Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!
Fall is THE time for soup!! The crisp air just calls for me to make it at least once a week. This means I need a lot of recipes on hand! If you love soup, you have to try this Minestrone Soup, this delicious Tomato Basil Soup, and this family favorite, Award Winning Cheeseburger Soup!
Slow Cooker Loaded Baked Potato Soup Recipe
Loaded baked potato soup recipe is one of my very favorites! Slow cooker soups are just what is needed to stay warm inside when it is cold outside. It is my favorite all-time soup that is so simple to make, and the slow cooker does all the work. Soup is one of my favorite go-to recipes in the winter, and this loaded baked potato soup recipe is at the top of that list. Soup is comfort in a bowl!
The recipe really is a home run. It’s simple and easy AND loaded with tender, diced potatoes in a creamy soup broth with so much flavor from the bacon and onions. This soup is perfect for dipping, which is why you need some dinner rolls or french bread to go with it. If you like a really smooth texture, then you can also just blend this up in your food processor! It comes out so delicious and creamy.
Baked Potato Soup Ingredients
Loaded baked potato soup is perfect for adding on all of the toppings. Pile it on with cheese, bacon, and green onions, and you are good to go! Best. Soup. Ever. Check out the recipe card at the bottom of the post for exact measurements.
- Potatoes: You can use russet potatoes, yellow golden or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker.
- Onion: Chopped up to your preference. I like them smaller so then 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 the best for this soup. It is used to help thicken up the base of the soup.
- Sour Cream: This adds a delightful flavoring that creates a rich and creamy broth.
- Heavy Cream: If you would like a lighter soup, try half and half instead. You can make it from home using this simple recipe!
- Salt and Pepper: Add these in to your liking to enhance all of the flavors in the soup!
- Optional Toppings: Bacon, cheddar cheese, and green onions are really what take this from regular potato soup to 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, then you can add in 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. Slowly add heavy cream and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the crockpot for 20-30 more minutes.
- Serve warm: Add on some toppings, serve and enjoy!
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 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 the soup.
- Less salt: Substitute low-sodium chicken broth and bacon as a topping to help control the amount of salt in the soup.
- 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 ending of the soup and let cook for another 20 to 30 minutes to thicken.
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, then you can store it in an airtight container and put it 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 3 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
Slow Cooker Loaded Baked Potato Soup
- 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
- bacon cooked and crumbled
- 1 1/2 cups cheddar cheese
- green onions
- 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.
- About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.
- Serve with toppings, or you can also stir them all into the soup. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Thank you for this recipe! So easy and delicious- perfect for a cold snowy night in New England. I didnt even peel the potatoes, and it was perfect.
Can you make this without the sour cream? If so, what would be the sub?
I would substitute it with Greek yogurt instead!
Did you mash or blend the potatoes once cooked? The pictures look that way but I don’t see it in the directions.
You can! I like to dice the potatoes up small enough that I don’t have to but you can if you prefer it that way!
Loved this! I added extra potatoes, added salt, black and white pepper, thyme and rosemary at the beginning. I also softened the onion before I added it in some butter with green onion and minced garlic (the garlic cooked only for about a minute) and added cut up and pan fried bacon and mild cheddar to the crock pot along with the roux. Better than any restaurant loaded baked potato I’ve ever had.
Can you make this ahead of toe and put it in the fidge until the next day and then put it on
Sure, that will work!
My husband loved this. It is now his favorite potato soup. Thank you
If I double the recipe, does that change the cooking time?
It will a little bit just because you have more food in the crockpot to warm up. I would check on it and add time as needed.