Slow Cooker Loaded Baked Potato Soup: The Ultimate Comfort Food
This creamy potato soup is a comforting, hearty dish that combines russet potatoes, chicken broth, and a rich mixture of cream and milk. Enhanced with cheddar cheese, sour cream, and crumbled turkey bacon, it’s the perfect balance of creamy, savory, and smoky flavors. The optional smoked paprika and thyme add depth to the soup, making it an irresistible comfort food.
Ingredients
To make this Slow Cooker Loaded Baked Potato Soup, gather the following ingredients:
- 6 large russet potatoes peeled and diced
- 4 cups chicken broth
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika optional, for extra flavor
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked Turkey Bacon crumbled
- 2 green onions sliced (for garnish)
Instructions
How to Make Slow Cooker Loaded Baked Potato Soup
Step 1: Prepare Your Ingredients
- Peel and dice the russet potatoes into small, uniform cubes for even cooking. Finely chop the onion and mince the garlic.
Step 2: Cook the Base
- In your slow cooker, add the diced potatoes, chicken broth, onion, garlic, salt, pepper, smoked paprika, and thyme. Stir everything together and cover with the lid. Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
Step 3: Blend for a Creamy Texture
- Once the potatoes are fully cooked, use an immersion blender to puree the soup directly in the slow cooker. If you prefer a chunkier texture, you can mash some of the potatoes with a fork while leaving some whole.
Step 4: Add Dairy and Cheese
- Stir in the heavy cream, milk, shredded cheddar cheese, and sour cream. Mix well until the cheese is melted and the soup is smooth and creamy. Let it cook for an additional 15-20 minutes on low to allow the flavors to combine.
Step 5: Garnish and Serve
- Ladle the soup into bowls and top each serving with crispy crumbled Turkey Bacon, shredded cheese, and sliced green onions. Serve with warm crusty bread or garlic toast for a complete meal.
Notes
Tips for the Best Loaded Baked Potato Soup
Use Russet Potatoes: Their starchy texture creates the creamiest soup.
For a Thicker Soup: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the dairy.
Want a Lighter Version? Substitute heavy cream with half-and-half or low-fat milk.
Add Extra Toppings: Diced ham, crispy fried onions, or even a dollop of Greek yogurt can add extra flavor.
Make It Vegetarian: Swap the chicken broth for vegetable broth and skip the Turkey Bacon.