Slow Cooker Loaded Baked Potato Soup Recipe

Two bowls of creamy potato soup topped with shredded cheddar cheese, bacon bits, and chopped green onions.

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Slow Cooker Loaded Baked Potato Soup Recipe

A slow cooker loaded baked potato soup built on real sharp cheddar and a stovetop roux instead of processed cheese. The slow cooker handles the potatoes all afternoon, and the last 30 minutes are where it turns thick and smooth.

Prep Time20

Cook Time5

Total Time5 20

Course: Main Course, Soup

Cuisine: American

Keyword: baked potato soup with bacon and cheddar, crockpot loaded potato soup, loaded potato soup, slow cooker loaded baked potato soup, slow cooker potato soup

Servings: servings

Calories: 712kcal

Author: Chef Jenn

Ingredients

2 pounds Yukon Gold potatoes peeled and cut into ¾-inch chunks
2 cups chicken broth
1 medium yellow onion diced
3 cloves garlic minced
6 slices thick-cut bacon
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk warmed
1 cup heavy whipping cream
1 ½ cups freshly grated sharp cheddar cheese divided
½ cup sour cream
salt and freshly ground black pepper to taste
sliced green onions for serving

Instructions

Fry the bacon in a skillet until crisp. Transfer to a paper towel-lined plate and reserve 1 tablespoon of the drippings in the skillet.
Cook the onion in the reserved drippings for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds.
Add the potatoes, onion mixture, and chicken broth to the slow cooker. Cover and cook on LOW for 4 to 5 hours, until the potatoes are fork-tender but still in distinct chunks.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Gradually whisk in the warm milk until smooth and thickened.
Stir the milk mixture into the slow cooker. Add the heavy cream and cook for another 15 to 20 minutes, stirring gently.
Switch the slow cooker to WARM. Gradually stir in 1 cup of the cheddar until melted. Let the soup cool slightly, then stir in the sour cream. Do not let the soup boil after adding the dairy.
Taste and adjust the salt and pepper. Ladle into bowls and top with the remaining cheddar, crumbled bacon, and sliced green onions.

Notes

Recipe Card Tips:

Check the potatoes at the 4-hour mark. Past 5 hours on LOW, Yukons start to fall apart.
Add the cheddar a handful at a time and let each one melt before adding the next. Dumping it all in at once makes it clump.
Temper the sour cream. Stir a ladle of hot soup into it in a small bowl first, then stir that into the pot. Cold sour cream straight from the fridge is more likely to curdle.

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