Description
Creamy Slow Cooker Loaded Baked Potato Soup is comfort food in a bowl—creamy, cheesy, and loaded with flavor. Made with russet potatoes, cheddar, and topped with crispy bacon, green onions, and sour cream, this slow cooker soup is easy, cozy, and family-approved. Perfect for weeknights, cold evenings, or Sunday traditions.
Ingredients
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4 large russet potatoes, peeled and diced
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1 medium onion, finely chopped
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3 garlic cloves, minced
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6 cups vegetable or chicken broth
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1 cup heavy cream
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1 cup shredded cheddar cheese (plus extra for garnish)
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½ cup sour cream
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4 slices bacon, cooked and crumbled (optional)
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¼ cup chopped green onions or chives
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1 tsp salt
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½ tsp black pepper
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1 tsp smoked paprika (optional)
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1 tbsp dried thyme
Instructions
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Prep: Peel and dice potatoes. Chop the onion and mince the garlic.
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Combine in a slow cooker: Add potatoes, onion, garlic, broth, salt, pepper, paprika, and thyme. Stir well.
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Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
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Blend: Use an immersion blender to puree half the soup (or mash with a potato masher), leaving some chunks for texture.
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Make it creamy: Stir in heavy cream and cheddar cheese until melted and smooth.
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Finish: Add sour cream and stir until creamy.
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Serve: Ladle into bowls and top with extra cheese, bacon, and green onions.
Notes
Use russet potatoes for starchiness; Yukon golds add buttery richness.
Taste before adding extra salt since cheese and bacon bring plenty of flavor.
For a thicker soup, add a slurry of 1 tbsp cornstarch + 2 tbsp water.
Vegetarian? Use vegetable broth and skip bacon.
Freeze without sour cream for the best reheating texture.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup / Dinner
- Method: Slow Cooker
- Cuisine: American