Rich, creamy, and deeply comforting, this Slow Cooker Loaded Baked Potato Soup is everything you love about a classic loaded baked potato, transformed into an easy, hands off soup. Tender chunks of russet potatoes simmer slowly with onion, garlic, butter, and stock, then get finished with cream, sour cream, and sharp cheddar for a soup that is thick, cozy, and incredibly satisfying.
One of the best things about making loaded baked potato soup in the slow cooker is how effortless it is. Everything starts right in the crockpot, giving the potatoes plenty of time to soften and absorb flavor. When it is time to finish the soup, you can mash it for a rustic texture or blend it smooth, depending on your preference.
This slow cooker potato soup recipe is perfect for busy weeknights, chilly evenings, or anytime you want a comforting meal with minimal effort. Serve it piled high with bacon, cheese, chives, and extra sour cream for that classic loaded baked potato experience in every bowl.
Why You'll Love This Recipe
- Set it and forget it comfort food. The slow cooker does all the work, making this creamy soup perfect for busy days.
- Rich and creamy texture. Heavy cream, sour cream, and cheddar cheese create a velvety, indulgent finish.
- Customizable consistency. Mash for chunky soup or blend smooth, both options work beautifully.
- Classic loaded potato flavor. Bacon, cheese, and chives bring everything together just like a baked potato.
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Ingredients and Substitutions
To make this delicious crockpot loaded baked potato soup, you will need the following ingredients (see recipe card below for quantities):
- russet potatoes - Russets are ideal because they break down slightly and create a creamy base. Yukon Gold potatoes also work for a naturally buttery texture.
- yellow onion - Adds sweetness and depth. White onion can be substituted.
- garlic - Fresh garlic provides the best flavor, but garlic powder can be used in a pinch.
- chicken stock - Adds richness. Vegetable stock works well for a vegetarian version.
- unsalted butter - Adds richness and flavor. Salted butter works if you adjust the seasoning.
- salt and black pepper - Season gradually and adjust at the end.
- heavy cream - Creates a creamy, luxurious soup. Half and half can be used for a lighter version, or replace some of the cream with whole milk.
- sour cream - Adds tang and thickness. Greek yogurt can be substituted.
- sharp cheddar cheese - Sharp cheddar provides the most flavor. Mild cheddar or a cheddar blend also work.
- toppings - Garnish with classic loaded baked potato toppings such as bacon, chives, extra cheese, and sour cream to add texture and flavor.
Equipment
You will also need measuring cups and spoons, a large slow cooker, a spoon for stirring, a potato masher or immersion blender, and a ladle for serving.
Instructions
- Add ingredients to the slow cooker. Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir to combine.
- Slow cook until tender. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender.
- Mash or blend the soup. Mash the soup gently with a potato masher for a rustic texture, or use an immersion blender for a smoother soup.
- Finish with dairy and cheese. Stir in the heavy cream, sour cream, and shredded cheddar cheese until melted and smooth. Let the soup heat through for 10 minutes. Taste and adjust salt and pepper as needed.
- Serve and garnish. Ladle into bowls and top with bacon, extra cheese, green onions, and an extra dollop of sour cream.
Instant Pot Instructions
To make this soup in the Instant Pot, add the potatoes, onion, garlic, stock, butter, salt, and pepper to the pot. Seal the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then allow a 10 minute natural release before carefully releasing the remaining pressure. Mash or blend the soup, then switch to sauté on low and stir in the cream, sour cream, and cheese until melted and smooth.
Stovetop Instructions
Add the potatoes, onion, garlic, stock, butter, salt, and pepper to a large pot. Bring to a boil on the stove, then reduce heat and simmer for 20-25 minutes until the potatoes are very tender. Mash or blend the soup, then stir in the cream, sour cream, and cheese. Simmer gently for a few minutes until heated through, then serve.
Expert Tip: Do Not Over Blend
If you prefer a smooth soup, blend just until creamy. Over blending potatoes can make the soup gluey instead of silky. A few small potato pieces add great texture.
More Tips and Tricks
- Cut potatoes evenly. Cutting the potatoes into uniform half inch cubes ensures they cook evenly and soften at the same rate. This helps avoid undercooked chunks and makes mashing or blending much easier.
- Season in layers. Start with a modest amount of salt early in the cooking process, then adjust once the cream, sour cream, and cheese are added. Dairy can mute seasoning, so final adjustments at the end make a big difference.
- Shred cheese fresh. Freshly shredded cheddar melts more smoothly than pre shredded cheese, which often contains anti caking agents. This gives the soup a creamier texture without graininess.
- Blend carefully. If using an immersion blender, blend just until smooth. Over blending potatoes can release too much starch and make the soup gluey rather than creamy.
- Let the soup rest briefly. Allowing the soup to sit for 10 minutes after adding the dairy helps the flavors meld and gives the soup time to thicken slightly before serving.
Recipe Variations
- Make it extra chunky. Mash only a small portion of the potatoes and leave the rest intact for a hearty, rustic soup with lots of texture and visible potato pieces.
- Smooth and creamy version. Blend most or all of the soup until smooth, then stir in the cheese and dairy for a silky, restaurant style potato soup.
- Vegetarian loaded potato soup. Use vegetable stock instead of chicken stock and skip the bacon topping or try a vegan bacon. You can add smoked paprika for extra depth of flavor.
- Extra cheesy potato soup. Add an additional half cup to one cup of shredded cheddar for a more indulgent, cheese forward version.
- Spicy loaded potato soup. Stir in cayenne pepper, crushed red pepper flakes, or top with sliced jalapeños for a little heat.
Storage
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of stock or milk if the soup thickens too much.
How to Freeze
This soup can be frozen, but the texture may change slightly due to the dairy. Freeze without toppings in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve slow cooker loaded baked potato soup hot with extra shredded cheese, crispy bacon, chives, and a swirl of sour cream. Pair it with crusty bread, garlic toast, or a simple green salad for a complete meal.
These are my favorite side dishes to serve with this crockpot potato soup:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Baked potato soup is typically made with potatoes, onion, garlic, butter, and broth as the base. Creamy versions include dairy like heavy cream or milk, while loaded baked potato soup also features cheese, sour cream, bacon, and chives to mirror classic baked potato toppings. The soup can be left chunky or partially blended depending on preference.
Potato soup typically takes 3 to 4 hours on HIGH or 6 to 7 hours on LOW in a slow cooker. The soup is ready when the potatoes are very tender and easily mashable with a fork or potato masher.
Common mistakes include under seasoning, over blending the potatoes, adding dairy too early, and using the wrong type of potato. Over blending releases too much starch and can make the soup gluey, while adding dairy too early can cause it to separate or thin out the flavor.
No, you do not need to boil potatoes before adding them to a slow cooker. The slow cooker provides enough heat and time for the potatoes to cook fully and become tender on their own, as long as they are cut into evenly sized pieces.
Sharp cheddar cheese is the most popular choice for potato soup because it adds strong flavor and melts well. Mild cheddar, Colby Jack, or a cheddar blend also work. Avoid pre shredded cheese when possible, as it does not melt as smoothly.
Dairy should be added near the end of the cooking time. Adding cream, sour cream, or cheese too early can cause curdling or dull the flavor. Stir dairy in after the potatoes are fully cooked and the heat is lower.
Potato soup can taste bland if it is under seasoned or if the seasoning is added too early. Potatoes absorb a lot of salt, so seasoning needs to be adjusted at the end. Using a flavorful stock, adding enough salt, and finishing with cheese or sour cream helps boost flavor.
To enhance flavor, add sharp cheddar cheese, bacon, chives, garlic, or a pinch of smoked paprika. A small amount of sour cream or a splash of cream at the end can also brighten and balance the soup.
Avoid lifting the lid too often, as this releases heat and slows cooking. Do not overfill the slow cooker, and always add dairy near the end. Cutting ingredients unevenly and under seasoning early are also common slow cooker mistakes.
This usually happens from over blending. Potatoes release a lot of starch when blended too much, which can create a gummy texture. Mashing by hand or blending gently prevents this issue.
More Potato Soup Recipes
Looking for other recipes like this? Try these:
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Recipe
Slow Cooker Loaded Baked Potato Soup
- Total Time: 4 hours 10 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Creamy slow cooker loaded baked potato soup made with tender potatoes, cheddar cheese, sour cream, and topped with bacon. An easy comfort food recipe.
Ingredients
- 7 cups russet potatoes (2 ½ pounds or 4 large potatoes), chopped into ½ inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 3 cups chicken stock (or vegetable stock)
- ¼ cup unsalted butter
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- ¾ cup sour cream
- 1 cup sharp cheddar cheese, shredded
For the toppings:
- 1 cup cheddar cheese, shredded
- ½ cup sour cream (for swirling or dolloping on top)
- 3-4 slices bacon, cooked and crumbled (or ½ cups bacon bits)
- ¼ cup chives, sliced
Instructions
- Add the potatoes, onion, garlic, chicken stock, butter, salt, and black pepper directly to the slow cooker. Stir to combine.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender.
- Mash the soup gently with a potato masher for a rustic texture, or use an immersion blender for a smoother soup.
- Stir in the heavy cream, sour cream, and shredded cheddar cheese until melted and smooth. Let the soup heat through for 10 minutes. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with bacon, extra cheese, green onions, and an extra dollop of sour cream.
Notes
How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of stock or milk if the soup thickens too much.
How to freeze: This soup can be frozen, but the texture may change slightly due to the dairy. Freeze without toppings in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
This post was originally published in 2016. It has since been updated with new photos and helpful content.
Donna says
Yum, I love potato based soups, and this sounds absolutely delicious! Love that it is made in the slow cooker
Tiffany says
How did you know loaded baked potato soup is my favorite?! Looks like I have a new recipe to make this weekend!
The Food Hunter says
This time of year all I do is crave soup.
Vaishnavi says
Wow. Looks and sounds so yumm. Never tried a potoato soup before. Pinning this to try very soon.
Kate says
I love soup all year round as well. This one looks great and I can't wait to try it.
Rebecca @ Strength and Sunshine says
This would be perfect for those coming freezing winter days!