Slow Cooker Loaded Baked Potato Soup

Here’s a rich, cozy Slow Cooker Loaded Baked Potato Soup—easy to prep and perfect for cold days 🥔🥣

Slow Cooker Loaded Baked Potato Soup

Ingredients

• 6–8 russet potatoes, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 4 slices bacon, cooked & crumbled
• 2 tbsp butter or cream cheese (optional, for extra richness)
• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Toppings

• Extra shredded cheddar
• Bacon crumbles
• Green onions or chives
• Sour cream

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Instructions

1. Add to slow cooker: Potatoes, onion, garlic, broth, salt, pepper, and paprika.
2. Cook
   • LOW: 6–7 hours
   • HIGH: 3–4 hours
     Until potatoes are very tender.
3. Blend slightly: Use an immersion blender to blend part of the soup (leave some chunks).
   No immersion blender? Mash potatoes with a potato masher.
4. Stir in: Cream, cheese, sour cream, bacon, and butter/cream cheese if using.
5. Thicken (optional): Stir in cornstarch slurry and cook 15–20 minutes more on HIGH.
6. Taste & adjust seasoning.

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Tips & Variations

• Extra creamy: Replace 1 cup broth with milk.
• Healthier: Use Greek yogurt instead of sour cream.
• Vegetarian: Use veggie broth and skip bacon (add smoked paprika for flavor).
• Cheesy overload: Mix in pepper jack or gouda.

Serve with crusty bread or a side salad—this one’s always a hit. Want an Instant Pot or stovetop version too?