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: Try adding an additional dollop 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 making 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 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 Loaded Baked Potato Soup

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


  • 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


  • 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.
  • 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.
  • Serve with toppings, or you can also stir them all into the soup. Enjoy!


Updated on February 22, 2020
Original Post on January 22, 2015


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.

Course Dinner, Main Course
Cuisine American
Keyword Baked Potato Soup, Loaded 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. This recipe was a total hit for my family at Christmas. I should have doubled the recipe. I’m making another pot today!

    1. Freezing something high in dairy/milk results in the water separating from the milk solids and thus is watery when thawed. I don’t think it’s work well for this recipe, but in others where there isn’t as much milk, I’ve used coconut milk, and id doesn’t separate when thawed.

  2. Delicious recipe! Super easy to follow!
    I didn’t plan enough time to use the slow cooker so I boiled the potatoes and onion on the stove top. Absolutely wonderful, will make this again!

  3. We loved this soup! I did make a little addition…VELVEETA! Just about half of a small block and added it to the cream mixture…too good not to share! 🙂

  4. This was an amazing soup! I even used frozen, diced potatoes instead of cutting my own. Also used already cooked bacon. I did add a good amount of salt & pepper to it. I don’t know exact measurements but probably 1/2 tsp or so. I served it with a crusty, French loaf. I will definitely be making this one multiple times this winter. Thank you for sharing.

  5. 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.

  6. 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?

  7. 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!

  8. 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!

  9. 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 🙂

  10. 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!

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