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!
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.
- 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.
- 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.
- Serve warm: Add on some toppings, serve and enjoy!
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: Add an additional drop 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 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 you can 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.
This loaded baked potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!
- 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
- 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
- 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 for 4-6 hours or high for 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, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.
- Serve with toppings, or you can also stir them all into the soup. Enjoy!
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.
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!