Weekend Recipe: Slow-Cooker Loaded Baked Potato Soup

Who said potato soups are bland and boring? This America's Test Kitchen recipe calls for a sharp cheddar to ensure the soup is fully loaded with flavor.

Image courtesy of America's Test Kitchen
Image courtesy of America's Test Kitchen

Slow-Cooker Loaded Baked Potato Soup
Serves 6 to 8

8 slices bacon, chopped
2 onions, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
5 1/2 cups chicken broth
3 pounds Red Bliss potatoes, peeled and sliced 1/2 inch thick
Salt and pepper
8 ounces white sharp cheddar cheese, shredded (2 cups)
1 cup heavy cream
1/4 cup minced fresh chives
Sour cream

Cook bacon in large saucepan over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate until soup is ready. Pour off all but 2 tablespoons fat from pot.

Story continues below

Add onions to fat in pot and cook until softened and lightly browned, 7 to 9 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, scraping up any browned bits, and bring to boil over high heat.

Combine potatoes and 1 1/2 teaspoons salt in slow cooker. Pour hot broth mixture over potatoes; stir to combine. Cover and cook until potatoes are tender, 5 to 6 hours on high, or 6 to 7 hours on low.

Puree soup with immersion blender until smooth, about 1 minute. (Alternatively, puree soup in batches in blender until smooth; transfer to Dutch oven and keep warm over low heat.) Whisk cheddar into soup until melted. Whisk in cream, chives, and 1 teaspoon pepper. Season with salt to taste.

Microwave bacon until hot and crispy, about 30 seconds. Serve soup, garnished with bacon and sour cream.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!


We are dedicated to providing you with articles like this one. Show your support with a tax-deductible contribution to KCET. After all, public media is meant for the public. It belongs to all of us.

Keep Reading