Slow Cooker Loaded Baked Potato Soup (Print Version)

Creamy slow cooker loaded baked potato soup. Hearty and comforting, packed with cheese, bacon, and chives. Perfect for a fuss-free dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ The Starchy Foundation

01 - 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
02 - 6 cups low-sodium chicken or vegetable broth

→ Aromatic Boosters & Seasoning

03 - 1 large yellow onion, diced
04 - 4 cloves garlic, minced
05 - 2 tbsp unsalted butter
06 - 1 1/2 tsp kosher salt
07 - 1/2 tsp black pepper
08 - 1/2 tsp dried thyme

→ Rich & Creamy Core

09 - 1/4 cup all-purpose flour
10 - 8 oz cream cheese, full-fat, softened and cut into cubes
11 - 1 1/2 cups whole milk
12 - 1/2 cup heavy cream

→ Signature 'Baked Potato' Fixings

13 - 8 slices thick-cut bacon, cooked crisp and crumbled
14 - 2 cups sharp cheddar cheese, shredded
15 - 1/2 cup sour cream, for serving
16 - 1/4 cup fresh green onions, sliced for garnish

# Instructions:

01 - In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 large diced yellow onion and cook until softened, about 5-7 minutes. Stir in 4 cloves minced garlic and cook for another minute until fragrant.
02 - Sprinkle 1/4 cup all-purpose flour over the onion and garlic, stirring constantly for 1 minute. Gradually whisk in 6 cups low-sodium chicken or vegetable broth until smooth and no lumps remain. This forms the flavorful base for your Slow Cooker Loaded Baked Potato Soup Recipe.
03 - Transfer the broth mixture to your slow cooker. Add 3 lbs peeled and diced Russet potatoes, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Stir gently to combine all ingredients thoroughly.
04 - Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender. Ensure the potatoes are fully cooked for the best texture in your Slow Cooker Loaded Baked Potato Soup Recipe.
05 - Once potatoes are tender, stir in 8 oz softened cream cheese cubes, 1 1/2 cups whole milk, and 1/2 cup heavy cream. Use a potato masher or fork to mash about half of the potatoes against the side of the slow cooker for a thicker, creamier consistency.
06 - Stir in 2 cups shredded sharp cheddar cheese until completely melted and smooth. Continue stirring occasionally until the Slow Cooker Loaded Baked Potato Soup Recipe is heated through and wonderfully creamy.
07 - Serve the soup hot, garnished generously with crumbled 8 slices thick-cut bacon, a dollop of 1/2 cup sour cream, and a sprinkle of 1/4 cup sliced fresh green onions. Enjoy your hearty meal!

# Notes:

01 - For an even creamier soup, use an immersion blender to blend about half of the soup before adding the cheese and cream cheese.
02 - Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 - Feel free to adjust the amount of cheese and bacon to your liking – more is always better for a truly 'loaded' experience!
04 - Serve with crusty bread or a side salad to complete this comforting Slow Cooker Loaded Baked Potato Soup Recipe.

# Tools You'll Need:

01 - Slow cooker
02 - Cutting board
03 - Chef's knife
04 - Measuring cups
05 - Measuring spoons
06 - Large skillet (optional
07 - for sautéing aromatics)

# Nutrition Facts (Per Serving):

Calories: 589 kcal
Total Fat: 37 g
Total Carbohydrate: 48 g
Protein: 21 g

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