Brett’s Slow Cooker Loaded Baked Potato Soup: Creamy Comfort Made Easy

Craving the ultimate comfort food? Look no further than this **Brett’s Slow Cooker Loaded Baked Potato Soup** recipe! It’s creamy, cheesy, packed with flavor, and incredibly easy to make thanks to the magic of your slow cooker. This recipe is perfect for busy weeknights, potlucks, or any time you want a hearty and satisfying meal without spending hours in the kitchen.

## Why You’ll Love This Recipe

* **Effortless:** Simply toss the ingredients into your slow cooker and let it do the work.
* **Flavorful:** The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and delicious soup.
* **Customizable:** Easily adapt the recipe to your liking by adding your favorite toppings or adjusting the seasonings.
* **Crowd-Pleasing:** This soup is always a hit with family and friends.
* **Budget-Friendly:** Made with simple, affordable ingredients.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to whip up a batch of this delectable slow cooker soup:

* **Potatoes:** 5 pounds Yukon Gold or Russet potatoes, peeled and cubed (about 1-inch pieces). Yukon Golds provide a naturally creamy texture, while Russets are starchier and give a heartier consistency. You can also use a mix of both.
* **Chicken Broth:** 6 cups low-sodium chicken broth. This forms the base of the soup. Using low-sodium broth allows you to control the salt level.
* **Onion:** 1 medium yellow onion, chopped. Adds depth of flavor.
* **Garlic:** 2 cloves garlic, minced. Provides aromatic complexity.
* **Bacon:** 8 slices bacon, cooked and crumbled. Crispy bacon is essential for that classic loaded baked potato flavor. Reserve some bacon grease for sautéing the onion and garlic.
* **Cream Cheese:** 8 ounces cream cheese, softened. Adds richness and creaminess.
* **Cheddar Cheese:** 2 cups shredded cheddar cheese, divided. Use a sharp cheddar for the best flavor. Reserve some for topping.
* **Sour Cream:** 1 cup sour cream. Adds tanginess and creaminess. Can be substituted with plain Greek yogurt for a lighter option.
* **Butter:** 2 tablespoons unsalted butter. Adds richness and helps to sauté the onion and garlic.
* **Salt and Pepper:** To taste. Season generously.
* **Optional Toppings:** Green onions, more cheddar cheese, crumbled bacon, a dollop of sour cream, hot sauce.

## Equipment You’ll Need

* **Slow Cooker:** A 6-quart or larger slow cooker is recommended.
* **Large Skillet:** For cooking the bacon and sautéing the onion and garlic.
* **Potato Masher or Immersion Blender:** To achieve your desired soup consistency.
* **Cutting Board and Knife:** For chopping the vegetables.

## Step-by-Step Instructions

Follow these easy steps to create the perfect slow cooker loaded baked potato soup:

### Step 1: Cook the Bacon

In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the skillet. Once cooled, crumble the bacon and set aside.

### Step 2: Sauté the Onion and Garlic

Using the reserved bacon grease (or melt 2 tablespoons of butter in the skillet), sauté the chopped onion until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

### Step 3: Add Ingredients to the Slow Cooker

In your slow cooker, combine the cubed potatoes, chicken broth, sautéed onion and garlic, salt, and pepper. Stir to combine.

### Step 4: Cook the Soup

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender and easily mashed with a fork.

### Step 5: Mash the Potatoes

Once the potatoes are cooked through, use a potato masher or an immersion blender to achieve your desired consistency. For a chunkier soup, mash only partially. For a smoother soup, blend until completely smooth. If using an immersion blender, be careful not to splash the hot soup.

### Step 6: Add Cream Cheese and Cheddar Cheese

Add the softened cream cheese and 1 1/2 cups of the shredded cheddar cheese to the slow cooker. Stir until the cheeses are melted and the soup is creamy.

### Step 7: Stir in Sour Cream

Remove the slow cooker insert from the slow cooker base, or turn off the slow cooker. Gently stir in the sour cream. Avoid boiling the soup after adding the sour cream, as it can curdle.

### Step 8: Serve and Garnish

Ladle the soup into bowls and garnish with the remaining shredded cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream. Serve hot and enjoy!

## Tips and Variations

* **Add-Ins:** Feel free to add other vegetables to the soup, such as chopped carrots, celery, or corn. You can also add cooked ham or sausage for extra protein.
* **Spice it Up:** For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce.
* **Make it Lighter:** Use plain Greek yogurt instead of sour cream, and reduce the amount of cheese.
* **Vegetarian Option:** Omit the bacon and use vegetable broth instead of chicken broth.
* **Dairy-Free Option:** Use a dairy-free cream cheese alternative, dairy-free sour cream alternative, and dairy-free shredded cheese alternative.
* **Leftovers:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The soup may thicken as it sits, so add a little broth or milk to thin it out when reheating.
* **Freezing:** While the soup can be frozen, the texture may change slightly after thawing. If you plan to freeze the soup, it’s best to add the sour cream after thawing and reheating.
* **Don’t Overcook:** Avoid overcooking the potatoes, as they can become mushy. Check for doneness after the recommended cooking time and adjust accordingly.
* **Adjust the Broth:** If the soup is too thick, add more chicken broth to reach your desired consistency.
* **Bacon Alternatives:** If you don’t have bacon, you can use bacon bits or pancetta.
* **Cheese Variations:** Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
* **Roasting Potatoes:** For a deeper flavor, roast the potatoes in the oven before adding them to the slow cooker. Toss the cubed potatoes with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
* **Adding Cornstarch Slurry:** If you prefer a thicker soup, you can add a cornstarch slurry towards the end of the cooking time. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup and cook for a few minutes until the soup thickens.
* **Making it a Meal:** Serve this soup with a side of crusty bread or a grilled cheese sandwich for a complete and satisfying meal.

## Serving Suggestions

This slow cooker loaded baked potato soup is delicious on its own, but it’s even better with the right accompaniments. Here are a few serving suggestions:

* **Crusty Bread:** A slice of crusty bread is perfect for dipping into the creamy soup.
* **Grilled Cheese Sandwich:** A classic pairing that’s sure to satisfy.
* **Side Salad:** A simple green salad provides a refreshing contrast to the rich soup.
* **Cornbread:** Sweet cornbread complements the savory flavors of the soup.
* **Toppings Bar:** Set up a toppings bar with various options like shredded cheese, crumbled bacon, green onions, sour cream, hot sauce, and chives, allowing everyone to customize their soup.

## Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients used and serving size.)

* Calories: 450-550 per serving
* Fat: 30-40g
* Saturated Fat: 15-20g
* Cholesterol: 100-120mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 3-5g
* Sugar: 5-7g
* Protein: 15-20g

## Slow Cooker Tips for Beginners

If you’re new to slow cooking, here are a few tips to help you get started:

* **Don’t Overfill:** Avoid overfilling your slow cooker, as this can prevent the food from cooking evenly. Fill it no more than two-thirds full.
* **Resist the Urge to Peek:** Opening the lid of your slow cooker releases heat and can significantly increase the cooking time. Try to avoid opening the lid unless absolutely necessary.
* **Layer Ingredients Properly:** Place denser ingredients, such as potatoes and carrots, on the bottom of the slow cooker, and lighter ingredients on top.
* **Trim Excess Fat:** Trim excess fat from meats before adding them to the slow cooker to prevent the soup from becoming too greasy.
* **Don’t Add Dairy Too Early:** Add dairy products, such as sour cream and milk, towards the end of the cooking time to prevent them from curdling.
* **Use the Right Size Slow Cooker:** Choose a slow cooker that’s appropriate for the amount of food you’re cooking. A slow cooker that’s too large can cause the food to dry out.
* **Read the Manual:** Familiarize yourself with the specific instructions for your slow cooker model.

## Troubleshooting

* **Soup is Too Thick:** Add more chicken broth to thin it out.
* **Soup is Too Thin:** If you added the sour cream alternatives, this may thin the soup significantly. Create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the soup during the last 30 minutes of cooking.
* **Potatoes are Not Cooked Through:** Cook for a longer period of time, checking every hour.
* **Soup is Too Salty:** Use low-sodium chicken broth and taste as you go, adding salt sparingly.
* **Soup is Curdled:** This can happen if you add sour cream or milk to the slow cooker too early or if the soup is cooked at too high a temperature. To prevent curdling, add dairy products towards the end of the cooking time and avoid boiling the soup.

## Frequently Asked Questions (FAQs)

* **Can I use a different type of potato?**

Yes, you can use different types of potatoes, such as red potatoes or sweet potatoes. However, keep in mind that the texture and flavor of the soup will vary depending on the type of potato you use.
* **Can I make this soup in an Instant Pot?**

Yes, you can adapt this recipe for the Instant Pot. Use the sauté function to cook the bacon and sauté the onion and garlic. Then, add the remaining ingredients and cook on high pressure for 10-12 minutes, followed by a natural pressure release. Stir in the cream cheese, cheddar cheese, and sour cream after releasing the pressure.
* **Can I make this soup ahead of time?**

Yes, you can make this soup ahead of time. Prepare the soup as directed and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Is this soup gluten-free?**

Yes, this soup is naturally gluten-free. However, be sure to check the labels of all ingredients to ensure that they are gluten-free.
* **Can I double the recipe?**

Yes, you can double the recipe, but make sure your slow cooker is large enough to accommodate the increased volume of ingredients. You may also need to increase the cooking time.
* **Can I add other toppings?**

Absolutely! Feel free to add any toppings you like, such as avocado, jalapenos, or tortilla strips.

## Conclusion

This **Brett’s Slow Cooker Loaded Baked Potato Soup** is a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious. The slow cooker does all the hard work, allowing the flavors to meld together into a creamy, cheesy, and comforting soup. Whether you’re looking for a simple weeknight dinner or a hearty dish to share with friends and family, this recipe is sure to become a new favorite. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy a bowl of pure comfort!