Name: Slow Cooker Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 7 cups russet potatoes (2 1/2 pounds or 4 large potatoes), chopped into 1/2 inch cubes; 1 yellow onion, finely chopped; 3 cloves garlic, minced or pressed; 3 cups chicken stock (or vegetable stock); 1/4 cup unsalted butter; 1 teaspoon salt (plus more to taste); 1/2 teaspoon ground black pepper; 1 cup heavy cream; 3/4 cup sour cream; 1 cup sharp cheddar cheese, shredded; 1 cup cheddar cheese, shredded; 1/2 cup sour cream (for swirling or dolloping on top); 3-4 slices bacon, cooked and crumbled (or 1/2 cups bacon bits); 1/4 cup chives, sliced

Jump to Recipe · Leave a Review

Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly days and satisfying cravings. This blissfully creamy soup is filled with tender russet potatoes and the delightful flavors of cheddar cheese, bacon, and sour cream. Each bowl is a warm hug that speaks to the soul, transporting you to your favorite cozy diner.

Pin this for later!

I first stumbled upon this recipe during a particularly cold winter when I craved something rich and filling. From that day forward, it became a staple in my weekly rotation. The beauty of this meal lies not only in its incredible taste but also in its simplicity, making it accessible for both novice cooks and seasoned chefs alike. With minimal prep time, it’s an easy, budget-friendly dish that’s sure to impress family and friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Loaded Baked Potato Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Loaded Baked Potato Soup

Why You’ll Love This Recipe

Simple & Quick: Ready in just over four hours, mostly hands-off time!
Irresistible Flavor: A delightful mix of creamy, cheesy, and savory with every spoonful.
Eye-Catching Appeal: The visuals are stunning, with toppings like bacon and chives.
Flexible Serving: Perfect for cozy dinners, game-day gatherings, or even a chilly brunch.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian friends!

Ingredients You’ll Need

7 cups russet potatoes (2 1/2 pounds or 4 large potatoes), chopped into 1/2 inch cubes: These hearty potatoes add bulk to the soup and create a satisfying texture. You can substitute with Yukon gold potatoes for a creamier base.
1 yellow onion, finely chopped: The onion builds a flavor foundation that complements the potatoes. A sweet onion can be a great alternative for sweetness.
3 cloves garlic, minced or pressed: Fresh garlic brings fragrant notes. If you’re in a pinch, garlic powder can work too—use about 3/4 teaspoon.
3 cups chicken stock (or vegetable stock): This forms the broth base. Homemade is best, but low-sodium canned stock works wonderfully if you’re short on time.
1/4 cup unsalted butter: Adds richness and depth; feel free to use olive oil if dairy-free.
1 teaspoon salt (plus more to taste): Enhances all flavors. Adjust according to your taste preference.
1/2 teaspoon ground black pepper: Adds a subtle kick of spice. Feel free to use white pepper for a milder heat.
1 cup heavy cream: Ensures the soup is luxuriously creamy. For a lighter version, try half-and-half or a non-dairy cream substitute.
3/4 cup sour cream: Offers tanginess and softens the rich flavors. Dairy-free sour cream is a great alternative.
1 cup sharp cheddar cheese, shredded: Brings intense cheesy flavor. You can use any cheese you enjoy, like gouda or Monterey jack.
1 cup cheddar cheese, shredded: This enhances the cheesy goodness further. A mixture of cheeses can elevate the dish.
1/2 cup sour cream (for swirling or dolloping on top): Perfect for finishing touches to make each bowl visually appealing and more flavorful.
3-4 slices bacon, cooked and crumbled (or 1/2 cups bacon bits): Adds a deliciously crunchy texture and savory note. For a vegetarian option, try crispy tofu or mushrooms.
1/4 cup chives, sliced: Fresh chives brighten up the dish with color and flavor for a lovely garnish. Green onions are a fine substitute.

How to Make Slow Cooker Loaded Baked Potato Soup

Combine Ingredients: In your slow cooker, add 7 cups chopped russet potatoes, 1 finely chopped yellow onion, 3 minced cloves garlic, and 3 cups chicken stock. Mix these ingredients well. Then, drop in 1/4 cup unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper to make a savory base.

Cook Until Tender: Cover your slow cooker and set it to HIGH for 3 to 4 hours or LOW for 6 to 7 hours. You’ll know the soup is ready when the potatoes become fork-tender. Your kitchen will fill with enticing aromas during this time!

Mash for Texture: Once cooked, use a potato masher to gently mash the soup for a rustic, chunky texture. If you prefer a silky-smooth soup, an immersion blender works beautifully to create a creamy consistency.

Incorporate Creaminess: Stir in 1 cup heavy cream, 3/4 cup sour cream, and 1 cup sharp cheddar cheese until melted and well-combined. Let this mixture heat through for about 10 minutes, which will further blend the flavors. Taste and adjust with more salt or pepper as needed.

Serve & Garnish: Ladle your soup into bowls and finish with toppings of crumbled bacon, extra cheddar cheese, sliced chives, and a dollop of sour cream. This transformation presents a feast for both the eyes and the palate.

Storing & Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even tastier! For meal prep, you can freeze the soup for up to 3 months. When reheating, gently warm it in the microwave or on the stove in a saucepan over low heat until heated through, stirring occasionally. Note that the texture may thicken, but you can refresh it with a splash of cream or broth.

Chef’s Helpful Tips

When chopping potatoes, try to keep the cubes uniform for even cooking.
If you’re adding in additional spices or herbs, consider rosemary or thyme for a fragrant lift.
Ensure your cream and sour cream are at room temperature before adding to help them blend smoothly.
For a richer flavor, try browning the onions and garlic in the butter before adding them to the slow cooker.
If you like smoky flavors, consider using smoked bacon or adding a dash of smoked paprika.

Slow Cooker Loaded Baked Potato Soup is more than just a recipe; it’s a heartfelt dish that brings warmth and comfort to your table. Embrace the opportunity to customize your toppings or experiment with different cheese blends. Every bowl is a canvas waiting for your unique flair. So gather your ingredients, roll up your sleeves, and get ready to savor every spoonful of this delightful dish!

Recipe FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken stock for vegetable stock, omit the bacon or use a tasty plant-based alternative, and you’ll have a fantastic vegetarian version.

How can I thicken the soup if it’s too thin?

If your soup is thinner than you prefer, you can create a slurry by mixing 2 tablespoons of cornstarch with a bit of water, then stir it into the hot soup. Allow it to cook for an additional 10 minutes until thickened.

Can I use other types of cheese?

Definitely! Feel free to experiment with other cheeses like gouda, muenster, or even a spicy pepper jack for a zesty twist. Mixing different cheeses can also enhance the overall flavor.

Is this soup freezer-friendly?

Yes! It freezes beautifully. Just remember to allow it to cool completely before placing it in airtight containers. When ready to enjoy, you can thaw in the refrigerator overnight before reheating.

More Dinner Recipes

👉 If you make my Slow Cooker Loaded Baked Potato Soup recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.

Slow Cooker Loaded Baked Potato Soup

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Slow Cooker Loaded Baked Potato Soup

Storing & Reheating

Chef’s Helpful Tips