Blissfully Delicious

Slow Cooker Loaded Baked Potato Soup

This would have ideally been a “winter soup” type of post -but in my household, any recipes that can be cooked in a slow cooker is a welcome addition any time of the year :) I put this quickly together after I hadn’t gone to the grocery for about two weeks (which is a long time for me!), and I wanted something hearty to serve on the table. The chopped bacon added extra smokiness that I really appreciated to give this soup extra depth of flavors and crunch. However, if you want to make this 100% vegetarian, you can omit the bacon, and substitute the chicken broth with vegetable broth. I liked my soup in the chunky side, so instead of mashing two cups of the cooked potatoes, I just used my hand blender, and blended the soup until I got to the “chunkiness” level that I wanted. This was a perfect dinner to come home to after a long day of weekend errands and chores or weekday’s work: creamy, with bits of crunchy salty bacon, chunks of tender potatoes, and cold celery leaves.

8 ounces bacon, chopped (omit for vegetarian option)
1 onion, minced
2 garlic cloves, minced
1/2 tsp dried thyme
2 tbsp flour
4 cups chicken broth
3 pounds russet potatoes
2 cups shredded cheddar
1/2 cup heavy cream
Salt & pepper to taste
3 scallions, sliced thin (I used celery leaves, since I ran out of scallions)

Cook bacon over medium heat until crisp, 5-7 minutes. Transfer bacon to paper towel lined plate. Pour off all but 2 tbsp bacon fat left in skillet.

Add onion, garlic, and thyme to fat in skillet and cook over medium high heat until onion is softened and lightly browned. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup of broth, scrapping up any browned bits, transfer to slow cooker.

Stir in remaining 3 cups of broth and potatoes into slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.

Transfer 2 cups cooked potatoes to bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, them stir in mashed potatoes and cream. Let soup sit until heated through, about 5 minutes.

Season soup with salt and pepper. Serve with scallions, crisp bacon and additional cheddar.

Note: This soup will thicken when stored in the refrigerator overnight. Thin with broth to your desired consistency before reheating.

Yield: 6-8

Adapted from The Slow Cooker Revolution


11 Responses to “Slow Cooker Loaded Baked Potato Soup”

  1. #
    Maureen @ Orgasmic Chef — April 13, 2012 at 7:11 am

    Holy cow this looks good. It IS nearly winter here and I can make this soup without feeling hot. I’m definitely going to try your recipe because I love potato cheddar soup. I’ve never made it in the slow cooker before. Too easy!

  2. #
    Erin — April 13, 2012 at 8:17 am

    I love baked potato soup but I’ve never made it in the slow cooker before. Yum! :)

  3. #
    Jen — April 13, 2012 at 9:16 am

    I have never heard of baked potato soup. I will have to try your recipe. it looks delicious. :-)

  4. #
    yummychunklet — April 13, 2012 at 1:05 pm

    Yum! This looks great! Love baked potato soup.

  5. #
    Barb Bamber — April 13, 2012 at 10:12 pm

    Yudith.. this is the perfect soup for the weather we’ve been having! I’d loved a bowl of this today:)

  6. #
    Debs @ The Spanish Wok — April 14, 2012 at 9:27 am

    Sounds delicious and healthy too.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.

  7. #
    Raymund — April 15, 2012 at 3:38 am

    I will have the bacon version, I think that would help a lot in giving richer flavours to that wonderful dish

  8. #
    Reem | Simply Reem — April 16, 2012 at 2:08 am

    This looks great!!!
    So creamy and rich.. God this is making me Hungry!!!!

  9. #
    Charles — April 16, 2012 at 2:38 am

    Hehe, I’m actually planning on making a similar soup tonight – thanks for the idea of the bacon… I bet it helps to lift the flavours a lot! I’ve never been one to relegate soups to winter only… I love them at any time of year :)

  10. #
    Eva — April 17, 2012 at 11:13 am

    What a hearty and decadent soup; the flavours must have been wonderful.


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