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Creamy Slow Cooker Loaded Baked Potato Soup: Easy & Best Recipe

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This creamy slow cooker loaded baked potato soup is the ultimate comfort food, featuring tender russet potatoes, sharp cheddar, and all the classic toppings like bacon, green onions, and sour cream. It’s a set-it-and-forget-it recipe that delivers rich, velvety flavor with minimal effort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 2 cups sharp cheddar cheese, shredded (plus extra for topping)
  • ½ cup sour cream (plus extra for topping)
  • 8 slices bacon, cooked and crumbled
  • 4–5 green onions, sliced

Instructions

  1. Prepare the potatoes: Peel and dice russet potatoes into ½-inch cubes. Place in a bowl of cold water to prevent browning.
  2. Sauté the aromatics: In a small skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Layer in the slow cooker: Drain potatoes and add to slow cooker. Add sautéed onion and garlic, chicken broth, remaining 2 tablespoons butter, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Make the slurry: About 30 minutes before serving, whisk together ¼ cup flour with ½ cup hot broth from the slow cooker until smooth.
  6. Thicken the soup: Pour slurry into slow cooker and stir well. Cover and cook on HIGH for 20-30 minutes until thickened.
  7. Add the cream and cheese: Reduce slow cooker to LOW or turn off. Stir in heavy cream, 2 cups shredded sharp cheddar cheese, and ½ cup sour cream. Stir gently until cheese is melted and soup is smooth.
  8. Season to taste: Adjust salt and pepper as needed (usually another ½ teaspoon salt and a crack of black pepper).
  9. Prepare the toppings: Cook bacon until crispy (bake at 400°F for 15 minutes), then crumble. Shred extra cheese, slice green onions, and set out extra sour cream.
  10. Serve immediately: Ladle soup into bowls and let everyone top with bacon, cheese, green onions, and sour cream. Serve hot.

Notes

For best results, shred your own cheese from a block to avoid graininess. Sautéing the onions and garlic first builds deeper flavor. The soup thickens as it sits; add a splash of milk or broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, slow cooker potato soup, creamy potato soup, easy potato soup, comfort food, slow cooker soup

Find it online: https://sofiaspice.com/creamy-slow-cooker-loaded-baked-potato-soup-easy-and-best-recipe/