Picture this: a cozy evening, the chill of winter nipping at the air, and you’re curled up with a bowl of something warm, creamy, and utterly comforting. That’s the magic of a Loaded Baked Potato Soup. But what makes this dish even better? Making it in a slow cooker! It’s easy, delicious, and practically hassle-free, allowing you to set it and forget it while you go about your day. This recipe is the ultimate in comfort food, and it’s sure to become a family favorite.
The beauty of this soup lies in its simplicity and heartiness. Potatoes, bacon, cheese, and creamy goodness all come together in a slow cooker to create the perfect meal. So, grab your ingredients and let’s dive into how to make this amazing Loaded Baked Potato Soup!
Loaded Baked Potato Soup Slow Cooker Recipe
Making this Loaded Baked Potato Soup in your slow cooker is a game-changer. It saves time, infuses all the flavors together, and lets you enjoy a rich, hearty bowl of soup without constantly standing over a stove. This recipe will have you savoring each spoonful and asking for seconds (or thirds)!
Ingredients Needed
Here’s what you’ll need to gather before you get started. This is the ultimate comfort food, so make sure you have everything on hand:
- Potatoes (Yukon Gold or Russet): These are the foundation of your soup. Russets are classic and give that starchy, creamy texture, but Yukon Gold potatoes also work wonderfully for a smoother, buttery finish.
- Bacon: Bacon adds that crispy, salty crunch and savory depth to the soup. You can opt for thick-cut or regular bacon, but make sure to cook it beforehand and crumble it.
- Chicken Broth: This acts as the base for your soup, providing a rich, savory liquid that complements the potatoes and other ingredients.
- Heavy Cream or Half-and-Half: For that creamy texture you’re craving. Heavy cream gives it an extra indulgent feel, while half-and-half is a lighter option but still gives great results.
- Cheddar Cheese (Shredded): This gives the soup its signature cheesiness. Freshly shredded cheese melts better and adds a creamier texture compared to pre-shredded options.
- Onion: Onions lend a slight sweetness and savory depth to the flavor. You can sauté them beforehand for extra flavor, but they can also be tossed right into the slow cooker.
- Garlic: Fresh garlic adds a burst of aromatic flavor that elevates the overall taste of the soup.
- Butter: A touch of butter adds richness and helps to sauté the onions and garlic (if you choose to do so before adding them to the slow cooker).
- Milk: You can use any kind of milk you like (whole, skim, or even a dairy-free alternative). The milk helps thin out the soup just a little, so it’s not too thick.
- Salt & Pepper: Season to taste! These are essential for bringing out all the other flavors in the soup.
- Chives or Green Onions (for garnish): The final touch! These add a fresh, slightly oniony flavor and a pop of color on top of your soup.
- Sour Cream (optional): For an extra creamy finish and that classic loaded baked potato vibe.
Cooking Instructions
This recipe couldn’t be easier to make. Follow these simple steps to have a bowl of comforting, creamy potato soup ready in no time:
- Prep the Bacon: Start by cooking your bacon. You can fry it in a skillet until crispy, then crumble it into small pieces. Set it aside for later.
- Prepare the Potatoes: Wash and peel your potatoes. Then cut them into small cubes or chunks. Don’t worry about getting them perfect-just make sure they’re similar in size so they cook evenly.
- Sauté the Onion and Garlic (Optional): If you’re taking the extra step of sautéing, melt a bit of butter in a skillet over medium heat. Add the chopped onion and garlic, and cook them for about 2-3 minutes until they become fragrant and translucent.
- Load Up the Slow Cooker: Place the chopped potatoes, cooked bacon, sautéed onion, and garlic (if using) into your slow cooker. Add in the chicken broth and stir to combine. Season with salt and pepper to taste.
- Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or high for about 3-4 hours. The potatoes should be fork-tender when done.
- Add the Creaminess: Once the potatoes are cooked through, use a potato masher to mash some of the potatoes in the soup (leave some chunks for texture). Add the heavy cream (or half-and-half) and milk. Stir to combine.
- Cheese It Up: Add in your shredded cheddar cheese, stirring until it melts into the soup. This will give the soup that rich, cheesy flavor.
- Taste and Adjust Seasoning: Give it a taste and add more salt or pepper if needed.
- Serve: Ladle the soup into bowls and top with your favorite garnishes-crispy bacon bits, shredded cheese, sour cream, and chopped chives or green onions.
Ingredient Insights
- Potatoes: Potatoes are the heart of this soup, and choosing the right type makes all the difference. Russet potatoes are starchy, which helps create a creamier consistency when mashed. However, Yukon Gold potatoes are slightly waxier and have a buttery texture, which can result in a smoother soup. Both work beautifully, so it’s up to your preference.
- Bacon: Bacon is not just a topping here; it’s a crucial flavor element. The smoky, salty flavor it imparts blends perfectly with the creaminess of the soup. Use thick-cut bacon for more substantial chunks, or regular bacon for a finer crumble.
- Cream and Milk: These ingredients are what give the soup that decadent, velvety texture. Heavy cream results in a richer, more luxurious soup, while half-and-half is a lighter option but still provides a creamy finish. Milk adds to the consistency, thinning the soup just enough without making it watery.
Expert Tips
- Don’t Skip the Bacon: Yes, it’s tempting, but the bacon truly makes this soup special. If you want to make it a bit healthier, you can use turkey bacon, but it won’t provide the same depth of flavor as regular bacon.
- Mash Half the Potatoes: For the perfect balance of texture, mash some of the potatoes to thicken the soup, but leave some chunks for bite. If you want a smoother soup, mash more or use an immersion blender to get the perfect consistency.
- Let It Sit: Soups like this often taste even better the next day once the flavors have had time to meld. If you can, make it the night before and reheat it for dinner.
- Double the Recipe: This soup freezes wonderfully, so if you have a large slow cooker, go ahead and make extra! You’ll thank yourself when you have a hearty meal ready to go for busy days.
Recipe Variations
- Vegetarian Version: Skip the bacon and substitute vegetable broth for chicken broth. You can add in extra veggies like carrots, celery, or even cauliflower for added flavor and texture.
- Spicy Twist: Add a diced jalapeño pepper or a teaspoon of cayenne pepper to kick up the heat. A dash of hot sauce works wonders too!
- Loaded Toppings: Go beyond bacon! Try adding chopped grilled chicken, shredded rotisserie chicken, or even crumbled sausage. Or add more veggies like corn, broccoli, or spinach.
- Dairy-Free Version: If you’re avoiding dairy, use non-dairy milk (like almond or oat milk) and substitute dairy-free cheese options. Vegan sour cream can also be used as a topping.
Final Words
This Loaded Baked Potato Soup is the perfect dish to make for cozy nights in, family gatherings, or meal prepping for the week ahead. With its creamy texture, savory flavors, and hearty ingredients, it’s sure to satisfy any craving for comfort food. The best part? You don’t have to hover over the stove-let the slow cooker do all the heavy lifting. Just toss everything in, let it cook, and enjoy the magic when you come back.
FAQs
What Ingredients Do I Need For A Loaded Baked Potato Soup In A Slow Cooker?
To make loaded baked potato soup in a slow cooker, you’ll need russet potatoes, chicken broth, heavy cream, butter, garlic, onion, salt, pepper, cheddar cheese, sour cream, and bacon. Optional toppings include green onions or chives.
Can I Use Frozen Potatoes For This Slow Cooker Recipe?
Yes, you can use frozen potatoes, though fresh potatoes typically provide a better texture. If using frozen, you might need to adjust the cooking time slightly.
How Long Should I Cook Loaded Baked Potato Soup In The Slow Cooker?
Cook the soup on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
Can I Make The Soup Ahead Of Time And Store It?
Yes, you can make the soup ahead of time. Once cooked, allow it to cool and store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.
Can I Make This Soup Vegetarian?
Yes, you can make the soup vegetarian by using vegetable broth instead of chicken broth and omitting the bacon or replacing it with a vegetarian bacon alternative.
Should I Peel The Potatoes Before Cooking?
It’s up to personal preference. Leaving the skins on will add texture and nutrients, while peeling them will result in a smoother soup. Both options work well.
How Can I Make The Soup Thicker?
To thicken the soup, you can either mash some of the potatoes directly in the slow cooker, use an immersion blender for a smoother texture, or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and cook for an additional 30 minutes.
Can I Substitute Milk For Heavy Cream?
Yes, you can substitute milk for heavy cream to reduce the fat content, though the soup may be less creamy and rich. You could also use half-and-half for a balance between milk and cream.
Can I Add Other Vegetables To The Soup?
Absolutely! You can add vegetables like carrots, celery, or leeks for additional flavor and texture. Just make sure to cut them into small pieces so they cook evenly.
Can I Cook The Soup On The Stovetop Instead Of Using A Slow Cooker?
Yes, you can. To make the soup on the stovetop, simply sauté the onions and garlic, add the potatoes, broth, and seasonings, and simmer for about 30-45 minutes until the potatoes are tender. Then, proceed with adding the cream, cheese, and toppings.