Loaded Baked Potato Soup

Instructions

1. Add the diced potatoes, chopped onion, chicken broth, garlic, salt, black pepper, dried parsley, and butter to a large slow cooker.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are completely tender and can easily be pierced with a fork.
3. Using a potato masher, gently mash approximately one-third of the potatoes directly in the slow cooker. Leave the remaining potatoes in chunks to give the soup plenty of texture.
4. In a small bowl, whisk the cornstarch with the cold water until completely smooth. Stir the slurry into the soup.
5. Pour in the heavy cream and stir gently until combined.
6. Add 1½ cups of the shredded cheddar, half of the crumbled bacon, and the sour cream. Stir until the cheese has melted and the soup is smooth and creamy.
7. Cover and continue cooking for another 15–20 minutes, or until the soup is hot and has thickened to your preferred consistency.
8. Taste and adjust the salt and black pepper as needed.
9. Ladle the hot soup into individual bowls. Top each serving with the remaining shredded cheddar, crispy bacon, a spoonful of sour cream, and chopped fresh chives.
10. Serve immediately with crusty bread, crackers, or crispy potato skins on the side.

Variations

• Broccoli Cheddar: Stir in steamed broccoli florets during the final 20 minutes for a loaded broccoli-potato soup.
• Extra Cheesy: Add Monterey Jack, Colby Jack, or smoked cheddar alongside the regular cheddar.
• Spicy: Add diced jalapeños or a pinch of cayenne and finish with Pepper Jack cheese.
• Ham and Cheese: Replace the bacon with diced cooked ham for a hearty variation.
• Garlic Parmesan: Add freshly grated Parmesan and an extra clove of garlic for a more savory cheese profile.
• Loaded Vegetable: Add finely diced carrots and celery at the beginning of cooking for additional vegetables and flavor.

Tips

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• For the best loaded baked potato consistency, mash about one-third of the potatoes while leaving the rest chunky.
• Always combine cornstarch with cold water before stirring it into the hot soup to prevent lumps.
• Add the cream and sour cream toward the end of cooking rather than at the beginning for a smoother texture.
• Freshly shredded cheddar usually melts more smoothly than packaged pre-shredded cheese.
• Keep some bacon, cheese, sour cream, and chives separate for topping each bowl just before serving.
• If the soup becomes too thick, stir in a little warm chicken broth or milk until it reaches your preferred consistency.