Slow Cooker Baked Potato Soup

This Slow Cooker Baked Potato Soup is the ultimate comfort food, offering all the creamy, rich flavors of a baked potato in a warm, hearty soup. It’s a perfect dish for chilly evenings or when you need a filling meal with minimal effort. The beauty of this recipe lies in the slow cooking process, which allows the potatoes and seasonings to meld together into a silky, flavorful broth. With the addition of crispy bacon, melted cheese, and green onions as toppings, this soup has all the comforting elements of a loaded baked potato. Simply toss everything into the slow cooker and let it do the work while you relax. This soup is perfect on its own or served alongside a fresh salad or crusty bread for a complete meal.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 teaspoon dried thyme (optional)
• 1/2 teaspoon smoked paprika (optional)
• 1/2 cup shredded cheddar cheese (plus extra for topping)
• 1/4 cup sour cream (optional, for added creaminess)
• 6 slices bacon, cooked and crumbled (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Prepare the ingredients: Start by peeling and dicing the russet potatoes into small, bite-sized cubes. Dice the onion and mince the garlic.
2. Layer the slow cooker: In a large slow cooker, add the diced potatoes, onion, garlic, chicken broth, salt, pepper, thyme, and smoked paprika (if using). Stir everything to combine.
3. Cook the soup: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
4. Mash the potatoes: Once the potatoes are tender, use a potato masher or an immersion blender to mash the potatoes in the soup. You can mash them to your desired consistency—either leaving some chunks for texture or blending until smooth. For a smoother soup, you can use an immersion blender to blend part of the soup directly in the slow cooker. If you prefer a chunkier soup, simply mash some of the potatoes and leave others whole.
5. Add the cream and cheese: Once the potatoes are mashed and the soup is at your desired consistency, stir in the heavy cream, shredded cheddar cheese, and sour cream (if using). Stir until the cheese has melted and the soup is creamy.
6. Serve and garnish: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar cheese, and sliced green onions. For an extra touch, you can add a dollop of sour cream or a sprinkle of freshly cracked black pepper.
7. Enjoy: Serve the soup hot with your favorite bread on the side. It’s a rich, satisfying meal that will warm you up from the inside out.