Slow Cooker Loaded Potato Soup
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Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it!
Can I just be the first one to admit how relieved I am it is sweater weather right now?
Because I just had my fair share of this loaded baked potato soup. Which also means I had my fair share of garnishes. AKA. Extra bacon. Cheese. And green onions.
Wait. Green onions aren’t that bad for you. So I think we’re just fine.
We’re also fine because we are making this in the slow cooker. All you have to do is dump in your ingredients – then you can let it do its thing for 7-8 hours.
There’s no babysitting here. Your only job is to have your garnishes ready for serving.
Slow Cooker Loaded Potato Soup
Ingredients
- 4 slices bacon, diced
- 2 pounds russet potatoes, peeled and chopped
- 3 cups chicken stock
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- ⅔ cup sour cream
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.
- Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.
- Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately.
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Hi! Would you know if way to cook this on a stovetop instead of a slow cooker?
Yes, here’s my stovetop recipe! 🙂
https://damndelicious.net/2013/10/14/loaded-baked-potato-soup/
I started making this just a few minutes after I saw the post! It is the best when my kitchen ingredients on hand perfectly align with a delicious looking recipe – especially on a day when I don’t have a dinner plan. This is making my house smell delicious and will be ready soon. Thank you!
Thanks for your many shares of recipes. This one sounded wonderful for a cold night but was so bland/ blah and we’re not into highly spiced foods…….We added almost a cup of extra cheese and a lot of Oscar Mayer Bacon Bits besides what was called for in the recipe. Also added Cayenne Pepper, Montreal Steak Spice, Parsley but nothing saved this one. Didn’t even try to eat it and it went in the trash.
Sue, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested and retested. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. Did you follow the recipe exactly as written without any substitutions?
Also, please note that with this volume of potatoes, it is very important to season generously. It’ll make all the difference in the world!
Hi Chungah, I appreciate your diplomatic comment to this post. I am trying this recipe today because it sounds delicious, and every recipe that I have ever made of yours has been delicious. Thanks for sharing delicious and wholesome recipes!
Recipe sounds good, want to try but need a little help first.
To what dry measurements does two sprigs of thyme convert too?
I enjoy your recipes, thank you for sharing.
Two sprigs of thyme will yield perhaps a tablespoon of leaves when stripped from the stem, depending on the size of the sprigs.
Tried someone else’s recipe for a loaded baked potato soup and it DID NOT turn out how I expected lol. There was too much back and forth to the stove and none of the potatoes were tender. Total disaster and waste of time. But this seems a lot more simple since it’s in a Crock-Pot. This is definitely going on my list to try within the next couple of weeks. I can’t wait to make this.
Hi, Chungah,
What do you suggest to make this recipe diabetic friendly?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Pamela!
You could substitute cauliflower for the potatoes. Everything else is low carb and thus diabetic friendly.
Have you tried freezing leftovers? Does it change texture/split upon reheating, if you have? 🙂
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I haven’t tried freezing this recipe, but, in general, potato dishes don’t freeze well.
Well, I didn’t think potato dishes froze well either. BUT, this particular dish DOES freeze exceptionally well! I have made this dish multiple times in the crock pot. After it’s cooled down I put it in pint glass jars and freeze them. When I don’t feel like cooking I just pop a jar in the microwave for 3 minutes. Amazingly, it tastes just as good as it did when it was first made.
mmm I’ve been dying to try new soups this winter, might have to give this a try!