Tasty Slow Cooker Loaded Baked Potato Soup

There’s something so cozy about a bowl of potato soup on a chilly day. I’ve always loved ordering loaded baked potatoes at restaurants, but turning those same flavors into a soup? Even better. As much as I enjoy cooking, some days I just want to toss ingredients in the slow cooker and let it do the work for me.

That’s exactly why this loaded baked potato soup has become a regular in my house. I can prep everything in the morning, go about my day, and come home to the most comforting dinner. The best part? All those classic toppings – bacon, cheese, green onions – make everyone at the table happy. When my kids ask what’s for dinner and I tell them it’s potato soup night, there’s never a single complaint.

Just like a regular baked potato, this soup is all about the toppings. You can stick to the basics or get creative – I’ve even set up little topping stations so everyone can customize their own bowl. Simple, satisfying, and practically makes itself – what’s not to love?

What Kind of Potatoes Should I Use?

Russet potatoes are the perfect choice for this creamy soup, but you’ve got some flexibility here. While russets are ideal because their high starch content helps thicken the soup naturally and creates that classic baked potato texture, Yukon Golds can work too if that’s what you have on hand. For the best results, peel your potatoes before dicing them – the skin can make the soup’s texture a bit grainy. When you’re shopping, look for potatoes that are firm and free from any green spots or sprouts, and try to pick ones that are similar in size so they’ll cook evenly when diced.

Options for Substitutions

This cozy potato soup recipe can be adapted with several easy swaps:

• Russet potatoes: While russet potatoes give the best creamy texture, you can use Yukon Gold or red potatoes if that’s what you have. Just leave the skins on for extra nutrition – they’re thinner than russet skins!
• Heavy cream: The recipe already mentions half and half as an option, but you can also use whole milk mixed with a bit of melted butter (for each cup of heavy cream, use 2/3 cup milk plus 1/3 cup melted butter).
• Sour cream: Plain Greek yogurt works great as a 1:1 replacement for sour cream. It adds the same tangy flavor with extra protein!
• Chicken stock: Vegetable stock works just fine if you want to make this vegetarian (just skip the bacon too). You can also use bouillon cubes dissolved in water.
• Cheddar cheese: Feel free to mix up the cheese – Colby, Monterey Jack, or a mixture of cheeses all work well. For a different flavor, try adding some smoked gouda!
• Bacon bits: For a vegetarian version, try using crispy fried onions or mushrooms. You can also use turkey bacon for a lighter option.

Watch Out for These Mistakes While Cooking

The biggest challenge when making slow cooker potato soup is getting the right texture – cutting your potatoes in inconsistent sizes will lead to some pieces being overcooked while others remain firm, so aim for uniform 1-inch cubes.

A common mistake is lifting the slow cooker lid too frequently to check on the soup, which releases essential heat and can add 15-20 minutes to your cooking time for each peek.

Adding dairy ingredients like sour cream and heavy cream too early can cause them to curdle or separate, so it’s best to stir them in during the last 30 minutes of cooking.

For the smoothest results, mash some of the potatoes against the side of the pot near the end of cooking to naturally thicken the soup, and if you’re using a flour-butter mixture to thicken, always whisk it separately first to avoid unwanted lumps in your soup.

What to Serve With Potato Soup?

Since potato soup is rich and filling, it pairs really well with lighter sides that can balance out the meal. A crisp green salad with a tangy vinaigrette dressing helps cut through the creamy soup and adds a fresh element to your dinner. For some extra crunch, try serving warm, buttery cornbread or a chunk of crusty French bread on the side – both are perfect for dunking! If you’re feeding a bigger crowd, you might want to add a plate of roasted vegetables like broccoli or Brussels sprouts, which complement the soup’s savory flavors without making the meal too heavy.

Storage Instructions

Keep Fresh: This cozy potato soup will stay good in the fridge for up to 4 days when kept in an airtight container. The soup might thicken up a bit in the fridge – that’s totally normal! I like to store the toppings (bacon, cheese, and green onions) separately so they stay nice and fresh.

Freeze: You can freeze this soup for up to 3 months in a freezer-safe container. Just keep in mind that cream-based soups can sometimes separate when frozen. I usually freeze it without the toppings and add fresh ones when serving. Leave some space at the top of your container since the soup will expand when frozen.

Reheat: Warm up your soup slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave in 1-minute intervals, stirring between each. If it’s too thick after reheating, just add a splash of milk or cream to thin it out. Once it’s hot, top with fresh bacon bits, cheese, and green onions for that perfect loaded potato taste!

Preparation Time	15-20 minutes
Cooking Time	180-360 minutes
Total Time	195-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 50-60 g
• Fat: 150-170 g
• Carbohydrates: 210-230 g

Ingredients

• 4 cups diced potatoes (from roughly 3-4 large peeled russet potatoes)
• 1 small chopped onion
• 3 cups chicken stock
• 4 tablespoons butter
• 1/4 cup any type of flour
• 1/4 cup sour cream
• 1 1/2 cups heavy cream (or substitute with half and half)
• Salt and pepper (as desired)
• Crispy bacon bits (cooked and crumbled)
• 1 1/2 cups cheddar cheese
• Chopped green onions

Step 1: Cook the Potatoes and Onions

Start by adding potatoes, diced onions, and chicken broth into your slow cooker.

Set the slow cooker to cook on low for 4-6 hours or high for 3-4 hours until the potatoes are fork-tender.

Step 2: Prepare the Cream Mixture

About 30 minutes before the cooking time in the slow cooker is done, begin preparing the cream mixture.

Melt butter in a medium saucepan over medium heat.

Once the butter is melted, whisk in flour and continue to cook until the mixture becomes bubbly and slightly golden, ensuring the flour is thoroughly incorporated.

Step 3: Add Cream and Sour Cream

Slowly add heavy cream and sour cream to the saucepan with the butter-flour mixture, whisking continuously.

Cook until the mixture is thick and smooth.

This will form a creamy base that enhances the flavor of the soup.

Step 4: Combine and Finish Cooking

Pour the prepared butter and cream mixture into the slow cooker with the cooked potatoes and onions.

Stir well to combine all the ingredients.

Continue to cook on low for an additional 20-30 minutes to allow the flavors to meld together.

Step 5: Garnish and Serve

Once the soup is ready, serve it hot and garnish with crispy bacon pieces, shredded cheese, and chopped green onions for added flavor and texture.

Enjoy your creamy and hearty slow-cooked potato soup!