If you have a hankering for comfort food that feels like a warm hug from the inside, the Slow Cooker Loaded Baked Potato Soup Recipe is just what your kitchen needs. This rich, creamy, and hearty soup captures all the beloved flavors of a loaded baked potato—the cheesy goodness, the crispy bacon, the tangy sour cream, and the subtle sharpness of chives—all effortlessly cooked low and slow in your crockpot. It’s the ultimate easy meal that turns simple ingredients into a soul-soothing dinner everyone will rave about. Trust me, once you try this recipe, it might just become your go-to for chilly nights or cozy weekend treats.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Loaded Baked Potato Soup Recipe plays a starring role, bringing layers of flavor, creamy textures, and even a pop of color to the bowl. The beauty here lies in the simplicity—every element is straightforward, affordable, and essential to building that classic “loaded potato” flavor you love.
- Russet potatoes: The backbone of the soup, they break down beautifully to give great texture and body to the dish.
- Yellow onion: Adds sweetness and depth of flavor when cooked low and slow.
- Garlic: Provides a bright, aromatic kick that elevates the whole soup.
- Chicken stock: Keeps the soup savory and rich, but you can swap with vegetable stock for a vegetarian option.
- Unsalted butter: Adds a luscious richness that coats every spoonful.
- Salt and black pepper: Essential seasoning that balances and heightens the flavors.
- Heavy cream: Gives the soup its velvety, indulgent consistency.
- Sour cream: Adds tang and creaminess that create that classic “loaded potato” taste both inside the soup and as a garnish.
- Sharp cheddar cheese: Melts into strings of gooey, flavorful goodness.
- Bacon slices or bacon bits: For the smoky crunch that makes the soup feel like a complete meal.
- Chives: Fresh and mild onion flavor to sprinkle on top for the perfect finishing touch.
How to Make Slow Cooker Loaded Baked Potato Soup Recipe
Step 1: Combine Your Base Ingredients
The magic starts by adding those chopped russet potatoes, finely chopped onion, minced garlic, chicken stock, butter, salt, and pepper straight into the slow cooker. Give everything a good stir to mix it up and make sure the butter gets nestled in with the potatoes and broth. This step sets the foundation for all the comfort and flavor that’s coming.
Step 2: Slow Cook for Tender Perfection
Next, cover your slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. This slow simmer softens the potatoes until they are tender enough to mash, and allows the flavors to marry beautifully without any fuss or babysitting.
Step 3: Achieve Your Desired Texture
Once the potatoes are melt-in-your-mouth tender, your choice comes into play. Use a potato masher for a heartier, chunkier texture that feels rustic and homey, or grab an immersion blender if you want a luxuriously smooth soup. Either way works wonderfully—just go with whatever suits your mood that day.
Step 4: Stir in the Creamy Goodness
Now, stir in the heavy cream, sour cream, and shredded sharp cheddar cheese until everything melds into a creamy, cheesy masterpiece. Let the soup heat through for about 10 minutes so the cheese melts fully and the soup thickens slightly. Don’t forget to taste and tweak the seasoning with additional salt and pepper if needed—it’s all about making it perfect for your palate.
Step 5: Ladle and Load It Up
Finally, scoop the soup into warm bowls and top each hearty serving with crispy bacon crumbles, extra shredded cheddar, a scattering of fresh chives, and a generous dollop of sour cream. This final flourish takes it from delicious to downright irresistible.
How to Serve Slow Cooker Loaded Baked Potato Soup Recipe
Garnishes
Garnishing this soup is where you can have a little fun and make every bowl extra special. Beyond the classic bacon bits, cheese, sour cream, and chives, you might try a sprinkle of smoked paprika or some finely diced green onions for an additional burst of flavor and color. These small touches elevate the presentation and the taste experience.
Side Dishes
This soup absolutely shines on its own, but pairing it with a few side dishes can turn your meal into a feast. Think crusty bread or warm dinner rolls to soak up every creamy bite. A crisp green salad with vinaigrette adds a refreshing contrast, or roasted vegetables can round out the meal for a heartier option.
Creative Ways to Present
Want to impress your guests or family? Serve the Slow Cooker Loaded Baked Potato Soup Recipe in individual mini bread bowls for a rustic touch. Alternatively, use wide-rimmed bowls with a colorful array of garnishes arranged neatly on top for Instagram-worthy looks. You can also offer a “build your own toppings” bar so loved ones can customize their loaded potato soup bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. As the soup thickens upon standing, give it a good stir and possibly a splash of stock or cream before reheating to revive that perfect creamy texture.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave to maintain the best texture.
Reheating
Reheat leftovers slowly on the stove over medium heat, stirring frequently to prevent scorching. Add a bit of chicken stock or cream if the soup feels too thick after refrigeration. Avoid overheating to keep the cheese and cream from separating, ensuring every spoonful stays silky smooth.
FAQs
Can I make this Slow Cooker Loaded Baked Potato Soup Recipe vegetarian?
Absolutely! Just swap the chicken stock for vegetable stock and omit the bacon or substitute it with vegetarian bacon bits or smoked paprika for that smoky flavor. The soup remains rich and comforting without meat.
What can I use if I don’t have an immersion blender?
If you don’t have an immersion blender and want a smoother soup, you can carefully transfer portions of the soup to a regular blender and puree in batches. Just be cautious with the hot liquid to avoid splatters.
Is there a way to make this soup dairy-free?
Yes, you can use non-dairy alternatives like coconut cream or cashew cream instead of heavy cream and sour cream, and choose a dairy-free cheese alternative. The flavors will be slightly different but still delightfully creamy.
Can I use red or Yukon gold potatoes instead of russets?
Russets are best because they break down easily and give that traditional creamy texture. Red or Yukon gold potatoes tend to stay firmer and won’t create quite the same silky soup, but they’ll still work if that’s what you have on hand.
How do I prevent the soup from being too thick or too thin?
Adjust the thickness by tweaking the amount of chicken stock and cream you add. If it’s too thick after cooking, simply stir in more stock or cream until you reach your preferred soup consistency. If too thin, you can cook it uncovered for a bit to reduce or add a handful more shredded cheese to thicken slightly.
Final Thoughts
There’s just something so satisfying about the Slow Cooker Loaded Baked Potato Soup Recipe that makes every spoonful feel like a cozy celebration. It’s simple to put together yet delivers rich, layered flavors that feel special enough for company but easy enough for any weeknight. I wholeheartedly encourage you to give this recipe a try—it might just become the comforting staple that warms your home and heart through many seasons to come.
Print
Slow Cooker Loaded Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting slow cooker Loaded Baked Potato Soup featuring tender chunks of russet potatoes, creamy cheeses, sour cream, and savory bacon, perfect for an easy weeknight meal.
Ingredients
Soup Base
- 7 cups russet potatoes (2 1/2 pounds or 4 large potatoes), chopped into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 3 cups chicken stock (or vegetable stock)
- 1/4 cup unsalted butter
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
Dairy & Cheese
- 1 cup heavy cream
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
Toppings
- 1/2 cup sour cream (for swirling or dolloping on top)
- 3–4 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)
- 1/4 cup chives, sliced
Instructions
- Prepare the Slow Cooker: Add the chopped potatoes, finely chopped onion, minced garlic, chicken stock, unsalted butter, salt, and black pepper directly into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until the potatoes are very tender and easily mashable.
- Mash the Potatoes: Use a potato masher to gently mash the soup for a rustic texture, or blend it with an immersion blender for a smoother, creamier consistency, depending on your preference.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese melts completely and the soup is smooth and creamy. Let it heat through for about 10 minutes. Taste and adjust seasoning by adding more salt and black pepper if necessary.
- Serve with Toppings: Ladle the soup into bowls and garnish each serving with crispy bacon bits, extra shredded cheddar cheese, sliced chives, and a generous dollop of sour cream for an authentic loaded baked potato taste.
Notes
- For a vegetarian option, substitute chicken stock with vegetable stock and omit bacon or use vegetarian bacon bits.
- The soup can be made a day ahead; store in the refrigerator and reheat gently before serving.
- Adjust the thickness of the soup by adding more stock if it becomes too thick after resting.
- Russet potatoes are ideal for their fluffy texture but Yukon Gold can be used as a substitute.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
