Here’s a comforting, creamy Slow Cooker Loaded Baked Potato Soup recipe—easy to prep, slow-cooked for maximum flavor, and packed with all the classic baked potato toppings.
Slow Cooker Loaded Baked Potato Soup
Ingredients (6–8 servings)
- 6–8 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream (can adjust for creaminess)
- 4 oz cream cheese, cubed
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- Optional: sour cream for serving
Instructions
- Prep slow cooker
Place diced potatoes, onion, garlic, and broth into the slow cooker. Season with salt, pepper, and paprika. - Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender. - Blend for creaminess
Use an immersion blender to partially mash the soup for a creamy texture, leaving some potato chunks for bite. - Add dairy
Stir in cream cheese and milk/cream until smooth and creamy. Taste and adjust seasoning. - Serve loaded
Ladle soup into bowls and top with crumbled bacon, shredded cheddar, green onions, and a dollop of sour cream if desired.
Tips
- For extra flavor, roast the potatoes before adding to the slow cooker.
- You can swap half the potatoes with sweet potatoes for a twist.
- Add cooked chicken or ham for a heartier, meal-in-a-bowl version.
If you want, I can also make a fully “ultra-loaded” version with caramelized onions, garlic butter croutons, and extra cheese baked on top—it’s basically a baked potato in soup form at the next level. Do you want me to do that?
