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Creamy Slow Cooker Loaded Baked Potato Soup

slow cooker loaded baked potato soup - featured image
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A comforting and creamy slow cooker soup inspired by loaded baked potatoes, featuring crispy bacon, sharp cheddar, and a smooth cottage cheese blend for richness without heaviness.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 1-inch cubes)
  • 6–8 bacon strips, cooked and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (950 ml) low sodium chicken broth
  • 1 cup small-curd cottage cheese
  • ½ cup sour cream
  • Green onions, sliced (for garnish)
  • Salt and black pepper, to taste
  • 2 tablespoons butter (optional)
  • 2 tablespoons flour (optional, for thicker soup)

Instructions

  1. Cook the bacon: Fry 6-8 bacon slices in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain; reserve about 1 tablespoon of bacon fat.
  2. Sauté onions and garlic: In the same skillet with reserved bacon fat, sauté 1 chopped yellow onion and 2 minced garlic cloves for 3-4 minutes until softened and fragrant. If using flour, sprinkle 2 tablespoons now and cook for 1 more minute, stirring constantly.
  3. Prepare the slow cooker: Add diced russet potatoes, sautéed onions and garlic mixture, and 4 cups chicken broth into the slow cooker. Stir gently to combine.
  4. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender when pierced with a fork.
  5. Blend cottage cheese and sour cream: While the soup cooks, mix 1 cup small-curd cottage cheese and ½ cup sour cream in a bowl until smooth.
  6. Add dairy and cheese: When potatoes are tender, stir the cottage cheese mixture and 1 ½ cups shredded sharp cheddar cheese into the soup. Continue cooking for another 15-20 minutes on low until cheese melts and soup is heated through.
  7. Season to taste: Add salt and black pepper gradually, tasting as you go. If soup is too thick, stir in a splash of broth or milk to loosen.
  8. Serve: Ladle soup into bowls and top with crumbled crispy bacon, sliced green onions, and extra cheddar if desired.

Notes

Do not over-mash the potatoes to keep texture. If soup is too thin after adding dairy, cook uncovered for 10 minutes to thicken. Use slow cooker liners for easy cleanup. For dairy-free, substitute cheddar with vegan cheese and sour cream with coconut yogurt; replace cottage cheese with coconut milk. To thicken soup, add flour or cornstarch slurry or cook uncovered. Leftovers thicken in fridge; add broth or milk when reheating.

Nutrition

Keywords: slow cooker soup, loaded baked potato soup, creamy potato soup, comfort food, easy dinner, crockpot soup, bacon soup, cheddar cheese soup

Find it online: https://prismtaste.com/creamy-slow-cooker-loaded-baked-potato-soup-recipe-to-make-tonight/