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Best Slow Cooker Loaded Baked Potato Soup (Easy Recipe)

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This creamy, cheesy, and bacon-loaded potato soup is a happy accident turned signature dish. Made entirely in the slow cooker, it’s the ultimate hands-off comfort food for gatherings and cozy nights.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes (about 6–7 medium potatoes)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 4 green onions, thinly sliced
  • Fresh chives, for garnish (optional)

Instructions

  1. Prep the potatoes (10 minutes): Peel the russet potatoes and dice them into 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. Sauté the aromatics (5 minutes): In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer in the slow cooker (5 minutes): Place the diced potatoes in the bottom of a 6-quart slow cooker. Top with the sautéed onion and garlic. Add the remaining butter pieces, salt, pepper, and smoked paprika. Pour the chicken broth over everything. Do not stir.
  4. Slow cook (6-8 hours on low or 3-4 hours on high): Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  5. Add the cream and blend (10 minutes): Stir in the heavy cream. Use an immersion blender to partially blend the soup, leaving about half of the potatoes chunky. Taste and adjust seasoning.
  6. Cook the bacon (10 minutes): While the soup finishes, cook the bacon in a large skillet over medium heat until crispy. Drain on paper towels, then crumble or chop into small pieces.
  7. Assemble and serve (5 minutes): Ladle the soup into bowls. Top generously with shredded cheddar cheese, a dollop of sour cream, crumbled bacon, green onions, and chives. Serve immediately with crusty bread or oyster crackers.

Notes

For the best texture, do not over-blend; aim for a mix of creamy and chunky. Season in layers—start with less salt and adjust at the end. Always grate your own cheese for smooth melting. For a party, keep the slow cooker on warm and set up a toppings bar. To prevent curdling, bring heavy cream to room temperature before adding and do not boil after adding cream.

Nutrition

Keywords: slow cooker, loaded baked potato soup, potato soup, comfort food, easy recipe, party food, gluten-free

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