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This Slow Cooker Loaded Potato Soup is creamy, cozy, and packed with tender potatoes, crispy bacon, and plenty of cheddar cheese. It’s an easy, comforting dinner that practically cooks itself.
I created this Loaded Potato Soup for those busy days when I still want to serve my family something warm, cozy, and homemade without spending all afternoon in the kitchen. It has all the comforting flavors of a loaded baked potato, but the slow cooker does most of the work, making it an easy dinner I can come back to again and again. The best part is it tastes even better the next day making a great dinner tonight and lunch tomorrow!
Why You’ll Love This Loaded Potato Soup
Ingredient You’ll Need
How to Make Easy Slow Cooker Loaded Potato Soup
Please see the recipe card at the bottom of this post for the full recipe details
- Add everything to the slow cooker. Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, garlic powder, and half of the cooked bacon to the slow cooker.
- Cook until tender. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
- Mash some of the potatoes. Use a potato masher or back of a spoon to mash about one-third to one-half of the potatoes right in the slow cooker. This helps thicken the soup while still leaving plenty of potato chunks.
- Make it creamy. Stir together the cornstarch and cold water until smooth. Add it to the slow cooker along with the whole milk and heavy cream.
- Let it thicken. Cover and cook on HIGH for another 15–20 minutes, until the soup is warm and slightly thickened.
- Add the cheese and sour cream. Turn the slow cooker to LOW or WARM, then stir in the sour cream and shredded cheddar cheese until smooth and creamy.
- Serve and load it up. Spoon the soup into bowls and top with extra cheddar cheese, crispy bacon, green onions, and sour cream.
Recipe Tips
Cut the potatoes evenly. This helps them cook at the same rate and become tender at the same time.
Use russet potatoes. They make the creamiest texture since they naturally break down as they cook.
Shred your own cheese. This is for the smoothest melt. Pre-shredded cheese can make the soup a little grainy.
Don’t over-mash the potatoes. Mash just enough to thicken the soup while keeping plenty of potato pieces.
Add the dairy at the end.This helps to keep the soup creamy and prevent the milk, cream, or sour cream from separating.
Taste before serving. Add a little extra salt or pepper if needed, especially after adding the cheese and bacon.
Save some toppings for the bowls. You’ll want to get that true loaded baked potato feel with every serving.
How to Store and Reheat
To store: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days.
To reheat: Warm the soup gently on the stovetop over medium-low heat or microwave in short intervals, stirring often. Add a splash of milk or broth if it thickens too much in the refrigerator.
What to Serve with the Loaded Potato Soup
This soup is hearty enough to stand on its own, but it also pairs perfectly with a few simple sides.
- Crusty bread or sourdough: Perfect for dipping into the creamy soup.
- Simple green salad: Adds something fresh and light alongside the rich soup.
- Roasted vegetables: Broccoli, green beans, or Brussels sprouts make an easy side.
- Grilled cheese: A cozy option if you want to make the meal extra comforting.
- Dinner rolls or biscuits: Great for soaking up every last bit of soup.
Frequently Asked Questions
More Slow Cooker Recipes You’ll Love
Easy Slow Cooker Loaded Potato Soup
Ingredients
- 2 ½ pounds russet potatoes peeled and diced into ½–¾ inch cubes
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 8 ounces bacon cooked and crumbled, divided
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sour cream
- 2 cups freshly shredded sharp cheddar cheese divided
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions thinly sliced
Optional Toppings
- Extra shredded cheddar cheese
- Crispy bacon
- Green onions
- Sour cream
Instructions
- Add the potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, garlic powder, and half of the cooked bacon to the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
- Use a potato masher or the back of a spoon to mash about one-third to one-half of the potatoes directly in the slow cooker. Leave plenty of chunks for texture.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the slow cooker along with the whole milk and heavy cream.
- Cover and cook on HIGH for 15–20 minutes, until the soup is warmed through and slightly thickened.
- Turn the slow cooker to LOW or WARM. Stir in the sour cream and 1 ½ cups of the shredded cheddar cheese until smooth and melted.
- Taste and adjust the seasoning as needed. Ladle into bowls and top with the remaining cheddar cheese, bacon, green onions, and sour cream.
Notes
- Russet potatoes work best because they naturally break down and help create a thick, creamy texture.
- For the smoothest soup, shred your own cheddar cheese instead of using pre-shredded cheese.
- Avoid boiling the soup after adding the sour cream and cheese to help keep the dairy smooth.
- If the soup becomes too thick, stir in a splash of chicken broth or milk until it reaches your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Did you make this recipe?
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