Description
Experience the ultimate comfort of this velvety, loaded baked potato soup, crafted effortlessly in your slow cooker. This hearty blend of tender potatoes, savory garlic, sharp cheddar, and creamy sour cream delivers the classic flavors of a loaded potato in every warm spoonful. Perfect for busy weeknights or cozy gatherings, this simple, soul-warming meal is a true kitchen staple that offers maximum flavor with minimal effort.
Ingredients
2 lbs frozen diced hash brown potatoes
1 small yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, cubed
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
4 tablespoons turkey bacon bits (halal alternative)
2 tablespoons fresh chives, chopped
Instructions
Place the diced potatoes, onion, and minced garlic into the slow cooker.
Pour the vegetable broth over the ingredients and season with salt and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
Stir in the cubed cream cheese and shredded cheddar until melted and smooth.
Whisk in the sour cream until well combined.
Serve hot, garnished with turkey bacon bits and fresh chives.
Notes
If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cheese. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if too thick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg