Description
This Slow Cooker Loaded Baked Potato Soup is a comforting blend of creamy potatoes, cheddar cheese, and crispy bacon. It’s easy to prepare and packed with irresistible flavor, making it the ideal dish for a quick dinner or cozy gathering.
Ingredients
Scale
- 7 cups russet potatoes (2 1/2 pounds or 4 large potatoes), chopped into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 3 cups chicken stock (or vegetable stock)
- 1/4 cup unsalted butter
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream (for swirling or dolloping on top)
- 3-4 slices bacon, cooked and crumbled (or 1/2 cups bacon bits)
- 1/4 cup chives, sliced
Instructions
- Combine the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper in the slow cooker. Stir well.
- Cover and set the slow cooker on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender.
- Use a potato masher to gently mash the soup for a rustic texture, or blend with an immersion blender for a smooth consistency.
- Mix in the heavy cream, sour cream, and shredded cheddar cheese until melted and smooth. Heat the soup for another 10 minutes and adjust seasoning to taste.
- Serve in bowls topped with bacon, extra cheese, chives, and an additional dollop of sour cream.
Notes
Feel free to customize toppings with your favorite options such as green onions or additional cheese.
For a vegetarian version, use vegetable stock and omit the bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 80mg