Baked Potato Soup Slow Cooker Recipe

When the weather turns chilly, there’s nothing quite as comforting as a big bowl of creamy, hearty soup. And when it comes to the ultimate cozy meal, Baked Potato Soup is the star of the show. This dish combines the rich, savory flavors of a baked potato with the smooth, velvety texture of a well-crafted soup. But the best part? You can make it all in your slow cooker, letting the flavors meld together while you go about your day.

The beauty of Baked Potato Soup lies in its simplicity. It’s a perfect blend of creamy potatoes, crispy bacon, melted cheese, and a hint of onion and garlic. But the slow cooker does more than just simplify the process-it enhances the flavors, allowing them to intensify and develop throughout the day. Plus, the slow cooker takes the stress out of mealtime. Just add the ingredients, set it, and let the magic happen.

Ready to dive in? Let’s get cooking!

Baked Potato Soup Slow Cooker Recipe

This recipe is straightforward, forgiving, and absolutely delicious. Whether you’re a seasoned cook or a beginner, it’s a great dish to make in your slow cooker with minimal effort. The slow cooking process lets all the flavors mingle together perfectly, creating a rich and creamy soup that’s sure to become a family favorite.

Ingredients Needed

For a hearty, comforting Baked Potato Soup, you’ll need the following ingredients:

• 6 medium russet potatoes (peeled and diced)

  • The star of the dish! Russet potatoes are perfect because they become soft and creamy when cooked, creating a velvety base for your soup.

• 1 medium onion, chopped

  • Onion adds depth of flavor and sweetness to the soup.

• 3 cloves garlic, minced

  • Garlic is essential for that rich, aromatic undertone.

• 4 cups chicken broth (or vegetable broth for a vegetarian option)

  • The broth forms the soup’s base and brings a savory flavor that balances out the creaminess.

• 1 ½ Cups Heavy Cream

  • This is what makes the soup luxuriously creamy. You could use half-and-half as a lighter alternative, but heavy cream delivers that perfect richness.

• 1 Cup Shredded Cheddar Cheese

  • Cheddar cheese melts beautifully and gives the soup a sharp, tangy flavor.

• ½ Cup Sour Cream

  • Adds a tangy, creamy element that brightens the soup.

• 1 Tablespoon Butter

  • Butter enhances the creamy texture and adds richness to the flavor.

• Salt and pepper to taste

  • For seasoning, these are key. Adjust them according to your preferences.

• 1 cup cooked bacon bits (optional but highly recommended)

  • Bacon adds a crunchy, salty, and smoky component that elevates the whole dish.

• Chopped green onions (for garnish)

  • Green onions bring a fresh, bright note to the soup and are great for adding a pop of color.

Cooking Instructions

Step-by-step Process For This Delicious Soup

1. Prepare the Potatoes: Start by peeling and dicing your russet potatoes into bite-sized cubes. No need to worry about perfect cubes; a rough chop works just fine.
2. Chop and Sauté: In a skillet, sauté the chopped onions and garlic with the butter over medium heat for 3-4 minutes until they’re softened and fragrant. This step infuses the soup with extra flavor. If you’re in a rush, you can skip this and just throw them in the slow cooker raw.
3. Load the Slow Cooker: Add the diced potatoes, sautéed onions and garlic, chicken broth, salt, and pepper into the slow cooker. Stir it all together.
4. Set and Forget: Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours. The potatoes should be tender when pierced with a fork.
5. Mash the Potatoes: Once the potatoes are cooked, use a potato masher or immersion blender to mash about half of the soup. This helps thicken the soup while still leaving some chunky potato pieces for texture.
6. Add the Cream and Cheese: Pour in the heavy cream, shredded cheddar cheese, and sour cream. Stir until the cheese is melted and everything is well-combined.
7. Add Bacon: If you’re using bacon, stir in the cooked bacon bits now. Let the soup cook for another 15-20 minutes to allow the flavors to meld.
8. Taste and Adjust: Taste your soup and add more salt or pepper if needed.
9. Garnish and Serve: Ladle the soup into bowls and top with a generous amount of green onions and any extra bacon bits or cheese you like. Enjoy!

Ingredient Insights

• Russet Potatoes: These potatoes are your best friend for making a smooth and creamy base. They’re starchy, which means they break down well in the slow cooker and thicken your soup naturally. You can also leave the skins on for extra texture and nutrients, but peeling them is totally fine too.
• Heavy Cream vs. Half-and-Half: While you can substitute half-and-half for a lighter version of this soup, nothing quite compares to the indulgence of heavy cream. It gives the soup that ultra-silky, comforting texture. However, if you’re watching calories, half-and-half is a good middle ground.
• Cheddar Cheese: Choose sharp cheddar for a bold flavor. As the cheese melts, it integrates into the soup, making it even richer and more satisfying. You can experiment with other cheeses, like Gruyère or Monterey Jack, but cheddar is the classic.
• Bacon: While optional, bacon adds a crunchy, smoky contrast that pairs perfectly with the creamy soup. You can cook your own bacon and crumble it, or use store-bought bacon bits for a quicker option.

Expert Tips

• For a thicker soup: Mash more potatoes or use an immersion blender to blend a portion of the soup. If you want it extra smooth, feel free to blend the whole pot.
• For a richer flavor: Add a splash of milk or half-and-half in place of some of the cream to lighten the soup without losing that luscious mouthfeel.
• Season gradually: It’s easy to over-season early on, but you should always taste and adjust toward the end. The saltiness of bacon or cheese may add more seasoning than expected.
• Let it sit: Like many soups, this baked potato soup tastes even better the next day, as the flavors continue to meld together. If you have the time, let it rest overnight and reheat.
• Make ahead: You can prepare the soup base ahead of time (before adding the cream and cheese) and store it in the fridge for up to 2 days or freeze it for up to 3 months. When you’re ready to serve, just reheat and add the cream and cheese.

Recipe Variations

• Vegan Option: For a plant-based version, swap the heavy cream for coconut cream and use vegetable broth. Replace the cheese with vegan cheese or nutritional yeast for a cheesy flavor. Skip the bacon or use a plant-based bacon alternative.
• Spicy Twist: Add diced jalapeños or chili powder to give your soup a spicy kick. You could also top it with a dollop of sour cream mixed with a bit of hot sauce.
• Loaded: Go all out and make your soup a “loaded baked potato” by adding toppings like crumbled blue cheese, crispy onions, shredded chicken, or even a spoonful of chili.

Final Words

This Slow Cooker Baked Potato Soup recipe is one of those meals that is both comforting and filling-it’s perfect for busy weeknights or lazy weekends when you want something cozy without spending hours in the kitchen. With minimal prep work and a slow cooker doing most of the heavy lifting, you’ll end up with a bowl of velvety, cheesy goodness that’s bound to satisfy everyone in your family.

It’s easy to see why this soup is a favorite, especially when you add a sprinkle of bacon and green onions. Whether you make it for a cozy night at home or serve it to guests for a hearty starter, it’s sure to be a hit.