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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.
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Can Evaporated milk be used in this recipe rather than the heavy cream?
Very good! I added more bullion but kept the 3 cups. I also added parsley for color. One of the best I have had.
Havent tried the recipe yet because im canceling out a thousand ads while trying to scroll down your 400 pages of useless text to get to the ingredients list just post the recipe nobody cares about the other crap
Hi Rob, the advertisements help me to continue making content for my readers. You can click on ‘jump to recipe’ at the top of the page to go straight to the recipe card.
This was phenomal I think I could have eaten the whole crock pot. Definitely making again but I’m going to double this recipe. Also I used a T of minced onion instead of real and omitted the sour cream but so good. ????
Can you use Yukon Gold potatoes in this recipe and if so, how many?
This recipe looks really good and I can’t wait to try it! Could I add half a can to a whole can (8oz) of cheddar soup to make it cheesy without having to add shredded cheese on top? Or would this mess up the recipe?
You could try it! It might change the texture slightly, but I’m sure it will still be delicious!
Loved this soup! Easy and hearty!
If I cook on low for 4-6 hours, how do I know when it’s done? I’m always torn when I see 4-6 hours. I don’t know…do I do 4, 5 or 6?! I’m going to make this tomorrow.
Hi Meredith! I always start with 4 hours and then try a potato to see how soft they are, then add more cooking time as needed. I hope you loved the recipe!
I truly want this in my crock pot however, we have a newly diagnosed family member with diabetes. In the nutrition info it states 6 g of carbs per serving. I’m questioning that number. Other recipes for potatoe soup are 7 times that amount of carbs. Could this be an error? Thanks for your feedback!
Make it using cauliflower, thicken with cooked celery stalks, pureed…and xanthan gum.
Thank you for this recipe! So easy and delicious- perfect for a cold snowy night in New England. I didnt even peel the potatoes, and it was perfect.
Can you make this without the sour cream? If so, what would be the sub?
I would substitute it with Greek yogurt instead!
Did you mash or blend the potatoes once cooked? The pictures look that way but I don’t see it in the directions.
You can! I like to dice the potatoes up small enough that I don’t have to but you can if you prefer it that way!
Loved this! I added extra potatoes, added salt, black and white pepper, thyme and rosemary at the beginning. I also softened the onion before I added it in some butter with green onion and minced garlic (the garlic cooked only for about a minute) and added cut up and pan fried bacon and mild cheddar to the crock pot along with the roux. Better than any restaurant loaded baked potato I’ve ever had.
Can you make this ahead of toe and put it in the fidge until the next day and then put it on
Sure, that will work!
My husband loved this. It is now his favorite potato soup. Thank you
If I double the recipe, does that change the cooking time?
It will a little bit just because you have more food in the crockpot to warm up. I would check on it and add time as needed.