Creamy Slow Cooker Loaded Baked Potato Soup
A thick, creamy blend of russet potatoes, sautéed aromatics, broth, and typically cheese and bacon, making it the ultimate weeknight comfort meal.
Ingredients
Main Ingredients
- 3 lb russet potatoes Peeled and chopped into 1-inch chunks
- 1 medium yellow onion Diced
- 2 cloves garlic Mince
- 4 cups low sodium chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon Cooked and crumbled
- 2 tbsp butter For sautéing
- to taste salt
- to taste black pepper
- optional sliced green onions For garnish
- optional sour cream For garnish
Instructions
Preparation
- Peel and chop russet potatoes into 1-inch chunks. Dice the onion and mince the garlic.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
Cooking
- Transfer sautéed onion and garlic to the slow cooker. Add chopped potatoes and pour in chicken broth. Stir gently to combine.
- Cover and cook on low for 6 to 8 hours until potatoes are tender and falling apart.
- Use a hand blender to puree about half the soup in the slow cooker, or ladle half into a blender and return to the pot.
- Stir in milk and heavy cream. Heat through on low for 10 minutes. Season with salt and black pepper to taste.
- Fold in shredded cheddar cheese and crumbled bacon. Stir until cheese melts.
- Ladle into bowls and garnish with sliced green onions and a dollop of sour cream if desired.
Notes
For variations, consider using vegetable broth for a vegetarian option, or temper the milk by warming it briefly before stirring in to avoid curdling. Proper storage is crucial; refrigerate promptly and reheat gently.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 43gProtein: 10gFat: 14gSaturated Fat: 8gSodium: 680mgFiber: 4gSugar: 2g
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