Indulge in the ultimate comfort food with this easy and flavorful Easy Slow Cooker Loaded Baked Potato Soup Recipe.
This hearty and creamy soup combines the classic toppings of a loaded baked potato with the convenience of a slow cooker, resulting in a delicious and comforting dish that will warm your soul. It is an excellent recipe for soup season.
This crockpot potato soup is ideal for cold weather. Loaded baked potato soup is particularly popular during colder months, providing warmth and coziness. It's an excellent dish to enjoy when craving something filling and nourishing.
This Easy Homemade Peach Cobbler Recipe with Frozen Peaches provides a sweet and fruity note to complement the heartiness of the soup. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
What is Loaded Baked Potato Soup?
It is essentially the soup form of a loaded baked potato with all the potato toppings. It is typically made with a creamy base, often consisting of potatoes, milk, cream, and cheese. It can also feature cream cheese. This results in a rich and velvety texture that is incredibly satisfying to the palate.
Although this cheesy potato soup is a great recipe for soup season, if you're looking for a more broth-based soup to serve as the main meal, try our Authentic Pasta Fagioli Recipe.
This slow-cooker potato soup incorporates various flavors that complement each other. The combination of potatoes, salty bacon, cheese, chives or green onions, and sour cream creates a savory, slightly smoky, and indulgent flavor profile. It is the best potato soup recipe for a cold night, and once you try this recipe, I know it will be one of your favorites.
Why You’ll Love This Recipe
- It uses simple ingredients. While this classic loaded potato soup includes ingredients such as bacon, cheese, and chives, it can be customized to individual preferences. Additional toppings such as diced ham, sautéed onions, or even a sprinkle of hot sauce can enhance the flavor and personalize the soup to your liking.
- It's an easy recipe. Loaded baked potato soup is relatively simple to prepare, with just 15 minutes of prep time, making it accessible to novice and experienced cooks. With basic ingredients and straightforward cooking techniques, you can enjoy a homemade bowl of this comforting soup in no time.
- It's crowd-pleasing. Whether serving a family dinner or hosting a gathering, loaded baked potato soup is a crowd-pleaser. Its rich flavors and comforting qualities make it a favorite among many people. It's also easy to double and make a huge batch of soup fitting for a large crowd.
Equipment
- Large Crock Pot
- Potato Masher or Immersion Blender
- Vegetable Peeler
- Vegetable Chopper (optional)
- Cheese Shredder
Ingredients
- Bacon
- White Onion
- Celery
- Shredded or matchstick Carrots
- Russet Potatoes - These are the best potatoes for this soup due to their sturdy texture, but see the variations section for other potato recommendations.
- Chicken Broth
- Black Pepper
- Chicken Base - It's a convenient and flavor-enhancing ingredient that can elevate the taste of your soup by providing a concentrated chicken flavor.
- Kosher Salt
- Black Pepper
- Garlic Powder
- Parsley
- Cheddar Cheese
- Half and Half - We use this to reduce the risk of the soup curdling.
- Sour Cream
- Green Onions or Chives
*For specific ingredient amounts, please scroll down to the recipe card.
Substitutions
- Red potatoes or Yukon Gold Potatoes - Either can be used instead of Russet potatoes. The red potatoes have a waxy texture and a sweeter taste but tend to hold their shape better. As a result, the potato chunks will be firmer and less starchy, with a creamier texture. If gold potatoes are used, the soup texture will be creamy and have a velvety texture with a buttery flavor. Both of these types of potatoes cook faster than Russet potatoes. Start checking for doneness about an hour before the suggested time.
- Whole Milk or heavy cream - Either of these choices is a good substitution for the half and half. Whole milk would be the closest comparison to the half and half fat content. But the heavy cream will add a rich creaminess.
- Sharp Cheddar Cheese or white cheddar - Switching out the type of cheese is a change regarding personal taste.
- Bacon bits or precooked bacon - Although we prefer freshly cooked and crumbled bacon, you could use real bacon bits or precooked bacon as a time-saver.
Variations
- Loaded Baked Sweet Potato Soup - Substitute regular potatoes with sweet potatoes for a slightly sweeter and more nutritious twist. The rest of the recipe remains the same, incorporating toppings like bacon, cheese, and sour cream.
- Vegetarian Loaded Baked Potato Soup - Omit the bacon and use vegetable broth instead of chicken broth. Enhance the flavor by adding sautéed mushrooms, caramelized onions, or roasted garlic. You can also incorporate vegetarian bacon alternatives or smoked paprika for a smoky flavor.
- Gluten-free. To make this soup gluten-free, you will want to find gluten-free options for all the ingredients. Since this recipe has no flour, you don't have to worry about omitting it. However, if you're finding that you need to thicken this soup but want to stay away from using flour, you can use cornstarch instead.
Instructions
Step 1. In a large skillet, cook the bacon over medium heat until crispy. Place bacon on a plate lined with paper towels to drain. Set aside.
Step 2. Peel and dice the potatoes. Place in a large crockpot with onions, celery, carrots, chicken broth and base, salt, pepper, garlic powder, and parsley.
Step 3. Place lid on the crockpot and cook on high for 3-4 hours, or low for 6-8 hours.
Step 4. When cooking time has 30 minutes to go, check to see if the potatoes are tender.
Step 5. Mash some of the potatoes or use an immersion blender to achieve desired consistency.
Step 6. Add ⅓ of the bacon crumbles, cheddar cheese, and half and half. Turn the crock pot to low or warm, and continue to cook for 30 more minutes to blend flavors. Check for consistency and add cream or broth to thin the soup. Add salt and pepper to taste.
Step 7. Garnish with extra cheese, remaining bacon, green onions or chives, and a dollop of sour cream.
Storage and Freezing
Store this soup in an airtight container in the refrigerator for up to 5 days.
To freeze this soup, allow it to cool completely. Transfer the soup to freezer-safe containers or resealable freezer bags for up to 3 months.
When you're ready to enjoy the frozen loaded baked potato soup, thaw the soup in the refrigerator overnight. Transfer the soup to a pot or saucepan and reheat it over medium-low heat until it simmers. Stir occasionally to ensure even heating.
It's important to note that the texture of the soup may slightly change after freezing and thawing, with the potatoes potentially becoming softer.
You can make loaded baked potato soup in advance and reheat it later. Let the prepare the soup as instructed and let it cool. Then, you can divide it into individual airtight serving containers for reheating later. The soup will keep like this for up to 5 days. When ready to enjoy, pour the soup into a small saucepan and heat it on the stovetop over medium-low heat until heated.
Pro Tip
We mash the potatoes in this soup mashing as a way to thicken the soup without adding flour. Slow cooker soups tend to be slightly thinner than the same soups made on the stovetop.
Although this will thicken as it cools, you can thicken it with flour by combining 1-2 Tablespoons with a bit of extra chicken broth or water and then adding it to the soup.
Stovetop Version for Loaded Baked Potato Soup Recipe Instructions
Step 1. Cut the bacon into ½” pieces. Add enough bacon to cover the bottom of a large soup pot or dutch oven. Cook the bacon, and remove it to a plate lined with a paper towel to drain. Repeat until all the bacon is cooked.
Step 2. Drain bacon grease from the pot, reserving 2 Tablespoons. Add it back into the pot.
Step 3. Add onion, celery, and carrots to the pot. Sauté the veggies until tender.
Step 4. Add potatoes, chicken broth, salt, pepper, chicken base, garlic powder, and dried parsley. Stir to combine.
Step 5. Bring to a boil over medium-high heat. Reduce heat, cover, leaving some room for steam to escape, and simmer for about 45 minutes or until potatoes are fork-tender.
Step 6. Turn off the heat. Mash some of the potatoes with a potato masher.
Step 7. Add the cheese and stir until melted. Add ⅔rds of the bacon and stir to combine. Add half and half and stir to combine.
Step 8. Ladle into bowls. Garnish and serve!
This version is not. However, if you wanted to make a gluten-free version,
It should last 3-5 days in the refrigerator in an airtight container.
Want a spicy kick? Top the soup with fresh jalapeños or zesty hot sauce or sriracha. Add a crunchy topping like crispy fried onions or croutons that add a buttery, toasty flavor. Cut ripe avocado into slices and place them on top of the soup. The creamy and buttery avocado adds a luxurious touch to the dish.
Sure. To make a lighter version of this soup, we would suggest omitting the bacon (or using a lower-calorie alternative like turkey bacon), opting for lower-fat dairy options, and reducing the amount of toppings added that may account for a serving that would be higher in calories.
Yes! See the section in this post for the stovetop instructions.
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Loaded Baked Potato Soup (Slow Cooker Recipe)
Equipment
- Slow Cooker
- Large skillet
- Potato Masher
- Immersion Blender optional
- Vegetable Peeler
Ingredients
- 1 pound bacon cooked and crumbled
- 1 medium onion finely diced (about ¾-1 cup)
- 2 stalks celery finely diced
- 1 cup shredded or matchstick carrots
- 6-8 cups peeled diced Russet potatoes, about 4 pounds (see notes)
- 3 cups chicken broth
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chicken base Better than Boullion
- 1 teaspoon garlic powder or granules
- 1 Tablespoon dried parsley
- 2 cups shredded cheddar cheese
- 1 ½ cups half and half
- ⅓ of cooked bacon
Garnish:
- Bacon crumbles
- Shredded cheddar cheese
- Sliced green onion or chives
- Sour cream
Instructions
- In a large skillet, cook the bacon over medium heat until crispy. Place bacon on a plate lined with paper towels to drain. Set aside.
- Peel and dice the potatoes. Place in a large crockpot with onions, celery, carrots, chicken broth and base, salt, pepper, garlic powder, and parsley.
- Place lid on the crockpot and cook on high for 3-4 hours, or low for 6-8 hours.
- When cooking time has 30 minutes to go, check to see if the potatoes are tender.
- Mash some of the potatoes or use an immersion blender to achieve desired consistency.
- Add ⅓ of the bacon crumbles, cheddar cheese, and half and half. Turn the crock pot to low or warm, and continue to cook for 30 more minutes to blend flavors. Check for consistency and add cream or broth to thin the soup. Add salt and pepper to taste.
- Garnish with extra cheese, remaining bacon, green onions or chives, and a dollop of sour cream.
Braghan says
This looks absolutely heavenly! I love that it is made in the slow cooker! Looking forward to giving this a try.