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Best Easy Slow Cooker Loaded Baked Potato Soup

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This creamy, comforting slow cooker loaded baked potato soup is packed with bacon, cheddar, and sour cream. It’s an easy, set-it-and-forget-it meal that tastes like a loaded baked potato in a bowl.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • 4 cups chicken broth (32 ounces)
  • 4 tablespoons unsalted butter (½ stick)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: sliced green onions, extra shredded cheese, additional sour cream, paprika

Instructions

  1. Cook the bacon in a large skillet over medium heat for 6 to 8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 1 tablespoon of bacon fat in the skillet.
  2. Return the skillet with reserved bacon fat to medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Scrape the onion and garlic into a 6-quart or larger slow cooker.
  3. Scrub the potatoes clean. If peeling, do so now. Cut into 1-inch cubes and place in the slow cooker on top of the onion mixture.
  4. Pour the chicken broth over the potatoes. Add the butter on top. Do not stir. Cover the slow cooker with the lid.
  5. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender. Do not open the lid during the first 3 hours of cooking on low.
  6. Once the potatoes are tender, remove the lid. Use a potato masher to gently smash about half of the potatoes right in the slow cooker. Stir gently to incorporate the smashed bits.
  7. Pour in the milk and add the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth, about 2 minutes.
  8. Stir in the sour cream until fully incorporated. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls. Top each bowl with crumbled bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions. Serve hot.

Notes

For best results, shred your own cheddar cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. If the soup is too thin, smash more potatoes or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook on high for 10 more minutes. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of milk to restore creaminess.

Nutrition

Keywords: slow cooker, potato soup, loaded baked potato soup, comfort food, easy dinner, family meal, bacon, cheddar, creamy soup

Find it online: https://forkmila.com/best-easy-slow-cooker-loaded-baked-potato-soup/