Loaded Baked Potato Soup
1. Overview
This is a cozy potato soup that is easy to put together in the slow cooker. The potatoes cook until tender in a creamy broth with plenty of savory flavor. Bacon, cheddar and green onions go on top just before serving. It tastes a lot like a loaded baked potato in a warm bowl of soup.
Why You'll Love It
- ✓ Creamy Potato Base: Potatoes slowly cook until tender and give the soup a thick and comforting texture.
- ✓ Bacon and Cheddar: Crispy bacon and melted cheddar bring the familiar flavors of a loaded baked potato.
- ✓ Easy Slow Cooker Meal: The slow cooker handles most of the cooking, so there is very little hands-on work.
2. Ingredients
- 1.4 kg Russet potatoes, peeled and diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 960 ml Chicken broth
- 240 ml Heavy cream
- 225 g Cream cheese, softened
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Dried thyme
- 150 g Bacon, cooked and crumbled
- 150 g Cheddar cheese, shredded
- 3 Green onions, thinly sliced
3. Instructions
7 StepsAdd the diced potatoes, onion and garlic to a 6-quart slow cooker.
Pour in the chicken broth. Add the salt, black pepper and dried thyme. Stir gently to combine.
Cover and cook on LOW for 5–6 hours or until the potatoes are very tender.
Stir in the heavy cream and softened cream cheese. Continue cooking on HIGH for 15–20 minutes until the cream cheese melts into the soup.
For a thicker texture, gently mash some of the potatoes directly in the slow cooker with a potato masher. Leave plenty of potato pieces whole.
Stir in half of the cooked crumbled bacon and half of the shredded cheddar cheese. Let the soup sit for 5 minutes until the cheese melts.
Ladle the soup into bowls. Top each serving with the remaining bacon, cheddar cheese and sliced green onions.
