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Creamy and comforting loaded baked potato soup made in a slow cooker with russet potatoes, cheddar, bacon, and sour cream toppings. Easy to make, hearty, and perfect for meal prep or serving a crowd.

Ingredients

Scale
  • 2.5 lbs russet potatoes (peeled if preferred)
  • 1 small onion (about 1/2 lb), chopped roughly
  • 2 cups chicken broth (low sodium recommended)
  • 4 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 oz cream cheese, softened
  • 4 oz shredded sharp cheddar cheese (about 1 cup)
  • 1.5 cups heavy cream (can substitute half-and-half to lighten)

Instructions

  1. Chop the russet potatoes into 2-inch chunks and roughly chop the onion.
  2. Add potatoes, chopped onion, garlic, chicken broth, salt, and black pepper to the slow cooker.
  3. Cook on high for 4 hours or on low for 6 to 8 hours until potatoes are fork-tender.
  4. Soften the cream cheese to room temperature.
  5. Remove lid and stir in the softened cream cheese and shredded cheddar cheese until combined.
  6. Mash potatoes with a potato masher for chunky texture or use an immersion blender for silky smooth soup.
  7. Stir in heavy cream (or half-and-half) until the soup reaches desired creamy consistency.
  8. Ladle into bowls and add desired toppings such as sour cream, extra cheddar, chopped chives or green onions, and crispy crumbled bacon.

Notes

Potato skins can be left on for added texture and nutrients or peeled for smoother soup., To store, keep soup in an airtight container in the refrigerator up to 3–4 days or freeze for up to 1 month., Thicken soup by reducing chicken broth by 1/2 cup before cooking or reducing cream added at the end., To thin soup, slowly add extra cream, half-and-half, or milk while stirring., A toppings bar allows customization to individual taste., Oven baking bacon yields crispy crumbles ideal for soup topping.

Nutrition

Find it online: https://margorecipes.com/crock-pot-loaded-baked-potato-soup/