Slow Cooker Loaded Baked Potato Soup Recipe
This slow cooker loaded baked potato soup is a comforting dish filled with tender potatoes, cheddar cheese, bacon, and chives. Perfect for weeknight dinners, it's a flavorful blend of creamy goodness with a touch of spice from optional hot sauce. Make it vegetarian with vegetable broth!
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 5-6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 4 tablespoons unsalted butter
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 6-8 slices cooked and crumbled bacon
- ½ cup sour cream, plus extra for serving
- ½ cup chopped chives or green onions (for garnish)
- Salt and pepper to taste
- Optional: Hot sauce, paprika, crispy fried onions, extra bacon
Instructions
- Add diced potatoes, chopped onions, minced garlic, and chicken broth to the slow cooker. Season with salt and pepper.
- Cook on low for 6-7 hours until potatoes are tender.
- Stir in butter, cream cheese, heavy cream, and 1 ½ cups cheddar cheese. Blend with an immersion blender for a creamy texture or leave it chunky.
- Stir in crumbled bacon and sour cream.
- Top with remaining cheddar cheese, extra bacon, chives, and any optional garnishes.
- Serve with a dollop of sour cream and enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the bacon.
- Adjust the consistency by adding more broth or cream.
- Use smoked paprika for a deeper flavor or add hot sauce for extra heat.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 980mg