This Slow Cooker Loaded Baked Potato Soup is a winter classic. It’s some serious comfort food and perfect for busy weeknights.
It costs $9.59 to make a batch of this soup. The recipe makes six servings for a total of $1.60 per serving.
This Slow Cooker Loaded Baked Potato Soup would be ah-mazing in these bread bowls! For more soup inspiration, check out my favorite soups collection of 40+ Best Soup and Chili Recipes!
This soup is a winter classic. The garnishes, shredded cheddar cheese, green onion, and bacon add the final pop of flavor, especially the bacon!
Be careful, though– when my kids are in the kitchen, the bacon has a habit of disappearing if I don’t keep a close eye on it. 😉
Soup is one of those ultimate comfort foods I love to make during the cold weather season. This Baked Potato Soup recipe checks all the boxes. The velvety texture and flavor combination are fabulous.
It is a thick, hearty, smooth, and creamy potato soup full of flavor. Slow Cooker Loaded Baked Potato Soup is tasty like a baked potato but better in soup form!
This Slow Cooker Loaded Baked Potato Soup is amazing with my bread bowls!
INGREDIENTS AND COST
Per Serving Cost: $1.60
Recipe Cost: $9.59
- 8 slices bacon – $1.66
- 1 medium yellow onion – $0.62
- 3 pounds russet potatoes – $2.67
- 4 ½ cups chicken stock – $1.40
- 1 ½ teaspoons salt – $0.01
- ¾ teaspoon black pepper – $0.01
- 1 ½ teaspoons cornstarch – $0.01
- 1 cup heavy cream – $1.17
- ¾ cup sour cream – $1.08
- 1 ½ cups cheddar cheese – $0.96
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
INSTRUCTIONS
- First, in a large skillet, cook the bacon over medium-high heat. You want nice and crispy bacon. Place the bacon on a paper towel-lined plate until ready to use.
- Next, leave one tablespoons of bacon grease in the pot. Add the onions and cook for about 3-4 minutes, until translucent.
- Add the potatoes, onion, chicken broth, salt, and pepper to a slow cooker. Stir to combine.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or on LOW for 6-8 hours or until the potatoes are fork-tender.
- When the potatoes are tender, use a potato masher or immersion blender to slightly mash about half of the potatoes. The more you mash, the thicker the soup will be.
- In a small jar with a lid, shake the cream and cornstarch until smooth, about 1 minute.
- Pour cream mixture into the crockpot with 1 ½ cup shredded cheddar cheese and the sour cream. Stir to combine well
- Place the lid back on the crockpot and let the soup warm through on high, about 20 minutes or until thickened.
- Serve the soup topped with bacon, green onions, and shredded cheddar cheese.
Recipe Variations
- Instead of chicken stock you can use chicken broth.
- Instead of heavy cream you can use half-and-half.
STORAGE AND REHEATING TIPS
SERVE: You can keep the soup out for about two hours before it needs to be covered and stored in the refrigerator.
STORE: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
FREEZE: If you know you’re going to freeze the soup, then wait to add the cream mixture until after it’s defrosted and you are reheating it. TO FREEZE: Cool the soup and then place it in a freezer-safe container or Ziploc bag. Freeze for 2-3 months.
DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator.
REHEAT: Add the soup to a large pot and heat over medium-high heat. Once bubbling add the cream mixture and heat until thickened. Serve with garnishes.
COOK’S TOOLS
- slow cooker
- Measuring cups and spoons
- Liquid measuring cup
- Cutting board
- Chef’s knife
RECIPE FAQ’S
Store the Baked Potato Soup in an airtight container in the refrigerator for up to four days.
Depending on how thick you like your soup, you may not need to thicken the soup. However, if you feel that it does need to be thickened, you can use flour or cornstarch to make a roux to add to the soup at the end of cooking to help thicken it up.
I prefer to peel my potatoes for this soup as it makes it easier to blend into the smooth and creamy consistency we are going for in this recipe.
MORE SOUPS
- Jalapeno Popper Soup
- Black Bean Soup
- Easy Tomato Soup with Basil
- Chicken Barley Soup
- Olive Garden Zuppa Toscana
- Chicken Taco Soup
- Copycat Panera Broccoli Cheese Soup
- Creamy Tomato Tortellini Soup
- Slow Cooker Beef and Barley Soup
- Creamy Vegetable Soup
Slow Cooker Loaded Baked Potato Soup
Ingredients
- 8 slices bacon for serving
- 1 medium yellow onion diced
- 3 pounds russet potatoes peeled and diced ½ inch cubes
- 4 ½ cups chicken stock or broth
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ teaspoon cornstarch
- 1 cup heavy cream
- ¾ cup sour cream
- 1 ½ cup shredded cheddar cheese
FOR SERVING:
- Bacon
- Green onions sliced
- Shredded cheddar cheese
Instructions
COOK BACON AND ONION:
- Cut the bacon into 1-inch pieces and cook the bacon in a large skillet over medium-high heat until crispy. Remove the bacon from the pan and place it on a paper towel-lined plate. Reserve the bacon for the soup topping.
- Discard all but 1 Tablespoon of the bacon fat from the pan.
- Cook the onion in the bacon fat until the onion is tender and translucent, about 3-4 minutes.
ASSEMBLE AND SLOW COOK SOUP:
- To a 6 quart or larger slow cooker, add the potatoes, cooked onion, chicken stock, salt, and black pepper and stir to combine.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or on LOW for 6-8 hours or until the potatoes are fork-tender.
- When the potatoes are tender, use a potato masher or immersion blender to slightly mash about half of the potatoes. The more you mash, the thicker the soup will be.
TO FINISH:
- In a small jar with a lid, shake the cream and cornstarch until smooth, about 1 minute.
- Pour cream mixture into the crockpot with 1 ½ cup shredded cheddar cheese and the sour cream. Stir to combine well.
- Place the lid back on the crockpot and let the soup warm through on high, about 20 minutes or until thickened.
SERVE:
- Serve the soup topped with bacon, green onions, and shredded cheddar cheese.
Pam Greer says
Girl you are reading my mind on this cloudy, rainy day! Yummy comfort food and so easy and delicious!
Maria says
Another creamy and delicious recipe from you. already pinned it! <3
Jillian says
Maria, I’m so gla you enjoyed it! 🙂
Lizet Bowen says
I didn’t realize that changing the cheese from mozzarella to white cheddar cheese would make such a big difference. Amazing! love the flavors!
Jillian says
So glad you enjoyed this recipe. Thanks for stopping by! 🙂
Priya Lakshminarayan says
Love potato soup! This looks so comforting
Michelle says
Great classic recipe, and I love that it’s so easy to make in the slow cooker.
Shadi Hasanzadenemati says
I have everything I need for this dish, can’t wait to make it this weekend!
Dannii says
Now this looks like my kind of comfort food. A great way to use up potatoes too.
Toni says
This is really a perfect side dish, especially during this time of year!
Natalie says
Classic recipe but always a winner with my family. Everyone loves a good potato soup. I will give your recipe a try for sure, looks amazing.
Carrie Robinson says
My kind of comfort food! And I just love that it is made in the slow cooker. 🙂
Tavo says
Loved this potato soup! Was super creamy, just what I needed for a cold night.
Krystal says
Would plain Greek yogurt work instead of sour cream?
Jillian says
You wouldn’t get the same taste in this soup. Maybe use half cour cream and half Greek yogurt.