Warm up your taste buds with a bowl of creamy, dreamy Baked Potato Soup that you can effortlessly whip up in your slow cooker! Imagine coming home after a long day to the irresistible aroma of savory potatoes, rich cheddar cheese, and crispy bacon wafting through your kitchen. This comforting American classic is not only a crowd-pleaser but also incredibly easy to make—perfect for busy weeknights or cozy gatherings. With just a handful of ingredients and minimal prep time, you can create a hearty soup that serves eight and warms the soul. Ready to dive into a recipe that will have everyone asking for seconds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large baking potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
- Salt and pepper to taste
- 1 tablespoon garlic powder
Instructions
- Start by preparing your ingredients. Peel and dice the 4 large baking potatoes into small cubes. Chop the onion finely.
- In a slow cooker, combine the diced potatoes and chopped onion. This will form the base of your soup.
- Pour in 4 cups of chicken broth over the potatoes and onions. The broth will provide flavor and moisture as the soup cooks.
- Add 1 tablespoon of garlic powder to the mixture. This will enhance the overall flavor of the soup.
- Season with salt and pepper to taste. It's best to start with a little and adjust later, as you can always add more seasoning later on.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld and the potatoes to become tender.
- After 6 hours of cooking, check the potatoes for tenderness. If they are soft, proceed to the next step. If not, allow them to cook for an additional 30 minutes to 1 hour.
- Once the potatoes are tender, use a potato masher or an immersion blender to mash or blend the soup to your desired consistency. You can leave it slightly chunky or make it creamy, depending on your preference.
- Stir in 1 cup of sour cream and 1 cup of shredded cheddar cheese. This will add creaminess and richness to the soup.
- Finally, mix in 1/2 cup of bacon bits for added flavor and texture. Stir everything together until well combined.
- Let the soup cook for an additional 15-30 minutes on low to heat through and allow the flavors to meld further.
- Once ready, serve the baked potato soup hot, garnished with additional cheddar cheese, bacon bits, or chopped green onions if desired.
Tips
- Prep Ahead: To save time, peel and dice your potatoes and chop the onion the night before. Store them in the fridge so they’re ready to go in the morning!
- Flavor Boost: For an extra layer of flavor, consider sautéing the onions in a bit of butter before adding them to the slow cooker. This will enhance their sweetness and depth.
- Consistency Control: If you prefer a creamier soup, use an immersion blender to puree a portion of the soup after cooking. For a chunkier texture, simply mash some of the potatoes with a potato masher.
- Cheese Choices: Feel free to experiment with different types of cheese! While cheddar is classic, adding a bit of smoked gouda or pepper jack can elevate the flavor profile.
- Garnish: Don’t skip the toppings! Garnish your soup with additional cheese, crispy bacon bits, and fresh green onions for a pop of color and flavor.
- Storage Tips: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
- Make It Vegetarian: For a vegetarian version, simply swap the chicken broth for vegetable broth and omit the bacon bits. You can add extra vegetables like carrots or celery for more texture.
- Freezing: This soup freezes well! Portion it out into freezer-safe containers and enjoy it later for a quick meal. Just be sure to leave some space in the container for expansion.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
