Slow Cooker Loaded Potato Soup: Creamy Comfort Made Easy

There’s something undeniably comforting about a bowl of creamy, loaded potato soup. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or when you just need a little bit of cozy in your life. And the best part? You can achieve all that deliciousness with minimal effort thanks to the magic of your slow cooker. This recipe for Slow Cooker Loaded Potato Soup is a game-changer. It’s incredibly easy to prepare, requires simple ingredients, and delivers a flavor explosion that will have everyone asking for seconds.

## Why Slow Cooker Potato Soup is a Winner

* **Effortless Cooking:** The slow cooker does all the work! Simply toss the ingredients in, set it, and forget it. No need to babysit the pot on the stovetop.
* **Rich and Creamy Texture:** The slow cooking process allows the potatoes to break down slightly, creating a naturally creamy and luscious texture. No need for excessive amounts of cream or butter (although a little doesn’t hurt!).
* **Deep Flavor:** The long, slow cooking time allows the flavors to meld together beautifully, resulting in a soup that is far more flavorful than its stovetop counterpart.
* **Perfect for Meal Prep:** Make a big batch on the weekend and enjoy delicious lunches or dinners throughout the week. It also freezes well.
* **Customizable:** Easily adapt the recipe to your liking by adding different cheeses, toppings, or vegetables.

## Ingredients You’ll Need

This recipe uses simple, readily available ingredients. Here’s a breakdown:

* **Potatoes:** Russet potatoes are the classic choice for potato soup. Their high starch content contributes to the creamy texture. Yukon Gold potatoes are another good option, offering a slightly sweeter flavor. Avoid waxy potatoes like red potatoes, as they won’t break down as well and the soup might not be as creamy.
* **Onion and Garlic:** These aromatics form the foundation of the soup’s flavor. Use yellow or white onion.
* **Chicken Broth:** Provides the liquid base for the soup. You can also use vegetable broth for a vegetarian version. Low-sodium broth is recommended so you can control the saltiness of the final product.
* **Bacon:** Cooked and crumbled bacon adds a smoky, salty flavor that is essential for loaded potato soup. You can use regular bacon or thick-cut bacon, depending on your preference. Consider using turkey bacon for a slightly healthier option.
* **Cream Cheese:** Adds richness and creaminess to the soup. Full-fat or reduced-fat cream cheese can be used. Make sure the cream cheese is softened before adding it to the slow cooker to prevent lumps.
* **Cheddar Cheese:** Shredded cheddar cheese provides a sharp, cheesy flavor that complements the potatoes and bacon. Use sharp cheddar for the most pronounced flavor.
* **Milk or Half-and-Half:** Added at the end to thin the soup to your desired consistency. Milk will result in a lighter soup, while half-and-half will make it richer.
* **Butter:** Adds richness and flavor. Salted or unsalted butter can be used.
* **Spices:** Salt, pepper, and garlic powder are the basic spices used to season the soup. You can also add other spices like onion powder, paprika, or cayenne pepper for a little kick.
* **Toppings:** The possibilities are endless! Sour cream, green onions, extra cheddar cheese, bacon bits, and chives are all popular choices.

**Detailed Ingredient List:**

* 6-8 medium russet potatoes, peeled and cubed
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 6 cups chicken broth
* 8 slices bacon, cooked and crumbled, divided
* 4 ounces cream cheese, softened
* 1 cup shredded cheddar cheese, divided
* 1/2 cup milk or half-and-half
* 2 tablespoons butter
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 teaspoon garlic powder
* Optional toppings: sour cream, green onions, extra cheddar cheese, bacon bits, chives

## Step-by-Step Instructions

Here’s a detailed guide on how to make Slow Cooker Loaded Potato Soup:

**Step 1: Prepare the Ingredients**

* Peel and cube the potatoes into roughly 1-inch pieces. Uniform size will ensure even cooking.
* Chop the onion and mince the garlic.
* Cook the bacon until crispy. Drain off the excess grease and crumble the bacon. Reserve some for topping.
* Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it for a few seconds until softened.
* Shred the cheddar cheese.

**Step 2: Combine Ingredients in the Slow Cooker**

* In a 6-quart or larger slow cooker, combine the cubed potatoes, chopped onion, minced garlic, and chicken broth.
* Add half of the crumbled bacon (reserve the other half for topping).
* Add butter, salt, pepper, and garlic powder. Stir to combine.

**Step 3: Cook the Soup**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be very tender and easily pierced with a fork.

**Step 4: Blend the Soup (Optional)**

* For a smoother soup, use an immersion blender to blend the soup directly in the slow cooker. Be careful not to over-blend, as this can make the soup gluey.
* Alternatively, you can transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape and prevent explosions. Work in small batches and blend until smooth.
* If you prefer a chunkier soup, skip this step.

**Step 5: Add Cream Cheese and Cheese**

* Stir in the softened cream cheese and half of the shredded cheddar cheese (reserve the other half for topping) until melted and smooth.

**Step 6: Adjust Consistency**

* Gradually add the milk or half-and-half until the soup reaches your desired consistency. Start with a smaller amount and add more as needed.

**Step 7: Taste and Adjust Seasoning**

* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or garlic powder to taste. You can also add a pinch of cayenne pepper for a little heat.

**Step 8: Serve and Garnish**

* Ladle the soup into bowls and garnish with the remaining shredded cheddar cheese, crumbled bacon, sour cream, green onions, and chives.

## Tips for the Best Slow Cooker Potato Soup

* **Don’t overcook the potatoes:** Overcooked potatoes can become mushy and the soup can become gluey. Check the potatoes periodically during cooking and stop cooking when they are tender but not falling apart.
* **Soften the cream cheese:** Softened cream cheese will blend more easily into the soup and prevent lumps.
* **Use high-quality ingredients:** The flavor of the soup will be directly affected by the quality of the ingredients you use. Choose fresh, high-quality potatoes, cheese, and bacon.
* **Don’t be afraid to experiment:** Feel free to add other vegetables like carrots, celery, or corn to the soup. You can also add different cheeses like Monterey Jack or pepper jack.
* **Make it vegetarian:** To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the bacon. You can add smoked paprika for a smoky flavor.
* **Control the salt:** Taste the soup often and adjust the salt accordingly. Remember that bacon and cheese can both be quite salty, so you may not need to add much additional salt.
* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
* **Use an Immersion Blender Carefully**: When using an immersion blender directly in the slow cooker, be extremely cautious to avoid splattering hot soup. Start on a low speed and gradually increase the speed as needed. Make sure the blender is fully submerged before turning it on. Consider partially covering the slow cooker opening with a lid or splatter screen to prevent splattering.
* **Customize the toppings:** Get creative with your toppings! Try adding crispy fried onions, croutons, or a drizzle of hot sauce.
* **Make it ahead:** Slow Cooker Loaded Potato Soup is a great make-ahead meal. You can prepare the soup up to 2-3 days in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
* **Freezing Instructions:** Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers to allow for expansion during freezing. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. The texture may change slightly after freezing, so you may need to add a little extra milk or broth when reheating.

## Variations and Add-ins

This recipe is a fantastic base that you can easily customize to your liking. Here are a few ideas:

* **Cheesy Potato Soup:** Add extra cheese! Use a blend of cheddar, Monterey Jack, and pepper jack for a super cheesy flavor.
* **Broccoli Cheddar Potato Soup:** Add chopped broccoli florets to the slow cooker along with the potatoes. Increase the amount of cheddar cheese.
* **Jalapeño Popper Potato Soup:** Add diced jalapeños and cream cheese to the slow cooker for a spicy kick. Top with crushed tortilla chips and a drizzle of ranch dressing.
* **Chicken Potato Soup:** Add shredded cooked chicken to the slow cooker along with the potatoes. Use chicken broth as the base.
* **Ham and Potato Soup:** Substitute cooked diced ham for the bacon. Use chicken or ham broth as the base.
* **Spicy Potato Soup:** Add a pinch of cayenne pepper or a dash of hot sauce to the slow cooker. You can also add diced jalapeños or a can of diced tomatoes with green chilies.

## Serving Suggestions

Slow Cooker Loaded Potato Soup is delicious on its own, but it’s also great served with:

* **Crusty bread:** Perfect for dipping in the creamy soup.
* **Grilled cheese sandwich:** A classic comfort food pairing.
* **Side salad:** A light and refreshing complement to the rich soup.
* **Cornbread:** Adds a touch of sweetness and texture.

## Nutritional Information (Approximate)

*Please note that nutritional information can vary depending on the specific ingredients used and portion sizes.*

* Calories: 350-450 per serving
* Fat: 20-30 grams
* Saturated Fat: 12-18 grams
* Cholesterol: 80-100 mg
* Sodium: 800-1200 mg
* Carbohydrates: 30-40 grams
* Fiber: 3-5 grams
* Protein: 15-20 grams

## Frequently Asked Questions (FAQ)

* **Can I use frozen potatoes?** While fresh potatoes are preferred for optimal texture, you can use frozen diced potatoes in a pinch. However, the soup may not be as creamy.
* **Can I make this soup in an Instant Pot?** Yes! Use the slow cooker function on your Instant Pot and follow the same instructions as above. The cooking time may be slightly shorter.
* **How long does this soup last in the refrigerator?** This soup will last for 3-4 days in the refrigerator.
* **Can I add other vegetables?** Absolutely! Carrots, celery, corn, and peas are all great additions to potato soup.
* **The soup is too thick. What do I do?** Add more milk or broth to thin the soup to your desired consistency.
* **The soup is too thin. What do I do?** You can thicken the soup by simmering it on low heat on the stovetop for a few minutes, stirring occasionally. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup and simmer until thickened.
* **Can I use a different type of cheese?** Yes! Monterey Jack, pepper jack, and Gruyere are all good options.
* **Do I have to peel the potatoes?** No, you don’t have to peel the potatoes if you don’t want to. Just be sure to wash them thoroughly before using them.
* **Can I add sour cream directly to the slow cooker?** Adding sour cream directly to the slow cooker is not recommended, as it can curdle. It’s best to stir in the sour cream just before serving.

## Conclusion

This Slow Cooker Loaded Potato Soup is a crowd-pleaser that is sure to become a family favorite. It’s easy to make, customizable, and incredibly delicious. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a bowl of creamy, comforting goodness. Happy cooking!