This Slow Cooker Loaded Baked Potato Soup is the kind of dinner that feels like a baked potato turned into a warm, creamy bowl of comfort. The potatoes cook slowly with onion, garlic, and chicken broth until they are soft enough to mash right in the slow cooker. Cream cheese, cheddar, and a little sour cream give the soup its rich texture, while crispy bacon and green onions bring the classic loaded baked potato finish. It is easy enough for a weeknight but hearty enough to serve when you have family or friends around.
Ingredients
- 3 pounds russet potatoes, peeled and cut into small cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces cream cheese, softened and cut into cubes
- ½ cup sour cream
- 1 cup whole milk
- 1½ cups shredded sharp cheddar cheese
- 8 slices bacon, cooked until crisp and crumbled
- 3 green onions, thinly sliced
Also Read: Cheesy Ham and Potato Soup
How to Make Slow Cooker Loaded Baked Potato Soup
1. Prepare the potatoes. Peel the russet potatoes and cut them into fairly small, even cubes. Keeping the pieces close in size helps them cook at the same rate.
2. Start the soup. Add the potatoes, onion, garlic, chicken broth, salt, and black pepper to a 6-quart slow cooker. Give everything a good stir, then cover with the lid.
3. Cook until tender. Cook on LOW for 6 to 8 hours or on HIGH for about 3 to 4 hours, until the potatoes are very tender and can easily be pierced with a fork.
4. Give the soup some texture. Use a potato masher to mash part of the potatoes directly in the slow cooker. You do not need to make everything completely smooth. Leaving some small potato pieces gives the soup a more satisfying, homemade texture.
5. Add the creamy ingredients. Stir in the softened cream cheese, sour cream, and milk. Continue cooking on HIGH for about 15 to 20 minutes, stirring occasionally, until the cream cheese has melted into the soup.
6. Add the cheddar. Stir in 1¼ cups of the shredded cheddar and let it melt into the soup. Taste and add a little more salt or pepper if needed.
7. Load it up. Ladle the soup into bowls and top with the remaining cheddar, crumbled bacon, and sliced green onions. A small spoonful of sour cream on top is also a great finishing touch.
What You Can Do Better
The easiest way to improve this soup is to pay attention to the potatoes. Russets work particularly well because they become soft and naturally help thicken the soup as they cook. Cut them evenly rather than leaving some large and some tiny pieces. For better flavor, cook the bacon until properly crisp and use some of the bacon as a topping instead of stirring all of it into the soup. Freshly shredded cheddar also melts more smoothly than many pre-shredded cheeses. If you prefer a thicker soup, mash more of the potatoes. If you like a thinner consistency, add a little extra warm milk or chicken broth just before serving.
Also Read: Sausage Spinach and Potato Soup
Recipe Notes
If you want a smoother soup, you can use an immersion blender for a few seconds after the potatoes are cooked. Do not blend the entire soup for too long, though, because a few pieces of potato make the finished bowl feel more like a loaded baked potato rather than a completely smooth potato purée. For a vegetarian version, replace the chicken broth with vegetable broth and use vegetarian bacon or simply leave the bacon out.
How to Store Leftover Potato Soup
Allow the soup to cool before transferring it to an airtight container. Keep it refrigerated for up to 4 days. The soup will usually become thicker after chilling, so add a splash of milk or broth when reheating. Warm it gently on the stovetop or in the microwave, stirring occasionally.
Nutrition Information
The following is an approximate nutrition estimate for one serving, based on 8 servings and the ingredients listed above.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | Approximately 500 kcal |
| Total Fat | 30 g |
| Saturated Fat | 16 g |
| Cholesterol | 80 mg |
| Sodium | 850 mg |
| Total Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Protein | 16 g |
Nutrition information is an estimate and can vary depending on the brands and exact amounts of ingredients used.
Frequently Asked Questions
Can I make this potato soup ahead of time?
Yes. The soup can be made a day ahead and refrigerated. Reheat it gently and add a little broth or milk if it has thickened too much.
Can I use Yukon Gold potatoes?
Yes. Yukon Gold potatoes will work, although russet potatoes give the soup a softer texture and help create a thicker base.
Can I freeze loaded baked potato soup?
You can freeze it, but soups containing dairy can sometimes change texture after thawing. For the best result, freeze the potato and broth base before adding the dairy, then add the cream cheese, milk, sour cream, and cheddar when reheating.
What toppings go well with this soup?
Crispy bacon, cheddar cheese, sour cream, green onions, and chives are classic choices. You can also add a little cracked black pepper or extra shredded cheese.
Can I make it without bacon?
Absolutely. The soup is still creamy and flavorful without bacon. For extra smoky flavor, you can add a small pinch of smoked paprika.
