Ah, the loaded baked potato. A culinary masterpiece of cheesy, bacon-y, sour-creamy goodness. Now imagine that same incredible flavor profile, transformed into a comforting, slow-cooked soup perfect for a chilly evening. This loaded baked potato soup recipe, made in your trusty slow cooker, delivers all the deliciousness with minimal effort. Get ready to dive into a bowl of pure indulgence!
What Makes This Slow Cooker Loaded Baked Potato Soup So Special?
This recipe isn't just about throwing ingredients into a slow cooker; it's about building layers of flavor that truly capture the essence of a loaded baked potato. We use real bacon for that smoky saltiness, sharp cheddar for a rich bite, and creamy sour cream for a luxurious finish. The slow cooking process allows the potatoes to become incredibly tender, melting into a luscious, creamy soup base. And best of all? Minimal cleanup!
Ingredients You'll Need:
- 2 lbs russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 slices bacon, cooked and crumbled (reserve bacon grease!)
- 4 cups chicken broth
- 1 cup milk (or half-and-half for extra richness)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: extra bacon bits, chives, green onions, shredded cheese
Step-by-Step Instructions:
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Sauté Aromatics: In a large skillet (or directly in your slow cooker if it's safe to do so), melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
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Combine Ingredients: Transfer the sautéed onions to your slow cooker. Add the cubed potatoes, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir well to combine.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed.
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Stir in Cheese and Sour Cream: Once the potatoes are cooked through, stir in the shredded cheddar cheese and sour cream. Stir gently until the cheese is melted and the soup is creamy. (If you prefer a smoother soup, you can use an immersion blender to partially purée the soup at this stage.)
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Serve: Ladle the soup into bowls and top with crumbled bacon, chives, green onions, or extra shredded cheese.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
While russet potatoes are ideal for their creamy texture, you can experiment with Yukon gold or red potatoes. Keep in mind that other potato varieties might result in a slightly different consistency.
How can I make this soup spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup while it's cooking. You could also add a diced jalapeño for a bit of heat and flavor.
Can I make this soup in an Instant Pot?
Yes! Sauté the onions as directed. Then, add the remaining ingredients to your Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. Stir in the cheese and sour cream and enjoy!
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
What are some other topping options?
Get creative! Consider adding chopped green chilis, crumbled chorizo, or a dollop of ranch dressing for extra flavor and texture.
Enjoy Your Delicious Slow Cooker Loaded Baked Potato Soup!
This recipe is a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or a cozy night in. The rich, creamy texture and comforting flavors will leave you wanting more. So grab your slow cooker, gather your ingredients, and prepare for a delicious culinary adventure! Remember to adjust seasonings to your preference for the perfect bowl of loaded baked potato soup bliss.
