Description
A warm, hearty, and comforting slow cooker loaded baked potato soup with smoky bacon, creamy texture, and classic toppings. Perfect for cozy evenings and busy days with minimal hands-on time.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced (about 6 cups)
- 6–8 bacon strips, cooked and crumbled
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups (32 fl oz) low-sodium chicken broth
- 2 cups (16 fl oz) whole milk (can substitute almond or oat milk)
- 1 ½ cups (about 150 g) sharp cheddar cheese, shredded
- ½ cup (4 fl oz) sour cream
- 3 green onions, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1 tsp smoked paprika (optional)
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble once cool. Leave about 1 tablespoon of bacon fat in the pan.
- In the same skillet with reserved bacon fat, sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Transfer mixture to the slow cooker.
- Add peeled and diced potatoes to the slow cooker along with the sautéed onions and garlic.
- Pour in chicken broth, add smoked paprika if using, and season with salt and black pepper. Stir gently to combine.
- Cover and cook on low for 5-6 hours, or until potatoes are tender.
- Remove about 2 cups of soup and puree with an immersion or regular blender until smooth. Stir pureed soup back into the slow cooker.
- Stir in whole milk and sour cream gently to warm through without curdling. Gradually add shredded cheddar cheese, stirring until melted and smooth.
- Adjust seasoning with salt and pepper if needed. Garnish with crumbled bacon and sliced green onions before serving.
Notes
If soup is too thick after adding milk, add more broth or milk to reach desired consistency. Do not boil after adding dairy to prevent curdling. Crisp bacon well to avoid sogginess. Partial blending keeps creamy and chunky texture. Store leftovers in airtight container in fridge up to 3 days or freeze up to 2 months (add sour cream fresh after reheating).
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 ½ cups per s
- Calories: 350
- Fat: 18
- Carbohydrates: 30
- Protein: 12
Keywords: slow cooker soup, loaded baked potato soup, creamy potato soup, bacon soup, comfort food, easy soup recipe, crockpot soup