Slow Cooker Loaded Baked Potato Soup Recipe

If you’re a fan of comfort food, then this Slow Cooker Loaded Baked Potato Soup will quickly become a favorite. This rich and creamy soup captures the flavors of a loaded baked potato—complete with crispy bacon, cheddar cheese, and green onions—without all the work. Best of all, it's a set-it-and-forget-it recipe, thanks to the slow cooker. Whether you're looking for a cozy meal on a cold day or something simple to throw together for a crowd, this soup is the perfect choice. Keep reading for the full recipe and tips on how to make the perfect slow cooker loaded baked potato soup.

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What is Slow Cooker Loaded Baked Potato Soup?

Slow Cooker Loaded Baked Potato Soup is a creamy, hearty dish that brings together all the best elements of a loaded baked potato—bacon, cheese, sour cream, and green onions—in soup form. The potatoes cook low and slow in the crockpot, absorbing flavors from the broth, cream, and seasonings. Once cooked, the soup is blended to a silky, thick consistency, then topped with your favorite baked potato toppings. It's a crowd-pleaser that’s simple to make and perfect for meal prep or family dinners.

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Ingredients List for Slow Cooker Loaded Baked Potato Soup

To make this indulgent Slow Cooker Loaded Baked Potato Soup, you’ll need the following ingredients:

1. Russet Potatoes – 5-6 medium russet potatoes, peeled and cubed.
2. Onion – 1 medium onion, diced.
3. Garlic – 4 cloves, minced.
4. Chicken Broth – 4 cups of low-sodium chicken broth.
5. Bacon – 6-8 slices of bacon, cooked and crumbled.
6. Cream Cheese – 8 oz of cream cheese, softened.
7. Heavy Cream or Half-and-Half – 1 cup, for creaminess.
8. Butter – 3 tablespoons of butter.
9. Cheddar Cheese – 1 ½ cups shredded cheddar cheese, plus extra for topping.
10. Sour Cream – ½ cup, to give the soup that classic baked potato flavor.
11. Salt and Pepper – To taste.
12. Paprika (optional) – 1 teaspoon, for a smoky touch.
13. Green Onions or Chives – For garnish.

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Substitutions and Variations

This Slow Cooker Loaded Baked Potato Soup recipe is quite flexible, and you can easily make adjustments to suit your tastes or dietary needs. Here are a few substitutions and variations:

• For the bacon: If you’re looking for a meat-free version, substitute with vegetarian bacon, smoked tofu, or leave it out altogether.
• No cream cheese? You can replace the cream cheese with sour cream, Greek yogurt, or even coconut cream if you want a dairy-free alternative.
• Low-carb version: Substitute the potatoes with cauliflower florets for a lower-carb version of this soup.
• Spice it up: Add a pinch of cayenne pepper or some hot sauce to give the soup a spicy kick.
• Cheese alternatives: Use pepper jack cheese or a blend of cheeses like Gouda or Monterey Jack for a different flavor profile.
• Lighter option: Replace the heavy cream with milk or half-and-half for a lighter version of the soup.

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Step-by-Step Cooking Instructions for Slow Cooker Loaded Baked Potato Soup

Here’s how to make this delicious Slow Cooker Loaded Baked Potato Soup in a few simple steps:

1. Prepare the Ingredients: Begin by peeling and cubing the potatoes, dicing the onion, and mincing the garlic. Cook the bacon until crispy, then crumble it into small pieces. Set aside the bacon for garnish later.
2. Add Ingredients to the Slow Cooker: Place the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and paprika (if using) into the slow cooker. Stir to combine.
3. Cook on Low: Cover the slow cooker with the lid and cook on Low for 6-8 hours, or on High for 3-4 hours. The potatoes should be very tender when done, easily breaking apart with a fork.
4. Blend the Soup: Once the potatoes are fully cooked and soft, you have a couple of options for texture:

• For a smooth, creamy soup, use an immersion blender to blend the soup directly in the slow cooker until it reaches your desired consistency.
• For a chunkier soup, use a potato masher to mash some of the potatoes, leaving some chunks for texture.

1. Add the Cream and Cheese: Stir in the softened cream cheese, heavy cream (or half-and-half), and shredded cheddar cheese. Let everything melt and combine, stirring occasionally for 10-15 minutes. If the soup is too thick, add a little more broth or cream to reach your preferred consistency.
2. Taste and Adjust: Taste the soup and add more salt, pepper, or seasoning if needed. Let the soup cook for another 10 minutes to ensure all the flavors meld together.
3. Serve: Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, sour cream, and sliced green onions or chives.

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How to Cook Slow Cooker Loaded Baked Potato Soup: A Step-by-Step Guide

1. Prep your potatoes and onions.
2. Add ingredients to the slow cooker.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Blend or mash the potatoes to your preferred consistency.
5. Stir in cream cheese, heavy cream, and cheddar cheese.
6. Taste and adjust seasoning.
7. Serve with bacon, cheese, and your favorite toppings.

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Common Mistakes to Avoid When Making Slow Cooker Loaded Baked Potato Soup

1. Not softening the cream cheese: Make sure your cream cheese is soft before adding it to the soup. If it's cold or firm, it won't blend smoothly, leaving clumps in your soup.
2. Overcooking the potatoes: While the soup can handle long cooking times, keep an eye on the potatoes to make sure they don’t turn into a mushy mess. They should be tender, but not completely disintegrated.
3. Skipping the blending or mashing step: This step is key to achieving the thick, creamy texture of a loaded baked potato. Don’t skip it unless you want a more brothy soup.
4. Not tasting as you go: Always taste the soup before serving to adjust seasoning. The saltiness of bacon, broth, and cheese can vary, so it’s important to taste and adjust.

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Serving and Presentation Tips for Slow Cooker Loaded Baked Potato Soup

This soup is delicious and comforting on its own, but presenting it with a few finishing touches can make it even more inviting. Here’s how to serve it like a pro:

• Bacon Crisps: Top each bowl with crispy crumbled bacon for a satisfying crunch and extra flavor.
• Cheese Lovers’ Delight: Sprinkle a handful of shredded cheddar cheese on top. Let it melt slightly to create an ooey-gooey layer of cheese.
• Fresh Garnish: Add some sliced green onions or chives to brighten up the soup and add a pop of color.
• Sour Cream Swirl: Drop a spoonful of sour cream on top of the soup and swirl it in for a tangy finish.

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How to Serve Slow Cooker Loaded Baked Potato Soup

Serve your Slow Cooker Loaded Baked Potato Soup piping hot, garnished with all your favorite toppings. Pair it with crusty bread or garlic bread for dipping, or serve it alongside a simple green salad for a well-rounded meal. This soup is rich and filling, so even a small bowl can be satisfying.

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Presentation Ideas for Slow Cooker Loaded Baked Potato Soup

1. Rustic Bowls: Serve the soup in wide, deep bowls for a cozy, rustic feel.
2. Cheese Topping: Add an extra sprinkle of cheddar cheese on top, allowing it to melt into the hot soup for an indulgent finishing touch.
3. Herb Garnish: Fresh herbs like chives or parsley add a fresh pop of green and a bit of brightness to balance the richness.
4. Serve with Bread: Place a slice of buttered garlic bread or a warm roll on the side for dipping.

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Slow Cooker Loaded Baked Potato Soup Recipe Tips

• Make It Ahead: This soup stores wonderfully. Make a big batch and store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
• Blending Consistency: If you like a chunky soup, don’t blend it completely. Mash about half of the potatoes, leaving the rest chunky for texture.
• Crispy Bacon: For an extra crunch, cook the bacon in the oven or in a skillet until very crispy before crumbling it over the soup.
• Extra Toppings: Offer a topping bar with options like chopped jalapeños, sliced avocado, or even fried onions for a fun, interactive meal.

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Frequently Asked Questions (FAQs)

1. Can I freeze Slow Cooker Loaded Baked Potato Soup?
Yes! Let the soup cool completely, then store it in airtight containers in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.

2. What type of potatoes are best for this soup?
Russet potatoes are ideal because they break down well and thicken the soup. Yukon Golds can also work, but they tend to hold their shape more, making the soup a bit less creamy.

3. How can I thicken my soup if it’s too thin?
If your soup is thinner than you'd like, you can mash more of the potatoes or add a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir it in and cook for an additional 10 minutes.

4. Can I make this soup without cream cheese?
Yes! You can replace the cream cheese with sour cream, Greek yogurt, or even extra cheddar cheese. It won’t be as rich, but it will still be creamy and delicious.

5. Can I make this soup on the stovetop?
Yes! Simply cook the potatoes in the broth until tender, mash or blend them, and then stir in the cream cheese, heavy cream, and cheese.

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Conclusion

There’s nothing quite as comforting as a warm bowl of Slow Cooker Loaded Baked Potato Soup. With its creamy texture, rich flavor, and indulgent toppings, this dish is perfect for cozy nights in, family dinners, or even meal prepping for the week. Plus, it’s so easy to make in the slow cooker that you’ll have a satisfying meal with minimal effort. Give this recipe a try, and enjoy the warm, comforting flavors of a loaded baked potato in soup form. Happy cooking!

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