As I sit here thinking about the perfect accompaniments for my favorite slow cooker loaded baked potato soup, I can’t help but smile. There’s just something about a warm, filling bowl of this creamy delight that invites friends and family to gather around. So, let’s chat about what goes well with this dish.
Crusty bread—think fresh baguette or sourdough. You can dip chunks into the soup or use sopping methods that would make any pasta lover proud.
Simple green salad—a peppery arugula or mixed greens salad with a zesty vinaigrette makes for a light contrast.
Sparkling water with lemon—it adds a touch of zest that matches the heartiness of the soup perfectly.
With these fun pairings in mind, let’s dive into the delicious details of our star dish.
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Ah, slow cooker loaded baked potato soup. Isn’t it a marvel? This comforting concoction, complete with creamy textures and delightful flavors, never fails to chase away the chill after a long day. My journey with this dish started quite simply. One evening, with a darkness settling outside, I thought, What could soothe me more than a steaming bowl of goodness? The answer was clear.
Bringing this soup together is so effortless: Just toss the ingredients in the slow cooker and let it work its magic. It’s certainly a lifesaver during busy weeks! Moreover, it’s adaptable enough to cater to diverse4 cups of peeled and diced russet potatoes (about 3–4 large potatoes)
Salt and freshly ground black pepper, to taste
1 small yellow onion, finely chopped
1 teaspoon garlic powder (this is optional but brings depth)
3 cups low-sodium chicken stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup full-fat sour cream
1 1/2 cups heavy cream (or substitute with half-and-half)
Optional toppings:
2 tablespoons chopped fresh chives or green onions
1 1/2 cups shredded sharp cheddar cheese
2 slices bacon, cooked and crumbled
tastes while packing in nutrients. Whether you’re feeding a family or hosting friends, you can’t go wrong. Let’s uncover the secrets behind this delightful dish: how it’s made, why it works, and how it can be personalized.
What is Slow Cooker Loaded Baked Potato Soup?
At its core, slow cooker loaded baked potato soup is a creamy blend of russet potatoes, aromatic onions, and your choice of seasonings. Imagine a creamy potato soup that also gives a nod to the beloved baked potato. You can load it with toppings, just like you would with a baked potato—think cheese, bacon, chives, and sour cream.
This soup can be rich and savory, perfect for chilly evenings or gatherings. Whether enjoyed as a starter or as a meal, it guarantees satisfaction.
Why This Recipe Works?
Here’s where we get to the really compelling reasons why you should trust this recipe.
Simplicity Reigns: The slow cooker does all the hard work here. Toss in chopped potatoes, onions, broth, and some seasonings. Set it, forget it, and return to a meal that requires almost zero active prep time. I could hardly believe how easy it was when I first made this soup.
Creamy and Flavorful: With heavy cream and sour cream added towards the end, the texture transforms into something decadently creamy. The flavors meld together beautifully, making every spoonful a delight. Trust me, those creamy layers are heavenly!
Adaptable Ingredients: The base ingredients are common pantry staples. You can easily adjust the recipe based on what you have on hand. Don’t have heavy cream? Half-and-half works just as well. Consider this soup a canvas waiting for your personal touch.
Nutritional Balance: Potatoes provide essential vitamins and fiber. Pair that with toppings like green onions or bacon, and you’ll have a dish that satisfies your cravings while still being nutritious. It’s comfort food that doesn’t have to compromise on health.
Ingredients You’ll Need to Make This Dish
Let’s get into the specifics. Gather these ingredients to make the soup unforgettable.
How to Make This Slow Cooker Loaded Baked Potato Soup?
Making the soup requires a few straightforward steps. Let’s break it down systematically.
Step 1: Prepare Your Ingredients
Start by peeling and dicing the russet potatoes. Aim for uniform pieces; this helps them cook evenly. Next, finely chop the yellow onion. Set everything aside.
Step 2: Set It Up in the Slow Cooker
Now, toss the diced potatoes and chopped onions into the slow cooker. Season them with a pinch of salt and fresh black pepper. If you’re using garlic powder, this is the moment to add it! Pour the chicken stock over the top.
Step 3: Let It Cook
Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours. The key here is patience—let the flavors develop fully as the potatoes become tender.
Step 4: Create the Creamy Base
Once cooking time is up, it’s time to thicken it up! In a small saucepan, melt the butter over medium heat. Stir in the flour until you’ve created a smooth paste. Gradually add this mixture to the slow cooker, stirring well to combine.
Step 5: Add Creaminess
Now, stir in the sour cream and heavy cream. Allow it to meld for an additional 30 minutes on low heat. The soup should transform into a creamy delight with the most comforting texture.
Step 6: Finish with Toppings
Before serving, top the soup with your chosen toppings—be it shredded cheese, bacon, or chives. Engage with the visual appeal! Finally, ladle the soup into bowls and serve it warm.
Tips & Tricks
Choose the Right Potatoes: Stick with russets for the best texture and flavor. They break down nicely in soups.
Don’t Rush the Cooking Time: For excellent flavor, let it cook for the suggested time. The slow cooker does its best work when you don’t rush it.
Experiment with Toppings: Variety is the spice of life! Swap crispy onions for bacon or sprinkle some hot sauce on top for extra zing.
Blending for Smoothness: If you prefer a super-smooth soup, blend using an immersion blender before adding cream. It creates a delightful consistency.
Season Gradually: Taste test towards the end and adjust salt and pepper. Different brands of stock can vary in saltiness, so keep that in mind!
Nutrition Information
Here’s a quick glance at the nutritional breakdown per serving (based on a 1-cup serving size):
Calories: 375
Protein: 8g
Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 2g
Fat: 25g
Saturated Fat: 15g
This breakdown is approximate and can fluctuate based on exact ingredients and toppings chosen. It’s still a great source of comfort without guilt!
How Do You Store the Leftovers?
Storing leftovers is easy-peasy! Simply let the soup cool down to room temperature. Then, pour it into an airtight container. In the fridge, it’ll keep for about three to five days. For longer storage, consider freezing portions in freezer-safe bags. Just remember to leave some space in the bags since liquids expand when frozen. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove or in the microwave.
What sides would complement slow cooker loaded baked potato soup?
Now, let’s dive into some side options that really shine with this soup.
Grilled Cheese Sandwiches: Who can resist a classic? The gooey cheese paired with crispy, buttery bread creates a winning combination. Plus, the simplicity of a grilled cheese is perfect for balancing the richness of the soup.
Roasted Vegetables: Consider roasting some seasonal veggies—like broccoli, carrots, or bell peppers. Toss them with olive oil and your favorite spices, then pop them in the oven. They add a burst of color and nutrition that pairs beautifully with the creamy soup.
Garlic Knots: Imagine pulling apart soft knots of bread, slathered in garlic butter. Paired with the soup, it’s an indulgent yet simple creation. They are easy to make from dough and would be a hit at any gathering!
What alternatives can you use for the ingredients if they are not present in your kitchen?
Not every kitchen is stocked to the brim. Here are some alternatives just in case:
Potatoes: If you lack russets, try Yukon Golds. They have a creamy texture and can provide a similar result.
Chicken Stock: For a vegetarian option, use vegetable broth. It delivers similar depth and flavor.
Butter & Flour: Going for a gluten-free option? Use cornstarch mixed with water as a slurry to thicken the soup after cooking.
Heavy Cream: In lieu of heavy cream, use coconut cream for a dairy-free spin. It will change the flavor slightly, but can still create a creamy consistency.
Slow Cooker Loaded Baked Potato Soup
Equipment
- Slow Cooker
Ingredients
- Salt and freshly ground black pepper to taste
- 1 small yellow onion finely chopped
- 1 teaspoon garlic powder this is optional but brings depth
- 3 cups low-sodium chicken stock
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup full-fat sour cream
- 1 1/2 cups heavy cream or substitute with half-and-half
Optional toppings:
- 2 tablespoons chopped fresh chives or green onions
- 1 1/2 cups shredded sharp cheddar cheese
- 2 slices bacon cooked and crumbled
Instructions
Step 1: Prepare Your Ingredients
- Start by peeling and dicing the russet potatoes. Aim for uniform pieces; this helps them cook evenly. Next, finely chop the yellow onion. Set everything aside.
Step 2: Set It Up in the Slow Cooker
- Now, toss the diced potatoes and chopped onions into the slow cooker. Season them with a pinch of salt and fresh black pepper. If you’re using garlic powder, this is the moment to add it! Pour the chicken stock over the top.
Step 3: Let It Cook
- Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours. The key here is patience—let the flavors develop fully as the potatoes become tender.
Step 4: Create the Creamy Base
- Once cooking time is up, it’s time to thicken it up! In a small saucepan, melt the butter over medium heat. Stir in the flour until you’ve created a smooth paste. Gradually add this mixture to the slow cooker, stirring well to combine.
Step 5: Add Creaminess
- Now, stir in the sour cream and heavy cream. Allow it to meld for an additional 30 minutes on low heat. The soup should transform into a creamy delight with the most comforting texture.
Step 6: Finish with Toppings
- Before serving, top the soup with your chosen toppings—be it shredded cheese, bacon, or chives. Engage with the visual appeal! Finally, ladle the soup into bowls and serve it warm.
Notes
Nutrition
Frequently Asked Questions
1. Can I cook this soup on the stove instead of a slow cooker?
Absolutely! You can follow the same recipe but heat it on the stove. Start by sautéing onions in a pot, then add your stock and potatoes. Let it simmer until tender, then blend or add the thickening mixture.
2. What can I do to make this soup spicy?
If you love spice, add some diced jalapeños or a splash of hot sauce toward the end of cooking for extra heat. Cheddar cheese can add a nice kick as well!
3. Can I add other veggies?
Certainly! Try adding broccoli, corn, or even spinach towards the end of cooking. These will add nutrition and vary the texture, making it even more delightful.
4. How do I make it dairy-free?
Substitute the cream with coconut milk and skip the sour cream. For a cheesy flavor, sprinkle some nutritional yeast on top before serving
5. Can this soup be made ahead and frozen?
Yes, it stores well. You can freeze the soup before adding dairy; when reheating, stir in the sour cream and cream just before serving.
6. How do I reheat leftovers?
To reheat refrigerated soup, warm it gently on the stovetop over low heat, stirring frequently. If frozen, thaw in the fridge overnight before reheating.
Conclusion
I hope by now you’re not only hungry for slow cooker loaded baked potato soup, but also excited about trying it out. This dish combines simplicity and comfort in a way that makes for delightful meals all week. The flexibility it offers allows you to play chef!
While my family loves it as is, I encourage you to customize it, dive in wholeheartedly, and explore the various options. Whether it’s served on a weekday or during special gatherings, it transforms the ordinary into delightful experiences. So, grab your trusty slow cooker and get ready for a soup that’ll satisfy cravings and warm hearts. Happy cooking!
