Slow Cooker Loaded Baked Potato Soup Recipe

There’s nothing quite like coming home to the aroma of a hearty, comforting soup simmering away in your slow cooker. This Slow Cooker Loaded Baked Potato Soup transforms the beloved flavors of a loaded baked potato into a creamy, soul-warming bowl of pure comfort food.

With minimal prep time and maximum flavor payoff, this recipe is perfect for busy weekdays, chilly evenings, or when you’re feeding a crowd. The slow cooker does all the heavy lifting while you go about your day, resulting in a rich, velvety soup that tastes like you’ve been slaving over the stove for hours.

What is “Slow Cooker Loaded Baked Potato Soup”?

Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food that captures all the flavors of a fully loaded baked potato in liquid form. This creamy soup features tender chunks of potatoes, crispy bacon bits, melted cheese, and fresh chives, all simmered together to create a satisfying meal that’s both filling and flavorful.

The beauty of this recipe lies in its simplicity and convenience. By using a slow cooker, you can achieve that rich, restaurant-quality taste without constant stirring or monitoring. The long, gentle cooking process allows the potatoes to break down naturally, creating a naturally thick and creamy base that’s enhanced with cream and cheese.

Ingredients List for Slow Cooker Loaded Baked Potato Soup

• 3 pounds russet potatoes, peeled and cubed into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 8 strips thick-cut bacon, cooked and chopped
• 1 cup heavy cream
• 8 oz cream cheese, softened and cubed
• 2 cups sharp cheddar cheese, shredded
• 3 green onions, chopped (divided)
• 2 tablespoons fresh chives, chopped
• ½ cup sour cream (for serving)
• Additional shredded cheese (for garnish)

How to Cook Slow Cooker Loaded Baked Potato Soup: A Step-by-Step Guide

Creating this delicious soup is surprisingly simple, but following these steps will ensure you get the perfect consistency and flavor every time:

1. Prepare the Bacon:

• Cook the bacon strips in a large skillet over medium heat until crispy.
• Remove the bacon and place on paper towels to drain excess grease.
• Once cooled, chop the bacon into small pieces and set aside.
• Reserve 2 tablespoons of bacon grease for extra flavor (optional).

2. Prep the Vegetables:

• Peel and cube the potatoes into uniform 1-inch pieces for even cooking.
• Dice the onion finely so it blends well into the soup.
• Mince the garlic cloves, ensuring they’re small enough to distribute evenly.

3. Layer the Slow Cooker:

• Add the cubed potatoes to your slow cooker first.
• Layer in the diced onion and minced garlic.
• Pour the chicken broth over the vegetables, ensuring they’re mostly covered.
• Add salt, pepper, and paprika, stirring gently to distribute the seasonings.

4. Slow Cook the Base:

• Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
• The potatoes should be fork-tender and starting to break apart naturally.
• Some potatoes breaking down is actually desirable as it helps thicken the soup.

5. Create the Creamy Base:

• Using a potato masher, gently mash about half of the potatoes directly in the slow cooker.
• This creates texture while maintaining some potato chunks for heartiness.
• Stir in the softened cream cheese cubes, mixing until completely melted and smooth.

6. Add the Dairy Components:

• Pour in the heavy cream, stirring well to incorporate.
• Add 1½ cups of the shredded cheddar cheese, reserving the rest for garnish.
• Stir until the cheese is completely melted and the soup is smooth and creamy.
• Add half of the chopped bacon and half of the green onions.

7. Final Seasoning and Serving:

• Taste and adjust seasonings as needed with additional salt and pepper.
• Keep warm in the slow cooker on LOW until ready to serve.
• Ladle into bowls and top with remaining bacon, cheese, green onions, chives, and a dollop of sour cream.

Substitutions and Variations

This versatile soup can be adapted to suit various dietary needs and preferences:

• Potatoes: Yukon Gold potatoes work well for a creamier texture, while red potatoes provide a firmer bite.
• Broth: Vegetable broth can replace chicken broth for a vegetarian version (omit bacon or use vegetarian bacon bits).
• Dairy: Half-and-half can substitute heavy cream for a lighter version, though the soup won’t be quite as rich.
• Cheese: Try a blend of cheddar and Monterey Jack, or experiment with smoked cheddar for extra flavor.
• Protein: Add cooked ham, turkey bacon, or even leftover rotisserie chicken for variety.
• Vegetables: Incorporate corn kernels, diced bell peppers, or celery for additional texture and nutrition.

Common Mistakes to Avoid

To ensure your soup turns out perfectly every time, avoid these common pitfalls:

• Cutting Potatoes Too Small: Tiny potato pieces will completely break down, making the soup too thick and gluey.
• Adding Dairy Too Early: Adding cream and cheese too soon in the cooking process can cause curdling.
• Not Softening Cream Cheese: Cold cream cheese won’t blend smoothly and can leave lumps in your soup.
• Overcooking After Adding Dairy: Once dairy is added, avoid high heat to prevent separation and curdling.
• Skipping the Mashing Step: Mashing some potatoes is crucial for achieving the right consistency.

How to Serve Slow Cooker Loaded Baked Potato Soup

This hearty soup makes a complete meal on its own, but it pairs beautifully with several accompaniments. Serve it with warm, crusty bread or buttery cornbread for dipping. A simple green salad with vinaigrette provides a fresh contrast to the rich, creamy soup.

For a more substantial meal, consider serving alongside grilled cheese sandwiches or a warm spinach salad with bacon dressing. The soup also works wonderfully as a starter for a larger meal, though be warned – it’s so satisfying that your guests might not have room for much else!

Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

Transform your soup from simple to spectacular with these presentation ideas:

• Bread Bowl Service: Hollow out round sourdough loaves and serve the soup inside for an impressive presentation.
• Garnish Station: Set up a DIY topping bar with various cheeses, bacon bits, chives, sour cream, and hot sauce.
• Elegant Drizzle: Create an artistic drizzle of sour cream or melted butter on top, then drag a toothpick through for a decorative pattern.
• Colorful Contrast: Sprinkle paprika or finely chopped fresh herbs around the bowl’s rim for a pop of color.

Slow Cooker Loaded Baked Potato Soup Recipe Tips

These expert tips will help you achieve soup perfection:

• Potato Selection: Choose russet potatoes for their high starch content, which helps naturally thicken the soup.
• Consistent Sizing: Cut all potato pieces to similar sizes for even cooking.
• Layer Flavors: Don’t skip the bacon grease – a tablespoon stirred in at the end adds incredible flavor.
• Temperature Control: Keep the slow cooker on LOW once dairy is added to prevent curdling.
• Texture Preference: For a completely smooth soup, use an immersion blender instead of mashing by hand.
• Make-Ahead Friendly: The soup base (without dairy) can be made 1-2 days ahead and stored in the refrigerator.

How to Store Slow Cooker Loaded Baked Potato Soup

Proper storage is essential for maintaining both safety and quality. Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4-5 days.

For longer storage, freeze the soup without dairy additions for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then reheat gently on the stovetop, adding fresh dairy ingredients as needed. Note that previously frozen soup may require additional liquid and gentle stirring to restore its original consistency.

Reheating Instructions

When reheating leftover soup, do so gently to prevent the dairy from separating. Use low heat on the stovetop, stirring frequently, or reheat in the microwave in 30-second intervals, stirring between each interval. If the soup seems too thick after cooling, thin it with additional broth or milk until you reach the desired consistency.

Frequently Asked Questions (FAQs)

Q: Can I make this soup on the stovetop instead of using a slow cooker?
A: Absolutely! Simmer all ingredients except dairy in a large pot for 20-25 minutes until potatoes are tender, then follow the same steps for adding cream and cheese.

Q: Why is my soup too thin?
A: If your soup is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the soup. Cook for an additional 15 minutes to thicken.

Q: Can I use frozen potatoes?
A: Fresh potatoes work best, but you can use frozen hash browns in a pinch. Reduce the cooking time as they’ll cook faster than fresh potatoes.

Q: How do I prevent the soup from curdling?
A: Always add dairy ingredients at the end of cooking and keep the temperature on LOW once they’re added. Never let the soup boil after adding cream or cheese.

Q: Can I make this dairy-free?
A: Yes! Substitute coconut cream for heavy cream, use dairy-free cream cheese and cheese alternatives, and serve with dairy-free sour cream.

Q: What’s the best way to reheat this soup?
A: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if the soup has thickened too much during storage.

Nutritional Benefits

While this soup is definitely an indulgent comfort food, it does offer some nutritional value. Potatoes are excellent sources of potassium, vitamin C, and fiber. The dairy ingredients provide protein and calcium, while the bacon adds protein and flavor.

To lighten the soup without sacrificing taste, consider using turkey bacon, reduced-fat cheeses, and Greek yogurt in place of some of the sour cream. You can also bulk up the soup with additional vegetables like cauliflower or carrots for added nutrients and fiber.

Seasonal Variations

This soup is perfect year-round but can be adapted for seasonal ingredients. In spring, add fresh peas or asparagus. Summer versions might include corn and fresh herbs from the garden. Fall variations could incorporate roasted butternut squash, while winter versions might feature hearty vegetables like parsnips or turnips.

Conclusion

This Slow Cooker Loaded Baked Potato Soup recipe delivers all the comfort and satisfaction of your favorite loaded baked potato in an easy, hands-off format that’s perfect for busy lifestyles. The combination of tender potatoes, crispy bacon, melted cheese, and fresh herbs creates a symphony of flavors that will have your family asking for seconds.

Whether you’re meal prepping for the week, hosting a casual dinner party, or simply craving something warm and satisfying on a cold day, this soup delivers on all fronts. The slow cooker method ensures consistent results every time, while the endless customization options mean you can make it uniquely your own.

Remember, the key to great soup lies in quality ingredients and proper technique. Don’t rush the process, taste as you go, and adjust seasonings to suit your preferences. With this foolproof recipe in your repertoire, you’ll always have a go-to comfort food that’s guaranteed to warm hearts and fill bellies. Happy cooking!