If you're looking for the ultimate comfort food that’s creamy, cheesy, and bursting with flavor, this Slow Cooker Loaded Baked Potato Soup recipe is just what you need. Whether it’s a chilly evening or a cozy gathering with friends, this recipe is perfect for satisfying your cravings. With tender potatoes, savory bacon, and a cheesy, creamy base, every spoonful is pure bliss. Read on to discover how to make this easy, hearty, and crowd-pleasing soup using your slow cooker.

What is Slow Cooker Loaded Baked Potato Soup?
Slow Cooker Loaded Baked Potato Soup is a rich, creamy soup made from golden potatoes, cheese, bacon, and other flavorful ingredients. It's essentially like eating a fully loaded baked potato in soup form, with all the toppings you love—like sour cream, cheddar cheese, and green onions—mixed into a smooth, warm bowl of comfort. The beauty of using a slow cooker for this recipe is that it takes most of the work out of the process, letting the flavors meld together while you go about your day.
Ingredients List for Slow Cooker Loaded Baked Potato Soup
To make this mouth-watering soup, you’ll need the following ingredients:
- 3 lbs gold potatoes, peeled and chopped
- 1 large onion, diced
- 6 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- 1 tablespoon dried parsley or 3 tablespoons fresh parsley, chopped
- 3 ½ cups cheddar cheese, shredded
- 1 ⅓ cups sour cream
- ½ cup plain Greek yogurt
- 4 tablespoons cornstarch, mixed with cold water to make a slurry
- 10 slices cooked bacon, broken into pieces
- Green onions, chopped, for garnish
Ingredients List for Slow Cooker Loaded Baked Potato Soup (Revised for Variations)
Here’s a slightly different variation of the ingredients list if you want to put your own spin on this recipe:
- 3 lbs russet or Yukon gold potatoes, peeled and chopped
- 1 large leek, instead of an onion, sliced thinly
- 4 cups chicken broth plus 2 cups heavy cream for a richer base
- 1 teaspoon onion powder in place of garlic salt
- 3 cups sharp cheddar cheese, plus ½ cup parmesan cheese, shredded
- 1 cup sour cream and 1 cup cream cheese, softened
- 4 tablespoons flour instead of cornstarch for thickening
- Turkey bacon or veggie bacon as an alternative to regular bacon
- Chives instead of green onions for garnish
Substitutions and Variations
You can customize this Slow Cooker Loaded Baked Potato Soup to suit your dietary preferences or simply change things up for variety. Here are some substitution and variation ideas:
- Potatoes: While gold potatoes are the go-to for their creamy texture, you can use russet potatoes for a heartier, starchier soup or Yukon gold potatoes for a buttery flavor. For a healthier version, try sweet potatoes.
- Bacon: If you’re looking for a lower-fat option, use turkey bacon or vegan bacon for a meatless version. For added crunch, you could even sprinkle crispy pancetta on top.
- Cheese: While cheddar is classic, mixing in gouda, monterey jack, or smoked cheddar adds depth of flavor. You can also add a handful of parmesan or blue cheese for a more complex taste.
- Cream: Swap out the sour cream and Greek yogurt with cream cheese, heavy cream, or coconut cream (for a dairy-free option).
- Broth: Use vegetable broth to make this soup vegetarian. For a richer flavor, substitute half of the broth with heavy cream or whole milk.
Step-by-Step Cooking Instructions
This Slow Cooker Loaded Baked Potato Soup recipe is easy to prepare. Here's how to do it:

- Prep the Ingredients: Start by peeling and chopping the gold potatoes into small cubes. Dice the onion and mince the garlic cloves.
- Load the Slow Cooker: In a slow cooker, combine the potatoes, onion, garlic, and chicken broth. Add the salt, black pepper, garlic salt, and parsley.
- Cook Low and Slow: Set your slow cooker to low and cook for 7-8 hours, or on high for 3-4 hours. The potatoes should be very tender and easy to mash by the end of the cooking time.
- Mash the Potatoes: Using a potato masher or immersion blender, mash some of the potatoes to create a thick, creamy texture. If you like your soup chunkier, only mash part of the potatoes.
- Thicken the Soup: In a small bowl, mix the cornstarch with a few tablespoons of cold water to make a slurry. Stir this into the slow cooker to thicken the soup.
- Add Dairy and Cheese: Stir in the cheddar cheese, sour cream, and Greek yogurt. Let the soup cook on low for an additional 30 minutes, or until the cheese is fully melted and the soup is creamy.
- Prepare the Bacon: While the soup is finishing up, cook the bacon until crispy, then break it into pieces.
- Serve: Ladle the soup into bowls and top with crispy bacon, green onions, and extra shredded cheddar cheese if desired.
How to Cook Slow Cooker Loaded Baked Potato Soup: A Step-by-Step Guide
For those who want a more detailed step-by-step breakdown of this slow cooker recipe, here’s a streamlined guide:
- Start with the Basics: Layer the potatoes, onions, and garlic into the bottom of your slow cooker.
- Season Well: Add chicken broth, salt, pepper, garlic salt, and parsley.
- Cook on Low or High: Let it simmer for several hours (either 7-8 on low or 3-4 on high) until the potatoes are soft.
- Mash for Texture: Mash some potatoes for thickness, but leave some chunks for texture.
- Thicken It Up: Stir in the cornstarch slurry to thicken the soup.
- Finish with Cheese and Cream: Add cheddar, sour cream, and yogurt to create a rich, creamy base.
- Top and Serve: Garnish with bacon and green onions, then enjoy!
Common Mistakes to Avoid
- Not Mashing the Potatoes: Failing to mash some of the potatoes can leave your soup too thin and brothy. For a thicker consistency, mash at least half of the potatoes.
- Adding Dairy Too Soon: If you add the cheese, sour cream, or yogurt too early, the high heat could cause them to curdle. Always add dairy towards the end of the cooking process.
- Skipping the Thickener: If you don’t add the cornstarch or flour, your soup might be too runny. Ensure you include a thickening agent for the perfect texture.
- Overcooking the Bacon: Burnt bacon can add a bitter taste to the soup. Keep an eye on it while it cooks for the perfect crispy topping.
Serving and Presentation Tips
For a dish as cozy and comforting as this one, presentation can make all the difference. Here are some tips to elevate your Slow Cooker Loaded Baked Potato Soup:
- Serve in Bread Bowls: For a fun twist, serve the soup in hollowed-out sourdough bread bowls. Not only does it look impressive, but the bread soaks up the soup’s flavors.
- Garnish Generously: Pile on the crispy bacon, green onions, and an extra sprinkle of cheddar cheese. You can also add a dollop of sour cream for a restaurant-style presentation.
- Add Texture: For a nice contrast, top with croutons, crispy fried onions, or even potato chips for added crunch.
How to Serve Slow Cooker Loaded Baked Potato Soup
This soup pairs beautifully with crusty bread, garlic toast, or a simple side salad. To make it a complete meal, you could also serve it alongside grilled chicken, steak, or a plate of steamed vegetables.
Presentation Ideas for Slow Cooker Loaded Baked Potato Soup
- Elegant Serving Bowls: Use white or brightly colored bowls to contrast with the creamy, golden soup. A sprinkle of bacon and cheese adds visual appeal.
- Family-Style: Serve the soup in a large, decorative ceramic pot, allowing guests to ladle their own portions at the table.
Slow Cooker Loaded Baked Potato Soup Recipe Tips
- Use an immersion blender if you prefer a smooth soup without chunks.
- Make it ahead: This soup stores well in the fridge for up to 4 days. Simply reheat in the slow cooker or on the stove when ready to eat.
- Freeze leftovers: The soup freezes beautifully in airtight containers for up to 3 months. Just note that the texture may change slightly after thawing due to the dairy.
Frequently Asked Questions (FAQs)
Q: Can I make this soup without a slow cooker?
A: Yes! You can make it on the stovetop. Follow the same instructions but cook the potatoes in a large pot over medium heat for about 30 minutes until tender.
Q: How can I make this recipe vegetarian?
A: Substitute the chicken broth with vegetable broth and omit the bacon or use a plant-based alternative.
Q: Can I add other vegetables to this soup?
A: Absolutely! Add vegetables like carrots, celery, or cauliflower to enhance the soup’s nutritional value.
Conclusion
There’s nothing quite like a warm bowl of Slow Cooker Loaded Baked Potato Soup to bring comfort and joy to your table. This recipe is incredibly versatile, easy to prepare, and endlessly customizable. Whether you’re serving it at a family dinner or enjoying a cozy night in, this rich and creamy soup is guaranteed to be a hit. Give it a try and see for yourself—your taste buds will thank you!
PrintSlow Cooker Loaded Baked Potato Soup Recipe
This Slow Cooker Loaded Baked Potato Soup is a rich and creamy dish made with gold potatoes, cheddar cheese, sour cream, and crispy bacon. It’s an easy and hearty recipe that's perfect for cozy dinners or meal prep. With simple ingredients and a slow cooker method, this soup delivers comfort in every bite.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours -8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 lbs gold potatoes, peeled and chopped
- 1 large onion, diced
- 6 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- 1 tablespoon dried parsley (or 3 tablespoon fresh parsley)
- 3 ½ cups cheddar cheese
- 1 ⅓ cups sour cream
- ½ cup plain Greek yogurt
- 4 tablespoon cornstarch + cold water
- 10 cooked bacon slices, broken into pieces
- Green onions for serving
Instructions
- Add potatoes, onion, garlic, chicken broth, salt, pepper, garlic salt, and parsley to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Use a potato masher to partially mash the potatoes.
- In a small bowl, mix cornstarch with cold water until smooth. Stir into the soup and cook for another 30 minutes to thicken.
- Add cheddar cheese, sour cream, and Greek yogurt. Stir until melted and smooth.
- Serve hot topped with crispy bacon and green onions.
Notes
- For extra creaminess, blend some of the soup with an immersion blender.
- Adjust the thickness by adding more or less cornstarch slurry.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 430
- Sugar: 3g
- Sodium: 950mg
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