There is something incredibly comforting about a warm, hearty bowl that tastes just like your favorite baked potato, but in soup form. The Slow Cooker Loaded Baked Potato Soup Recipe brings together tender russet potatoes, creamy cheese, smoky bacon, and a touch of tangy sour cream—all slowly simmered to perfection in your slow cooker. It’s a fantastic, hands-off way to enjoy that classic baked potato flavor with minimal effort and maximum satisfaction. Whether you’re cozying up on a chilly day or feeding a crowd, this soup never fails to impress.
Ingredients You’ll Need
Getting the flavor just right is all about choosing the perfect ingredients. This recipe uses simple staples that each play a key role in creating the soup’s rich, creamy texture and savory depth.
- Russet potatoes: The star of the dish, these potatoes become tender and creamy when slow-cooked, providing the perfect base for the soup.
- Yellow onion: Adds a subtle sweetness and depth of flavor that rounds out the savory notes.
- Garlic cloves: Bring a gentle punch of aromatic warmth and complexity.
- Chicken stock: Infuses the soup with a savory richness and keeps the potatoes from drying out as they cook. Vegetarians can swap in vegetable stock without losing flavor.
- Unsalted butter: Adds creaminess and a lovely silky finish to the soup.
- Salt and black pepper: Essential for enhancing all the natural flavors and seasoning the soup perfectly.
- Heavy cream: Brings a luscious, velvety mouthfeel that makes the soup ultra satisfying.
- Sour cream: Adds a tangy creaminess that balances the richness of the cheese and butter beautifully.
- Sharp cheddar cheese: Melts into the soup for that irresistible cheesy goodness we all crave.
- Bacon slices or bits: Crisp, smoky bacon adds texture and a burst of savory flavor on top.
- Chives: Offer a fresh, mild onion bite and a pop of color for garnish.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine the Base Ingredients
Start by tossing your chopped potatoes, finely chopped onion, and minced garlic right into your slow cooker. Pour in the chicken stock, then add the butter along with salt and pepper. Give everything a good stir so all those flavors mingle from the very start. This simple mix is where the magic begins—it sets the stage for a deeply comforting soup you’ll want to cozy up with.
Step 2: Slow Cook Until Tender
Cover your slow cooker and set it to HIGH for about 3 to 4 hours or LOW for 6 to 7 hours. The goal here is to let the potatoes soften until they’re melt-in-your-mouth tender. This slow simmer allows the flavors to really develop, making every spoonful rich and satisfying, just like a baked potato packed with all the fixings.
Step 3: Achieve Your Desired Texture
Once your potatoes are perfectly tender, it’s time to decide on the soup’s consistency. For a chunky, rustic feel, mash the soup gently with a potato masher right in the slow cooker. If you prefer a smoother, more velvety soup, an immersion blender works beautifully to create that creamy consistency without any lumps.
Step 4: Stir in the Cream, Sour Cream, and Cheese
Now the rich, creamy ingredients join the party. Stir in the heavy cream, sour cream, and sharp cheddar cheese until melted and thoroughly combined. Let the soup gently heat through for about 10 minutes to meld all those flavors together. This step takes the soup from hearty to heavenly, with notes of tang, richness, and cheesy goodness all wrapped into one.
Step 5: Serve and Top with Your Favorite Fixings
Ladle your soup into bowls and don’t be shy about piling on the toppings. Crumbled cooked bacon, extra shredded cheese, sliced chives, and a generous dollop of sour cream make for that classic loaded baked potato experience in soup form. These garnishes add texture, flavor, and a pop of color that make the soup feel special and inviting.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
The toppings are what truly make this soup shine. Beyond the core ingredients, crispy bacon bits bring texture, fresh chopped chives add brightness, and a swirl or dollop of sour cream balances the savory richness. Feel free to experiment with extras like green onions, a sprinkle of smoked paprika, or even some diced green bell pepper for a little crunch.
Side Dishes
This soup is wonderfully filling on its own, but if you want to round out your meal, consider serving it with warm crusty bread or buttery garlic rolls. A simple side salad with crisp greens and a light vinaigrette can add a refreshing contrast to the creamy soup, making the meal feel well-balanced and complete.
Creative Ways to Present
For a fun presentation idea, serve the soup in hollowed-out mini bread bowls or individual ramekins topped with a sprinkle of cheese and bacon for an elegant touch. You can also offer several topping options on the side so guests can customize their bowls—this interactive element makes it perfect for entertaining friends or family.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it chills; simply add a splash of milk or broth when reheating to regain that perfect creamy texture.
Freezing
Freezing this soup is possible but requires a little care. Since it contains dairy, it’s best to freeze the soup before adding the cream, sour cream, and cheese. Portion it out into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and stir in the dairy ingredients fresh before reheating gently.
Reheating
Reheat your soup on the stovetop over low heat, stirring occasionally until hot and creamy. Avoid boiling to keep the texture smooth and prevent the dairy from separating. A microwave on medium power with frequent stirring also works well for quick reheating.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable stock and skip the bacon or use vegetarian bacon alternatives. The soup still delivers all the comfort and flavor you expect from a good loaded baked potato.
What if I don’t have a slow cooker?
You can make this soup on the stovetop by simmering the potatoes and aromatics in a large pot with stock for about 30-40 minutes until tender, then continue with the remaining steps. Just keep an eye on the liquid levels to prevent sticking.
Can I use other types of potatoes?
Russets are ideal because they break down nicely and create a creamy texture. Waxy potatoes like red or new potatoes won’t produce the same velvety effect, but you can use them if you prefer a chunkier soup texture.
How can I make the soup spicier?
Add a pinch of cayenne pepper or a few dashes of hot sauce during the cooking or just before serving. A chopped jalapeño or crushed red pepper flakes can also add a pleasant kick without overpowering the flavors.
Is it possible to make this soup dairy-free?
Yes! Use coconut cream or a plant-based cream alternative instead of heavy cream and sour cream, and opt for a dairy-free cheese substitute. The flavor will be a little different, but still delicious and creamy.
Final Thoughts
This Slow Cooker Loaded Baked Potato Soup Recipe is a true crowd-pleaser that fills your kitchen with amazing aromas and leaves you feeling full and happy. It’s easy to put together, wonderfully customizable, and perfect for any occasion when you want that familiar, cozy baked potato flavor without the fuss. I promise once you try it, it’ll become your go-to recipe for chilly nights, family dinners, or anytime comfort food cravings hit. Give it a try and enjoy every warm, cheesy spoonful!
Print
Slow Cooker Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Loaded Baked Potato Soup is a comforting, creamy, and hearty dish perfect for cozy meals. Made with tender russet potatoes, savory onions, garlic, and rich cheddar cheese, this easy-to-make soup is slow-cooked to perfection and topped with crispy bacon, chives, and dollops of sour cream for a classic loaded potato experience in every spoonful.
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 & Cheese
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
Toppings
- 1/2 cup sour cream (for swirling or dolloping on top)
- 3–4 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)
- 1/4 cup chives, sliced
Instructions
- Add Ingredients to Slow Cooker: Place the chopped russet potatoes, finely chopped yellow onion, minced garlic, chicken stock, unsalted butter, salt, and ground black pepper into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender and easily pierced with a fork.
- Mash the Soup: Once the potatoes are tender, gently mash the soup using a potato masher for a rustic, chunky texture. Alternatively, use an immersion blender if you prefer a smoother consistency.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese melts and the soup is smooth and creamy. Allow the soup to heat through for an additional 10 minutes.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, sliced chives, and a dollop of sour cream on top for serving.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian-friendly.
- For a smoother texture, blend halfway through cooking or fully after it’s done cooking.
- Make sure to cook the bacon until crisp for the best topping texture.
- Russet potatoes work best for their creamy texture when cooked, but Yukon Gold can also be used.
- This soup can be prepared a day ahead and reheated gently on the stovetop or in the microwave.
