before Adding Them To The Slow Cooker?

No, you do not need to pre-cook the potatoes. Diced raw potatoes can be added directly to the slow cooker, and they will cook fully during the 4-6 hour slow cooking process on low heat.

Can I Use Frozen Potatoes Instead Of Fresh Ones?

Yes, you can use frozen diced or shredded potatoes. However, cooking times may be slightly longer, and you should avoid adding them frozen with other ingredients that cook faster to prevent uneven cooking.

What Ingredients Make This Soup ’loaded’?

A traditional loaded baked potato soup includes ingredients such as cheddar cheese, cooked bacon, green onions, sour cream, and sometimes butter. These add richness and mimic the toppings of a classic baked potato.

Can I Make This Soup Ahead Of Time?

Yes, you can prepare the soup a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the slow cooker, and add any fresh toppings like green onions or bacon just before serving.

Is It Possible To Make A Dairy-free Or Vegan Version?

Yes, you can substitute dairy ingredients with plant-based alternatives. Use vegan butter, non-dairy milk or cream, and omit cheese or use a plant-based cheese. Nutritional yeast can also add a cheesy flavor.

How Do I Prevent The Soup From Becoming Too Thick Or Too Thin?

Adjust the liquid content according to your preference. Use chicken or vegetable broth for a thinner soup, and allow some slow cooking evaporation for a thicker consistency. You can also mash part of the potatoes for natural thickening.

Can I Freeze Loaded Baked Potato Soup?

Yes, this soup freezes well. Store it in a freezer-safe container, leaving some space for expansion. Thaw in the refrigerator overnight and reheat on the stove, adding any cream, cheese, or toppings after reheating to maintain texture.

What Is The Best Slow Cooker Setting For This Recipe?

Cook the soup on low for 6-8 hours or on high for 3-4 hours. Cooking on low is preferable for better flavor development and to prevent curdling of dairy ingredients.

Can I Make The Soup Thicker Without Using Cream Or Cheese?

Yes, you can thicken the soup naturally by mashing some of the potatoes in the slow cooker or adding a small amount of cornstarch or flour slurry mixed with cold water. This method avoids extra dairy while maintaining a creamy texture.

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