Slow Cooker Loaded Baked Potato Soup

Loaded Baked Potato Soup is 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!

Comfort soup in a bowl! If you love potato soup try this Creamy Red Potato Soup, Creamy Potato Soup, or Ham and Potato Cheddar 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

Loaded baked potato soup recipe is one of my very favorites! When it is cold outside slow cooker soups are just what is needed to stay warm inside. 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!

Potato soup is one of my favorite soups. It is thick, creamy and hearty! This is the ultimate loaded baked potato soup recipe! It is loaded with tender, diced potatoes in a creamy soup broth that is thick and chunky. This slow cooker soup is made for the potato lovers. This baked potato soup can be blended together and made smoother too! The flavor is amazing!

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! 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!

  • Potatoes: About 3 to 4 large russet potatoes that are peeled and diced before adding them to the slow cooker.
  • Onion: Chopped up to your preference.
  • Chicken broth: Add in for a smooth, flavorful broth.
  • Butter: Mix this with the flour to make a thickening sauce to add to the soup.
  • Flour: All purpose flour is best. It is used for thickening the soups sauce.
  • Sour cream: Thickens with a flavorful flavoring that creates a rich and creamy broth.
  • Heavy cream: If you would like to go lighter try half and half instead.
  • Salt and pepper: To taste

Optional toppings:

  • Bacon: Cooked and crumbled ahead of time.
  • Cheddar cheese: Sprinkled over top of your bowl full of potato soup
  • Green onions: Chopped and added as a garnish.

How to make Baked Potato Soup:

This loaded baked potato soup recipe is perfect for an easy dinner meal. Simply add the ingredients in the slow cooker and let the slow cooker cook throughout the day. Create a roux or a thickening sauce to add to the soup and stir together. Let cook a little longer and enjoy this soup warm. Add toppings on top and enjoy this baked potato soup recipe with your family.

  1. Add Ingredients to slow cooker: 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. Make the roux: 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 warm: Serve with toppings, or you can also stir them all into the soup. Enjoy

Russet potatoes wit onion, scissors nad a knife.

Additional Toppings:

It is fun to add on 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 that makes it easier too.
  • Shredded cheese: Mix up your shredded cheese.
  • Sour cream: Think of a baked potato and what you love on it. Sour cream is the perfect addition to this creamy soup.
  • Diced avocado: Perfect for adding that extra texture and flavor.
  • Cooked corn kernels: Such a fun way of adding a southern twist on the soup.
  • Croutons: Add a crunchy and soft bread texture that is comfort in your mouth.
  • Chives: Green chives never looked so good on this creamy baked potato soup.

Tips for making Potato Soup:

  • 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 substitute half and half for a low fat option.

FAQs on Baked Potato Soup:

  • 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 fo another 20 to 30 minutes to thicken.
  • Which potatoes are best for soups: Either russet potatoes, yellow golden or red potatoes are best. They are less mushy being slow cooked for hours.
  • How to keep potatoes from getting mushy in soup: If you are afraid of having a mushy soup, leave out your potatoes until about 30 minutes prior to finishing the soup from being cooked and add them in. The potatoes will be thick and slightly crunchy.

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

Storing Loaded Baked Potato Soup:

  • Can you make baked potato soup ahead of time? Yes! This soup is easy to make ahead of time since it is cooked in the slow cooker.
  • Can you freeze baked potato soup? Sure thing! This is a great soup recipe to add to a ziplock bag letting the air out and storing flat in the freezer for up to 3 months long. The potatoes do become softer and may mash in the freezer. When warming up you can blend the potatoes in and either add more potatoes or keep the broth thicker with the blended potatoes.
  • Warming up: This soup is delicious warmed up in back in the slow cooker, microwave or heated on the stove top. Each of these processes are a slow process and will thicken back up to a hearty, creamy delicious soup.

More Amazing Slow Cooker Soup Recipes:

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

 

Slow Cooker Loaded Baked Potato Soup

5 from 1 vote
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Author Alyssa Rivers
Servings 8 People

Description

Slow Cooker Loaded Baked Potato Soup is 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!


Course Dinner, Main Course
Cuisine American
Keyword Baked Potato Soup, 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

  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!

Recipe Notes

Updated on February 22, 2020

Original Post on January 22, 2015


Nutrition Facts

Serves: 8

Calories388kcal (19%)Carbohydrates19g (6%)Protein10g (20%)Fat31g (48%)Saturated Fat19g (95%)Cholesterol102mg (34%)Sodium538mg (22%)Potassium589mg (17%)Fiber3g (12%)Sugar1g (1%)Vitamin A1088IU (22%)Vitamin C19mg (23%)Calcium231mg (23%)Iron4mg (22%)

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.

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. 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.

  5. Is there a good substitute for the flour if I’m trying to make it Gluten-Free? I love this recipe SO much and planning to make it for guests who have to stay away from gluten.

  6. I need to double the recipe. Do I double ALL the ingredients? And do I double the time too? I have 6 people and some people will definitely eat seconds. And I love leftover soup to bring to work the next day. Thank you Diana R

  7. 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.

  8. 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.

  9. 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.❤️

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