Slow Cooker Loaded Baked Potato Soup Recipe

Looking for a hearty, satisfying meal that’s perfect for those chilly nights? Look no further than this Slow Cooker Loaded Baked Potato Soup recipe. It’s creamy, comforting, and packed with all your favorite loaded baked potato toppings like bacon, cheese, and sour cream. Plus, with the convenience of the slow cooker, you can set it and forget it, letting the flavors meld together while you go about your day. By the end of this article, you'll have everything you need to make the perfect bowl of slow cooker loaded baked potato soup. Read on to discover the step-by-step process, variations, and tips to make your soup a hit every time!

What is Slow Cooker Loaded Baked Potato Soup?

Slow Cooker Loaded Baked Potato Soup is a rich and creamy soup made with tender potatoes, rich cream or milk, and a mix of flavorful toppings that resemble those found on a classic loaded baked potato. The key ingredients include potatoes, cheese, bacon, and sour cream. The slow cooking process allows all the ingredients to blend together beautifully, creating a soup that is smooth, hearty, and full of flavor.

This soup is perfect for meal prep, cozy family dinners, or feeding a crowd. It’s a one-pot wonder, making cleanup a breeze. And the best part? You can customize it with different toppings and ingredients to suit your preferences. Let’s dive into the essential ingredients and the step-by-step guide to making this delicious soup!

Ingredients List for Slow Cooker Loaded Baked Potato Soup

Before you get started, gather all your ingredients. Here’s what you’ll need to create this rich, indulgent soup:

• 5 large russet potatoes (peeled and diced)
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 ½ cups sharp cheddar cheese (shredded)
• 1 cup sour cream (or Greek yogurt for a tangy twist)
• 8 slices of bacon (cooked and crumbled)
• 2 tablespoons unsalted butter
• Salt and pepper (to taste)
• ¼ cup chives (chopped, for garnish)

Additional Ingredients for Extra Flavor

You can enhance your soup with a few extra ingredients for even more flavor and texture:

• 1 teaspoon smoked paprika (for a hint of smokiness)
• 1 teaspoon onion powder (to boost the onion flavor)
• 1 teaspoon dried thyme (adds a touch of earthy warmth)
• 1 cup of milk (if you want a creamier consistency)
• Green onions (for extra garnish)
• Shredded mozzarella or Monterey Jack cheese (for a cheesier soup)

With these ingredients in hand, you’re ready to get started! However, if you don’t have some of these items, don’t worry. The next section covers substitutions and variations.

Substitutions and Variations

This recipe is very versatile, so feel free to swap out ingredients based on what you have on hand or dietary preferences:

Ingredient Substitutions:

• Potatoes: If you don’t have russet potatoes, you can use Yukon Gold or red potatoes. Russets are preferred because they give the soup a creamy texture, but any starchy potato will work.
• Cream: Instead of heavy cream, you can use half-and-half or even whole milk for a lighter version. If you want a non-dairy option, unsweetened almond milk or coconut milk can be substituted.
• Bacon: For a vegetarian version, simply omit the bacon or use plant-based bacon alternatives.
• Chicken Broth: If you’re looking for a vegetarian option, substitute the chicken broth with vegetable broth.
• Sour Cream: Greek yogurt is a great substitute if you’re looking for a tangy, high-protein alternative to sour cream.

Recipe Variations:

• Spicy Version: Add ½ to 1 teaspoon of cayenne pepper or hot sauce for a spicy kick. You can also add chopped jalapeños as a garnish.
• Extra Cheesy: If you’re a cheese lover, add more shredded cheese. You can mix in different varieties like mozzarella or Monterey Jack to make the soup even cheesier.
• Healthier Option: Replace the heavy cream with a mixture of milk and Greek yogurt for a lower-calorie version. You can also use turkey bacon instead of regular bacon for a healthier twist.
• Loaded Veggie: Throw in some broccoli florets, carrots, or spinach to add more vegetables to your soup. This is a great way to make the dish healthier and more filling.

Now that you know the possible substitutions and variations, let’s get cooking!

Step-by-Step Cooking Instructions

Here is a straightforward, step-by-step guide to making Slow Cooker Loaded Baked Potato Soup.

Step 1: Prepare the Ingredients

• Start by peeling and dicing the potatoes into small cubes.
• Finely chop the yellow onion and mince the garlic cloves.
• Cook the bacon until crispy, then crumble it into small pieces and set aside.

Step 2: Add Ingredients to the Slow Cooker

• Add the diced potatoes, chopped onion, minced garlic, and chicken broth to the slow cooker.
• Stir the mixture to combine, then cover the slow cooker with its lid.

Step 3: Set the Slow Cooker

• Set the slow cooker to low heat and cook for 6-7 hours. Alternatively, if you're in a hurry, you can set it to high for 3-4 hours.
• The potatoes should be fork-tender by the end of the cooking time.

Step 4: Mash the Potatoes

• Once the potatoes are soft, use a potato masher or an immersion blender to mash some of the potatoes directly in the slow cooker. This step thickens the soup while still leaving some chunks of potato for texture.

Step 5: Add Cream and Cheese

• Stir in the heavy cream, shredded cheddar cheese, and butter. Mix until the cheese is melted and well incorporated.
• Season with salt and pepper to taste.

Step 6: Final Touches

• Stir in the sour cream (or Greek yogurt) and crumbled bacon, leaving a little bacon aside for garnish. Mix thoroughly to combine all ingredients.

Step 7: Serve and Garnish

• Ladle the soup into bowls and garnish with the remaining bacon, extra shredded cheese, and chopped chives. If you like, add a dollop of sour cream or a sprinkle of paprika for color.

Your slow cooker loaded baked potato soup is ready to serve!

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

1. Prep time: 15 minutes
2. Cooking time: 6-7 hours on low or 3-4 hours on high
3. Total time: 6.5-7.5 hours
4. Servings: 6-8

Cooking Tips:

• For an even creamier consistency, blend half of the soup while leaving the other half chunky.
• Taste the soup before serving and adjust the seasoning as needed. Depending on your broth, you may need more or less salt.
• Avoid overcooking the soup, especially on high heat, as it can cause the potatoes to become too mushy.

Common Mistakes to Avoid

• Not mashing enough potatoes: If you don’t mash a portion of the potatoes, the soup will be too thin. Mashing helps to thicken it naturally.
• Adding dairy too early: Don’t add the cream or sour cream until the end of the cooking process. If added too early, it can curdle.
• Using the wrong potatoes: Avoid waxy potatoes like red or new potatoes; they won’t break down as easily, resulting in a less creamy soup.
• Overcooking: Even in a slow cooker, the potatoes can overcook, especially on the high setting. Stick to the recommended cooking times.

Serving and Presentation Tips

How to Serve Slow Cooker Loaded Baked Potato Soup

Serve the soup hot with your favorite toppings. A warm, crusty loaf of bread or a side salad makes a perfect accompaniment. You can also serve it in bread bowls for a fun, restaurant-style presentation.

Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

• Bread Bowls: Hollow out a round loaf of bread and pour the soup into the bread bowl for a rustic presentation.
• Cheese Swirls: Use a spoon to create a swirl of cheese on the top of each bowl.
• Bacon Garnish: Stack a few extra bacon crumbles in the center of the soup for a photo-worthy presentation.
• Chive Flowers: Arrange chopped chives in a fan shape or sprinkle them like confetti for a pop of color.

Slow Cooker Loaded Baked Potato Soup Recipe Tips

• If you like a smoky flavor, try adding smoked cheese or a dash of liquid smoke.
• For extra richness, add a tablespoon of cream cheese when you stir in the sour cream.
• The soup thickens as it sits, so if you're making it ahead, you may need to add a bit of broth or milk when reheating.

Frequently Asked Questions (FAQs)

Can I freeze slow cooker loaded baked potato soup?

Yes, you can freeze it, but be aware that soups with dairy don’t always freeze well. If you plan to freeze the soup, leave out the dairy (cream, cheese, and sour cream) and add them when reheating.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I make this soup without a slow cooker?

Yes, you can make it on the stovetop. Simmer the potatoes and broth until the potatoes are tender, then proceed with the recipe as directed.

What’s the best type of potato for this recipe?

Russet potatoes are the best choice because they break down easily and help thicken the soup. Yukon Golds are also a good alternative.

Conclusion

There you have it—an easy, delicious, and customizable Slow Cooker Loaded Baked Potato Soup recipe that’s perfect for any occasion. Whether you’re making it for a cozy weeknight dinner or prepping it for a family gathering, this soup will surely impress. Remember to get creative with your toppings and presentation, and don’t hesitate to make substitutions based on your preferences. Enjoy your hearty, comforting bowl of loaded baked potato soup!

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