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Best Loaded Baked Potato Soup Bar for Game Day

loaded baked potato soup bar for game day - featured image
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This creamy, customizable loaded baked potato soup is perfect for game day. Made in a slow cooker with simple ingredients, it features a velvety base with chunky potato pieces and a topping bar that lets everyone build their perfect bowl.

Ingredients

Scale
  • 6 slices bacon, chopped (thick-cut preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes (about 6 medium potatoes)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup sharp cheddar cheese, shredded (plus more for topping)
  • Additional sharp cheddar cheese, shredded (for topping bar)
  • 6 slices bacon, cooked crispy and crumbled (for topping bar)
  • ½ cup sour cream (for topping bar)
  • 4 green onions, sliced thin (for topping bar)
  • Fresh chives, chopped (optional, for topping bar)
  • Extra black pepper (for topping bar)

Instructions

  1. Cook the bacon. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet. Set the crispy bacon aside for the topping bar.
  2. Sauté the aromatics. Add the diced onion to the same skillet with the bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into your slow cooker.
  3. Build the soup base. Add the chicken broth, diced potatoes, salt, pepper, smoked paprika, and cayenne (if using) to the slow cooker. Stir. Cover and cook on high for 4 hours or low for 7-8 hours, until the potatoes are fork-tender.
  4. Blend half the soup. Once the potatoes are tender, use an immersion blender to blend about half of the soup right in the slow cooker, leaving some chunky potato pieces. If using a regular blender, carefully transfer about 3 cups of the soup (liquid and solids) to the blender, blend until smooth, then stir back into the pot.
  5. Add the cream and cheese. Stir in the heavy cream and the cubed cream cheese. Let it melt for a minute or two, then stir until completely smooth. Add the shredded cheddar cheese and stir until melted and fully incorporated. If too thick, add a splash of chicken broth or milk to thin.
  6. Season and adjust. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  7. Set up the topping bar. Arrange the shredded cheese, crumbled bacon, sour cream, sliced green onions, chives, and extra black pepper in small bowls.
  8. Serve. Ladle the hot soup into bowls and let everyone customize their bowl from the topping bar. Keep the slow cooker on warm for seconds.

Notes

The soup will thicken as it sits in the slow cooker. Stir in a little extra broth or milk every hour to maintain consistency. For best results, shred your own cheese and let cream cheese soften before adding. The soup tastes even better the next day.

Nutrition

Keywords: loaded baked potato soup, game day soup, slow cooker soup, potato soup bar, creamy potato soup, bacon cheddar soup

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