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Cozy Slow Cooker Loaded Baked Potato Soup

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This creamy, rich slow cooker loaded baked potato soup is a happy accident turned into the ultimate comfort food. Made with simple ingredients and set-it-and-forget-it ease, it’s perfect for busy days and cold weather.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup unsalted butter (1 stick)
  • 2 cups whole milk
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 8 slices bacon, cooked until crispy and crumbled
  • 1/2 cup sour cream
  • 4 green onions, sliced thinly
  • Fresh chives (optional, for garnish)

Instructions

  1. Peel the russet potatoes and dice them into 1-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then drain well.
  2. Add the diced potatoes, diced onion, minced garlic, chicken broth, butter, salt, pepper, and dried thyme to the slow cooker. Stir to combine. Do not add the milk yet.
  3. Cover and cook on low for 6-7 hours, until the potatoes are fork-tender.
  4. About 30 minutes before serving, carefully remove the lid. Use a potato masher to mash about half the potatoes right in the slow cooker, leaving some chunky pieces.
  5. Pour in the whole milk and stir gently. Let cook for another 20-30 minutes on low, uncovered, to thicken slightly.
  6. Taste and adjust seasoning with additional salt and pepper if needed.
  7. While the soup finishes, cook the bacon in a skillet until crispy, then crumble it. Shred the cheddar cheese if not already done. Slice the green onions.
  8. Ladle the soup into bowls and top with shredded cheddar, crumbled bacon, a dollop of sour cream, and a sprinkle of green onions. Serve hot.

Notes

Don’t skip rinsing the potatoes to avoid a gummy texture. Add milk at the end to prevent curdling. Use a potato masher instead of a blender for a chunky, rustic texture. Shred your own cheese for the smoothest melt. Let the soup rest for 10 minutes before serving for best flavor.

Nutrition

Keywords: slow cooker, loaded baked potato soup, comfort food, easy soup, potato soup, crockpot, winter recipe

Find it online: https://zestynora.com/cozy-slow-cooker-loaded-baked-potato-soup-easy-recipe/