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Slow Cooker Loaded Baked Potato Soup is my new favorite soup. It’s rich, creamy, and loaded with the perfect toppings. It’s a made from scratch soup but it’s SO SIMPLE, so please keep reading. It’s hearty, can be a main entrée or served as a side dish/starter, reheats well so it can be enjoyed for lunch throughout the week, and makes a lot. When I first thought about making a baked potato soup, I thought this is just going to be like eating mashed potatoes. But it’s not! It has all the flavors of mashed potatoes but with a different consistency. It’s yummy and perfect for this time of you.
The recipe can be found here.
Start by washing and peeling the potatoes. I prefer to peel my potatoes but if you like to leave the skin on, that’s just fine. Then, slice into 1-2-inch pieces. Chop the onion and mince the garlic.
Add the potatoes, garlic, onion, chicken broth, salt, and pepper to the bowl of a slow cooker. No need to stir! Cover and cook on high for 4 hours or low for 6-8 hours.
When done cooking, use a potato masher to mash the potatoes. Add the cream cheese, heavy cream, and 1 cup of shredded cheese. Continue to use the potato masher to mash and blend the ingredients.
If you like a chunkier soup, only use the potato masher, and stop when the desired consistency is reached. If you like a smoother soup, use an immersion blender to remove the larger chunks. I personally like the immersion blender version. You might miss a few chunks of potato here and there, but the creamy consistency is to die for! I also use cheddar cheese but if you want a little spice, use shredded pepper jack cheese.
That’s it! You are ready to add your toppings and serve warm, ladled into bowls. I like to top with additional shredded cheese (flavor of choice), chopped bacon, sliced green onions, and a little dollop of sour cream. I also season with salt and pepper, to taste. You can customize your toppings to individual tastes or perhaps setup a topping bar for everyone to create their own loaded soup. Try various kinds of cheese, steamed broccoli, fried onion strings, hot sauce, chopped onion, cooked ground beef…you name it! This makes it easy to serve the vegetarian(s) or carnivore(s) in your house 😊
Let any leftover soup cool completely and store in an airtight container in the fridge for 3-4 days. You can also portion into individual bowls and enjoy at lunch throughout the week. I recommend keeping the toppings separate from the soup in either scenario and adding on top once the soup is reheated.
The recipe can be found here.
Happy Cooking!
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