Description
This creamy slow-cooker baked potato soup delivers all the comfort of a loaded baked potato in spoonable form. Perfect for busy weeknights, this hearty soup develops deep flavors while you go about your day. Top with crispy bacon, sharp cheddar, and a dollop of sour cream for ultimate indulgence.
Ingredients
Scale
- 8 slices bacon, chopped
- 2 onions, chopped
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 5 ½ cups chicken broth
- 3 pounds Red Bliss potatoes, peeled and sliced ½ inch thick
- Salt and pepper to taste
- 8 ounces white sharp cheddar cheese, shredded (2 cups)
- 1 cup heavy cream
- ¼ cup minced fresh chives
- Sour cream for serving
Instructions
- In a skillet over medium heat, cook bacon until crisp. Reserve 2 tablespoons drippings.
- Sauté onions in bacon drippings until soft (5 minutes). Add garlic and thyme; cook 1 minute.
- Transfer onion mixture to slow cooker. Add broth and potatoes. Season with salt and pepper.
- Cook on LOW 4 hours or HIGH 2 hours until potatoes are tender.
- Blend soup with immersion blender until mostly smooth (leave some potato chunks).
- Stir in cheese until melted. Add heavy cream and heat through (15 minutes).
- Serve topped with bacon, chives, and sour cream.
Notes
Tips: For extra smokiness, use applewood bacon. Substitutions: Use turkey bacon for lighter version or Gruyère instead of cheddar. Storage: Refrigerate up to 4 days. Freezes well without dairy toppings.
- Prep Time: 15
- Cook Time: 240
- Category: B
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 80
Keywords: Baked Potato Soup, Slow Cooker Soup, Comfort Food