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Loaded baked potato soup has a smooth, creamy base, soft potatoes, topped with cheese, bacon, green onion, and whatever else you like. It is hands down the best potato soup I have ever had. It is creamy and delicious, with all the goodness of a baked potato, made right in your slow cooker!
Reasons You’ll Love This Recipe
- Convenient: Slow-cooker meals are my favorite! My house smells amazing, and I don’t have to think about dinner!
- Customizable: The great thing about this recipe is the base is delicious on its own, but you can customize it to suit your tastes with a variety of toppings!
- Comfort Food: This loaded baked potato soup is rich, creamy, and hearty. It’s the perfect comfort food to come home to on a chilly day!
Baked Potato Soup Ingredients
Loaded baked potato soup only needs a few basic ingredients but is loaded with flavor! The heavy cream, potatoes, onion, chicken broth, and the other items slowly cook all day to create the most incredible flavor. Check the recipe card at the bottom of the post for exact measurements.
- Potatoes: You can use russet, yellow, golden, or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker.
- Onion: Chop up to your size preference. I like mine smaller so I can have a little bit of that flavor in every bite!
- Chicken Broth: Add in for a smooth, flavorful broth. You can also use vegetable broth or beef broth if that’s what you have on hand.
- Butter: I used unsalted butter in this recipe.
- Flour: All-purpose flour works best for this soup. It helps thicken the base.
- Sour Cream: This adds a delightful flavoring that creates a rich, creamy broth.
- Heavy Cream: Adds the rich, velvety texture and flavor that will make this the best soup you’ve ever tasted!
- Salt and Pepper: Enhance all of the flavors in the soup!
- Optional Toppings: Bacon, cheddar cheese, and green onions are what make this turn from potato soup into delicious baked potato soup!
How to Make Baked Potato Soup
This loaded baked potato soup recipe is perfect for an easy dinner meal. Once it’s done cooking, you can add the best part, the toppings! Your family will love how they can make it their own.
- Combine and Cook: Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
- Make the Roux: Melt the butter in a medium saucepan about 30 minutes before it is done. Whisk in flour and cook until bubbly.
- Stir: Slowly add heavy cream and sour cream. The mixture should be thick.
- Combine: Add the butter and cream mixture to the crock pot and stir. Continue to cook for 20-30 minutes.
- Serve with bacon, cheese, and green onion on top and enjoy!
Additional Toppings
It is fun to add toppings to make soup just the perfect combination. Mix and match your favorite toppings to make the best and ultimate slow cooker loaded baked potato soup recipe.
- Bacon bits: If you prefer to buy the bacon bits instead of cooking your bacon beforehand, you can! It’s a great way to simplify the recipe.
- Shredded cheese: Instead of cheddar, you could try Colby Jack, American or even mozzarella!
- Sour cream: Add an additional drop of sour cream to the top of your soup. It’s delicious!
- Diced avocado: This is perfect for adding that extra texture and flavor.
- Cooked Corn Kernels: Such a fun way of adding a southern twist to the soup.
- Croutons: These add in a delicious crunchy texture. You can even make them at home with this recipe!
- Chives: Green chives never looked so good on this creamy baked potato soup.
Tips for Loaded Baked Potato Soup
Check out a few ways that you can make substitutions in this soup to make it work better for you and your family.
- For a creamy potato soup: Cook the potatoes ahead of time until they are tender. Once they are tender, blend or mash the potatoes until smooth and creamy. Add to the slow cooker.
- Mashing potatoes: Use a fork, blender or a potato masher to blend potatoes together.
- Gluten-Free: This loaded baked potato soup can be made gluten-free by substituting the flour mixture with cornstarch to thicken it.
- Less salt: To control the amount of salt in the soup, substitute low-sodium chicken broth and bacon as a topping.
- Low Fat: Instead of using heavy cream, you can substitute half and half for a low-fat option.
- How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup at the end of its cooking time. Simply add the roux to the soup and let it cook for another 20 to 30 minutes to thicken.
Storing Leftovers
This loaded baked potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!
- In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days.
- In the Freezer: You can make this soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about three months!
- To Reheat: If you are reheating from frozen, then take your soup out the night before and let it thaw in the fridge overnight. Then, you can either reheat it on your stove or in your slow cooker until it is warmed through
More Delicious Slow Cooker Soup Recipes
Cooking soup in a slow cooker is the way to go! They are great for any party or gathering because they are easy to transport, keep warm and feed a lot of people! Here are some more favorites that I love!
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Slow Cooker Loaded Baked Potato Soup
Ingredients
- 4 cups potatoes about 3-4 large russet potatoes peeled and diced
- 1 small onion chopped
- 3 cups chicken broth
- 4 tablespoons butter
- 1/4 cup flour
- 1/4 cup sour cream
- 1 1/2 cup heavy cream half and half will also work
- salt and pepper to taste
Optional toppings:
- bacon cooked and crumbled
- 1 1/2 cups cheddar cheese
- green onions
Instructions
- Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
- Melt the butter in a medium saucepan about 30 minutes before it is done. Whisk in flour and cook until bubbly.
- Slowly add heavy cream and sour cream. The mixture should be thick.
- Add the butter and cream mixture to the crock pot and stir. Continue to cook for 20-30 minutes.
- Serve with bacon, cheese, and green onion on top, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Seriously SO GOOD!! I make this at least once a month as everyone loves it. Definitely a fall/winter staple!!
Can you use frozen hashbrowns?
Hi Katherine, thank you for your question. Yes you can, you will probably need about 1.5 pounds and it won’t take as long to cook. Probably only need 3-4 hours. Let me know how it turns out!
Definitely need an immersion blender for this and i did cook the potatoes before in an Instant pot. A fork or potato masher wasn’t suitable equipment for a “creamy smooth” soup. Needs less onion and add garlic in my opinion.
Am I missing something here? I am following the recipe to a T. 1 & 1/2 cups of heavy cream is making my butter/flour mixture SO thin. Nothing like the video. This soup turned out so watery, I’m going to toss it.
Hi Carrie, the ratio is correct. You need to very slowly add the heavy cream into the flour and butter mixture, stirring constantly. While you are stirring it should thicken while you pour. Not sure what happened with yours.
This was very good and easy to make! My husband hardly ever likes Crock Pot soups, but loved this one! I will be adding to my fall rotation.
These look so good