Slow Cooker Loaded Baked Potato Soup

Everything you love about a loaded baked potato lands in one cozy bowl. The potatoes cook until tender in broth, then part of the soup is mashed to make it naturally thick and creamy.

Prep: 20 minutes
Cook: 6 to 7 hours on low
Serves: 8

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 ounces cream cheese, softened
• 1 cup half-and-half
• 1 1/2 cups shredded sharp cheddar, divided
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced

Instructions

1. Add the potatoes, onion, garlic, broth, salt, pepper, and paprika to the slow cooker.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
3. Mash about half of the potatoes directly in the cooker, leaving plenty of chunks.
4. Whisk the cream cheese with a little hot broth until smooth. Stir it into the soup with the half-and-half and 1 cup of cheddar.
5. Cover and cook on high for 15 to 20 minutes, stirring once, until creamy and hot.
6. Serve topped with the remaining cheddar, bacon, and green onions.

Tips

• For a smoother soup, blend a few cups carefully and return them to the slow cooker.
• Add the dairy near the end to keep the soup creamy and prevent separation.
• The soup thickens as it cools. Thin leftovers with a splash of broth or milk while reheating.