It’s a chilly evening, and you walk into your home, greeted by the rich aroma of Slow Cooker Loaded Baked Potato Soup wafting through the air. This velvety concoction is a warm hug in a bowl, bursting with flavors that make you feel like you’ve just been invited to an exclusive potato party—everyone’s invited, and there’s plenty to go around. Fully loaded twice baked potato bites.
Every spoonful brings together creamy potatoes, crispy bacon, and sharp cheddar cheese, creating a delightful symphony of taste and texture. Creamy mashed potato casserole This soup is perfect for cozy nights in or as a crowd-pleaser during game days because who doesn’t love a hearty bowl of comfort?
Why You'll Love This Recipe
- This Slow Cooker Loaded Baked Potato Soup requires minimal prep time and slow cooks to perfection
- Its creamy texture and rich flavor will keep everyone coming back for seconds
- Visually appealing with colorful toppings, it’s delightful on any dinner table
- Perfect for gatherings or as an easy weeknight meal!
My family once devoured this soup so quickly that I almost considered adding a “Do Not Disturb” sign on the kitchen door!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: Choose firm potatoes for the best texture; they hold up beautifully when cooked slowly.
- Chicken Broth: Opt for low-sodium broth; it allows you to control the saltiness of your soup. For more inspiration, check out this Crock Pot Buffalo Chicken Pasta recipe.
- Cream Cheese: This adds creaminess with a slight tang; make sure it’s softened for easy mixing.
- Bacon: Use thick-cut bacon for the best flavor; crispy pieces add fantastic crunch to the soup.
- Shredded Cheddar Cheese: A must-have topping that melts beautifully; choose sharp cheddar for more flavor!
- Green Onions: These add freshness and crunch; slice them thinly to sprinkle on top before serving.
- Garlic Powder & Onion Powder: Use these spices to enhance the base flavors without overpowering.
- Salt & Pepper: Essential seasonings to balance all the ingredients—adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by washing and peeling about 6 medium-sized Russet potatoes. Chop them into bite-sized cubes. You can even get fancy and use a heart-shaped cutter if you’re feeling adventurous.
Add Everything to the Slow Cooker: Toss in your chopped potatoes along with 4 cups of chicken broth, 8 ounces of softened cream cheese, 1 teaspoon of garlic powder, and onion powder. Zesty lemon garlic roasted potatoes Garlic and butter broth roasted potatoes Stir everything together until combined.
Set Your Slow Cooker: Cover and cook on low heat for about 7-8 hours or high heat for 4-5 hours. The goal is tender potatoes that practically fall apart when stirred.
Blend for Creaminess: Once cooked, use an immersion blender to purée part of the soup while leaving some chunks for texture. If you don’t have one, carefully transfer half into a regular blender—just be cautious not to wear any soup as a fashion statement!
Add Toppings and Serve!: Stir in crispy bacon bits (about 6 strips), then serve hot in bowls topped with shredded cheddar cheese and sliced green onions. Feel free to add sour cream if you’re feeling indulgent.
This Slow Cooker Loaded Baked Potato Soup is guaranteed to warm your heart and fill your belly with pure joy! Enjoy every spoonful while basking in compliments from friends or family who can’t get enough of it! For more inspiration, check out this Creamy Roasted Sweet Potato Soup recipe.
You Must Know
- Slow Cooker Loaded Baked Potato Soup is a comforting classic that warms the heart
- Combining creamy potatoes, smoky bacon, and tangy cheese creates a flavor explosion
- This dish is perfect for gatherings, ensuring everyone leaves with full bellies and happy smiles
Perfecting the Cooking Process
Start by layering your ingredients in the slow cooker: potatoes first, then broth, followed by seasonings and cheese. Cook on low for 6-8 hours for creamy perfection.
Add Your Touch
Feel free to swap out ingredients! Try adding broccoli for extra nutrition or switch to cheddar for a different flavor twist. Personalize it to fit your taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally to maintain creaminess.
Chef's Helpful Tips
- Make sure to chop your potatoes into even pieces for uniform cooking
- Avoid overcooking by checking the potatoes after six hours
- Adding fresh herbs can elevate the flavors beautifully!
The first time I made this soup, my friends devoured it in minutes! Their compliments made me realize I’d discovered my new go-to recipe for cozy nights.
FAQ
What are the best potatoes for this soup?
Russet potatoes work best due to their creamy texture when cooked.
Can I use frozen potatoes?
Yes, but make sure they’re thawed before adding them to the slow cooker.
How do I make this soup vegetarian?
Simply omit bacon and use vegetable broth instead of chicken broth for a delicious vegetarian option.
Slow Cooker Loaded Baked Potato Soup
- Total Time: 7 hours 15 minutes
- Yield: Serves approximately 6
Description
Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly evenings and gatherings. This creamy, hearty soup combines tender russet potatoes, crispy bacon, and sharp cheddar cheese, creating a delightful blend of flavors and textures in every bowl. With minimal prep time and easy slow cooking, this dish guarantees satisfaction for everyone around the table.
Ingredients
- 6 medium Russet potatoes (peeled and cubed)
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese (softened)
- 6 strips thick-cut bacon (cooked and crumbled)
- 1 cup shredded sharp cheddar cheese
- 3 green onions (sliced)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Wash, peel, and cube russet potatoes.
- Combine potatoes, chicken broth, cream cheese, garlic powder, and onion powder.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until potatoes are tender.
- Use an immersion blender to puree part of the soup while keeping some chunks for texture.
- Stir in bacon bits, then serve hot topped with cheddar cheese and green onions.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 40mg
