If you have a soft spot for comfort food that feels like a warm hug in a bowl, you are absolutely going to love this Slow Cooker Loaded Baked Potato Soup Recipe. It’s the perfect combination of creamy, cheesy, and savory, packed with tender chunks of potato and all the classic toppings you crave from a loaded baked potato. The slow cooker makes it effortless, allowing the flavors to meld beautifully while you go about your day. Whether you want a cozy weeknight dinner or a crowd-pleaser for your next gathering, this soup brings all the hearty goodness in one delicious pot.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential—each one plays a key role in building the perfect balance of flavor, texture, and color in the soup. From the earthy russet potatoes to the sharp cheddar cheese, every component contributes to making this Slow Cooker Loaded Baked Potato Soup Recipe a standout comfort dish.
- Russet potatoes (7 cups, chopped): The star of the dish, russets have that fluffy texture perfect for creamy soup.
- Yellow onion (1, finely chopped): Provides subtle sweetness and depth of flavor.
- Garlic (3 cloves, minced): Adds a gentle savory kick that complements the potatoes.
- Chicken stock (3 cups): The flavorful liquid base that keeps the soup rich without overpowering.
- Unsalted butter (1/4 cup): Brings smooth richness and helps mellow the flavors.
- Salt (1 teaspoon plus more to taste): Essential for seasoning and bringing all the ingredients to life.
- Ground black pepper (1/2 teaspoon): Adds just enough warmth and spice.
- Heavy cream (1 cup): Creates the luxuriously creamy texture we all want in baked potato soup.
- Sour cream (3/4 cup, plus extra for serving): Boosts tanginess and smoothness in the soup and as a fresh topping.
- Sharp cheddar cheese (1 cup shredded): Gives the classic cheesy bite with a touch of sharpness.
- Cheddar cheese (1 cup shredded): More melty cheese for rich flavor and silky consistency.
- Bacon (3-4 slices, cooked and crumbled or 1/2 cup bacon bits): Crispy, smoky topping that makes every spoonful heavenly.
- Chives (1/4 cup sliced): A fresh, mild oniony crunch that brightens up the bowl.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Foundations
Start by adding the chopped potatoes, onion, garlic, chicken stock, unsalted butter, salt, and black pepper right into your slow cooker. Give everything a good stir to mix those flavors together. Trust me, this step is quick but absolutely necessary because all these ingredients form the cozy, comforting base of your soup.
Step 2: Let it Slow Cook
Cover the slow cooker and set it on HIGH for 3 to 4 hours, or if you prefer to set it and forget it overnight, cook on LOW for 6 to 7 hours. The magic happens here as the potatoes soften beautifully, soaking up the rich flavors from the stock and butter, resulting in that tender texture that’s just begging for the cheesy finish.
Step 3: Get the Texture Just Right
Once the potatoes are tender, it’s time to decide on your soup’s texture. For a classic rustic feel, gently mash the soup with a potato masher right in the pot—some chunks make every spoonful more satisfying. If you want a smoother, creamier soup, feel free to use an immersion blender to soften everything up while still keeping a little texture.
Step 4: Stir in the Creamy Goodness
Now add the heavy cream, sour cream, and shredded cheddar cheese to the slow cooker. Stir until the cheeses melt into the soup and everything is silky smooth. Let it heat through for about 10 minutes to marry all those creamy flavors perfectly. Don’t forget to taste and adjust the salt and pepper—seasoning is what makes this soup sing.
Step 5: Finish and Prepare to Serve
Ladle that gorgeous soup into your bowls and get ready to top with all your favorite “loaded potato” essentials. The crispy bacon, extra cheddar cheese, sliced chives, and a dollop of sour cream take this soup from comforting to downright addictive. Each bite feels like a celebration of all the best baked potato toppings but in the coziest form imaginable.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
The best part of this Slow Cooker Loaded Baked Potato Soup Recipe is piling on the toppings! Crisp bacon crumbles give you a savory crunch, sharp cheddar cheese adds gooey melted goodness, fresh chives deliver a hint of brightness, and a generous dollop of sour cream offers cool creaminess. Don’t be shy—these garnishes make each bowl feel special and extra comforting.
Side Dishes
This soup is hearty on its own, but pairing it with warm crusty bread or garlic bread makes every meal more complete. A simple green salad with a tangy vinaigrette cuts through the richness beautifully, while roasted vegetables or a light coleslaw can add texture and freshness to the table.
Creative Ways to Present
If you’re hosting, consider serving the soup in bread bowls for a fun and edible twist that amps up the cozy factor. You can also prepare a toppings bar, letting everyone customize their bowl with bacon, cheese, chives, sour cream, and even sautéed mushrooms or jalapeños for an exciting flavor boost. Presentation can make this family favorite feel restaurant-worthy!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Loaded Baked Potato Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead option for quick lunches or dinner on busy days.
Freezing
This soup freezes well, but keep in mind the texture might change slightly due to the potatoes and cream. Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently over low heat on the stove or in the microwave, stirring occasionally to prevent scorching. You may want to add a splash of stock or cream to loosen the soup and revive that silky texture, then finish with fresh toppings just like the first time.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken stock for vegetable stock and skip the bacon or use a vegetarian bacon alternative. The soup will still be rich and hearty with all the creamy cheese and potatoes.
What other cheeses work well in this recipe?
While sharp cheddar is classic and delicious, you can experiment with smoked gouda, Monterey Jack, or even a bit of parmesan for a different flavor profile. Just choose cheeses that melt well.
Can I use frozen potatoes?
Fresh russet potatoes give the best texture, but if you use frozen cubed potatoes, shorten the cooking time and check for tenderness regularly, as they cook faster than fresh.
Is it possible to make this soup dairy-free?
Yes, substitute the heavy cream and sour cream with coconut milk or cashew cream, and choose a dairy-free cheese alternative. The flavor will be a little different but still satisfying.
How thick is the soup supposed to be?
This soup strikes a balance between creamy and chunky—you’ll get soft potato pieces in a rich, smooth broth. Mash the potatoes lightly for thicker texture or blend more for a thinner, velvety consistency based on your preference.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup Recipe is truly a comforting classic done right—effortless to prepare, deeply satisfying, and perfect for any chilly day. Once you try it, you’ll understand why this soup feels like a warm, cheesy hug every time you dig in. Go ahead, dive into those creamy vats of comfort and share this family-favorite recipe with friends and loved ones. It’s the kind of dish that brings everyone together around the table.
Print
Slow Cooker Loaded Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a creamy, comforting dish perfect for chilly days. Made with tender russet potatoes, savory onion, garlic, and rich cheddar cheese, it’s slowly cooked to develop deep flavors. Finished with crispy bacon, extra cheese, chives, and sour cream, this hearty soup offers all the favorite flavors of a loaded baked potato in a warm, easy-to-make bowl.
Ingredients
Main Ingredients
- 7 cups russet potatoes (2 1/2 pounds or 4 large potatoes), chopped into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 3 cups chicken stock (or vegetable stock)
- 1/4 cup unsalted butter
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
Dairy and Cheese
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream (for swirling or dolloping on top)
Toppings
- 3–4 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)
- 1/4 cup chives, sliced
Instructions
- Combine Ingredients: Add the cubed potatoes, finely chopped onion, minced garlic, chicken stock, butter, salt, and black pepper directly to your slow cooker. Stir everything together to evenly distribute the ingredients before cooking.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours. Cook until the potatoes are very tender and ready to be mashed.
- Mash or Blend: Once the potatoes are tender, gently mash the soup with a potato masher for a rustic, chunky texture. Alternatively, use an immersion blender to create a smoother, creamier soup base.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue stirring until the cheese has melted completely and the soup is smooth. Allow it to heat through for an additional 10 minutes. Taste and adjust salt and pepper as needed to suit your preference.
- Serve and Garnish: Ladle the soup into bowls and top with crispy bacon, extra shredded cheddar cheese, sliced chives, and a dollop of sour cream for a classic loaded baked potato experience.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian version (omit bacon).
- Using an immersion blender will create a smoother soup, whereas mashing keeps some potato chunks for texture.
- Adjust seasoning at the end, as cheese and toppings add additional saltiness.
- For a richer flavor, use sharp cheddar cheese and full-fat dairy.
- Make sure the potatoes are chopped evenly for consistent cooking.
- This soup reheats well and thickens; add extra stock or cream when reheating if needed.
