If you’re looking for a warm and comforting dish, Slow Cooker Baked Potato Soup is the perfect choice! This hearty soup combines the creamy goodness of potatoes with the rich flavors of bacon and cheese. It’s an easy recipe that simmers in your slow cooker, allowing all the ingredients to blend beautifully, making it a favorite for chilly evenings or cozy gatherings.
Why Make This Recipe
There are many reasons to make Slow Cooker Baked Potato Soup! Firstly, it’s extremely simple to prepare—just chop, mix, and let your slow cooker do the work. The delicious taste of potatoes, combined with bacon and cheese, will quickly satisfy your comfort food cravings. Additionally, this soup is perfect for meal prep and can be enjoyed for several days. It’s also adaptable, making it easy to customize based on your preferences!
How to Make Slow Cooker Baked Potato Soup
Creating Slow Cooker Baked Potato Soup is easy when you follow these simple steps:
Ingredients:
- 10 slices cooked bacon (diced)
- 5 cups chicken broth (low sodium)
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium sweet onion (diced)
- 6 garlic cloves (minced, use more if you want)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk (half and half or heavy cream)
- 3 tablespoons cornstarch
- Chives, for garnish
- Additional shredded cheddar cheese, for garnish
- Cooked bacon, for garnish
- Chopped green onions, for garnish
Directions:
- Cook Potatoes: In your slow cooker, add the diced Yukon gold potatoes, diced sweet onion, minced garlic, chicken broth, salt, pepper, and dried parsley. Stir well to combine.
- Roux Mixture: In a separate bowl, melt the unsalted butter. Once melted, whisk in the all-purpose flour until smooth. This roux will help thicken your soup.
- Or Make the Cornstarch Mixture: If you prefer, you can mix the cornstarch with a little cold water to form a slurry. This can also be added for thickening.
- After the Thickening Mixture Was Added: Once the potatoes are tender (after about 4-5 hours on high or 8 hours on low), stir in the roux or cornstarch mixture and evaporated milk. Let it cook on high for another 30 minutes until thickened.
- Serve: Stir in the sour cream and shredded cheddar cheese until smooth. Taste and adjust seasoning if needed.
How to Serve Slow Cooker Baked Potato Soup
Serve your Slow Cooker Baked Potato Soup hot in bowls. Top each serving with extra shredded cheddar cheese, chopped chives, cooked bacon, and green onions for added flavor and texture. Pair it with warm bread or a fresh salad for a complete meal!
How to Store Slow Cooker Baked Potato Soup
To store your leftover Slow Cooker Baked Potato Soup, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. For longer storage, consider freezing it in portions. Pour the soup into freezer-safe containers and freeze for up to 3 months. Reheat on the stovetop or in the microwave when you’re ready to enjoy it again!
Tips to Make Slow Cooker Baked Potato Soup
- Adjust Thickness: If you prefer a thinner soup, add more chicken broth or milk. For a thicker soup, let it cook longer.
- Flavor Boost: Feel free to add herbs like thyme or rosemary for additional flavor.
- Cheese Options: Experiment with different types of cheese or even mix several varieties for a richer taste!
Variation
You can easily turn this soup into a loaded baked potato version. Add toppings like jalapeños, avocado, or even different types of protein, like shredded chicken or turkey sausage.
FAQs
1. Can I use different types of potatoes?
Yes, while Yukon gold potatoes are great for this recipe, you can use russet or red potatoes as well.
2. Is it possible to make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and omit bacon, or replace it with a meat alternative.
3. How do I make this soup spicier?
Add red pepper flakes, chopped jalapeños, or a splash of hot sauce to the mixture for an extra kick!
Slow Cooker Baked Potato Soup is sure to become a favorite in your home. Enjoy this creamy and comforting recipe any day of the week!
Slow Cooker Baked Potato Soup
Ingredients
Main Ingredients
- 10 slices cooked bacon (diced)
- 5 cups chicken broth (low sodium)
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium sweet onion (diced)
- 6 cloves garlic (minced) Use more if you want.
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk Can substitute with half and half or heavy cream.
- 3 tablespoons cornstarch
- to taste Chives, for garnish
- to taste Additional shredded cheddar cheese, for garnish
- to taste Cooked bacon, for garnish
- to taste Chopped green onions, for garnish
Instructions
Preparation
- In your slow cooker, add the diced Yukon gold potatoes, diced sweet onion, minced garlic, chicken broth, salt, pepper, and dried parsley. Stir well to combine.
- In a separate bowl, melt the unsalted butter. Once melted, whisk in the all-purpose flour until smooth. This roux will help thicken your soup.
- If you prefer, you can mix the cornstarch with a little cold water to form a slurry. This can also be added for thickening.
- Once the potatoes are tender (after about 4-5 hours on high or 8 hours on low), stir in the roux or cornstarch mixture and evaporated milk. Let it cook on high for another 30 minutes until thickened.
- Stir in the sour cream and shredded cheddar cheese until smooth. Taste and adjust seasoning if needed.
