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Creamy Loaded Baked Potato Soup Slow Cooker Recipe Easy and Perfect for Busy Nights

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A creamy, comforting baked potato soup made effortlessly in a slow cooker, perfect for busy nights. This recipe delivers rich, velvety texture with classic loaded potato flavors including cheese, sour cream, and crispy bacon.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced (about 1.5 kg or 3.3 lbs)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (950 ml) chicken broth or vegetable broth
  • 2 cups (475 ml) milk, whole or 2%
  • 1 cup (240 ml) sour cream
  • 2 cups (200 g) shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled (optional)
  • 3 stalks green onions, thinly sliced
  • Salt and black pepper, to taste
  • 2 tablespoons (30 g) butter

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch (2.5 cm) cubes. Chop the onion finely and mince the garlic cloves. This prep usually takes about 10 minutes.
  2. Add diced potatoes, chopped onion, and minced garlic to the slow cooker. Pour in 4 cups (950 ml) of chicken broth, making sure the potatoes are mostly submerged.
  3. Add 2 tablespoons (30 g) of butter and sprinkle with a pinch of salt and pepper. Do not over-salt yet.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are fork-tender but still holding some shape.
  5. Optional: Use an immersion blender to blend about half the soup until creamy but still a bit chunky, or leave it chunky for rustic texture.
  6. Stir in 2 cups (200 g) shredded cheddar cheese and 1 cup (240 ml) sour cream. Pour in 2 cups (475 ml) of milk, stirring gently. Heat on low for another 15-20 minutes until cheese is melted and soup is heated through. Avoid boiling.
  7. Taste and adjust seasoning with more salt or pepper if needed.
  8. Cook bacon in a skillet until crispy, then crumble. Alternatively, bake bacon at 400°F (200°C) for 15-20 minutes.
  9. Ladle soup into bowls and top with crumbled bacon and sliced green onions before serving.

Notes

Use russet potatoes for best creamy texture. Add dairy ingredients off heat or on low heat to prevent curdling. Cook bacon separately for best texture and flavor. Adjust thickness with milk or broth if soup is too thick. Can be made in a Dutch oven on stove with careful stirring. Leftovers keep well refrigerated for up to 3 days; reheat gently with added milk or broth.

Nutrition

Keywords: baked potato soup, slow cooker soup, creamy potato soup, loaded potato soup, easy dinner, comfort food, slow cooker recipe

Find it online: https://evabake.com/creamy-loaded-baked-potato-soup-slow-cooker-recipe-easy-and-perfect-for-busy-nights/