If you're looking for a warm, hearty meal that requires minimal effort and delivers maximum flavor, this Slow Cooker Loaded Baked Potato Soup recipe is perfect for you. Packed with creamy potatoes, savory bacon, and sharp cheddar cheese, it's a classic comfort food that will leave you and your family satisfied. Keep reading for a detailed step-by-step guide, tips, variations, and frequently asked questions to make this dish your new go-to recipe for chilly days.
What Is Slow Cooker Loaded Baked Potato Soup?
Slow Cooker Loaded Baked Potato Soup is a rich and creamy soup made from potatoes, cheese, sour cream, and bacon, all simmered together in a slow cooker. The slow cooker is a fantastic tool because it allows the ingredients to meld and develop deep, robust flavors over time without much hands-on attention. Perfect for busy days or when you need to feed a crowd, this soup is both delicious and simple to prepare.
Ingredients List for Slow Cooker Loaded Baked Potato Soup
To make this hearty soup, you'll need the following ingredients:
- 3 lbs gold potatoes (peeled and chopped)
- Gold potatoes are naturally creamy and buttery, which gives the soup its signature texture.
- 1 large onion (diced)
- Onion adds depth and sweetness to the soup base.
- 6 garlic cloves (minced)
- Garlic enhances the flavor profile with a subtle kick.
- 6 cups chicken broth
- This serves as the flavorful base that adds body and richness.
- 1 teaspoon salt
- To season and bring out the natural flavors of the ingredients.
- ½ teaspoon black pepper
- For a slight touch of heat and flavor contrast.
- 1 teaspoon garlic salt
- Adds another layer of garlicky goodness and seasoning.
- 1 tablespoon dried parsley or 3 tablespoons fresh parsley
- Adds a bright, herbaceous note to the soup.
- 3 ½ cups cheddar cheese (shredded)
- Cheddar cheese provides a creamy, sharp bite, essential for a loaded baked potato flavor.
- 1 ⅓ cups sour cream
- Sour cream adds a tangy creaminess that enhances the soup's richness.
- ½ cup plain Greek yogurt
- Greek yogurt helps thicken the soup and adds extra creaminess with a hint of tang.
- 4 tablespoons cornstarch mixed with cold water
- Cornstarch acts as a thickening agent to give the soup a smooth, velvety texture.
- 10 cooked bacon slices (broken into pieces)
- Bacon is essential for that savory, smoky flavor synonymous with loaded baked potatoes.
- Green onions (for serving)
- Adds a fresh, sharp contrast when serving.
Substitutions and Variations for Slow Cooker Loaded Baked Potato Soup
One of the best things about this recipe is its versatility. Here are some substitution ideas to suit your dietary needs or flavor preferences:
- Potatoes: Instead of gold potatoes, you can use russet potatoes for a starchier, thicker soup or red potatoes for a more rustic flavor and texture.
- Cheese: While cheddar is the classic choice, you can experiment with different cheeses like gouda, Swiss, or Monterey Jack for a different twist on the flavor.
- Greek Yogurt and Sour Cream: If you’re lactose intolerant or looking for a lighter option, you can substitute both the Greek yogurt and sour cream with coconut cream or an unsweetened plant-based yogurt.
- Vegetarian Option: Swap out the chicken broth for vegetable broth and omit the bacon, or use a plant-based bacon alternative to keep the soup vegetarian.
- Bacon Substitution: If you want to reduce the fat content, use turkey bacon or pancetta as a lighter alternative to traditional bacon.
Step-by-Step Cooking Instructions
Let’s dive into the process of making this delicious Slow Cooker Loaded Baked Potato Soup. Follow these easy steps, and you'll have a comforting, warm bowl of soup ready to enjoy.

How to Cook Slow Cooker Loaded Baked Potato Soup: A Step-by-Step Guide
- Prepare the Ingredients:
- Start by peeling and chopping the gold potatoes into small, bite-sized cubes. Dice the onion and mince the garlic cloves.
- Assemble the Ingredients in the Slow Cooker:
- Add the chopped potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, garlic salt, and dried parsley into the slow cooker.
- Set the Cooking Time:
- Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, depending on your schedule. The potatoes should be tender and easily mashable by the end of this time.
- Mash or Blend the Soup:
- Once the cooking time is done, use a potato masher to lightly mash the potatoes directly in the slow cooker for a chunkier texture. If you prefer a smoother consistency, you can blend part of the soup with an immersion blender.
- Thicken the Soup:
- In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Add this mixture to the soup and stir to combine. Let the soup cook for an additional 15-20 minutes to thicken.
- Add Cheese, Sour Cream, and Greek Yogurt:
- Stir in the shredded cheddar cheese, sour cream, and Greek yogurt until fully melted and incorporated into the soup. This will give it that creamy, indulgent consistency.
- Add the Bacon:
- Stir in the cooked bacon pieces, reserving some for garnish when serving.
Common Mistakes to Avoid
- Not blending or mashing: If you skip mashing or blending the potatoes, your soup may be too chunky or watery. Mashing gives it that signature creamy texture.
- Overcooking the bacon: Make sure your bacon is cooked but not overdone, as it will continue to cook slightly in the hot soup. Overcooked bacon can become chewy and lose its flavor.
- Skipping the thickening step: The cornstarch slurry is important for thickening the soup. Don’t skip this step if you want a rich, creamy consistency.
Serving and Presentation Tips
Now that your Slow Cooker Loaded Baked Potato Soup is ready, let's talk about how to serve and present it beautifully.
How to Serve Slow Cooker Loaded Baked Potato Soup
- Serve Hot: This soup is best served piping hot. Ladle it into bowls and immediately garnish with the reserved bacon pieces, shredded cheddar cheese, and freshly chopped green onions.
- Pair with Bread: Serve alongside a crusty loaf of bread, dinner rolls, or garlic breadsticks for a more complete meal.
- Add Extra Toppings: You can also serve with extra toppings like more shredded cheese, a dollop of sour cream, or even some crispy fried onions for an added crunch.
Presentation Ideas for Slow Cooker Loaded Baked Potato Soup
- Rustic Style: Serve the soup in deep, ceramic bowls to give it a cozy, rustic vibe. Garnish with extra cheddar cheese, bacon, and green onions right before serving to make it visually appealing.
- Family-Style Presentation: Pour the soup into a large serving bowl and place it in the center of the table for everyone to ladle their own servings. Have small bowls of toppings (extra bacon, cheese, green onions) nearby for guests to customize their bowl.
Slow Cooker Loaded Baked Potato Soup Recipe Tips
- Make It Ahead of Time: This soup tastes even better the next day, as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days.
- Freezing the Soup: You can freeze this soup in portion-sized containers for up to 3 months. Just note that the texture might change slightly due to the dairy ingredients, so you may need to reheat it slowly and stir often to maintain the creamy consistency.
- Double the Recipe: If you're feeding a large crowd, you can easily double the recipe, but make sure your slow cooker is large enough to accommodate the extra ingredients.
Frequently Asked Questions (FAQs)
Can I use a different type of potato? Yes, russet or red potatoes work well as alternatives to gold potatoes. Russets will create a thicker soup, while red potatoes will result in a more rustic texture.
Can I make this soup vegetarian? Absolutely. Replace the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative.
How long will the soup last in the fridge? This soup can last for up to 3 days when stored in an airtight container in the refrigerator.
Can I make this soup on the stovetop instead of a slow cooker? Yes, you can make it on the stovetop by simmering the ingredients on low heat for about 1-2 hours, stirring occasionally.
Conclusion
Slow Cooker Loaded Baked Potato Soup is the perfect comfort food for any season. Rich, creamy, and packed with the flavors of cheddar, bacon, and potatoes, this soup will quickly become a family favorite. With a simple slow cooker process, you can let the soup simmer to perfection while you go about your day. Whether you’re hosting a dinner party or just need a comforting weeknight meal, this recipe has got you covered. Don’t forget to try the variations and tips to customize the soup to your liking. Happy cooking!
PrintSlow Cooker Loaded Baked Potato Soup Recipe
This Slow Cooker Loaded Baked Potato Soup is the ultimate comfort food. Made with creamy gold potatoes, cheddar cheese, Greek yogurt, and topped with crispy bacon and green onions, it's a hearty, easy-to-make dish. The rich flavors come together beautifully in the slow cooker, making it a perfect, no-fuss meal for cozy nights.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 lbs gold potatoes, peeled and chopped
- 1 large onion, diced
- 6 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- 1 tablespoon dried parsley or 3 tablespoon fresh parsley
- 3 ½ cups cheddar cheese
- 1 ⅓ cups sour cream
- ½ cup plain Greek yogurt
- 4 tablespoon cornstarch + cold water
- 10 cooked bacon slices, broken into pieces
- Green onions (for serving)
Instructions
- Add the chopped potatoes, onion, garlic, chicken broth, salt, pepper, garlic salt, and parsley to the slow cooker.
- Cook on low for 6-8 hours or until potatoes are tender.
- Stir in the cheese, sour cream, and Greek yogurt.
- Mix cornstarch with cold water, then stir into the soup to thicken.
- Cook for an additional 15-20 minutes.
- Serve topped with bacon pieces and green onions.
Notes
- Adjust the consistency by adding more or less cornstarch mixture.
- For a smoother texture, use an immersion blender before adding the cheese and sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 1100mg
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