Slow Cooker Loaded Baked Potato Soup

Introduction

There’s hardly anything more comforting than a steaming bowl of creamy, hearty potato soup—and when it’s made in the slow cooker, the experience is even more magical. Slow Cooker Loaded Baked Potato Soup takes the classic flavors of a loaded baked potato and transforms them into a warm, velvety soup. With tender chunks of potatoes, savory bacon, sharp cheddar cheese, and a touch of cream, every spoonful is indulgent and satisfying.

The best part about making this soup in the slow cooker is that it’s virtually hands-off. The ingredients simmer together for hours, allowing the flavors to meld into a rich, soul-soothing dish that tastes like it came from your favorite restaurant. It’s the ultimate comfort food for cold nights, busy weekdays, or when you simply want a bowl of pure cozy goodness.

Why I Love This Recipe

I love this recipe because it perfectly combines comfort, flavor, and ease. The slow cooker does the heavy lifting, leaving me with plenty of time to focus on other tasks. The soup itself is luxuriously creamy without being overly heavy, thanks to a balance of milk, broth, and just the right amount of cheese.

What really makes me adore this soup is the loaded baked potato toppings—crispy bacon, shredded cheddar, green onions, and a dollop of sour cream. They not only enhance the flavor but also make the dish feel customizable. Every person at the table can load up their bowl just the way they like it.

Why It’s a Must-Try Dish

This soup is a must-try because:

1. Classic comfort food – It’s like enjoying a loaded baked potato but in spoonable form.
2. Effortless cooking – Toss the ingredients in the slow cooker and let it work its magic.
3. Family-friendly – Kids and adults alike love the rich, cheesy, and savory flavors.
4. Customizable – You can adjust toppings and consistency to suit your preferences.
5. Perfect for leftovers – It reheats well and makes for a hearty lunch or dinner the next day.

Recipe Details

• Course: Main Course, Soup
• Cuisine: American Comfort Food
• Servings: 6 servings
• Prep Time: 20 minutes
• Cook Time: 6–7 hours (Low) or 3–4 hours (High)
• Total Time: 6 hours 20 minutes
• Calories: Approx. 420 calories per serving (with toppings)

Ingredients

For the Soup:

• 6 medium russet potatoes, peeled and diced (about 6 cups)
• 1 medium onion, finely chopped
• 4 cups low-sodium chicken broth
• 1 ½ cups whole milk (or half-and-half for richer flavor)
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 4 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp unsalted butter

For the Toppings (Loaded Baked Potato Style):

• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup chopped green onions or chives

Directions

Step-by-Step Preparation

1. Prepare the Ingredients
   • Peel and dice the potatoes into ½-inch cubes.
   • Dice the onion and mince the garlic.
2. Assemble the Slow Cooker Base
   • In the slow cooker, add potatoes, onion, garlic, chicken broth, thyme, paprika, butter, salt, and pepper. Stir to combine.
3. Slow Cook
   • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
4. Mash and Thicken
   • Using a potato masher, lightly mash some of the potatoes in the slow cooker for a thicker consistency. Leave some chunks for texture.
   • Stir in milk, sour cream, and shredded cheddar cheese. Mix until smooth and creamy.
5. Finish the Soup
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Keep on “Warm” setting until ready to serve.
6. Prepare the Toppings
   • Cook bacon until crispy, then crumble.
   • Chop green onions or chives.
7. Serve
   • Ladle soup into bowls and top with bacon, cheese, sour cream, and green onions.

How to Serve

Serve this soup piping hot in large bowls with all the classic baked potato toppings. Pair it with warm crusty bread, a side salad, or even a grilled cheese sandwich for the ultimate comfort meal. It’s also perfect for family-style dinners where everyone can load their soup with toppings of their choice.

Recipe Tips

• Use russet potatoes for the creamiest texture, but Yukon Gold also works.
• For a lighter version, substitute low-fat milk and Greek yogurt for sour cream.
• If you like ultra-smooth soup, use an immersion blender to puree it.
• Don’t skip the toppings—they add incredible flavor and make the soup feel indulgent.

Variations

1. Vegetarian Version – Use vegetable broth and skip bacon. Add roasted vegetables like broccoli or cauliflower for extra flavor.
2. Extra Cheesy – Stir in cream cheese along with cheddar for a richer taste.
3. Spicy Twist – Add diced jalapeños or a pinch of cayenne pepper for heat.
4. Chicken Potato Soup – Add shredded rotisserie chicken for added protein.
5. Healthier Swap – Replace half the potatoes with cauliflower for a lighter, lower-carb version.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. For best results, freeze without adding cheese or sour cream, and stir them in after reheating.
• Reheating: Warm gently on the stovetop over medium heat or in the microwave, adding extra broth or milk if needed.

Special Equipment Needed

• Slow Cooker (Crockpot)
• Potato masher (or immersion blender, optional)
• Ladle and serving bowls

Conclusion

Slow Cooker Loaded Baked Potato Soup is everything you want in a comfort food dish—creamy, hearty, and loaded with flavor. It’s an easy, family-friendly meal that turns simple potatoes into something indulgent and unforgettable. With the slow cooker doing most of the work, you get maximum flavor with minimal effort. Whether you’re serving it on a chilly winter evening, at a casual get-together, or just craving a cozy homemade dinner, this recipe is bound to become a staple in your kitchen.

Print Recipe

Slow Cooker Loaded Baked Potato Soup

Author: Laura Bennett Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 6 hrs Total Time 6 hrs 20 mins

Servings: 6 Calories: Approx. 420 calories per serving

Description

There’s hardly anything more comforting than a steaming bowl of creamy, hearty potato soup—and when it’s made in the slow cooker, the experience is even more magical. Slow Cooker Loaded Baked Potato Soup takes the classic flavors of a loaded baked potato and transforms them into a warm, velvety soup.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 6 medium russet potatoes, peeled and diced (about 6 cups)
• 1 medium onion, finely chopped
• 4 cups low-sodium chicken broth
• 1 ½ cups whole milk (or half-and-half for richer flavor)
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 4 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp unsalted butter

For the Toppings (Loaded Baked Potato Style):

• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup chopped green onions or chives

Instructions

1. Prepare the Ingredients: Peel and dice the potatoes into ½-inch cubes. Dice the onion and mince the garlic.
2. Assemble the Slow Cooker Base: In the slow cooker, add potatoes, onion, garlic, chicken broth, thyme, paprika, butter, salt, and pepper. Stir to combine.
3. Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
4. Mash and Thicken: Using a potato masher, lightly mash some of the potatoes in the slow cooker for a thicker consistency. Leave some chunks for texture. Stir in milk, sour cream, and shredded cheddar cheese. Mix until smooth and creamy.
5. Finish the Soup: Taste and adjust seasoning with more salt and pepper if needed. Keep on “Warm” setting until ready to serve.
6. Prepare the Toppings: Cook bacon until crispy, then crumble. Chop green onions or chives.
7. Serve: Ladle soup into bowls and top with bacon, cheese, sour cream, and green onions.

Keywords: Slow Cooker Loaded Baked Potato Soup