Slow Cooker Potato Soup: Hearty Loaded Baked Style (Print Version)

Slow Cooker Potato Soup, loaded baked potato style! Get creamy, comforting soup with minimal fuss. Perfect for busy weeknights, full of cheesy, bacony goodness.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Pork

# Ingredients:

→ Base Ingredients

01 - 5 lbs Russet Potatoes, peeled and cubed
02 - 4 cups chicken broth (low-sodium preferred)
03 - 1 large yellow onion, diced
04 - 4 cloves garlic, minced
05 - 1.5 cups heavy cream
06 - 4 oz cream cheese, softened

→ Flavor Enhancers

07 - 1 tsp dried thyme
08 - 1 tsp smoked paprika
09 - Salt and black pepper, to taste

→ Toppings & Finishes

10 - 8 slices bacon, cooked and crumbled
11 - 2 cups shredded cheddar cheese
12 - 1/2 cup green onions, sliced
13 - Sour cream, for serving

# Instructions:

01 - First things first, get those potatoes peeled and cut into about 1-inch cubes. Don't stress about perfection; rustic is good! Then, dice your onion and mince that garlic. This is where I sometimes get a little lazy and use pre-minced garlic, but honestly, fresh makes a difference. I always forget to salt the water when boiling potatoes for other recipes, but here, it's all in the slow cooker, so no worries about that!
02 - Toss your cubed potatoes, diced onion, and minced garlic into your slow cooker. Pour in the chicken broth. Add the dried thyme and smoked paprika, along with a good pinch of salt and pepper. Give it a gentle stir. I remember once I just dumped everything in without stirring, and the seasonings settled at the bottom. Oops! A quick stir ensures everything gets happy together.
03 - Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. You want those potatoes fork-tender, practically falling apart. The aroma that starts to fill your kitchen? Oh, it’s just the best, honestly. It smells like pure comfort, a promise of deliciousness to come. Don't peek too much; let that slow cooker do its thing!
04 - Once the potatoes are tender, grab a potato masher or an immersion blender. If you're using a masher, go for a chunky texture; if you prefer it super smooth, blend until creamy. I like a bit of texture in my soup, so I mash about two-thirds and leave some chunks. It’s all about what you like, hon!
05 - Now, stir in your heavy cream and that softened cream cheese. This is the moment where the soup transforms from good to absolutely glorious. Stir until the cream cheese is fully melted and incorporated, making everything wonderfully smooth and rich. Taste it here, and adjust salt and pepper if needed. Sometimes I add a little extra pepper at this stage; it just brightens things up.
06 - Ladle your creamy soup into bowls. Now for the fun part: load it up! Pile on those crispy bacon crumbles, shredded cheddar cheese, and a generous dollop of sour cream. Finish with a sprinkle of fresh green onions. The smell of the melted cheese and bacon? Divine. It should look like a warm, inviting cloud of deliciousness, ready to be devoured.

# Notes:

01 - Always soften your cream cheese! I learned the hard way that cold cream cheese just makes lumps, and nobody wants lumpy soup.
02 - Don't over-mash if you like some texture. A few potato chunks make this soup feel even heartier and more authentic, honestly.
03 - Broths vary in saltiness, so always taste and adjust seasoning at the end to suit your preference.
04 - Adding a swirl of hot sauce or a sprinkle of fresh chives can make this dish extra special for serving.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - potato masher or immersion blender
03 - large knife
04 - cutting board
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 15-20g

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