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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 rarely take the time to leave reviews but this soup is absolutely fantastic! I followed your recipe to a T with the addition of about a cup of diced celery. Comfort food at it’s finest! Thanks so much for sharing!
I made exactly as the recipe called for except I used unsweetened almond milk because I wanted to cut out as much lactose as possible . All I can say is YUMMY ! Reminded me of my great grandma’s version that I have been trying to duplicate for years !
If I want to cook this over the stove do I cook the potatoes in the chicken broth and then add other ingredients or cook in water and drain and then add the broth?
So simple & delicious! This recipe is a keeper.
If you freeze left overs do the potatoes turn black
No, they won’t!
Loaded Baked Potato Soup recipe is the best! My family members who don’t usually like soups say it is fantastic! I used gluten free flour. Did the toppings just as you listed. I increased the recipe by half so as to have some left over for my lunches. But is was gone after serving only 7 adults. Everyone wanted seconds.
I’m so glad that you all loved it! I always make extra of this so I can have leftovers for lunch the next day. 🙂
We hosted a soup bar and included this recipe. It was a delicious soup, and I wouldn’t change a thing about the recipe! We had lots of toppings available (cheese, onions, bacon, sour cream, etc.) so guests could customize as desired. My picky eater husband even loved it! Thank you, Alyssa! <3
This was the best and easiest potato soup I’ve ever made. I made extra to have done today too.
Ooh the leftovers of this soup are so yummy, that’s a great idea!!
I love this recipe, the only thing I do differently, is I skip the thickening with the flour, instead, I add mashed potato flakes, for additional potato flavor, and it thickens it right up, I also just use milk in place of the heavy cream, And it turns out great.
I have been making this recipe for years. And my family loves it.
That’s a great tip!
I may have commented already, I can’t remember but it’s worth commenting again. This soup is awesome! Everyone who has ever had it loves it—including my kids. This is seriously delicious! I make it regularly and freeze so we can have it whenever we want!
Best potatoe bacon soup ever!!
Highly recommend so delicious ? ?
I always start my soups off with the mirepoix (onions, celery & carrots). However I also add leeks & parsley to my cream of potato soup. with this base & your recipe it was delicious!!!
Love this soup!!! Have made it a few times and it’s always a hit!
Unbelievably good, I could not believe it, I did add Basil and All Spice
Supper easy and has a wonderful taste and feel in your mouth. The feel is important for some people who have permanently lost their ability to taste foods. I’ve found if it looks and has the consistency that is familiar my husband eats it much better. Color also helps and that’s why I add the extras on top of each bowl instead of cooking them with the potatoes.
Thanks for a great Tried & True recipe!
Delicious!