Go Back
- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth - 1 cup heavy cream or cashew cream - 1 cup shredded sharp cheddar cheese - 1/2 cup crispy turkey bacon or plant-based bacon bits - 1/2 cup sour cream or dairy-free yogurt - 2 green onions - 1 teaspoon smoked paprika (optional) For this slow cooker loaded baked potato soup, we start with the main ingredients. First, you need four large russet potatoes. These potatoes give the soup a nice, creamy base. Next, grab one medium onion and three cloves of garlic. The onion adds depth, and the garlic brings great flavor. Now, pour in four cups of vegetable broth. You can use chicken broth if you prefer. It adds richness. For creaminess, add one cup of heavy cream or cashew cream. This will make your soup nice and smooth. Next, let’s talk about garnishes. I love to add one cup of shredded sharp cheddar cheese. It melts beautifully and adds a great taste. For some crunch, use half a cup of crispy turkey bacon or plant-based bacon bits. This adds a fun texture to the soup. To finish, you’ll want half a cup of sour cream or dairy-free yogurt for a creamy topping. Sliced green onions add a fresh touch. Lastly, if you want a smoky kick, use a teaspoon of smoked paprika. It’s optional, but I highly recommend it for extra flavor. With these ingredients, you’ll make a rich, satisfying soup that everyone will love. - Peel and dice the potatoes: Start with four large russet potatoes. Remove the skin and cut them into bite-sized cubes. This helps them cook evenly and quickly. - Finely chop the onion: Next, take one medium onion. Chop it into small pieces. This adds flavor to our soup. - Mince the garlic: Finally, grab three cloves of garlic. Mince them finely. Garlic gives the soup a nice depth of flavor. - Layer ingredients in the slow cooker: Now, place the diced potatoes at the bottom of the slow cooker. Add the chopped onion and minced garlic on top. - Add vegetable broth and seasoning: Pour in four cups of vegetable broth. Make sure the potatoes are fully covered. Season with salt, black pepper, and smoked paprika if you like a hint of smoke. Use a wooden spoon to mix everything gently. - Set the slow cooker (low/high settings): Cover the slow cooker with its lid. Set it to low for 6-8 hours or high for 3-4 hours. - Monitor cooking time for desired tenderness: Check the potatoes with a fork. They should be soft and tender when done. - Purée the soup to a creamy consistency: Once the cooking time is up, use an immersion blender. Blend the soup until smooth. If you don’t have one, carefully transfer it to a blender in batches. - Stir in cream and cheese: Add one cup of heavy cream or cashew cream for a lighter touch. Mix well until it’s rich and creamy. Then, sprinkle in one cup of shredded sharp cheddar cheese. Stir until it melts into the soup. - Adjust seasoning and add bacon bits: Taste the soup. If needed, add more salt and pepper. Finally, mix in half a cup of crispy turkey bacon or plant-based bacon bits for crunch. Reserve some for garnishing later. To make your soup creamy, you have two great choices: full-fat cream or cashew cream. Full-fat cream gives a rich taste. It makes the soup velvety and smooth. Cashew cream is a lighter option. It’s also dairy-free, so it works well for many diets. Using an immersion blender is key. It blends the soup right in the slow cooker. This saves time and keeps clean-up easy. If you don’t have one, a regular blender works too. Just be careful with hot soup. Blend in small batches for safety. Adding herbs or spices can lift your soup’s flavor. Try fresh thyme or parsley for a nice touch. A sprinkle of garlic powder can also add depth. If you like a smoky taste, smoked paprika is a great choice. Toppings are where you can really get creative. Crispy turkey bacon or plant-based bacon bits add crunch. Shredded cheddar cheese melts in beautifully. A dollop of sour cream or dairy-free yogurt adds creaminess. Green onions on top give a pop of color and taste. Prepping ingredients ahead of time makes cooking easier. You can peel and dice the potatoes the night before. Store them in water in the fridge to keep them fresh. Chop the onion and garlic early, too. Quick substitutions can save time. If you’re short on broth, water works in a pinch. You can swap heavy cream for milk for a lighter soup. Just remember, the texture may change a bit. {{image_4}} For a vegetarian or vegan twist, use plant-based alternatives. Replace the heavy cream with cashew cream for a rich texture. You can also swap the turkey bacon with crispy plant-based bacon bits. For cheese lovers, try using dairy-free cheese. There are many options that melt well and add a nice flavor. Want a low-carb version? Substitute the potatoes with cauliflower. When cooked, cauliflower becomes soft and creamy. It works well in soups. Simply steam or boil the cauliflower before adding it to the slow cooker. This gives you a lighter soup without losing the comfort. You can easily add extra ingredients for more flavor. Toss in diced carrots or celery for extra texture and nutrition. They cook well and blend nicely. If you want more protein, consider adding chicken or sausage. Cook the meat separately, then stir it into the soup before serving. This adds heartiness to your meal. After you enjoy your loaded baked potato soup, store leftovers in an airtight container. Let the soup cool to room temperature first. This helps keep it fresh longer. Place it in the fridge and use it within three to four days. If you want to keep it longer, freezing might be a better choice. To freeze the soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Make sure to leave space at the top, as soup expands when frozen. Seal tightly and label with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat, stirring often. You can also use a microwave for quick heating. The loaded baked potato soup lasts about three to four days in the fridge. If stored properly in the freezer, it keeps well for three months. After this time, the quality may drop, but it will still be safe to eat. Always check for odd smells or changes in texture before eating. If it looks or smells off, it's best to throw it out. Yes, you can! While russet potatoes are best for their creamy texture, you might try Yukon Gold or red potatoes. These options add a nice flavor and stay firm. Yukon Golds are creamy and sweet, while red potatoes hold their shape well. Both can make your soup tasty. To make this soup gluten-free, choose gluten-free broth. Most vegetable and chicken broths are safe, but always check the label. For a thickener, you can use cornstarch mixed with water. This keeps the soup rich and creamy without any gluten. Yes, leftovers can be reheated easily. The best way is to warm them on the stove over low heat. Stir often to keep it smooth. You can also use the microwave, but do it in short bursts. Stir between each burst for even heating. This soup pairs well with a fresh salad or crusty bread. A simple green salad with vinaigrette adds brightness. If you prefer bread, try a warm bread roll or garlic bread for a cozy meal. Both options will complement the soup nicely. You learned how to make a tasty loaded baked potato soup. We covered the key ingredients, step-by-step instructions, and even some helpful tips. Remember, you can customize this soup in many ways. Add your favorite toppings or swap out ingredients to suit your taste. Store leftovers properly and enjoy them later. This soup is perfect for any meal. Now, gather your ingredients and start cooking. A warm bowl of soup awaits you!

Slow Cooker Loaded Baked Potato Soup

Savor the warmth of this creamy loaded baked potato soup, a perfect dish for chilly days! Made with tender russet potatoes, rich heavy cream, and topped with crispy bacon, this recipe will delight your taste buds. Easily prepared in a slow cooker, it combines simple ingredients for a comforting meal. Click to explore the full recipe and learn how to whip up this cozy soup that everyone will adore!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (or chicken broth for non-vegetarians)

1 cup heavy cream or cashew cream (for a lighter alternative)

1 cup shredded sharp cheddar cheese

1/2 cup crispy cooked turkey bacon or plant-based bacon bits

1/2 cup sour cream or dairy-free yogurt

2 green onions, thinly sliced

Salt and freshly ground black pepper to taste

Optional: 1 teaspoon smoked paprika for a subtle smoky flavor

Instructions
 

Start by peeling the russet potatoes and cutting them into bite-sized pieces. Place the diced potatoes into the slow cooker as a base.

    Add the finely chopped onion and minced garlic over the potatoes, ensuring even distribution.

      Pour in the vegetable broth, ensuring that the potatoes and onions are fully submerged beneath the liquid.

        Season the mixture with salt, fresh black pepper, and smoked paprika (if using). Use a wooden spoon to stir gently, allowing the flavors to mingle.

          Cover the slow cooker with its lid and set it to low for 6-8 hours or high for 3-4 hours, cooking until the potatoes are tender when pierced with a fork.

            Once the cooking time is complete, use an immersion blender directly in the slow cooker to puree the soup until it reaches a smooth, creamy consistency. If you don't have an immersion blender, carefully transfer portions to a traditional blender and purée in batches (caution with hot liquids is advised).

              Stir in the heavy cream or cashew cream, combining thoroughly for a rich, velvety texture.

                Gradually sprinkle in the shredded cheddar cheese, stirring until melted and fully incorporated into the soup.

                  Mix in the crispy turkey bacon or plant-based bacon bits to add some crunch and flavor, reserving a handful for garnishing the soup later.

                    Give the soup a taste and adjust the seasoning with additional salt and pepper as needed.

                      Serve the soup hot, garnished with a generous dollop of sour cream or dairy-free yogurt, a sprinkle of reserved bacon bits, and a scattering of fresh green onion slices for a pop of color.

                        Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6