Hearty Slow Cooker Loaded Baked Potato Soup Recipe for Cozy Days

Comfort meets convenience in this hearty slow cooker loaded baked potato soup that promises to warm your soul on chilly evenings.

Potatoes become creamy, velvety vessels carrying rich flavors through every spoonful.

Crispy bacon bits and sharp cheddar cheese dance across the surface, creating a symphony of textures.

Minimal prep work means maximum enjoyment for busy home cooks seeking delicious meals.

Green onions add a bright, fresh note that cuts through the soup luxurious richness.

Chives sprinkled on top provide the perfect finishing touch to this classic comfort dish.

Let this recipe become your new go-to solution for effortless, satisfying meals that everyone will love.

Slow Cooker Loaded Baked Potato Soup Highlights

• Simplify Dinner Prep: Toss ingredients into the slow cooker and walk away, letting the appliance do all the hard work while you tackle other tasks.
• Comfort Food Perfection: Dive into a rich, creamy soup packed with classic baked potato flavors that'll warm you from the inside out.
• Customize with Ease: Top your soup with favorite garnishes like crispy bacon, sharp cheddar, or fresh chives to make each bowl uniquely delicious.
• Kid-Friendly Meal: Create a crowd-pleasing dish that even picky eaters will love, with familiar ingredients and a smooth, inviting texture.

Ingredients for Slow Cooker Loaded Baked Potato Soup

• Potatoes: Hearty and starchy base that provides the essential texture and flavor for the soup.
• Chicken Broth: Flavorful liquid that helps cook the potatoes and creates the soup's foundation.
• Onions: Aromatic vegetables that add depth and sweetness to the soup's overall taste.
• Garlic: Pungent ingredient that enhances the soup's savory profile.

• Butter: Adds richness and smooth flavor to the soup.
• Cream Cheese: Provides a tangy and creamy texture to the soup.
• Heavy Cream: Creates a luxurious and velvety consistency.
• Cheddar Cheese: Sharp cheese that contributes a rich, bold flavor and melty texture.
• Sour Cream: Offers a cool and tangy finishing touch to the soup.

• Bacon, Chives, Salt, Pepper: Classic toppings that add crunch, freshness, and seasoning to complete the loaded baked potato soup experience.

How to Make Slow Cooker Loaded Baked Potato Soup

Step 1: Prep the Slow Cooker Base

Toss diced potatoes, chopped onions, and minced garlic into your trusty slow cooker.

Pour in chicken broth to create a flavorful liquid foundation.

Sprinkle in salt and pepper to awaken the taste buds and build a delicious flavor profile.

Step 2: Let the Magic Simmer

Cover and let the slow cooker work its wonder on low heat for 6-7 hours.

The potatoes will become meltingly tender, absorbing all the rich broth and developing deep, comforting flavors.

Step 3: Create Creamy Perfection

• Butter
• Cream cheese
• Heavy cream
• Cheddar cheese

Use an immersion blender to transform the soup into a silky smooth masterpiece.

If you prefer a chunkier texture, go easy on the blending or skip it entirely.

Step 4: Add Irresistible Toppings

Stir in crumbled bacon and a generous dollop of sour cream.

This step adds incredible depth and richness to the soup.

Step 5: Garnish and Serve

• Remaining cheddar cheese
• Extra crispy bacon bits
• Fresh chives
• Optional extras like green onions or additional sour cream

Ladle into bowls and prepare for a comfort food experience that’ll warm you from the inside out!

Tips for Loaded Baked Potato Soup Success

• Cut potatoes into uniform, medium-sized cubes to ensure even cooking and perfect texture throughout the soup.
• Use an immersion blender carefully to create a creamy consistency, leaving some potato chunks for added texture and heartiness.
• Cook bacon separately until extra crispy, then crumble for maximum crunch and flavor when added to the soup.
• Swap heavy cream and cream cheese with coconut milk and dairy-free cream cheese alternatives for a lactose-free version of the soup.
• Sprinkle fresh chives or green onions just before serving to add a bright, fresh flavor and vibrant color to the rich potato soup.

Variations for Loaded Baked Potato Soup

• Vegetarian Potato Soup: Replace chicken broth with vegetable broth and omit bacon. Add roasted cauliflower or mushrooms for extra protein and depth.
• Dairy-Free Adaptation: Swap cream cheese and heavy cream with coconut milk and cashew cream. Use nutritional yeast instead of cheddar cheese for a cheesy flavor.
• Low-Carb Version: Substitute potatoes with cauliflower or turnips. Reduce cooking time and adjust seasonings to maintain creamy consistency.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free. Use cornstarch or arrowroot powder to thicken if needed, and check broth labels carefully.

Serving Suggestions for Loaded Baked Potato Soup

• Cozy Family Dinner Centerpiece: Serve this hearty soup as the star of a comforting family meal, paired with warm crusty bread or garlic toast for dipping.
• Loaded Potato Bar Party: Set up a fun topping station with extra bacon bits, green onions, sour cream, and cheese so guests can customize their soup bowl.
• Meal Prep Champion: Store leftovers in airtight containers for quick lunches during the week, reheating gently to maintain the creamy texture and rich flavors.
• Elegant Starter Option: Serve in small appetizer portions in cute mini bowls or shot glasses for an impressive first course at dinner parties or holiday gatherings.

Storage Tips for Loaded Baked Potato Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Label with the date to track storage time.
• Pour soup into a microwave-safe bowl, cover loosely with a microwave-safe lid or paper towel. Heat in 30-second intervals, stirring between each interval to ensure even warming. Stop when the soup reaches desired temperature.

FAQs

• Can I use different types of potatoes?

Yes, you can use Russet, Yukon Gold, or red potatoes. Russet potatoes work best for creamy soups due to their high starch content.

• Is this soup freezer-friendly?

Absolutely! Cool the soup completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

• How can I make this soup vegetarian?

Replace chicken broth with vegetable broth and skip the bacon. Add smoked paprika for a similar depth of flavor, or use vegetarian bacon bits.

Slow Cooker Loaded Baked Potato Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 38 reviews

• Total Time: 6 hours 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty slow cooker loaded baked potato soup brings comfort and warmth to cold evenings. Creamy potatoes, crispy bacon, and melted cheese create a satisfying meal that warms you from the inside out.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 5–6 large russet potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth)
• 2 cups shredded cheddar cheese
• 8 ounces (226 grams) cream cheese, softened
• 6–8 slices cooked and crumbled bacon

Supporting Ingredients:

• 1 medium onion, finely chopped
• 3–4 garlic cloves, minced
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup sour cream, plus extra for serving
• 1/2 cup chopped chives or green onions
• Salt and pepper to taste

Optional Garnishes:

• Hot sauce
• Paprika
• Crispy fried onions
• Extra bacon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine diced potatoes, onions, garlic, and chicken broth in the slow cooker, seasoning with salt and pepper for a robust flavor foundation.
2. Allow the mixture to simmer on low heat for 6-7 hours until potatoes become completely tender and easily mashable.
3. Introduce butter, cream cheese, and heavy cream to the slow cooker, blending with an immersion blender to create a velvety smooth consistency while maintaining some potato chunks for texture.
4. Fold in cheddar cheese until thoroughly melted and integrated into the soup’s creamy base.
5. Gently stir crumbled bacon and sour cream into the soup, distributing flavors evenly throughout the mixture.
6. Transfer the soup to serving bowls, generously topping with additional shredded cheddar cheese, crispy bacon bits, and freshly chopped chives.
7. Garnish with an extra dollop of sour cream and serve immediately while piping hot, allowing diners to appreciate the rich, comforting layers of flavor.

Notes

• Customize the thickness by adjusting the blending process, from completely smooth to slightly chunky for added texture.
• Swap chicken broth with vegetable broth to create a vegetarian version of this comforting soup.
• Reduce calories by using low-fat cream cheese and milk instead of heavy cream for a lighter alternative.
• Prepare crispy bacon bits ahead of time and store in an airtight container to quickly add a crunchy topping whenever needed.

• Prep Time: 15 minutes
• Cook Time: 6 hours (or 7 hours)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 470 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 95 mg