This creamy Loaded Baked Potato Soup tastes like your favorite steakhouse soup. Tender potatoes slowly cook in a rich broth and are finished with cheese, bacon, and sour cream.

Servings

8 servings

Prep Time

20 minutes

Cook Time

8 hours on LOW

Total Time

8 hours 20 minutes

Ingredients

• 6 russet potatoes, peeled and diced
• 1 onion, diced
• 4 cups chicken broth
• 8 ounces cream cheese
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1 cup sour cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Green onions for garnish

Instructions

Step 1: Prepare the Vegetables

Peel and dice the potatoes into evenly sized cubes.

Place the potatoes and onions in the bottom of the slow cooker.

Season with garlic powder, salt, and pepper.

Step 2: Add the Broth

Pour the chicken broth over the potatoes.

Cover and cook on LOW for approximately 8 hours.

As the soup cooks, the potatoes become extremely soft and absorb the flavors of the broth and seasonings.

Step 3: Make the Soup Creamy

Using a potato masher, mash some of the potatoes directly in the slow cooker.

Leave some chunks intact for texture.

Add the cream cheese and heavy cream.

Stir until completely smooth and creamy.

Step 4: Finish with Cheese

Add the shredded cheddar cheese and stir until melted.

Mix in half of the bacon pieces.

Step 5: Serve

Ladle the soup into bowls.

Top each serving with sour cream, extra bacon, cheddar cheese, and green onions.

Serve with warm bread for the ultimate comfort meal.

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