This slow cooker potato soup is incredibly delicious and comforting, a perfect winter dinner recipe. It requires just 15 minutes of prep time and 4 hours in the slow cooker. Slow cooker potato soup is loaded with all of your baked potato favorites: bacon, cheddar cheese, sour cream, and onions + garlic!
Slow Cooker Potato Soup is a delicious recipe made with all your loaded baked potato favorites- cheddar cheese, sour cream and bacon!
It has simple and quick preparation, uses easy ingredients and tastes incredible. Potato soup can be pureed into a thick and creamy soup or kept brothy with diced potatoes. This is a fantastic and easy recipe for a cool fall or winter evening and can be served as a full dinner with a refreshing salad and a side of crusty garlic bread for dipping.
I love my slow cooker because it can make a huge batch of soup. This recipe makes enough soup to fill a 6 quart crock pot, so it's great for big families. Or, for those of you like me that like having extra to eat throughout the week.
Potatoes: I prefer buttery gold potatoes, but russet is a good choice, too
Onions + garlic: the perfect base for any soup; serves as your veggies here!
Chicken broth: or substitute with vegetable broth
Herbs + spices: salt, pepper, parsley
Sour cream + plain yogurt: these help to thicken the broth and give it incredible flavor; use Greek yogurt for the best results
Sharp cheddar cheese: because everything needs cheese!
Bacon (optional): because everything's better with bacon!
And, my secret ingredient: Lawry's garlic salt with parsley I seriously love this stuff. I use it whenever I can.
Plus, you'll need cornstarch to amp up the thickness, as much as you desire.
For the toppings, you can use chives or green onions, and always more cheddar.
This simple recipe has 2 parts.
First, cook the bacon until it's crispy, and then break it into small pieces. While the bacon cooks, dice the onions and garlic, and peel and dice the potatoes. You can also cook the bacon later, right before the soup is done.
I only peel a little skin off my potatoes. I think the skin adds more flavor, plus it's full of nutrients. Including the skin also adds heartiness to the soup. But you can peel yours entirely if you'd like.
Then dump the onions, garlic and diced potatoes into the slow cooker, along with the herbs, spices, and broth. Set it to high for 4 hours. This preparation takes about 15-20 minutes.
For the second part, wait until the soup has cooked the full 4 hours. Then mash the potatoes until the broth reaches your desired consistency. I mash about ½ of mine. Or use an immersion blender to completely puree them.
Next, add the sour cream, yogurt, and cheese, and stir until everything is dissolved. Pressing any chunks of sour cream against the sides of the crockpot with a wooden spoon with help them dissolve completely. Thicken with cornstarch if you desired, or leave the soup brothy.
Let it cook for another 30 minutes on high, and then season with additional salt and pepper. Feel free to mash more potatoes or add more cornstarch if you want the broth thicker.
Serve seasoned with additional salt and pepper if needed, and topped with extra cheddar and chives or green onions. We love dipping garlic or crusty bread in it, too!
- make it vegetarian by eliminating the bacon and using vegetable broth
- use heavy cream in place of the cornstarch to thicken
- mix up the cheeses: use a combination of sharp cheddar and another, like gruyere, asiago, or parmesan
Store slow cooker potato soup in the fridge for up to 5 days or in the freezer for 3 months. To defrost, put in the fridge overnight.
Slow Cooker Loaded Baked Potato Soup
- 3 lbs gold potatoes peeled and chopped
- 2 small onions diced
- 8 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 cup sour cream
- ½ cup plain Greek yogurt
- 4 tablespoon cornstarch plus cold water
- 10 cooked bacon slices broken into pieces
- green onions for serving
- Put diced potatoes, onions, garlic, salt, pepper, garlic salt, parsley, and chicken broth in the slow cooker and set to high for 4 hours. If using bacon, add it now, reserving a bit for serving.
- When done, mash potatoes until you reach your desired consistency. Or use an immersion blender to puree the soup til it's smooth. Stir in sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the soup's broth is smooth.
- For a thicker soup mix the cornstarch with a small amount of cool water and add to the slow cooker. Let simmer for 30 more minutes.
- Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.
Instant Pot Directions
- Add 1 tablespoon of olive oil to the inner pot and set to saute on high for 3 minutes. Add onions and garlic. Cook, stirring frequently. Turn off saute.
- Pour in the chicken broth and deglaze the pot thoroughly. Add the potatoes, salt, pepper, parsley, and garlic salt. Close and seal the lid. Set to pressure cook on high for 8 minutes.
- Allow a 10 minute natural release, followed by a controlled quick release of the remaining pressure. Remove the lid and stir.
- Add sour cream and yogurt and stir to incorporate. Using an immersion blender, blend the soup to your desired consistency, leaving some diced potatoes. You can also remove some potatoes prior to blending and add them back when you're finished.
- Set the Instant Pot back to saute on high for 3 minutes. Mix the cornstarch with a small amount of water and mix until smooth. Add to the soup, mix, and saute for 3 minutes until thickened. Stir frequently.
- Turn off saute and transfer the inner pot to a heat-proof surface. Wait 1 minute, then stir in the cheddar cheese until a smooth soup has formed.
- Serve topped with bacon, chives, and extra cheese.