Slow Cooker Loaded Baked Potato Soup

There's something undeniably comforting about a warm bowl of soup, especially when the weather turns chilly. The first time I made loaded baked potato soup, I was enveloped in a sense of nostalgia that I can still recall vividly. It was a rainy Sunday afternoon, and I found myself yearning for something hearty and satisfying. As I chopped the russet potatoes and stirred the ingredients together, the rich aroma wafted through my kitchen, creating an inviting atmosphere that felt like a warm hug. Today, I'm excited to share my recipe for Slow Cooker Loaded Baked Potato Soup, a dish that not only stirs up fond memories but also brings smiles to the faces of everyone who tries it. Perfect for family dinners or cozy nights in, this soup is a celebration of flavors and textures that you won’t want to miss.

Experience the warmth of home with this Slow Cooker Loaded Baked Potato Soup recipe. Perfect for chilly evenings, this creamy delight combines hearty russet potatoes, savory onions, and rich broth, all simmered to perfection in your slow cooker. The addition of cream and cheese elevates each bowl, while toppings like bacon, fresh green onions, and sour cream add a touch of flair. Simple to prepare and deeply satisfying, this soup is sure to become a family favorite!

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Ingredients

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream (or half-and-half for lighter version)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded sharp cheddar cheese, plus extra for topping

6 slices of bacon, cooked and crumbled (optional)

1/2 cup green onions, sliced (for garnish)

1/2 cup sour cream (for serving)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Ingredients: Start by peeling and dicing the russet potatoes into uniform chunks to ensure even cooking. Chop the onion and mince the garlic.

Slow Cooker Setup: Add the diced potatoes, chopped onion, and minced garlic into the slow cooker. Pour in the chicken or vegetable broth, and season with dried thyme, smoked paprika, salt, and pepper.

Cook: Cover and set the slow cooker on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.

Blend the Base: Once the potatoes are softened, use an immersion blender to blend the soup to your desired consistency. For a creamier soup, blend until smooth; for a chunkier texture, leave some potato pieces intact.

Add Cream and Cheese: Stir in the heavy cream (or half-and-half) and shredded cheddar cheese until melted and fully incorporated. Adjust seasoning with salt and pepper if needed.

Serve: Ladle the soup into bowls. Top each serving with extra cheddar cheese, crumbled bacon (if using), sliced green onions, a dollop of sour cream, and a sprinkle of fresh parsley for garnish.

Enjoy: Serve hot with crusty bread or garlic bread on the side for a complete meal.

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 8 servings