Slow Cooker Loaded Baked Potato Soup Recipe

BySoha

When the air turns crisp and comfort food calls, few dishes satisfy like a creamy, savory bowl of loaded baked potato soup. This slow cooker version is effortless, deeply flavorful, and indulgent without being fussy. Perfectly baked potato flavor meets layers of smoky bacon, sharp cheddar, and velvety texture,slow-cooked to perfection. Let’s get right into this chef-crafted classic, with elevated execution and minimal hands-on time.

Slow Cooker Loaded Baked Potato Soup

Ingredients List

  • 6 large russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tsp kosher salt (adjust to taste)
  • ½ tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1 ½ cups sharp cheddar cheese, shredded
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 3 green onions, thinly sliced (for garnish)
  • Additional cheddar cheese (for topping, optional)

Step-by-Step Instructions

Step 1: Prepare the Base

Add diced potatoes, chopped onion, garlic, chicken broth, salt, pepper, and smoked paprika to your slow cooker. Stir to combine. Set on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are fork-tender.

Step 2: Blend the Soup

Once the potatoes are soft, use an immersion blender directly in the slow cooker to blend the soup to your desired consistency. For a chunkier texture, blend only half the mixture. Alternatively, transfer half to a blender and return it after pureeing.

Step 3: Add Creaminess

Stir in the heavy cream and sour cream. Mix well and let the soup continue to cook on LOW for 15–20 minutes, allowing flavors to fully marry.

Step 4: Finish with Flavor

Add shredded cheddar and half the bacon to the soup. Stir until cheese melts and soup is rich and creamy.

Step 5: Serve and Garnish

Ladle soup into bowls. Top with remaining bacon, extra cheddar, and green onions. Serve piping hot.

Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
  • Total Time: Approximately 8 hours (with prep)

Servings

Serves 6–8 generous portions

Nutritional Information (approx. per serving)

  • Calories: 420
  • Protein: 15g
  • Carbohydrates: 38g
  • Fat: 24g
  • Saturated Fat: 12g
  • Fiber: 4g
  • Sodium: 780mg

Storage Instructions

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Suggestions

  • Cheese Selection: Use aged sharp cheddar for maximum flavor impact. A mix of white and yellow cheddar creates both depth and visual appeal.
  • Smokiness Boost: Add a dash of liquid smoke or chipotle powder if you like more complexity.
  • Make It Vegetarian: Skip the bacon and use vegetable broth. Garnish with sautéed mushrooms for umami depth.
  • Textural Contrast: Top with crispy shallots or croutons if you prefer crunch.
  • Low-Carb Version: Substitute half the potatoes with cauliflower.

Seasonal Relevance

This soup shines in autumn and winter when comfort food becomes a daily necessity. The warmth of slow cooking and the hearty profile make it ideal for cozy nights, game days, or holiday gatherings. However, it’s just as fitting on a rainy spring evening when you’re craving something substantial and soul-soothing.

Conclusion

Slow Cooker Loaded Baked Potato Soup isn’t just a meal,it’s a rich, comforting experience that brings home the essence of cozy cooking with professional-grade taste. With its minimal prep and maximum payoff, this soup belongs in every home cook’s cold-weather arsenal. Whether you’re cooking for the family or prepping for guests, this slow-cooked classic is guaranteed to impress with its balance of flavor, texture, and simplicity.

Slow Cooker Loaded Baked Potato Soup Recipe
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Slow Cooker Loaded Baked Potato Soup Recipe

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

8

hours 
Calories

420

kcal
Total time

8

hours 

15

minutes

This Slow Cooker Loaded Baked Potato Soup is the ultimate comfort dish,creamy, rich, and packed with savory bacon, cheddar cheese, and tender potatoes. Perfect for chilly nights or easy weeknight dinners, this recipe delivers slow-cooked depth of flavor with minimal effort.

Ingredients

  • 6 large russet potatoes, peeled and diced

  • 1 medium yellow onion, finely chopped

  • 4 cups low-sodium chicken broth

  • 4 cloves garlic, minced

  • 1 tsp kosher salt (adjust to taste)

  • ½ tsp freshly ground black pepper

  • 1 tsp smoked paprika

  • 1 cup heavy cream

  • 1 cup sour cream

  • 1 ½ cups sharp cheddar cheese, shredded

  • 8 slices thick-cut bacon, cooked crisp and crumbled

  • 3 green onions, thinly sliced (for garnish)

  • Additional cheddar cheese (optional, for topping)

Directions

  • Add diced potatoes, chopped onion, garlic, broth, salt, pepper, and smoked paprika to the slow cooker. Stir to combine.
  • Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until potatoes are fork-tender.
  • Use an immersion blender to puree the soup to your preferred texture (smooth or chunky).
  • Stir in heavy cream and sour cream. Cook on LOW for another 15–20 minutes.
  • Add shredded cheddar and half the bacon; stir until melted and combined.
  • Serve hot, topped with remaining bacon, cheddar, and green onions.

Recipe Video

Notes

  • For extra flavor, use smoked cheddar or add a pinch of chipotle powder.
  • To make it vegetarian, skip the bacon and use vegetable broth.
  • Store leftovers in the fridge for up to 4 days or freeze for 3 months.

FAQs

Can I use red or Yukon gold potatoes instead of russet?
Yes, but russets are preferred for their higher starch content, which creates a naturally thicker, creamier soup. Yukon golds will work, but the texture may be slightly different.

What can I do if my soup is too thick?
Add a bit more chicken broth, cream, or milk and stir until you reach your desired consistency. Always add gradually and taste as you go.

Can I prep this recipe the night before?
Absolutely. Dice your vegetables and store them in the fridge overnight. You can even add all ingredients (except dairy and cheese) to the slow cooker insert and refrigerate, then start cooking in the morning.

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