Print

Creamy Slow Cooker Loaded Baked Potato Soup Easy Recipe with Bacon Crumbles

creamy slow cooker loaded baked potato soup - featured image
Print Recipe

A comforting and creamy loaded baked potato soup made effortlessly in the slow cooker, topped with crispy bacon crumbles and melty cheese. Perfect for cozy dinners and busy days.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and diced
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (950 ml) chicken broth, low sodium preferred
  • 1 ½ cups (360 ml) milk, whole or 2%
  • 1 ½ cups (about 150 g) shredded cheddar cheese
  • ½ cup (120 g) sour cream
  • 2 tablespoons (28 g) butter
  • 3 tablespoons (24 g) flour
  • Salt and freshly cracked black pepper, to taste
  • Chopped green onions (optional, for garnish)
  • Optional toppings: additional shredded cheese, extra bacon crumbles, or chives

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels, crumble, and set aside. Reserve bacon grease if desired.
  2. Lightly grease the slow cooker insert with butter or cooking spray. Add diced potatoes, chopped onion, and minced garlic.
  3. Pour chicken broth over the vegetables. Add salt (start with 1 teaspoon) and pepper (½ teaspoon) to taste. Stir gently to combine.
  4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until potatoes are tender.
  5. About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden but not browned.
  6. Slowly whisk in milk to the roux, stirring constantly until smooth and slightly thickened, about 3-5 minutes.
  7. Transfer about half of the cooked soup to a blender or use an immersion blender directly in the slow cooker. Blend until smooth and return to the slow cooker.
  8. Stir in shredded cheddar cheese and sour cream until melted and fully incorporated. Add the roux-milk mixture and stir well.
  9. Cook on low for another 15-20 minutes, stirring occasionally, until hot and creamy.
  10. Ladle into bowls and top with crispy bacon crumbles, chopped green onions, and extra shredded cheese if desired.

Notes

Do not rush the slow cooker time to ensure potatoes soften properly. Blend half the soup for a creamy yet chunky texture. Save bacon grease to sauté onions and garlic for extra flavor. Adjust thickness with more broth or milk if needed. Prep ingredients the night before for convenience. For a smoky twist, add smoked paprika or liquid smoke. Variations include vegetarian, low-carb, dairy-free, and spicy options.

Nutrition

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

Find it online: https://emmayum.com/creamy-slow-cooker-loaded-baked-potato-soup-easy-recipe-with-bacon-crumbles/