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Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup is a smooth and creamy crock pot soup garnished with a variety of tasty toppings, from sour cream and shredded cheese to crispy bacon and green onions.

Slow Cooker Loaded Baked Potato Soup ~ a smooth and creamy crock pot soup garnished with a variety of toppings, from sour cream and shredded cheese to crispy bacon and green onions | FiveHeartHome.com

Oh, soup…how I love thee. We flirt in October, when other parts of the country have dropping temps while we Texans are still wearing shorts and flip-flops. You become a part of our regular rotation come November and December, because it just feels like soup season…even when the weather isn’t cooperating. But in January and February? Well, it’s finally legitimately chilly enough around these parts to enjoy you for your cozy, warming effects!

So as I sit by a (sadly de-Christmas-ified) fireplace with flames a-cracklin’, I can’t help but think back to the delicious, filling, comforting Slow Cooker Loaded Baked Potato Soup that we relished this past weekend. I make a quick and easy Parmesan Potato & Cauliflower Soup and a Slow Cooker Corn & Potato Chowder with Ham quite regularly, but cold weather and a post-holiday haze had me craving something a bit more decadent in the potato department. And what’s more decadent than silky, sour-cream-and-butter-laced potato soup, drizzled with more sour cream and generously topped with freshly grated cheddar and crispy diced bacon?!

Slow Cooker Loaded Baked Potato Soup ~ a smooth and creamy crock pot soup garnished with a variety of toppings, from sour cream and shredded cheese to crispy bacon and green onions | FiveHeartHome.com

You may notice that I’m omitting the pictured green onions from my dreamy description above. Those who know me in real life (as well as my regular readers) are already familiar with my well-documented loathing of anything onion. So rest assured, dear friends, that after decades as a self-proclaimed onion-hater, I have not changed my tune. Rather, since green onions (or chives) are regularly used to top baked potatoes by those who don’t find onions (or cousins of onions) quite so repelling — and since said green onions also brighten up potato soup pics quite nicely — I used them as food props for photographic purposes only. I can promise you that I gagged when I chopped them and that I picked off every last one of those suckers before taking a single bite of my soup. 😉

Slow Cooker Loaded Baked Potato Soup ~ a smooth and creamy crock pot soup garnished with a variety of toppings, from sour cream and shredded cheese to crispy bacon and green onions | FiveHeartHome.com Anyway, back to the recipe at hand. I don’t know what took me so long to make this type of baked potato-mimicking soup, but I can assure you that it’s going to be a regular menu item around here now that I have. The first time I ever tried this kind of soup was back when I was a first grade teacher. There was a parent at our school who pretty much put Martha Stewart to shame, and how lucky we were that she spearheaded a schedule of regular teacher appreciation luncheons! I fondly remember one luncheon, in particular, that centered around a soup and salad theme. There was a Loaded Baked Potato Soup on the buffet of which I just could not get enough! Lucky for me, Better-Than-Martha had the foresight to put together a cookbook for the staff featuring all of the parents’ recipes that we had enjoyed at all of our luncheons throughout the entire school year. Was she great or what?

Slow Cooker Loaded Baked Potato Soup ~ a smooth and creamy crock pot soup garnished with a variety of toppings, from sour cream and shredded cheese to crispy bacon and green onions | FiveHeartHome.com

So when I finally decided to make this soup, I consulted that sweet little cookbook from my teaching days of yore. But the recipe that I so longingly remembered called for actually baking the potatoes and then scooping out and mashing the pulp. I knew that I wanted to make a crock pot variation, so I decided to just slow cook my potatoes in broth and then purée them at the end, much like I do in my aforementioned Parmesan Potato & Cauliflower Soup. In keeping with the whole baked potato theme and for a touch of richness, I then stirred some milk, sour cream, butter, and cheddar cheese into the puréed potato/broth mixture. And as for the garnishes…well, you can see that I didn’t skimp on those. 😉

Slow Cooker Loaded Baked Potato Soup ~ a smooth and creamy crock pot soup garnished with a variety of toppings, from sour cream and shredded cheese to crispy bacon and green onions | FiveHeartHome.com One last note and then I’ll get on with the recipe…if you don’t have an immersion blender, I highly recommend investing in one or putting one on your wish list! They’re not too expensive (I have one similar to this *affiliate link), but they are invaluable when it comes to puréeing hot soups like today’s recipe. Before I got an immersion blender, I used to transfer such soups to a blender in several batches…and let me tell you from experience that puréeing hot tomato soup in a blender can lead to a kitchen full of tomato soup splatters that you will continue to discover years later. Ahem.

Slow Cooker Loaded Baked Potato Soup ~ a smooth and creamy crock pot soup garnished with a variety of toppings, from sour cream and shredded cheese to crispy bacon and green onions | FiveHeartHome.com

So who’s ready to put your crock pot to work making a savory supper of Slow Cooker Loaded Baked Potato Soup? It’s guaranteed to please, it’s guaranteed to warm you up…and I promise to look the other way if you decide to garnish it with onions. Blech. 😉

Slow Cooker Loaded Baked Potato Soup

Yield: 6 to 8 servings

Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup is a smooth and creamy crock pot soup garnished with a variety of tasty toppings, from sour cream and shredded cheese to crispy bacon and green onions.

Ingredients

  • 4 pounds baking potatoes (such as Russets), peeled and cut into 1-inch cubes
  • 6 cups chicken stock or broth
  • 1 tablespoons fresh minced garlic
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 1 cup milk
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 1 cup grated cheddar
  • GARNISHES:
  • Sour cream
  • Grated cheddar
  • 12 ounces bacon, cooked and crumbled/chopped
  • Diced green onions or chives

Instructions

  1. Place cubed potatoes, chicken stock, and garlic in large slow cooker. Season with garlic salt and freshly ground pepper. Cover and cook for 8 hours on low or 4 hours on high (or until potatoes are completely tender).
  2. Turn heat to warm and use an immersion blender to purée potatoes until smooth and creamy. Stir in milk, sour cream, butter, and grated cheese. Stir until all ingredients are melted and incorporated. (You may add a bit more milk if you prefer the consistency of your soup to be thinner.) Taste soup and, if necessary, season with additional salt and pepper. If soup is not hot enough at this point, place lid back on slow cooker and heat on warm for 5 to 10 more minutes (don't heat too long after the dairy is added or the soup may turn brown around the edges of the pot).
  3. Ladle soup into bowls and top with your favorite baked potato toppings: a drizzle or dollop of sour cream, grated cheese, chopped bacon, and/or diced green onions.

Notes

You may use vegetable stock and omit the bacon if you would like to make this soup vegetarian.

You can use skim milk, 2%, whole milk, half-and-half, heavy cream...it's up to you! But obviously, the fattier the milk product you use, the richer and creamier the final soup is going to be.

The type of stock or broth you use is going to dictate whether or not you need to add additional salt at the end.

If you don't have an immersion blender, you may purée this soup in batches using a food processor or blender. Just allow it to cool down a bit before doing so, work with small batches at a time (don't fill your blender more than half way!), and leave the top of the blender cracked so that steam can escape and soup doesn't explode everywhere!

To drizzle sour cream, I stir it until smooth, scoop into a plastic sandwich baggie, and snip off a tiny piece of one corner. Then I use it like a piping bag for drizzling.

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Recipe adapted from Five Heart Home.

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Comments

  1. You have me laughing about the onions! In my house I’m the only one who likes onions so your pictures look yum. I’m sure it’s great with or without. We love potato soup and I love the idea of slow cooking instead of doing it on the stove. Getting ready for 20 degree highs this week – ugh.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Kristin — I am glad your onion-haters can commiserate with my dilemma! 😉 Hope you get to try this recipe this week when it’s so cold. We’re actually getting hit with really chilly (for us) weather this week as well…and possibly a “wintry mix” this weekend (gasp!). Looks like I might be firing up the crock pot again for more potato soup… 😉

      • Made this recently and it was a big hit – no leftovers!!! Loved just throwing everything in the crockpot and walking away 🙂

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          I’m so glad to hear that, Kristin! I could seriously eat this soup every week of the winter, and I love how easy it is, too. 🙂 Hope you’ve been doing well…have a great weekend!

  2. I love love potato soup. I had a great potato chicken soup at a restaurant yesterday, so it put me on the hunt again. Poof here is a recipe with my friend the slow cooker. Mom and daughter loved their
    aprons by the way. I am so pleased I was lucky enough to win them. Thank you again.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I hope you get to try this soup soon, Carol! I had leftovers tonight…so tasty. And I am thrilled to hear that your girls enjoyed their apron surprise…warms my heart. 🙂 I hope that you and your family had a wonderful, magical Christmas and that your 2015 is off to a great start!

  3. Samantha, I saw this gorgeous soup at Snap! Show and Tell, and had to come over and get a better look at it. Slow Cooker- win! Your photography is stunning. I have pinned this to make this weekend- we’re supposed to get another cold front, and this will be perfect! 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You are too sweet, Joy! Thank you for hopping over, and I hope you enjoy this soup over the weekend. It’s supposed to be colder than usual here as well…I might have to make it again! 😉 Happy Friday!

  4. This looks delicious! I love potato soup and making it in the crock pot would make it so much easier!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Natalia! It’s so easy to make this soup in the crock pot…not to mention the fact that it’s really, really tasty. 😉 Hope you have a chance to try it sometime. 🙂 Thanks so much for stopping by!

  5. What are your thoughts on freezing the leftovers of this soup?
    Very delicious! Great for taking meals to people who are sick or after a new baby.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad you enjoyed this soup, Polly! You know, I haven’t tried freezing it because we always end up eating it all! And my only hesitation about freezing this particular soup would have to do with the dairy, since sometimes that can affect the texture a bit when you thaw or reheat. But I just Googled to try and find other examples of people freezing this type of soup, and I came across this recipe, which makes it sound like it’s no problem. So I would say go ahead and give it a try! You could always freeze a small portion to make sure it works okay before freezing a whole batch. Hope that helps! Thanks for the question and hope you have a great week. 🙂

  6. Oh that looks sooo good! I love potato soup! Thanks for linking it up at Monday Funday. Pinning to our board!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for hosting each week, Katie, and I appreciate the pin! Hope you’re having a great week!

  7. I made this tonight for dinner and it was excellent! I’m so glad that I made a double batch so that we can enjoy it again tomorrow night and this week for lunch! Regarding freezing…..I’ve had great success with freezing potato and other soups in glass jars. I freeze them upside down and leave about 1″ space for expansion. Defrost, reheat in the jar, and voilà you have a reheated meal. Thanks for the fab new and easy recipe!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad you enjoyed this recipe, Ashleigh…it’s one of my favorite soups ever! And thanks so much for sharing your tip about freezing soup in glass jars…what a great idea! 🙂

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