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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!
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!
Made this tonite and it was delicious ???
This recipe was a total hit for my family at Christmas. I should have doubled the recipe. I’m making another pot today!
Does anyone know how to freeze this? I made and it love it. I just thawed out my soup and it’s totally watery.
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.
Does the soup reheat well?
This recipe was a huge hit with my whole family. Yummy!!
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!
That is a great way to improvise! I am so glad that you enjoyed it! Thanks so much for sharing your ideas! XOXO
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! 🙂
MMM! That sounds delicious!! XOXO
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.
That ALL sounds great! I love all your changes! It is making me hungry:)!! Thanks so much for sharing! XOXO