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

Scale

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

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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.