Loaded Baked Potato Soup

by

Loaded Baked Potato Soup Recipe

This hearty and creamy Loaded Baked Potato Soup is the ultimate comfort food! With its rich flavors of cheese, bacon, and ranch, it’s perfect for a cold day or when you need a satisfying, warm meal. This slow cooker recipe is simple, requiring minimal effort but delivering maximum flavor.

Ingredients

  • 1–2 lb bag frozen hash brown potatoes (diced or shredded, your choice)
  • 1 can cream of chicken soup (10.5 oz, condensed)
  • 1 (8 oz) block cream cheese (softened or cubed for easier melting)
  • 1 (32 oz) container chicken broth (low-sodium preferred for better flavor control)
  • 1 packet ranch seasoning mix (about 1 oz)
  • 1 bag real bacon bits (use half for cooking and save half for garnish; the more bacon, the better!)
  • 1 (16 oz) bag shredded cheese (cheddar or a mix like Colby-Jack; feel free to shred fresh cheese for extra creaminess)
  • Salt, pepper, garlic powder, and onion powder (adjust to taste for seasoning)

Optional Toppings

  • Sour cream
  • Sliced green onions or chives
  • Extra shredded cheese
  • Reserved bacon bits

Instructions

1. Prep the Ingredients:

  • Start by gathering all your ingredients. Cube or soften the cream cheese to make it easier to melt.
  • Ensure the hash browns are broken up if they’re clumped together.

2. Combine Ingredients in the Slow Cooker:

  • In a large slow cooker, add the frozen hash browns, cream of chicken soup, chicken broth, ranch seasoning, and your seasonings (salt, pepper, garlic powder, and onion powder).
  • Stir to mix the ingredients evenly.
  • Add in the softened cream cheese and about half of the bacon bits, reserving the rest for topping.

3. Cook:

  • Set the slow cooker to high and cook for 4 hours, stirring thoroughly every hour. This helps ensure the cream cheese melts and incorporates smoothly into the soup.

4. Add Cheese:

  • About 30 minutes before the cooking time is up, stir in most of the shredded cheese (save some for garnish). Stir until the cheese is fully melted and blended into the soup.

5. Taste and Adjust:

  • Once the soup is done, taste and adjust the seasoning if needed. You can add more salt, pepper, or a sprinkle of garlic or onion powder for extra flavor.

Serving Suggestions

1. Garnish Generously:

  • Ladle the soup into bowls and top with:
    • A dollop of sour cream
    • Reserved shredded cheese
    • Crispy bacon bits
    • Chopped green onions or chives for a fresh pop of color and flavor

2. Pair with a Side:

  • Serve this soup with warm crusty bread, garlic bread, or homemade biscuits for dipping.
  • A crisp side salad can balance the richness of the soup.

Tips for Success

  • Cream Cheese Tip: To avoid lumps, soften the cream cheese to room temperature or microwave it for 10–15 seconds before adding it to the slow cooker.
  • Consistency: For a thicker soup, reduce the amount of chicken broth slightly or blend a portion of the soup using an immersion blender.
  • Fresh Toppings: Fresh green onions, extra crispy bacon, and freshly shredded cheese elevate the presentation and taste of the soup.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm on the stove over low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if it’s too thick.
  • Freeze: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently to avoid curdling.

This Loaded Baked Potato Soup is like a warm hug in a bowl—rich, creamy, and bursting with the flavors of cheese, bacon, and potatoes. Perfect for soup season or any time you crave a filling, cozy meal!

Leave a Comment