Loaded Baked Potato Soup
A rich and creamy slow cooker potato soup that tastes like a loaded baked potato, complete with crispy bacon and sharp cheddar, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 3 lbs Russet potatoes, peeled and diced Starchy, ideal for thick, creamy soup without extra flour.
- 1 medium Yellow onion, diced Sweet, aromatic depth.
- 4 cloves Garlic, minced Because bland soup is a crime.
- 4 cups Chicken broth Savory backbone; use low-sodium to control salt.
- 8 oz Cream cheese, softened The secret velvetizer; use full-fat for best texture.
- 1 cup Half-and-half or heavy cream Adds richness and sheen.
- 8 slices Thick-cut bacon, cooked crisp and crumbled Fat equals flavor.
- 1.5 cups Sharp cheddar, shredded For topping and optional stir-in.
- 2 tbsp Unsalted butter Optional, but boosts silkiness.
- 1.5 tsp Salt Adjust to taste at the end.
- 1 tsp Black pepper Adjust to taste at the end.
- 0.5 tsp Smoked paprika Subtle warmth and color.
- 0.5 tsp Dried thyme Earthy balance.
- 0.25 cups Green onions or chives, sliced Bright finish.
- to taste Sour cream (optional, for topping) Loaded-baked-potato vibes.
Instructions
Preparation
- Prep your potatoes: Peel and dice into 1/2-inch cubes for faster, even cooking.
- Crisp the bacon: Cook until deeply browned. Reserve 1 tablespoon of bacon fat; crumble bacon and set aside.
- Sauté aromatics (optional but recommended): In the bacon fat, sauté onion with a pinch of salt for 3–4 minutes, then add garlic for 30 seconds.
- Load the slow cooker: Add potatoes, sautéed onion/garlic, chicken broth, smoked paprika, thyme, salt, and pepper. Stir to coat.
Cooking
- Set it and forget it: Cook on High for 3–4 hours or Low for 6–7 hours, until potatoes are very tender.
- Mash to your preferred texture: Use a potato masher for chunky-rustic or an immersion blender for smoother (blend only half to keep body).
- Finish creamy: Add cream cheese (cubed), half-and-half, and butter. Stir until melted and fully incorporated, 5–10 minutes on Warm/Low.
- Adjust seasoning: Taste and add more salt, pepper, or paprika as needed.
- Garnish: Ladle into bowls and top with bacon, cheddar, green onions, and a dollop of sour cream if you’re feeling extra.
Notes
Refrigerate cooled soup in airtight containers for 3–4 days. For longer storage, freeze the base without dairy for up to 2 months, then add cream cheese and half-and-half after reheating.