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Slow Cooker Loaded Baked Potato Soup

  • Author: Sam | Ahead of Thyme
  • Total Time: 4 hours 10 minutes
  • Yield: 4-6


Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions.


  • 7 cups russet potatoes (about 4 large potatoes), chopped into 1/2 inch cubes
  • 1 onion, chopped
  • 3 cloves garlic, minced or pressed
  • 3 cups chicken stock
  • 1/4 cup unsalted butter, cut into small cubes
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup half and half cream

Toppings (optional):

  • 1 cup cheddar cheese, shredded
  • 3-4 slices bacon, cooked and crumbled
  • 1/4 cup green onions, sliced


  1. Combine all ingredients (except the cream and toppings) into a large crock pot.
  2. Cook for 3-4 hours on high or 6-7 hours on low, until potatoes are tender.
  3. Mash gently with a potato masher until you reach the consistency that you like (I like to leave it a little lumpy). For a fully pureed soup, use a food processor to puree.
  4. Stir in the cream.
  5. Pour the soup into a bowl and sprinkle on cheddar cheese, crumbled bacon and green onions.
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Category: Soup
  • Cuisine: American