Slow Cooker Loaded Baked Potato Soup

Why You’ll Love This Recipe

This Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food. With tender potatoes, creamy broth, and the delicious flavor of beef, cheese, and green onions, it’s the perfect hearty soup for chilly days. Plus, it’s made in the slow cooker, which means you can set it and forget it while it cooks to perfection. The best part? You can customize it with your favorite toppings for a more personal touch!

Ingredients

• 6 large russet potatoes, peeled and diced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• ½ cup shredded cheddar cheese

• ½ cup sour cream

• 1 cup cooked ground beef, crumbled

• ¼ cup chopped green onions (optional for garnish)

• ½ cup shredded cheddar cheese (optional for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, thyme, and paprika to the slow cooker. Stir everything together until evenly combined.

2. Cover and cook on low for 6-7 hours or until the potatoes are tender and easily pierced with a fork.

3. Once the potatoes are cooked, use a potato masher or an immersion blender to mash or blend the soup to your desired consistency. For a chunkier soup, mash a little. For a smoother soup, blend more thoroughly.

4. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking for another 20-30 minutes, until the soup is heated through and the cheese has melted.

5. Once the soup is ready, top it with cooked ground beef, extra cheddar cheese, and green onions, if desired.

Servings and Timing

• Servings: 6-8

• Prep Time: 15 minutes

• Cook Time: 6-7 hours (on low heat)

• Total Time: 6 hours 15 minutes – 7 hours 15 minutes

Variations

• Vegetarian Version: Skip the beef and use vegetable broth for a vegetarian version of this soup.

• Add-ins: You can mix in other ingredients like cooked chicken, or steamed broccoli for added flavor and texture.

• Spicy: For a spicy kick, add a pinch of cayenne pepper or stir in some diced jalapeños to the soup.

• Cheese Variety: Try mixing in different types of cheese such as mozzarella, gouda, or even pepper jack for a different flavor.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave.

• Reheating: Reheat leftover soup on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of milk or cream if the soup has thickened too much.

FAQs

Can I use red potatoes instead of russet potatoes?

Yes, you can use red potatoes, but russets tend to break down and make the soup creamier, which is why they’re often preferred.

Can I make this recipe ahead of time?

Yes, this soup is perfect for meal prepping. You can prepare it the day before, store it in the fridge, and reheat it when you're ready to serve.

Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half as a lighter option, but it will result in a slightly less creamy texture.

Can I make this soup on the stovetop instead of in the slow cooker?

Yes, you can make it on the stovetop. Simply cook the potatoes and broth in a large pot until tender, then proceed with the rest of the steps.

How do I make this soup thicker?

If you'd like a thicker soup, you can mash more potatoes, use an immersion blender, or add a slurry of cornstarch and water.

Can I add other vegetables to the soup?

Yes, you can add vegetables like carrots, celery, or broccoli for more variety and texture.

How do I make the soup thicker?

If you'd like a thicker soup, you can mash more potatoes, use an immersion blender, or add a slurry of cornstarch and water.

Can I use a dairy-free alternative for the cream?

Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream option to make this soup dairy-free.

How do I prevent the soup from curdling when adding cream?

To avoid curdling, make sure the soup is not boiling when you add the cream, and gradually warm the cream before adding it.

Conclusion

Slow Cooker Loaded Baked Potato Soup is an indulgent and easy-to-make dish that’s sure to satisfy your cravings. The creamy, hearty soup is packed with flavor and can be customized to suit your tastes. Whether you’re serving it for a family dinner or enjoying a warm bowl on a cold day, this recipe will quickly become a go-to favorite.