Slow Cooker Loaded Baked Potato Soup

There is something about December and big bowl of warm, slow cooker loaded baked potato soup that just go hand in hand. I pretty much like soup all year long but when the weather is chilly and we are on the brink of a snowfall, no other soup really makes as much sense. Excuse me while I take my crockpot out of storage. 🙂

Have you ever wanted to eat a baked potato with a spoon? Well, even if you never gave it much thought,  now you can! Every spoonful of this soup is creamy, dreamy and delicious, topped with cheddar cheese, bacon bits and green onions. Heck, add in a spoonful of sour cream and now we are talking! Yup, this is officially the best soup ever!

What makes this soup even better? It's called a slow cooker. Which means I can prepare my ingredients the night before, turn the slow cooker on in the morning and leave it on all day. Then all that is left to do on the day of is to prepare your toppings. So easy!!! Who doesn't love dinner ready for you when you get home from work? Nope, I seriously cannot think of one person that wouldn't agree! And just wait until you walk into your kitchen and smell the amazing aroma that fills the entire room. You won't be able to wait 5 minutes before you pull out your spoon and take a bite right from the slow cooker.

Recipe

Slow Cooker Loaded Baked Potato Soup

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5 from 8 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 4 hours 10 minutes
• Yield: 6-8 servings 1x
• Diet: Vegetarian

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Description

Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions.

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Ingredients

Scale 1x2x3x

• 7 cups russet potatoes (2 ½ pounds or 4 large potatoes), chopped into ½ inch cubes
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced or pressed
• 3 cups chicken stock (or vegetable stock)
• ¼ cup unsalted butter
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon ground black pepper
• 1 cup heavy cream
• ¾ cup sour cream
• 1 cup sharp cheddar cheese, shredded

For the toppings:

• 1 cup cheddar cheese, shredded
• ½ cup sour cream (for swirling or dolloping on top)
• 3-4 slices bacon, cooked and crumbled (or ½ cups bacon bits)
• ¼ cup chives, sliced

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Instructions

1. Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir to combine.
2. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender.
3. Mash the soup gently with a potato masher for a rustic texture, or use an immersion blender for a smoother soup.
4. Stir in the heavy cream, sour cream, and shredded cheddar cheese until melted and smooth. Let the soup heat through for 10 minutes. Taste and adjust salt and pepper as needed.
5. Ladle into bowls and top with bacon, extra cheese, green onions, and an extra dollop of sour cream.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: American