Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly days or when you need a hearty, satisfying meal. This soup is inspired by the classic loaded baked potato, complete with all the toppings you love. Originating from the kitchens of busy families looking for an easy yet delicious meal, this recipe brings together creamy potatoes, savory bacon, and melted cheese into one delightful dish. Whether you’re a novice cook or an experienced chef, this slow cooker recipe is straightforward and yields consistently delicious results.
Ingredients
Main Ingredients
- 4 large russet potatoes (peeled and diced)
- 1 medium onion (chopped)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 8 slices bacon (cooked and crumbled)
- 1/2 cup sour cream
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Additional crumbled bacon
- Sour cream
Instructions
Step-by-Step Cooking Instructions
Step 1: Prepare the Ingredients
- Peel and Dice Potatoes: Start by peeling the russet potatoes and dicing them into small cubes. This ensures they cook evenly in the slow cooker.
- Chop the Onion and Garlic: Finely chop the onion and mince the garlic cloves.
Step 2: Cooking in the Slow Cooker
- Combine Ingredients in Slow Cooker: Place the diced potatoes, chopped onion, minced garlic, and chicken broth into your slow cooker.
- Season: Add salt and pepper to taste.
- Cook on Low: Cover and cook on low for 6-7 hours, or until the potatoes are very tender.
Step 3: Making the Roux
- Melt Butter: In a small saucepan, melt the butter over medium heat.
- Add Flour: Stir in the flour and cook for 1-2 minutes until it forms a thick paste.
- Add to Slow Cooker: Gradually whisk in heavy cream to the roux, then add this mixture to the slow cooker. Stir well to combine.
Step 4: Finishing the Soup
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, only blend half of the soup.
- Add Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until melted and well combined.
- Add Bacon: Finally, add the crumbled bacon to the soup and stir well.
Step 5: Serve
- Serve Hot: Ladle the soup into bowls.
- Add Toppings: Top each bowl with additional shredded cheese, green onions, bacon, and a dollop of sour cream.
Tips and Variations
Cooking Tips
- Hash Browns Alternative: For a quicker prep, use frozen hash browns instead of dicing fresh potatoes. This can save you a significant amount of time.
- Thickening the Soup: If you prefer a thicker soup, you can add more flour to the roux or let the soup simmer uncovered for the last 30 minutes of cooking.
- Reheating Leftovers: Reheat leftover soup gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if the soup is too thick.
Variations
- Cheesy Potato Soup: Add different types of cheese like gouda or mozzarella for a unique flavor twist.
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy version of the soup.
Substitutions
- Cream Cheese: Substitute heavy cream with cream cheese for a richer texture. Add the cream cheese directly into the slow cooker during the last hour of cooking.
- Yukon Gold Potatoes: Use Yukon Gold potatoes instead of russet potatoes for a creamier texture.
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 800mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 10g
Slow Cooker Loaded Baked Potato Soup is a hearty, delicious dish that’s perfect for any occasion. Its rich, creamy texture combined with the savory flavors of bacon and cheese makes it an instant favorite. Easy to prepare and even easier to enjoy, this soup is a great addition to your culinary repertoire. Don’t forget to share your own variations and experiences in the comments below, and subscribe to our newsletter for more mouth-watering recipes.