Slow Cooker Loaded Baked Potato Soup Recipe

5 from 4 votes

Slow Cooker Loaded Baked Potato Soup Recipe

Creamy loaded baked potato soup with tender Yukon Gold potatoes, crisp bacon, cheddar, Greek yogurt and scallions. The soup cooks mostly hands-off in the slow cooker and is partially blended for a creamy broth with plenty of potato chunks.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner, lunch, Soup

Cuisine: American

Servings: servings

Author: Kellie

Cost: $8

Equipment

6-quart slow cooker
large skillet
slotted spoon
Blender or immersion blender

Ingredients

3 slices bacon chopped
1 medium yellow onion diced, about 1 cup
1 celery stalk diced, about ½ cup
4 cups peeled Yukon Gold potatoes cut into evenly sized bite-size pieces
4 cups chicken stock
½ teaspoon onion powder
½ teaspoon garlic powder
1/2 teaspoon dry mustard
½ teaspoon kosher salt plus more to taste
½ teaspoon freshly ground black pepper
1 cup half-and-half
1 cup plain low-fat Greek yogurt or sour cream
1 cup freshly shredded cheddar cheese plus more for serving
Chopped scallions for serving
Reserved cooked bacon for serving

Instructions

Cook the bacon. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the skillet.
Sauté the vegetables. Return the skillet to medium heat. Add the onion and cook for 2 minutes. Add the celery and continue cooking until the vegetables are softened. Transfer them to the slow cooker.
Slow cook. Add the potatoes, chicken stock, onion powder, garlic powder, dry mustard, salt and pepper. Cover and cook on HIGH for about 4 hours or LOW for 6–7 hours, until the potatoes are easily pierced with a fork.
Blend. Carefully transfer about 2 cups of the potatoes and broth to a blender and purée until smooth. Return the purée to the slow cooker and stir. Alternatively, partially blend the soup with an immersion blender. Note: Hot liquid expands in a blender. Blend in small batches, vent the lid and cover it with a folded kitchen towel.
Finish the soup. Stir in the half-and-half, Greek yogurt and cheddar cheese until smooth and creamy. Taste and adjust the seasoning.
Serve. Ladle the soup into bowls and top with the reserved bacon, additional cheddar and chopped scallions.

Video

Notes

Potatoes: Yukon Gold potatoes provide the best balance of creamy texture and distinct potato chunks. Russet potatoes can be substituted but will create a thicker soup.
Greek yogurt substitute: Use an equal amount of sour cream.
Vegetarian option: Omit the bacon. Sauté the vegetables in 2 tablespoons of butter or olive oil and use vegetable stock.
Consistency: For thicker soup, blend an additional ½ to 1 cup. For thinner soup, stir in stock a few tablespoons at a time.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently over low heat or in short microwave intervals. Add stock as needed because the soup thickens while refrigerated.
Freezing: Freezing is not recommended because the potatoes can become mealy and the dairy may separate.
Stovetop method: Cook the bacon and vegetables in a Dutch oven. Add the potatoes, stock and seasonings. Cover and simmer over medium-low heat for 30–40 minutes, or until fork-tender. Blend about 2 cups of soup, return it to the pot and stir in the half-and-half, yogurt and cheese over low heat.

Nutrition