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Slow Cooker Loaded Baked Potato Soup

Slow cooker loaded baked potato soup combines tender russet potatoes with a creamy broth, leaving some potato chunks for a hearty texture. Finish each bowl with crisp bacon, sharp cheddar, sour cream, and green onions.
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Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cubed
  • 1 cup heavy cream
For the toppings
  • 6 slices bacon
  • 1.5 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 3 green onions thinly sliced

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Add the potatoes, onion, garlic, chicken broth, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the potatoes are very tender when pierced with a fork.
  3. Mash about half of the potatoes in the slow cooker, leaving the rest in chunks.
  4. In a bowl, whisk the softened cream cheese with 1 cup of hot broth from the cooker until smooth.
  5. Stir the cream cheese mixture back into the soup with the heavy cream.
  6. Cover and cook on HIGH for 15 to 20 minutes, stirring until creamy and hot.
Prepare the toppings
  1. While the soup finishes, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble.
  3. Ladle the soup into bowls and top with the bacon, cheddar, sour cream, and green onions.

Notes

For the smoothest texture, whisk the softened cream cheese with hot broth until completely smooth before stirring it into the soup. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream-based soup may separate. For a vegetarian swap, use vegetable broth instead of chicken broth.