Slow Cooker Loaded Baked Potato Soup

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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!

Loaded baked potato soup in a white bowl with a spoon garnished with chopped bacon, cheese and onions.

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.

  1. 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.
  2. 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.
  3. Serve warm: Add on some toppings, serve and enjoy!
Russet potatoes wit onion, scissors nad a knife.

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 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.
Slow cooker loaded baked potato soup in a slow cooker garnished with chopped bacon, cheese and onions.

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.
Two bowls full of loaded baked potato with a spoon garnished with chopped bacon, cheese and green onions.

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, 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

5 from 12 votes
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!
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Author Alyssa Rivers
Servings: 8 People

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.
  • 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!

Notes

Updated on September 29, 2022
Original Post on January 22, 2015

Nutrition

Serves: 8

Calories323kcal (16%)Carbohydrates6g (2%)Protein7g (14%)Fat31g (48%)Saturated Fat19g (95%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat0.2gCholesterol93mg (31%)Sodium525mg (22%)Potassium91mg (3%)Fiber0.1gSugar2g (2%)Vitamin A1090IU (22%)Vitamin C0.4mgCalcium193mg (19%)Iron0.3mg (2%)

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.

Course Dinner, Main Course
Cuisine American
Keyword Baked Potato Soup, Loaded Baked Potato Soup, slow cooker baked potato soup
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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.

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  1. 5 stars
    I rarely take the time to leave reviews but this soup is absolutely fantastic! I followed your recipe to a T with the addition of about a cup of diced celery. Comfort food at it’s finest! Thanks so much for sharing!

  2. 5 stars
    I made exactly as the recipe called for except I used unsweetened almond milk because I wanted to cut out as much lactose as possible . All I can say is YUMMY ! Reminded me of my great grandma’s version that I have been trying to duplicate for years !

  3. If I want to cook this over the stove do I cook the potatoes in the chicken broth and then add other ingredients or cook in water and drain and then add the broth?

  4. 5 stars
    Loaded Baked Potato Soup recipe is the best! My family members who don’t usually like soups say it is fantastic! I used gluten free flour. Did the toppings just as you listed. I increased the recipe by half so as to have some left over for my lunches. But is was gone after serving only 7 adults. Everyone wanted seconds.

  5. 5 stars
    We hosted a soup bar and included this recipe. It was a delicious soup, and I wouldn’t change a thing about the recipe! We had lots of toppings available (cheese, onions, bacon, sour cream, etc.) so guests could customize as desired. My picky eater husband even loved it! Thank you, Alyssa! <3

  6. 5 stars
    I love this recipe, the only thing I do differently, is I skip the thickening with the flour, instead, I add mashed potato flakes, for additional potato flavor, and it thickens it right up, I also just use milk in place of the heavy cream, And it turns out great.

    I have been making this recipe for years. And my family loves it.

  7. I may have commented already, I can’t remember but it’s worth commenting again. This soup is awesome! Everyone who has ever had it loves it—including my kids. This is seriously delicious! I make it regularly and freeze so we can have it whenever we want!

  8. I always start my soups off with the mirepoix (onions, celery & carrots). However I also add leeks & parsley to my cream of potato soup. with this base & your recipe it was delicious!!!

  9. 5 stars
    Supper easy and has a wonderful taste and feel in your mouth. The feel is important for some people who have permanently lost their ability to taste foods. I’ve found if it looks and has the consistency that is familiar my husband eats it much better. Color also helps and that’s why I add the extras on top of each bowl instead of cooking them with the potatoes.
    Thanks for a great Tried & True recipe!

  10. 5 stars
    I’ve tried probably 8 different potato soup recipes over the years, and was never happy with any of them. This has been my go to recipe for a few years now. I always double the batch because we Love it so much.❤️

  11. My whole family loves my potato soup. I cook a big chicken breast, chopped onions, and two bay leaves with the potatoes. I take the chicken out when it is done and cut it up in small bite sized pieces or shred it. I put it back in with the potatoes and put some shredded carrots in the soup. I cook it until the carrots are tender, mash the potatoes, and serve it with cheese, avocados, bacon and anything else we want. Great on a cold night.

  12. I added garlic and paprika to the roux and mashed about half the potatoes. Delicious! Will defend make it a again.

  13. I made this tonight. I doubled the recipe for my family of 7 (teens to young adults). It was a huge hit! Everyone was surprised by how much they liked it. This will definitely be a regular at our house now.

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