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Cozy Crockpot Loaded Baked Potato Soup: Easy Slow Cooker Recipe

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This Cozy Crockpot Loaded Baked Potato Soup is the ultimate comfort food, made effortlessly in your slow cooker. It’s creamy, cheesy, and loaded with all your favorite baked potato toppings, perfect for a cold day.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded (plus more for topping)
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • For the toppings: cooked and crumbled bacon, chopped green onions or chives, extra shredded cheddar cheese, sour cream

Instructions

  1. Prep the vegetables: Peel and dice russet potatoes into 1-inch cubes. Dice the yellow onion and mince the garlic.
  2. Combine in the slow cooker: Add diced potatoes, diced onion, and minced garlic to the slow cooker. Pour in 4 cups of low-sodium chicken broth. Stir to combine.
  3. Slow cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until potatoes are fork-tender.
  4. Make the roux: About 10-15 minutes before the potatoes are done, melt 1/2 cup unsalted butter in a large skillet over medium heat. Whisk in 1/3 cup all-purpose flour and cook for 1-2 minutes until smooth and golden.
  5. Whisk in the milk: Slowly pour in 2 cups of whole milk while whisking continuously. Cook for 2-3 minutes until thickened. Remove from heat.
  6. Combine and thicken: Pour the roux mixture into the slow cooker and stir well. Use an immersion blender to blend about half of the soup, or transfer 2 cups to a blender, blend until smooth, and return to the pot.
  7. Add cheese and sour cream: Turn the slow cooker to WARM or LOW. Stir in 2 cups shredded sharp cheddar cheese and 1/2 cup sour cream until melted and smooth. Season with salt and black pepper to taste.
  8. Serve and load up: Ladle soup into bowls and top with crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and chopped green onions or chives.

Notes

For the smoothest melt, shred your own cheddar cheese from a block. Do not let the soup boil after adding cheese and sour cream to prevent graininess. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of milk or broth if needed.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, comfort food, easy soup recipe

Find it online: https://tablemira.com/cozy-crockpot-loaded-baked-potato-soup-easy-slow-cooker-recipe/