Slow Cooker Loaded Baked Potato Soup

There's something intrinsically satisfying about a hearty bowl of soup, especially when it feels like a warm hug on a chilly evening. Growing up, my family's winter evenings were often defined by the simple pleasure of gathering around the kitchen table, sharing stories and laughter over a steaming pot of soup. Among the various recipes that graced our table, loaded baked potato soup always held a special place in my heart. This creamy, dreamy concoction transformed humble russet potatoes into a velvety delight that left everyone asking for seconds. Today, I want to share my version of this comforting classic, made effortlessly in a slow cooker, so you can experience that same warmth and joy in your home.

Discover the ultimate comfort food with this creamy dreamy slow cooker loaded baked potato soup! Perfect for chilly evenings, this rich and velvety dish combines russet potatoes, savory bacon, sharp cheddar cheese, and a touch of sour cream to create a heartwarming bowl of joy. Effortlessly prepared in a slow cooker, it's ideal for family gatherings or cozy nights in. Embrace the warmth and tradition of this easy recipe that will not only satisfy your cravings but also fill your home with delightful aromas. Enjoy every comforting bite!

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Ingredients

4 large russet potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups chicken broth (or vegetable broth for a vegetarian version)

1 cup heavy cream (or half-and-half)

1 cup shredded sharp cheddar cheese, plus extra for topping

6 slices of cooked bacon, crumbled (optional for garnish)

1 cup sour cream

2 teaspoons salt (adjust to taste)

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon dried thyme

Chopped green onions for garnish

Instructions

Prep the Vegetables: Start by peeling and dicing the russet potatoes into small cubes. This helps them cook evenly and blend into the soup.

Combine Ingredients: In your slow cooker, combine the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, smoked paprika, and thyme. Stir well to mix everything together.

Slow Cook: Cover and cook on low for about 7-8 hours or on high for 4-5 hours, until the potatoes are fork-tender.

Blend for Creaminess: Once the cooking time is up, use an immersion blender to blend the soup until smooth, or you can transfer half of the soup to a blender, blend until smooth, and return it to the slow cooker for a creamier texture.

Stir in the Cream: Add in the heavy cream (or half-and-half) and stir to combine. Allow the soup to heat through for an additional 30 minutes on low.

Add Cheese: Stir in 1 cup of shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if necessary.

Serve and Garnish: Ladle the soup into bowls and top with additional shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of chopped green onions.

Enjoy: Serve hot with crusty bread or your favorite toppings, and indulge in the creamy goodness!

Prep Time, Total Time, Servings: 15 minutes | 8 hours | Serves 6-8