If we’re talking about potatoes, I have to tell you guys – baked potatoes are actually pretty far down on my list. If we’re at home, mashed potatoes are my go-to. Whether they’re simply made with just butter and milk, or if the flavor is punched up with roasted garlic or cheese, I’m all about the creamy texture. When we’re eating out and I’m presented with potato options, it’s hard for me to pass up french fries. Crispy on the outside and soft inside, they’re kind of like potato chips in that I can never eat just one π
I mostly turn to baked potatoes at home when I want a super low maintenance side. It doesn’t get much easier than poking a few holes in the potato and throwing it in the microwave, right? There’s even a “baked potato” button on our microwave so it is truly a no-brainer.
My favorite thing about baked potatoes is that you get to load them up with all kinds of amazing toppings, and when I do make them I go all out – bacon, cheese, butter, sour cream, scallions – I think you get the picture. The awesome thing about this recipe is that you get all of those flavors in a big bowl of creamy, comforting soup. Plus it’s made in your slow cooker! There’s a little bit of prep work involved but it doesn’t take long and it adds bacon flavor throughout the soup, which is obviously a very good thing. After trying my first few bites I turned to Shane and declared that this loaded baked potato soup literally tastes like the best mashed potatoes I’d ever had, and I’m pretty sure he agreed. It’s thick and creamy with some texture from the potatoes (they’re not all pureed completely, though I suppose you could go that route if you’d rather).
My only disappointment is that I waited until winter was nearly over to finally make this soup. It’s safe to say it’ll be in heavy rotation for the next few weeks π
Slow Cooker Loaded Baked Potato Soup
from Slow Cooker Revolution
8 slices bacon, cut into 1/2-inch pieces
1 large onion, minced
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth, divided
3 lb russet potatoes, peeled and cut into 1/2-inch pieces
8 oz shredded cheddar cheese, plus extra to garnish
1/2 cup heavy cream
3 scallions, thinly sliced, to garnish
Set a 12-inch skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is browned and crisp. Transfer to a paper towel-lined plate and allow to cool slightly, then refrigerate until you’re ready to serve the soup.
Remove all but 2 tablespoons of the bacon fat from the pan. Increase the heat to medium-high, and add the onion, garlic and thyme. Cook, stirring occasionally, for about 8 minutes, or until the onions have softened and are golden brown. Sprinkle the flour over the onion mixture and cook for 1 minute (just to cook off the raw flavor). Gradually add 1 cup of the chicken broth to the skillet, whisking to incorporate and scraping any browned bits from the bottom of the pan. Once completely incorporated, transfer the onion mixture to the slow cooker.
Stir the remaining 3 cups of chicken broth and the potatoes into the slow cooker as well. Cover and cook on low for about 4 hours, or until the potatoes are fork-tender. Remove 2 cups of the potato mixture to a bowl and mash until smooth. Add the cheddar to the slow cooker, one handful at a time, stirring to fully melt and incorporate. Mix in the heavy cream and the potatoes you mashed. Cover the slow cooker and allow the soup to heat through, about 5 minutes, then season to taste with salt and pepper.
To reheat the bacon: place on a paper towel-lined plate and microwave for about 30 seconds, or until crisp. Serve bowls of the soup garnished with the bacon, extra cheddar and the scallions.
One of my fav flavors of soup because duh.. I’m a potato-holic lol. Love love love this.
This soup looks SO good and I love that it’s a slow-cooker version! I’m with you on potatoes – mashed are my go-to at home while fries are my go-to at restaurants … but I am a sucker for a good baked potato, especially when it’s loaded with toppings!
Oh yum, a slow cooker version!
Tracey, it’s been ages since I’ve seen your blog. I have no idea how it got lost from my bookmarks, but I’m so glad to have found you again from Pinterest. Your croissant tutorial has always been a fave & this soup looks fantastic too.
My mom used to make us baked potatoes as a side dish all the time and I was always so bored by them! They are so…dry. mashed are a much better way to go…or in soup form!
I’m loving that this is a slow cooker recipe. I have the slow cooker revolution cookbook and I’m surprised I haven’t seen this before. It looks delicious!
This looks so perfect! Loaded potato soup has always been a favorite!!
Loaded potato soup is one of my favorites! I love a good slow cooker recipe!
We have snow in the forecast tomorrow. This will be the perfect dinner. Thanks.
LOVE this! I really need to start making better use of my slow cooker; this soup seems like the perfect place to start.
MMMMM!!! If only I wasn’t pregnant, I love bacon in my soup! Will defo be saving this for after I give birth, love potato soup!
This soup looks amazing. Especially since the rain is tipping down where I am. A bowl of these cheesy, creamy soup is just what the doctor ordered!
I am the same way – I love baked potato soup, but no so much baked potatoes! I’ll have to give this a try…
I am not a huge potato fan, but my husband LOVES them! I am definitely going to have to make this soup for him.
Thanks for the recipe! Love all the ATK cookbooks! π
Don’t own this one yet but it’s on my birthday wishlist. Do you by any chance have either a serving size or yield? I’d love to add this to my recipe stash but don’t know how many it feeds. π
Tracey
@Tracey – I love them too π The book says this serves 6-8. At our house, we ate it as a main course for dinner and I would say 6 is more realistic than 8.
Yum and yes please! Love that this is made in the slow-cooker. Can’t wait to try it!
Love this! And the fact that it can be made in the slow cooker is even better!
This is one of my all time favorite soups. So comforting!
Just made this for dinner (my first soup slow cooker meal ever), and it’s a winner!
Made this tonight for a bible study dinner! Everyone seemed to like it. I loved it. I think my thyme was extra over powering, so I’d do less next time. I actually didn’t cook the onions and garlic in bacon. I had a couple of friends who don’t eat pork, so I left the bacon on the side. I did use the same amount of olive oil and it worked great. I doubled the recipe and it worked. I’m just thankful we have leftovers.
Thanks for posting!
Annie