Slow Cooker Loaded Potato Soup

5 from 1 vote

Slow Cooker Loaded Potato Soup

Our easy-to-make slow cooker loaded potato soup has all of your favorite baked potato toppings making a delicious soup your family will love.

Prep Time15

Cook Time4 15

Total Time4 30

Course: Soup

Cuisine: American

Servings:

Calories: 435kcal

Author: Chef Ryan Littley

Equipment

slow cooker

Ingredients

2.5 lbs Yukon gold potatoes
6 slices bacon
4 tablespoon unsalted butter
1 ½ cups sweet onion
2 tablespoon garlic cloves chopped
¼ cup all-purpose flour
3 cups chicken broth or vegetable broth
2 cups whole milk or low fat
½ cup heavy cream or light cream
1 cup sour cream
½ cup extra sharp cheddar cheese
1 teaspoon table salt
1 teaspoon black pepper
1 teaspoon sweet paprika
½ teaspoon chili powder optional

Instructions

Rinse the potatoes with cold water, then peel and cut them down to ½ -¾ cubes.
Turn your slow cooker on the sautee function and cook the bacon.
When the bacon is browned and crispy remove it from the pan. Leave the bacon fat in the cooker.
Add the unsalted butter, chopped onion, and garlic to the slow cooker and cook until the onions are tender.
Sprinkle the all-purpose flour over the mixture and stir to combine. Let the mixture cook for 3-4 minutes, stirring regularly.
Once done set your slow cooker to low and allow it to cool slightly.
Add the diced potatoes, chicken broth, milk, and heavy cream to the slow cooker and stir to combine thoroughly
Add the salt, black pepper, sweet paprika, and chili powder to the mixture and stir to combine thoroughly.
Place the lid on the slow cooker, set it to the low-temperature setting, and allow it to cook for 4 hours or until the potatoes are fork-tender.
Remove half of the potatoes from the slow cooker and puree them with an electric mixer, food processor, or blender.
Place the pureed potatoes back into the slow cooker and mix together to combine thoroughly.
Chop the cooked bacon into small bits and add it to the soup mixture.
Add the sour cream and cheddar cheese to the slow cooker and stir to combine.
*For an extra creamy texture, add four ounces of cream cheese to the mixture.
Let the soup cook for an additional 15 minutes with the lid on. When finished, stir to make sure all the cheese has melted.
Once done place in a bowl and garnish with cheddar cheese, bacon bits, green onion, or sour cream.

Notes

*If your slow cooker does not have the sautee option cook the bacon in a frying pan and reserve the bacon fat in the pan to cook the onions and garlic mixture. Once the onions are tender, add the flour and cook for 3-4 minutes, stirring regularly.

*I prefer Yukon gold or red potatoes because they hold their shape while being cooked. Russets are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape, making them perfect if you want the soup to be creamy without many chunks of potatoes.

When done add the onion mixture to the bottom of your slow cooker set to low.

* If needed, spoon off any excess grease during the cooking process. You want some of it in the soup, as it adds depths of flavor.

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