Loaded Baked Potato Soup (Slow Cooker Recipe)
This hearty and creamy soup combines the classic toppings of a loaded baked potato with the convenience of a slow cooker, resulting in a delicious and comforting dish that will warm your soul. It is an excellent recipe for soup season.
Equipment
- Slow Cooker
- Large skillet
- Potato Masher
- Immersion Blender optional
- Vegetable Peeler
Ingredients
- 1 pound bacon cooked and crumbled
- 1 medium onion finely diced (about ¾-1 cup)
- 2 stalks celery finely diced
- 1 cup shredded or matchstick carrots
- 6-8 cups peeled diced Russet potatoes, about 4 pounds (see notes)
- 3 cups chicken broth
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chicken base Better than Boullion
- 1 teaspoon garlic powder or granules
- 1 Tablespoon dried parsley
- 2 cups shredded cheddar cheese
- 1 ½ cups half and half
- ⅓ of cooked bacon
Garnish:
- Bacon crumbles
- Shredded cheddar cheese
- Sliced green onion or chives
- Sour cream
Instructions
- In a large skillet, cook the bacon over medium heat until crispy. Place bacon on a plate lined with paper towels to drain. Set aside.
- Peel and dice the potatoes. Place in a large crockpot with onions, celery, carrots, chicken broth and base, salt, pepper, garlic powder, and parsley.
- Place lid on the crockpot and cook on high for 3-4 hours, or low for 6-8 hours.
- When cooking time has 30 minutes to go, check to see if the potatoes are tender.
- Mash some of the potatoes or use an immersion blender to achieve desired consistency.
- Add ⅓ of the bacon crumbles, cheddar cheese, and half and half. Turn the crock pot to low or warm, and continue to cook for 30 more minutes to blend flavors. Check for consistency and add cream or broth to thin the soup. Add salt and pepper to taste.
- Garnish with extra cheese, remaining bacon, green onions or chives, and a dollop of sour cream.
Notes
Storage and Freezing
Store this soup in an airtight container in the refrigerator for up to 5 days. To freeze this soup, allow it to cool completely. Transfer the soup to freezer-safe containers or resealable freezer bags for up to 3 months. When you're ready to enjoy the frozen loaded baked potato soup, thaw the soup in the refrigerator overnight. Transfer the soup to a pot or saucepan and reheat it over medium-low heat until it simmers. Stir occasionally to ensure even heating. It's important to note that the soup's texture may slightly change after freezing and thawing, with the potatoes potentially becoming softer. See the blog post for more tips and tricks.Nutrition
Calories: 366kcalCarbohydrates: 10gProtein: 14gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 67mgSodium: 1292mgPotassium: 470mgFiber: 2gSugar: 6gVitamin A: 550IUVitamin C: 15mgCalcium: 256mgIron: 2mg
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