Easy Slow Cooker Loaded Potato Soup (Print version)
Creamy slow cooker loaded potato soup with tender potatoes, cheddar, sour cream, bacon, and chives.
# Ingredients:
For the soup
01 -
2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into 1/2-inch cubes
02 -
1 medium yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
3 cups (720 ml) low-sodium chicken broth
05 -
4 tablespoons (56 g) unsalted butter, cut into pieces
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon smoked paprika, optional
To finish
09 -
1 cup (240 ml) heavy cream
10 -
3/4 cup (180 g) sour cream, plus more for serving
11 -
1 1/2 cups (170 g) freshly shredded sharp cheddar cheese, plus more for topping
For serving
12 -
6 slices bacon, cooked crisp and crumbled
13 -
1/4 cup sliced chives or green onions
# Instructions:
01 -
Place the potatoes, onion, garlic, broth, butter, salt, pepper, and smoked paprika in a 6-quart slow cooker. Stir to coat the potatoes evenly.
02 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are very tender and crush easily with a spoon.
03 -
Mash about half of the potatoes directly in the slow cooker with a potato masher. Leave some chunks for a hearty texture.
04 -
Add the heavy cream, sour cream, and shredded cheddar. Stir gently until the cheese melts, then cover and cook on high for 10-15 minutes to heat through.
05 -
Taste and adjust salt and pepper. Ladle into bowls and top with bacon, extra cheddar, chives, and a small spoonful of sour cream.
# Good to know:
01 -
Best texture comes from mashing by hand instead of fully blending.
02 -
Add dairy only after the potatoes are tender.
03 -
Leftovers keep refrigerated for up to 4 days.