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This slow cooker loaded baked potato soup has been a reader favorite for years, and I totally get why. It’s thick, creamy, loaded with tender potatoes, and tastes just like your favorite loaded baked potato. Pile on the bacon, cheese, and green onions, and dinner is done.
Why You’ll Keep Making This Soup
- Easy Slow Cooker Dinner: Add the potatoes, onion, and broth, then let your slow cooker do most of the work.
- Creamy and Cozy: Tender potatoes and a rich, creamy broth make this the ultimate cold-weather comfort food.
- Load It Up: Bacon, cheese, sour cream, green onions, and all your favorite baked potato toppings make every bowl your own.
A Reader’s Review
“Thank you for this recipe! So easy and delicious- perfect for a cold, snowy night in New England. I didn’t even peel the potatoes, and it was perfect.”
Erin
Slow Cooker Loaded Baked Potato Soup Ingredients
- Adjust the Texture: For a smoother soup, mash some of the potatoes with a fork or potato masher. You can also use an immersion blender for an even creamier texture.
- Watch the Salt: Use low-sodium chicken broth and bacon if you want more control over the salt.
- Lighten It Up: Swap the heavy cream for half and half or whole milk.
- Need It Thicker? The butter and flour roux will thicken the soup as it cooks. You can also mix 2 tablespoons cornstarch with 2 tablespoons cold water and add it with the cream and sour cream.
- Don’t Hold Back on Toppings: Try crispy bacon, shredded cheese, sour cream, green onions, chives, cherry tomatoes, jalapeños, or diced avocado.
- Make It a Meal: Serve it with crusty bread or pour it right into a bread bowl.
How to Make Slow Cooker Loaded Baked Potato Soup
This slow cooker loaded baked potato soup is easy to make and perfect for a cozy dinner. If you love creamy soups, try my cheeseburger soup or broccoli cheddar soup, or ham and potato cheddar soup next.
- Cook the Potatoes: Add the russet potatoes, onion, and chicken broth to a 6–8 quart slow cooker. Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours, until the potatoes are tender.
- Make the Roux: About 30 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until the mixture is frothy.
- Make It Creamy: Slowly whisk in the heavy cream and sour cream. Keep whisking until the mixture becomes thick and smooth.
- Thicken the Soup: Stir the cream mixture into the slow cooker. Cover and cook for another 20–30 minutes, until the soup has thickened. Taste and season with salt and ground black pepper as needed. Serve topped with cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions.
Must Have Kitchen Tools
- Slow Cooker: Use a 6–8 quart slow cooker.
- Medium Saucepan: Perfect for making the creamy roux.
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Slow Cooker Loaded Baked Potato Soup
Creamy slow cooker loaded baked potato soup with tender potatoes, bacon, cheddar cheese, and green onions. It's an easy cold-weather dinner!
Equipment
Ingredients
- 4 cups russet potatoes peeled and diced into 1-inch pieces about 4-5 large potatoes
- 1 cup diced onion about 1 small onion, or half a large onion
- 3 cups chicken broth
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ¼ cup sour cream additional for topping, if desired
- 1 ½ cups heavy cream or half & half
- salt to taste
- ground black pepper to taste
- cooked and crumbled bacon for topping
- shredded cheddar cheese for topping
- sliced green onions for topping
Instructions
- Add 4 cups russet potatoes peeled and diced into 1-inch pieces, 1 cup diced onion, and 3 cups chicken broth to a 6-8 quart slow cooker. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours, until the potatoes are tender.
- About 30 minutes before serving, melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Once melted, whisk in ¼ cup all-purpose flour and cook until frothy.
- Slowly whisk 1 ½ cups heavy cream and ¼ cup sour cream into the butter and flour. The mixture should thicken up quite a bit as you whisk.
- Stir the cream mixture into the slow cooker. Replace the lid and continue to cook for 20-30 minutes, until thickened.
- Taste and season with salt and ground black pepper to your liking before serving. Serve with cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions on top.
Video
Notes
Leftover Instructions
- Refrigerator: Let the soup cool, then store it in an airtight container for 3–4 days.
- Freezer: Freeze cooled soup in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator for at least 24 hours before reheating.
- To Reheat: Warm the soup over medium heat on the stove, stirring often, or heat it in the slow cooker until it reaches 165°F. Add a splash of cream or chicken broth if it gets too thick.
- Make Ahead: Add the potatoes, onion, and broth to the slow cooker the night before and refrigerate it covered. The potatoes may turn slightly brown as they sit, but this won’t affect the flavor. Keeping them covered with broth will help reduce browning
Nutrition
Calories: 303kcalCarbohydrates: 20gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 71mgSodium: 347mgPotassium: 415mgFiber: 1gSugar: 3gVitamin A: 879IUVitamin C: 6mgCalcium: 57mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
THAT WAS AMAZING….everyone loved it!!!!!
This was sooo good!! It will be added to our fall & winter meals! Everyone loved it!!
That is great to hear!! Thanks SO much! You will love it! It is total comfort food on a cold day:)! XOXO
Anyone know if this recipe can be frozen?
Can I use regular milk instead of the cream
This is my go-to recipe for potato soup! I just put the bacon directly in it and its amazing. Thanks for the great recipe!
I pre cooked my potatoes & onions in the broth until almost done. Then broke them up with a fork. Did the rest the same. Added the mixture together in the main pot (a 4 QT dutch oven) stirred, covered, put on low to keep warm. When ready to eat I took the chopped up scallions, crispy bacon I cooked earlier & crumbled & shredded cheddar & sprinkled on top. Set out a bowl of croutons for those who wanted to add them as well.
It was very good & was a hit on the cold day. It would let me give it the 4**** rating so putting it here. TY for the great recipe.
I made this yesterday! Thank you for the recipe it was delicious!
Could you tweak this recipe to make crockpot clam chowder? This recipe is so good, and I’m wondering if you could substitute clam juice for the chicken broth and add clams. What do you think?
Just made this recipe. As I was cooking, my extremely picky 9 yr old daughter asked what I was making and was completely against the idea of potato soup. As “Official Taste Tester,” she now approves and keeps sneaking spoonfuls while it’s still in the crockpot. Very good! The only thing I did differently was use half and half instead of heavy cream and added a little pepper and garlic salt. New family favorite! Thanks so much for the recipe!
It was good. I would also mash the potatoes before serving, I prefer it more creamy rather than chunky. I thought I needed more seasoning…added Worcestershire and celery salt. All 3 of my girls loved it!
Tried this tonight and it was so so good! Thanks so much for this recipe! This will be a go to meal for us that’s for sure 🙂
Made this the other not and followed the recipe with one minor change. I had seen the use of hash browns in some other recipes and decided to do that instead of cutting up potatoes. Literally made this the easiest soup ever, and one of the most delicious!
GREAT IDEA!
This soup is so good! I used the 4-hour method and it turned out great. I used red potatoes since that’s all I had. I also only had 1 cup of cream so I used that and 1/2 cup of half & half.
This was delicious my only complaint is it didnt make enough lol will be doubling it next time thank you for the recipe loved how simple it was to make.
Is this recipe for a 6 quart slow cooker? I only have a 3 qt and wanted to make sure I didn’t overflow it!
Made thisome today while we are getting buried by a blizzard in Southeast PA! So delicious and perfect for a snowy day. Even my picky kiddos LOVED it. Thank you!