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Slow Cooker Loaded Baked Potato Soup

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Slow Cooker Loaded Baked Potato Soup is a creamy, hearty dish combining the richness of baked potatoes, savory beef, cheese, and other toppings. It's the perfect comfort food made effortlessly in a slow cooker.

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

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1 cup cooked ground beef, crumbled

1/4 cup chopped green onions (optional for garnish)

1/2 cup shredded cheddar cheese (optional for garnish)

Instructions

  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.

Notes

  • For a vegetarian version, skip the beef and use vegetable broth.
  • For a spicy kick, add a pinch of cayenne pepper or diced jalapeños.
  • Try using different cheeses such as mozzarella, gouda, or pepper jack for variety.
  • Store leftovers in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
  • If reheating, add a splash of milk or cream if the soup has thickened too much.

Nutrition

Find it online: https://recipesbyjanet.com/slow-cooker-loaded-baked-potato-soup/