Slow Cooker Loaded Baked Potato Soup – Creamy, Comforting & Easy!
When you’re craving a bowl of hearty, creamy soup that feels like a warm hug, this Slow Cooker Loaded Baked Potato Soup is the answer. Packed with tender russet potatoes, melted cheddar cheese, rich sour cream, and crispy bacon, this comforting classic is a crowd-pleaser — and your slow cooker does most of the work!
Ingredients You’ll Need
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6 large russet potatoes, peeled and diced
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1 medium onion, chopped
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4 cups chicken broth (or vegetable broth for a vegetarian option)
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1 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 cup heavy cream
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1 cup shredded cheddar cheese
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1/2 cup sour cream
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6 slices bacon, cooked and crumbled
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3 green onions, sliced (for garnish)
Step-by-Step Directions
Step 1: Prepare the Ingredients
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Wash, peel, and dice the russet potatoes.
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Chop the onion finely.
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Cook the bacon in a skillet until crispy. Set it aside on paper towels to drain, then crumble it once cooled.
Step 2: Load the Slow Cooker
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Place the diced potatoes and chopped onion into the bottom of your slow cooker.
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Pour in the chicken broth.
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Add garlic powder, salt, and black pepper.
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Stir everything gently to combine.
Step 3: Let It Cook
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Cover the slow cooker with its lid.
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Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 4: Mash to Desired Consistency
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Once the potatoes are soft, use a potato masher or immersion blender to mash the soup to your preferred texture.
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For a chunkier soup, mash lightly.
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For a smoother soup, mash thoroughly or blend.
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Step 5: Add Creamy Ingredients
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Stir in the heavy cream, cheddar cheese, and sour cream.
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Mix until everything is fully melted and creamy.
Step 6: Final Simmer
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Cover and cook on LOW for another 30 minutes to let the flavors fully develop.
Step 7: Serve & Garnish
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Ladle the soup into bowls.
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Top with crumbled bacon and sliced green onions.
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Optional: Add an extra sprinkle of cheddar cheese or a dollop of sour cream.
Tips & Variations
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Vegetarian Option: Replace chicken broth with vegetable broth and skip the bacon. Add in sautéed mushrooms or carrots for extra flavor.
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Spicy Twist: Add a pinch of cayenne pepper, red pepper flakes, or a splash of hot sauce for heat.
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Thicker Texture: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup during the last 30 minutes of cooking.
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Make It a Meal: Serve with crusty bread or garlic toast for a complete dinner.
Storage & Reheating Tips
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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To reheat, warm in a pot over medium-low heat, stirring occasionally. You can also microwave in 1-minute increments, stirring in between.
Why You’ll Love This Recipe
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Super easy to make – just set it and forget it!
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Classic comfort food flavor with creamy, cheesy goodness.
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Family-friendly and kid-approved.
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Customizable for different dietary needs and spice levels.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup is the ultimate comfort dish — creamy, savory, and satisfying. Whether you’re feeding a hungry family or prepping cozy lunches for the week, this soup is sure to become a go-to favorite.