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Cozy Slow Cooker Loaded Baked Potato Soup

slow cooker loaded baked potato soup - featured image
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This creamy, chunky soup tastes like every loaded baked potato you’ve ever loved, but in soup form. It’s the cozy, set-it-and-forget-it winter meal you didn’t know you needed until the first spoonful.

Ingredients

Scale
  • 6 large russet potatoes, scrubbed and diced into 1/2-inch cubes (about 3 pounds)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup heavy cream (or half-and-half)
  • 1/2 cup unsalted butter
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Optional: 1/4 cup fresh chives, chopped

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside.
  2. Prep the vegetables: Dice the onions and mince the garlic. Scrub the potatoes well—leave the skin on for extra fiber and texture, or peel if preferred. Cut the potatoes into 1/2-inch cubes. Keep the potato cubes in a bowl of cold water to prevent browning.
  3. Layer in the slow cooker: Add the diced potatoes, onions, and garlic to the slow cooker. Pour in the chicken broth. Add the butter, salt, pepper, and smoked paprika. Stir to combine.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender when done.
  5. Mash and cream: Once the potatoes are tender, use a potato masher to gently mash about half of the potatoes right in the slow cooker. This creates a creamy-yet-chunky texture. Don’t over-mash.
  6. Add the cream and cheese: Stir in the heavy cream and 1 cup of the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning.
  7. Simmer and serve: Let the soup cook for another 15-20 minutes on LOW to heat through. Ladle into bowls and top with the remaining cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For a vegetarian version, use vegetable broth and skip the bacon. Add 1 cup of sautéed mushrooms for umami. For a dairy-free version, use full-fat coconut milk and dairy-free cheddar. The soup thickens as it sits; add a splash of milk or broth when reheating. Freezes well for up to 3 months, but add cream and cheese after thawing for best texture.

Nutrition

Keywords: slow cooker, loaded baked potato soup, comfort food, winter soup, potato soup, bacon, cheddar, creamy soup

Find it online: https://ariaappetite.com/cozy-slow-cooker-loaded-baked-potato-soup-recipe/