Slow cooker loaded potato soup is comfort food, slow-cooker style. With just 15 minutes of prep work, you can sit back and relax while the slow cooker does the rest.
As the potatoes are cooked in the slow cooker, the starches are released into the soup, creating a velvety smooth base. From the bacon to the extra sharp cheddar cheese, there are layers of savory goodness in every bite of our crockpot potato soup.
Whether serving it for a weeknight dinner or family gatherings, our easy loaded potato soup recipe will be a great addition to your recipe book and will be one of your go-to soup recipes.
Also known as a loaded baked potato soup recipe, this creamy soup contains all your favorite baked potato toppings, making it perfect for a busy weeknight dinner. Add a tossed salad and some crusty bread, and you’re all set.
If you love slow cooker recipes, make sure to check out our slow cooker chili and slow cooker spaghetti sauce.
Ingredients to make Slow Cooker Loaded Potato Soup
Let’s start by gathering the ingredients we need to make my slow cooker loaded potato soup recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Slow Cooker Loaded Potato Soup
*Rinse the potatoes with cold water, then peel and cut them down to ½ -¾ cubes.
- Turn your slow cooker on the sautee function and cook the bacon.
- Turn the bacon over to brown the other side.
- When the bacon is browned and crispy remove it from the pan. Leave the bacon fat in the cooker.
- Add the unsalted butter, chopped onion, and chopped garlic to the slow cooker and cook until the onions are tender.
- Sprinkle the all-purpose flour over the mixture.
- Stir to combine and let the mixture cook for 3-4 minutes, stirring regularly.
- Once done set your slow cooker to low and allow it to cool slightly.
- Add the diced Yukon gold potatoes, chicken broth (or vegetable broth), milk, and heavy cream to the slow cooker.
- Stir to combine thoroughly
- Add the salt, black pepper, sweet paprika, and chili powder to the mixture.
- Stir to combine thoroughly, then place the lid on the slow cooker, set it to the low-temperature setting, and cook for 4 hours or until the potatoes are fork-tender.
- Remove half of the diced potatoes from the slow cooker.
- Puree them using an electric mixer, food processor, or immersion blender. You can also use a potato masher or ricer.
- Place the pureed potatoes back into the slow cooker and mix together to combine thoroughly.
- Chop the cooked bacon into small bits and add it to the soup mixture.
- Stir to combine.
- Add the sour cream and cheddar cheese to the slow cooker and stir to combine.
- Let the soup cook for an additional 15 minutes with the lid on. When finished, stir to make sure all the cheese has melted.
*For an extra creamy texture, add four ounces of cream cheese to the mixture.
Garnish the slow cooker loaded potato soup with shredded cheddar cheese, bacon bits, green onions, or a dollop of sour cream. Don’t wait for soup season to try this hearty soup—it’s delicious all year long.
Store any leftovers refrigerated in an airtight container for 3-4 days. It can be frozen and stored in a freezer-safe container for 2 months.
Recipe FAQ’s
If your slow cooker does not have the sautee option cook the bacon in a frying pan and reserve the bacon fat in the pan to cook the onions and garlic mixture. Once the onions are tender, add the flour and cook for 3-4 minutes, stirring regularly.
When done add the onion mixture to the bottom of your slow cooker set to low.
Russets are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape, making them perfect if you want the soup to be creamy without many chunks of potatoes.
If you want the soup to have some potato chunks, Yukon gold or red potatoes are the best choice.
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Slow Cooker Loaded Potato Soup
Equipment
Ingredients
- 2.5 lbs Yukon gold potatoes
- 6 slices bacon
- 4 tablespoon unsalted butter
- 1 ½ cups sweet onion
- 2 tablespoon garlic cloves chopped
- ¼ cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 cups whole milk or low fat
- ½ cup heavy cream or light cream
- 1 cup sour cream
- ½ cup extra sharp cheddar cheese
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- ½ teaspoon chili powder optional
Instructions
- Rinse the potatoes with cold water, then peel and cut them down to ½ -¾ cubes.
- Turn your slow cooker on the sautee function and cook the bacon.
- When the bacon is browned and crispy remove it from the pan. Leave the bacon fat in the cooker.
- Add the unsalted butter, chopped onion, and garlic to the slow cooker and cook until the onions are tender.
- Sprinkle the all-purpose flour over the mixture and stir to combine. Let the mixture cook for 3-4 minutes, stirring regularly.
- Once done set your slow cooker to low and allow it to cool slightly.
- Add the diced potatoes, chicken broth, milk, and heavy cream to the slow cooker and stir to combine thoroughly
- Add the salt, black pepper, sweet paprika, and chili powder to the mixture and stir to combine thoroughly.
- Place the lid on the slow cooker, set it to the low-temperature setting, and allow it to cook for 4 hours or until the potatoes are fork-tender.
- Remove half of the potatoes from the slow cooker and puree them with an electric mixer, food processor, or blender.
- Place the pureed potatoes back into the slow cooker and mix together to combine thoroughly.
- Chop the cooked bacon into small bits and add it to the soup mixture.
- Add the sour cream and cheddar cheese to the slow cooker and stir to combine.*For an extra creamy texture, add four ounces of cream cheese to the mixture.
- Let the soup cook for an additional 15 minutes with the lid on. When finished, stir to make sure all the cheese has melted.
- Once done place in a bowl and garnish with cheddar cheese, bacon bits, green onion, or sour cream.
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