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Slow Cooker Loaded Baked Potato Soup

Slow cooker loaded baked potato soup combines tender russet potatoes with a creamy broth, crisp bacon, cheddar, sour cream, and green onions. The slow cooker does most of the work, and mashing half the potatoes gives the soup a thick, chunky texture.
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Prep Time 15 minutes
Cook Time 7 hours 40 minutes
Total Time 7 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large skillet
  • 1 6-quart slow cooker

Method
 

Cook the bacon
  1. Cook the bacon in a large skillet over medium heat until crisp, 8–10 minutes.
  2. Transfer the bacon to a paper towel-lined plate, then crumble when cool.
Cook the soup
  1. Put the potatoes, onion, chicken broth, garlic, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
  3. Mash about half of the potatoes in the slow cooker.
  4. Ladle 1 cup of hot broth into a bowl and whisk in the cream cheese until smooth.
  5. Stir the cream cheese mixture and heavy cream back into the slow cooker.
Finish and serve
  1. Cover and cook on HIGH for 20–30 minutes, stirring once, until the soup is hot and creamy.
  2. Ladle the soup into bowls and top with the bacon, cheddar, sour cream, and green onions.

Notes

For the smoothest texture, whisk the cream cheese with hot broth until completely smooth before stirring it into the slow cooker. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. For a lighter option, use half-and-half in place of heavy cream.