Slow Cooker Loaded Baked Potato Soup Recipe

Looking for the ultimate comfort food that will warm your soul and satisfy your taste buds? This Slow Cooker Loaded Baked Potato Soup is the answer! Rich, creamy, and packed with all the flavors you love in a classic loaded baked potato, this soup is perfect for any time of the year. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to follow and guaranteed to impress. Stick with us as we guide you through every step of creating this delicious dish. Trust us, you won’t want to miss out on this cozy and flavorful meal!

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What is Slow Cooker Loaded Baked Potato Soup?

Slow Cooker Loaded Baked Potato Soup is a hearty, comforting dish that combines the creamy richness of baked potatoes with the convenience of a slow cooker. This soup is loaded with classic baked potato toppings like crispy bacon, sharp cheddar cheese, sour cream, and green onions, making it a satisfying meal that’s perfect for lunch or dinner. The slow cooker allows the flavors to meld together beautifully, creating a soup that’s creamy, flavorful, and absolutely delicious.

Ingredients List for Slow Cooker Loaded Baked Potato Soup

Before you get started, let’s gather all the ingredients you’ll need for this mouthwatering soup. Here's what you'll need:

• 6 large russet potatoes: Peeled and diced into ½-inch cubes.
• 1 medium yellow onion: Finely chopped.
• 4 cloves garlic: Minced.
• 4 cups chicken broth: Low-sodium is preferred.
• 1 cup heavy cream: For that rich, creamy texture.
• 1 cup sour cream: Adds tang and creaminess.
• 2 cups shredded sharp cheddar cheese: Divided (1 ½ cups for the soup, ½ cup for topping).
• 8 slices bacon: Cooked and crumbled.
• ¼ cup unsalted butter: Adds richness.
• Salt and pepper to taste: For seasoning.
• ½ teaspoon smoked paprika: Adds a smoky flavor.
• ¼ cup all-purpose flour: For thickening the soup.
• ¼ cup chopped green onions: For garnish.

Substitutions and Variations

One of the best things about this Slow Cooker Loaded Baked Potato Soup is its versatility. Here are a few substitutions and variations you can try:

• Potatoes: If you don’t have russet potatoes, Yukon Gold or red potatoes can work as well. They might have a slightly different texture, but they will still taste delicious.
• Dairy-Free Option: Substitute heavy cream with coconut milk or almond milk and use dairy-free cheese and sour cream to make this soup dairy-free.
• Vegetarian Version: Swap the chicken broth with vegetable broth and omit the bacon. You can add in some smoked paprika for that smoky flavor, or try vegetarian bacon bits.
• Add Veggies: For extra nutrition, toss in some diced carrots, celery, or even some corn kernels. These additions will add more flavor and texture to your soup.
• Cheese Varieties: While sharp cheddar is classic, you can mix things up by using smoked Gouda, Monterey Jack, or even a spicy pepper jack cheese.

Step-by-Step Cooking Instructions

Now that you’ve got your ingredients ready, let’s dive into the step-by-step process of making this incredible soup. Follow these instructions carefully, and you’ll have a pot of comforting, delicious soup ready in no time.

1. Prepare the Potatoes: Start by peeling and dicing your potatoes into ½-inch cubes. The smaller the pieces, the faster they’ll cook and the smoother your soup will be.
2. Cook the Bacon: In a large skillet, cook the bacon over medium heat until it’s crispy. Transfer the bacon to a paper towel-lined plate to drain the excess grease, then crumble it into small pieces once it’s cool enough to handle.
3. Sauté the Onion and Garlic: In the same skillet, add the chopped onion and cook until it’s softened, about 5 minutes. Add the minced garlic and cook for another minute until it’s fragrant.
4. Combine Ingredients in the Slow Cooker: Transfer the diced potatoes, sautéed onions, and garlic to your slow cooker. Add the chicken broth, butter, salt, pepper, and smoked paprika. Stir everything together until well combined.
5. Cook on Low: Set your slow cooker to low and let the soup cook for 6-7 hours, or until the potatoes are tender and can be easily mashed with a fork.
6. Mash the Potatoes: Once the potatoes are fully cooked, use a potato masher or immersion blender to mash them until the soup reaches your desired consistency. If you prefer a chunkier soup, mash less. For a smoother soup, mash more.
7. Thicken the Soup: In a small bowl, whisk together the flour and heavy cream until smooth. Slowly add this mixture to the slow cooker, stirring constantly to avoid lumps. Cook on low for another 30 minutes to allow the soup to thicken.
8. Add Sour Cream and Cheese: Stir in the sour cream and 1 ½ cups of shredded cheddar cheese until fully melted and incorporated. Taste the soup and adjust the seasoning with more salt and pepper if needed.
9. Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, the remaining shredded cheese, and chopped green onions. Serve hot and enjoy!

Common Mistakes to Avoid

Even a simple recipe like this one can have its pitfalls. To ensure your soup turns out perfect every time, keep these common mistakes in mind:

• Not Cooking the Bacon Enough: Make sure your bacon is crispy before adding it to the soup. Limp bacon will not provide that satisfying crunch or the same depth of flavor.
• Skipping the Flour Mixture: The flour is essential for thickening the soup. If you skip this step, your soup might turn out too thin.
• Overcooking the Potatoes: While it’s hard to overcook potatoes in a slow cooker, leaving them in too long can result in them turning to mush. Keep an eye on them and adjust the cooking time if necessary.
• Not Mashing the Potatoes Properly: If you don’t mash the potatoes enough, your soup could end up too chunky. On the other hand, over-mashing can make it too smooth. Find a balance that suits your preference.
• Forgetting to Taste and Adjust Seasoning: Always taste your soup before serving and adjust the seasoning as needed. A little extra salt or pepper can make a big difference in flavor.

Serving and Presentation Tips

Presentation can make a big difference when serving this delicious soup. Here are some tips to help you serve it in a way that’s as appealing to the eyes as it is to the taste buds.

How to Serve Slow Cooker Loaded Baked Potato Soup

This soup is hearty enough to be a meal on its own, but if you’re looking to round out your meal, consider serving it with a side salad or some crusty bread. A fresh, crisp salad provides a nice contrast to the rich, creamy soup, while the bread is perfect for dipping. Here are a few serving suggestions:

• In Bread Bowls: For a fun and filling presentation, serve the soup in bread bowls. Hollow out a round loaf of sourdough or another sturdy bread, and pour the soup right in. The bread absorbs some of the soup, making each bite a delicious blend of creamy soup and soft, flavorful bread.
• With a Side Salad: A light, refreshing salad can be a great accompaniment to this rich soup. Consider a Caesar salad or a simple green salad with a vinaigrette dressing to balance out the flavors.
• With Crusty Bread: A slice of toasted, crusty bread is perfect for dipping into this creamy soup. Choose a bread with a good crust that can hold up to the thick soup without getting too soggy.

Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

How you present your soup can take it from ordinary to extraordinary. Here are some creative ideas to elevate your presentation:

• Garnish with Style: Don’t just sprinkle the bacon, cheese, and green onions on top—arrange them in a visually appealing way. You can create a small pile of bacon in the center, surrounded by a ring of cheese, with green onions sprinkled over the top.
• Use Colorful Bowls: Serve your soup in brightly colored bowls to make the dish pop. White soup in a bright bowl creates a striking contrast that draws the eye.
• Add a Drizzle: A small drizzle of sour cream or even a bit of hot sauce on top of the soup can add a decorative touch. Use a squeeze bottle for more control and precision.
• Sprinkle with Paprika: A light dusting of smoked paprika or fresh black pepper can add a touch of color and hint at the flavors within the soup.

Slow Cooker Loaded Baked Potato Soup Recipe Tips

To ensure your soup turns out perfectly every time, keep these tips in mind:

• Choose the Right Potatoes: Russet potatoes are the best choice for this soup because of their high starch content, which helps thicken the soup. If using another type of potato, be aware that the texture might be slightly different.
• Don’t Rush the Cooking Time: The slow cooking process allows the flavors to meld together and the potatoes to soften perfectly. If you’re in a hurry, you can cook the soup on high for 3-4 hours, but the texture and flavor might not be as rich.
• Taste and Adjust: Throughout the cooking process, taste the soup and adjust the seasoning as needed. Potatoes can absorb a lot of salt, so you may need to add more than you expect.
• Prepare Toppings Ahead of Time: Cook the bacon and chop the green onions while the soup is cooking so they’re ready to go when the soup is done. This makes serving much quicker and easier.
• Store Leftovers Properly: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of milk or broth to thin it out, as the soup tends to thicken as it cools.

Frequently Asked Questions (FAQs)

Q: Can I freeze Slow Cooker Loaded Baked Potato Soup?
A: Yes, you can freeze this soup! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove, adding a bit of milk or broth if needed to adjust the consistency.

Q: Can I make this soup vegetarian?
A: Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon. You can add extra vegetables or use vegetarian bacon bits to enhance the flavor.

Q: What if I don’t have a slow cooker?
A: No problem! You can make this soup on the stove. Simply follow the same instructions, but cook the soup in a large pot over medium-low heat, stirring occasionally, until the potatoes are tender.

Q: How can I make this soup gluten-free?
A: To make this soup gluten-free, use a gluten-free flour or cornstarch to thicken the soup instead of all-purpose flour. Ensure that all other ingredients, like the broth and bacon, are also gluten-free.

Q: Can I use milk instead of heavy cream?
A: Yes, you can use milk, but the soup may not be as rich and creamy. For a compromise, try using half-and-half or a combination of milk and cream.

Conclusion

There you have it—a delicious, hearty Slow Cooker Loaded Baked Potato Soup that’s perfect for those chilly days when you need something warm and comforting. This recipe is easy to make, full of flavor, and versatile enough to accommodate various dietary preferences. Whether you’re serving it in a bread bowl, alongside a crisp salad, or just on its own, this soup is sure to be a hit with everyone. So go ahead, gather your ingredients, and get cooking—you won’t regret it!

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