Slow Cooker Loaded Baked Potato Soup
Slow Cooker Loaded Baked Potato Soup is filled with baked potato favorites: sour cream, bacon, cheddar cheese, onions, garlic, salt and pepper. Top with extra cheddar, bacon, and green onions for the ultimate delicious and comforting soup. A fantastic addition to the winter weeknight slow cooker rotation!
Servings: 8
Calories: 526kcal
Equipment
- slow cooker
- masher or immersion blender
Ingredients
- 3 lbs gold potatoes peeled and chopped
- 10 slices cooked bacon broken into pieces
- 1 large onion diced
- 6 cloves garlic minced
- 6 cups chicken broth
- 1 tablespoon dried parsley or 3 tablespoon fresh parsley
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 3 ½ cups shredded cheddar cheese
- 1 ⅓ cups sour cream
- ½ cup plain Greek yogurt
- 4 tablespoon cornstarch optional for thickening
- green onions for serving
Instructions
- Put the diced potatoes, bacon pieces, onions, garlic cloves, chicken broth, parsley, salt, garlic salt and pepper into the slow cooker. Reserve a bit of bacon for serving. Set to HIGH for 4 hours.
- When the 4 hours is complete, mash the potatoes until you reach your desired consistency. Alternatively, use an immersion blender to puree the soup until smooth.
- Stir in the sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the broth is smooth. (see Tip 1 in the notes for thickening options)
- Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.
Instant Pot Directions
- Add 1 tablespoon of olive oil to the inner pot and set to saute on high for 3 minutes. Add onions and garlic. Cook, stirring frequently. Turn off saute.
- Pour in the chicken broth and deglaze the pot thoroughly. Add the potatoes, salt, pepper, parsley, and garlic salt. Close and seal the lid. Set to pressure cook on high for 8 minutes.
- Allow a 10 minute natural release, followed by a controlled quick release of the remaining pressure. Remove the lid and stir.
- Add sour cream and yogurt and stir to incorporate. Using an immersion blender, blend the soup to your desired consistency, leaving some diced potatoes. You can also remove some potatoes prior to blending and add them back when you're finished.
- Set the Instant Pot back to saute on high for 3 minutes. Mix the cornstarch with a small amount of water and mix until smooth. Add to the soup, mix, and saute for 3 minutes until thickened. Stir frequently.
- Turn off saute and transfer the inner pot to a heat-proof surface. Wait 1 minute, then stir in the cheddar cheese until a smooth soup has formed.
- Serve topped with bacon, chives, and extra cheese.
Notes
Tip 1: For a thicker soup mix cornstarch with a small amount of cool water and add to the slow cooker. Let simmer for 30 more minutes. Add more or less cornstarch, depending on your desired thickness. In place of cornstarch, use double the amount of flour.
Tip 2: I only peel a little skin off my potatoes. I think the skin adds more flavor, plus it's full of nutrients. Including the skin also adds heartiness to the soup. But you can peel yours entirely if you'd like.
Tip 3: You can use all sour cream instead of sour cream and yogurt.
Storing: Store slow cooker potato soup in the fridge for up to 5 days or in the freezer for 3 months. To defrost, put in the fridge overnight. The soup may separate while being stored but when heated and stirred, the consistency will go back to normal.
Nutrition
Serving: 8oz | Calories: 526kcal | Carbohydrates: 37g | Protein: 21g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1720mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 732IU | Vitamin C: 50mg | Calcium: 410mg | Iron: 2mg
