Description
Slow Cooker Loaded Baked Potato Soup is a comforting, creamy delight that brings warmth to your table. With tender russet potatoes simmered to perfection, this soup is enhanced by crispy bacon, rich cheddar cheese, and fresh green onions. Perfect for chilly evenings or casual gatherings, this easy-to-make recipe will become a family favorite, guaranteed to leave everyone asking for seconds.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- ¼ cup green onions, chopped
- Salt and pepper to taste
Instructions
- Peel and dice the russet potatoes into uniform cubes.
- Add potatoes to the slow cooker with chicken broth, salt, and pepper; stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
- Use an immersion blender directly in the slow cooker to blend until creamy (or leave some chunks).
- Stir in heavy cream and cheddar cheese until melted; adjust seasoning if needed.
- Serve hot, topped with crumbled bacon, extra cheese, and green onions.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 55mg
Keywords: - For a vegetarian version, substitute chicken broth with vegetable broth. - To customize flavors, consider adding sautéed onions or garlic before cooking. - Leftovers can be stored in an airtight container for up to five days.