Slow Cooker Amish Loaded Baked Potato Soup
A cozy, creamy soup loaded with traditional baked potato toppings like cheese, bacon, and chives, perfect for chilly days and easy slow cooking.
Ingredients
Base Ingredients
- 6 large Russet potatoes Can also use Yukon Golds for a buttery taste.
- 4 strips Bacon Crisped for topping and drippings for flavor.
- 1 medium Onion Dice small for sweetness.
- 3 cloves Garlic Minced.
- 4 cups Chicken broth Use vegetable broth for a vegetarian version.
- 2 tablespoons Butter For thickening.
- 2 tablespoons Flour or cornstarch Cornstarch is gluten-free.
- 1 cup Milk or half and half Used to finish the soup.
Toppings
- 2 cups Shredded sharp cheddar cheese Grate for smooth melting.
- 1/2 cup Sour cream Can substitute with Greek yogurt.
- 1/4 cup Chives or green onions For garnish.
Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Paprika Optional for added flavor.
- 1 pinch Dried thyme Optional for flavor.
Instructions
Preparation
- Cook the bacon until crispy in a skillet, then drain on paper towels. Reserve some drippings for the soup.
- In a slow cooker, add diced onion and garlic, followed by the chopped potatoes, broth, salt, pepper, and reserved drippings. Stir to combine.
Cooking
- Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours until potatoes are tender.
- If desired, add paprika and thyme during the last hour of cooking.
Thickening and Finishing
- About 30 minutes before serving, whisk melted butter with flour or cornstarch and add to the slow cooker.
- Stir in milk or half and half. Use a potato masher for a chunky texture or an immersion blender for a creamier soup.
Serving
- Turn off the heat and mix in shredded cheddar until melted.
- Ladle soup into bowls and top with more cheese, crumbled bacon, sour cream, and chives.
Notes
Freeze the soup before adding dairy for best results. Can be made vegetarian by omitting bacon and using vegetable broth.