Slow Cooker Loaded Baked Potato Soup

Hands down the best loaded baked potato soup that I have ever had!  Creamy and delicious with all of the goodness of a baked potato and made right in your slow cooker!slowcookerbakedpotatosoup

Baby it’s cold outside!  The sun was actually out today but it was freezing!  I always question every year why I live in Utah and not somewhere warm.  We all stay hibernated inside of our houses and count down the days until spring.  We have almost made it through January and spring is just right around the corner.

There is one thing that I look forward to every winter and that is a good soup!  They become a weekly meal at our house and seem to warm you right up.  Potato Soup is my favorite.  But this one is the best!

slowcookerloadedpotatosoupI have a couple of favorite potato soups on the blog that I was able to adapt from.  This making it the ultimate loaded potato soup.  I still wanted the tender potato chunks in the soup because it resembles a baked potato more.  You can always blend it together and make it smooth.  The flavor is amazing!

One of my favorite parts of this soup are the toppings.  Pile it on with cheese, bacon and green onions and you are good to go!   It totally reminds me of a baked potato and the soup is so creamy and has sour cream right inside.   Best.soup.ever.  Go and try it for yourself!  I think you will agree! 🙂

bakedpotatosoup3

5.0 from 28 reviews
Slow Cooker Loaded Baked Potato Soup
 
Prep time
Cook time
Total time
 
The best loaded baked potato soup that is made right in your slow cooker.
Author:
Serves: 4-6
Ingredients
  • 4 cups peeled and diced potatoes (about 3-4 large russet potatoes)
  • 1 small onion, chopped
  • 3 cups chicken broth
  • 4 tablespoons butter
  • ¼ cup flour
  • ¼ cup sour cream
  • 1½ cup heavy cream (half and half will also work)
  • salt and pepper to taste
  • Optional toppings:
  • Bacon, cooked and crumbled
  • 1½ cups cheddar cheese
  • green onions
Instructions
  1. Add potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
  2. 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, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
  3. Serve with toppings, or you can also stir them all into the soup. Enjoy!
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives
The Recipe Critic Measuring Cups
Calphalon Cookware Set

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories
Crockpot/Slow-CookerVegetables

Comments

Leave a reply
  1. Made this today and WOW was it great! I like a little thicker soup, so I added some cornstarch and water (1 tbsp each) and let it cook about 10 extra mins before serving. It was fantastic, filling and I’ll definitely be making it again!

  2. I don’t leave reviews often, as most recipes just don’t stack up to the hype, but this is INCREDIBLE! My entire family LOVES this loaded potato soup, including my potato haters! It has fast become a favorite around here and nothing beats the ease of preparation! I will be making this again, and quite often. THANK YOU so much for sharing. You’ve got 5 stars from everyone here <3

  3. Do you think this can be frozen? … I make this several times a year. I add whatever spices I have on hand: rosemary, bay leaf. I use small red potatoes (cut up) and don’t worry much about the proportions. I also add chopped celery. It makes a lot of soup.

  4. Can this soup be made with the simply diced potatoes? I use them for other soups and was just wondering if this would work.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: