This Slow cooker Loaded baked potato soup has definitely made the rounds of the blogosphere: there are a lot of recipes from all around the world. I first saw it on Josie’s blog and made it shortly thereafter but didn’t blog about it for whatever reason (I mashed too many of the potatoes so the soup was more like mashed potato soup). So when we finally had some actual winter-like weather, I quickly made up my mind to put this on our menu again.
I received the cookbook that Loaded baked potato soup comes from for Christmas and I bookmarked tons and tons of recipes and have made several of them. Knowing the recipes are from America’s Test Kitchen, while not always easy, I know they will be delicious and this is no exception. Aside from a little prep work of peeling and cutting potatoes, this soup will be cooking away in your slow cooker in less than 15 or 20 minutes and you will have a delicious dinner in a few short hours (okay, so 4-6, but still).
Learn from me. Don’t mash too many of the potatoes. I promise, it’ll be better that way. 🙂
Loaded Baked Potato Soup Ingredients
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 ½ medium onions, minced
- 3 garlic cloves, minced
- 1 ½ tsp. fresh thyme, minced or ½ tsp. dried thyme
- Kosher salt and freshly ground black pepper
- 2 tbsp. all-purpose flour
- 4 cups chicken stock, divided
- 6 medium potatoes (go for Russet potatoes, it should be about 3 lbs.). Peel and cut potatoes into 1/2-inch pieces
- ½ cup heavy cream
- 1 cup cheddar cheese (shredded), plus more for serving
- 3 scallions, thinly sliced
- 6 slices baked, cooked, and crumbled
- In a medium skillet, heat butter and olive oil over medium to medium-high heat until melted.
- Add in onions and cook until almost tender, 5-7 minutes.
- Add thyme and garlic, and cook for 30 sec. until fragrant. Season with salt and pepper. (Be cautious with the salt as the chicken stock, cheese, and bacon will all add saltiness, as well.)
- Mix in the flour and cook, for 1 more min., stirring constantly. Slowly add in 1 cup of the broth and whisk, scraping up any browned bits from the bottom of the pan. Transfer mixture to the slow cooker.
- Stir in the remaining 3 cups of broth and the potatoes. Cover the pan cook for at least 4 hrs (4-6 hrs) until potatoes get tender at low heat.
- Once potatoes are tender, remove 2 cups of the potatoes and mash until mostly smooth with a potato masher. Return to slow cooker and stir in the cheddar and heavy cream.
- Let sit for 5 minutes and then stir before serving. Top with scallions, additional cheddar, and bacon