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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.
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.
- 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.
- 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.
- Serve warm: Serve with toppings, or you can also stir them all into the soup. Enjoy
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.
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:
Slow Cooker 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
- 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!
Notes
Nutrition
Serves: 8
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.
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
Yes, you will double all of the ingredients.
Would this recipe fit in a 4 quart crockpot?
It would be very tight. I would recommend at least 5 quart or bigger.
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.
use cornstarch like she suggested
Can this soup be made with the simply diced potatoes? I use them for other soups and was just wondering if this would work.
That is a great question! I have not tried them. Let me know how they turn out! I think that is a great idea.
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.
Hey!
Thanks so much for following along with me! The soup will still be really good after being frozen. Thanks for the great question!
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
Does anyone know about how many cups this recipe yields? Ballpark is fine. Thanks!
This makes about 8 to 10 cups. Hope that helps! XOXO
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!
Super easy and very tasty! Will definitely make again!
Easy to make. It was awesome!! Everyone loved it
SO SO SOOOOO yummy! Perfect for colder days 🙂
How long would you cook this recipe on a stovetop?
I would cook it for about 1 to 2 hours watching it closely.
I made this tonight. I wish I would have doubled it. My boys loved it. I will be making this again. Delicious.
I made it for my hubby 2 days ago and he ate all of it within 24 hours! he is asking for more so its round 2 today, lets see how long this batch will last!
Just made it tonight and the whole house, including 2 picky kids, loved it! I added the cheese right to the roux and replaced half the butter with bacon grease. I added some dried thyme, rosemary, and dill. I also used a potato masher to mash some of the potatoes before we added the heavy cream mixture. We will definitely make this again!
This soup turned out great! I used the small red potatoes and peeled most, but not all of the skin off. My boyfriend said this is the best potato soup he has ever had. It was super easy and delicious!!
That is great to hear! Thank you so much for sharing!! XOXO
Amazing recipe I have made over 10 times! I add a can of Campbell’s condensed cheddar cheese soup. Delicious!
OMG. This was my first time making this soup and it was delicious. I didn’t have time to let the potatoes soften in the crockpot so I boiled them with the onions and chicken broth on the stove. After they softened I transferred the mixture back to the crockpot and followed the directions as printed. I took it to work and they devoured it. Topped it with cheddar cheese, bacon and green onions. This recipe is a keeper and I will definitely be making it again. Next time I will start earlier to allow the potatoes to soften in the crockpot.
I made this for my family last night & it was really good! Everyone liked it & it was so simple to just throw everything in the crockpot & let it do the work. This will be my new go-to potato soup recipe
I pinned this a long time ago but just got around to making it this past weekend! It really is very good! It turns out thick, which is how we like our potato soup. I took the suggestion from another comment & used half & half instead of the heavy cream – it’s perfect! Definitely recommend folks to try it!