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Easy Slow Cooker Loaded Baked Potato Soup: The Best Comfort Food

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This Easy Slow Cooker Loaded Baked Potato Soup is creamy, rich, and packed with flavor. With minimal prep and simple ingredients, it’s the perfect weeknight comfort food that will change your mind about potato soup forever.

Ingredients

Scale
  • 3 pounds russet potatoes (about 5–6 medium), peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cut into cubes
  • 2 cups sharp cheddar cheese, shredded (divided: 1½ cups for soup, ½ cup for topping)
  • 8 slices bacon, cooked crispy and crumbled
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika (optional)
  • 4–5 green onions, sliced thin for garnish
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of bacon grease in the skillet.
  2. Sauté the aromatics: In the same skillet with the reserved bacon grease, add the butter and melt over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape this mixture into your slow cooker.
  3. Prepare the potatoes: Peel the russet potatoes and dice them into 1-inch cubes. Rinse the diced potatoes in cold water to remove excess starch. Drain well and add them to the slow cooker.
  4. Add the liquids and seasonings: Pour in the chicken broth, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika (if using). Stir to combine. The liquid should just barely cover the potatoes; if not, add a splash more broth or water.
  5. Slow cook: Cover and cook until the potatoes are fork-tender—4 hours on high or 7-8 hours on low.
  6. Mash the potatoes: Use a potato masher to mash the potatoes right in the slow cooker to your preferred consistency (leave some chunks for texture). Alternatively, use an immersion blender for a smoother soup.
  7. Add the cream cheese and heavy cream: Cut the softened cream cheese into cubes and add it to the slow cooker along with the heavy cream. Stir until the cream cheese is fully melted and incorporated, about 2-3 minutes.
  8. Stir in the cheese and bacon: Add 1½ cups of shredded cheddar cheese and about three-quarters of the crumbled bacon. Stir until the cheese is melted and the bacon is distributed. Taste and adjust salt and pepper as needed.
  9. Serve: Ladle the soup into bowls. Top with remaining shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream if desired. Serve immediately while hot.

Notes

Don’t skip sautéing the aromatics—it adds depth of flavor. Rinse the potatoes to remove excess starch and prevent a gluey texture. Add dairy at the end to avoid curdling. Let the soup rest for 10-15 minutes after cooking; it will thicken as it sits. For a lighter version, use turkey bacon, reduced-fat cream cheese, and half-and-half. For a vegetarian version, skip the bacon, use vegetable broth, and add ½ teaspoon liquid smoke for smoky flavor.

Nutrition

Keywords: slow cooker, loaded baked potato soup, comfort food, easy soup, potato soup, crockpot, weeknight dinner

Find it online: https://fizzlefork.com/easy-slow-cooker-loaded-baked-potato-soup-the-best-comfort-food/