What is in baked potato soup?

Baked potato soup is typically made with potatoes, onion, garlic, butter, and broth as the base. Creamy versions include dairy like heavy cream or milk, while loaded baked potato soup also features cheese, sour cream, bacon, and chives to mirror classic baked potato toppings. The soup can be left chunky or partially blended depending on preference.

How long does it take for potato soup to cook in a slow cooker?

Potato soup typically takes 3 to 4 hours on HIGH or 6 to 7 hours on LOW in a slow cooker. The soup is ready when the potatoes are very tender and easily mashable with a fork or potato masher.

What are common mistakes when making potato soup?

Common mistakes include under seasoning, over blending the potatoes, adding dairy too early, and using the wrong type of potato. Over blending releases too much starch and can make the soup gluey, while adding dairy too early can cause it to separate or thin out the flavor.

Do you have to boil potatoes before putting them in a slow cooker?

No, you do not need to boil potatoes before adding them to a slow cooker. The slow cooker provides enough heat and time for the potatoes to cook fully and become tender on their own, as long as they are cut into evenly sized pieces.

What kind of cheese do you put in potato soup?

Sharp cheddar cheese is the most popular choice for potato soup because it adds strong flavor and melts well. Mild cheddar, Colby Jack, or a cheddar blend also work. Avoid pre shredded cheese when possible, as it does not melt as smoothly.

When should you add dairy to a crockpot?

Dairy should be added near the end of the cooking time. Adding cream, sour cream, or cheese too early can cause curdling or dull the flavor. Stir dairy in after the potatoes are fully cooked and the heat is lower.

Why does my potato soup have no flavor?

Potato soup can taste bland if it is under seasoned or if the seasoning is added too early. Potatoes absorb a lot of salt, so seasoning needs to be adjusted at the end. Using a flavorful stock, adding enough salt, and finishing with cheese or sour cream helps boost flavor.

What can you add to potato soup to give it more flavor?

To enhance flavor, add sharp cheddar cheese, bacon, chives, garlic, or a pinch of smoked paprika. A small amount of sour cream or a splash of cream at the end can also brighten and balance the soup.

What are some common mistakes to avoid with slow cookers?

Avoid lifting the lid too often, as this releases heat and slows cooking. Do not overfill the slow cooker, and always add dairy near the end. Cutting ingredients unevenly and under seasoning early are also common slow cooker mistakes.

Why did my potato soup turn gluey?

This usually happens from over blending. Potatoes release a lot of starch when blended too much, which can create a gummy texture. Mashing by hand or blending gently prevents this issue.

Slow Cooker Loaded Baked Potato Soup

Description

Creamy slow cooker loaded baked potato soup made with tender potatoes, cheddar cheese, sour cream, and topped with bacon. An easy comfort food recipe.

Ingredients

Scale

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

For the toppings:

1 cup cheddar cheese, shredded
1/2 cup sour cream (for swirling or dolloping on top)
3-4 slices bacon, cooked and crumbled (or 1/2 cups bacon bits)
1/4 cup chives, sliced

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Instructions

Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir to combine.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender.
Mash the soup gently with a potato masher for a rustic texture, or use an immersion blender for a smoother soup.
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.
Ladle into bowls and top with bacon, extra cheese, green onions, and an extra dollop of sour cream.

Notes

How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of stock or milk if the soup thickens too much.

How to freeze: This soup can be frozen, but the texture may change slightly due to the dairy. Freeze without toppings in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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