Slow Cooker Loaded Baked Potato Soup

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Slow Cooker Loaded Baked Potato Soup

Servings: 6–8 | Prep time: 20 mins | Cook time: 4 hours (High) or 8 hours (Low)

Description

This recipe skips the floury “canned” taste of store-bought soups. By slow-cooking the potatoes in chicken broth and aromatics, then finishing with a touch of cream cheese and sour cream, you get a rich, buttery texture that is naturally thickened by the potatoes themselves.

Ingredients

  • Potatoes: 5 lbs Russet potatoes, peeled and diced into 1/2-inch cubes.

  • Onion: 1 medium yellow onion, finely diced.

  • Garlic: 3 cloves, minced.

  • Broth: 4 cups chicken broth (low sodium preferred).

  • Butter: 1/4 cup unsalted butter, cut into cubes.

  • Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne (optional for depth).

  • The “Creamy” Finish: 8 oz cream cheese (softened) and 1 cup sour cream.

  • Toppings: 1 lb bacon (cooked and crumbled), 2 cups shredded sharp cheddar, fresh chives, and extra sour cream.

Instructions

  1. Combine: Place potatoes, onion, garlic, salt, pepper, and butter in the slow cooker. Pour the chicken broth over the top.

  2. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours, until potatoes are very tender.

  3. Mash/Blend: Use a potato masher to crush about half of the potatoes directly in the pot. This creates a thick base while leaving some chunky potato bites. For a smoother soup, use an immersion blender briefly.

  4. The Creamy Step: Stir in the softened cream cheese until melted. Add the sour cream and half of the crumbled bacon. Stir until well combined.

  5. Final Melt: Cover and cook for another 15 minutes to let the flavors marry.

  6. Serve: Ladle into bowls and top generously with cheddar cheese, the remaining bacon, and chives.

Tips for Success

  • The Potato Choice: Russets are non-negotiable here. Their high starch content breaks down beautifully to thicken the soup. Waxy potatoes (like Red Bliss) will stay too firm.

  • Room Temp Dairy: Ensure your cream cheese and sour cream are at room temperature before adding them to prevent curdling.

  • Texture Control: If the soup is too thick, add a splash of milk. If too thin, mash more of the potatoes.

Nutritional Info (Per Serving)

Estimate based on 1/8th of recipe:

  • Calories: 480 kcal

  • Fat: 28g

  • Carbohydrates: 42g

  • Protein: 16g

  • Fiber: 4g

Benefits of This Dish

  • Potassium Powerhouse: Potatoes are naturally high in potassium, which supports heart health and nerve function.

  • Meal Prep Friendly: This soup actually tastes better the next day as the flavors develop.

  • High Satiety: The combination of fiber from potatoes and protein from the cheese and bacon keeps you full for hours.

Q&A

Q: Can I freeze this soup? A: I wouldn’t recommend it. Dairy and potatoes tend to separate and become “grainy” when frozen and reheated. It stays great in the fridge for up to 4 days!

Q: Can I make this vegetarian? A: Absolutely. Swap the chicken broth for vegetable broth and use a vegetarian “bacon” bit or smoked paprika for that smoky flavor.

Q: Why is my soup “gummy”? A: This usually happens if you over-process the potatoes with a high-speed blender. Stick to a hand masher or a few pulses of an immersion blender for the best texture.

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