Slow Cooker Loaded Baked Potato Soup

slow cooker loaded potato soup topped with chives, bacon and cheddar cheese

4.65 from 171 votes

Slow Cooker Loaded Baked Potato Soup

This Slow Cooker Loaded Baked Potato Soup is thick, creamy and packed with bacon, sharp cheddar cheese and sour cream. Just 15 minutes of prep and your slow cooker does the rest. A cozy dinner the whole family will ask for on repeat.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Diet: Vegetarian

Keyword: baked potato soup, creamy crockpot potato soup

Servings:

Calories: 526kcal

Author: Kristina Tipps

Equipment

Ingredients

3 lbs gold potatoes peeled and chopped
10 slices cooked bacon broken into pieces
1 large onion diced
6 cloves garlic minced
6 cups chicken broth
1 tablespoon dried parsley or 3 tablespoon fresh parsley
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon black pepper
3 ½ cups shredded cheddar cheese
1 ⅓ cups sour cream
½ cup plain Greek yogurt
4 tablespoon cornstarch optional for thickening
green onions for serving

Instructions

Put the diced potatoes, onions, garlic, salt, pepper, garlic salt, parsley, and chicken broth in the slow cooker and set to high for 4 hours or low for 8 hours. If using bacon bits, add now, but reserve a bit for serving.
When the 4 hours is done, mash the potatoes until you reach your desired consistency. Or use an immersion blender to puree the soup until it's smooth. Stir in the sour cream and yogurt, mixing until well blended. Add shredded cheddar cheese and whisk until melted and the broth is smooth.
If not your desired thickness, mix cornstarch with 4 tbsps of cold water and stir into the soup. Cover and cook for 30 more minutes on low.
Taste and season with more salt and pepper if desired. Serve topped with extra cheddar, green onions or chives, and bacon bits.

Notes

Tip 1: For a thicker soup mix cornstarch with a small amount of cool water and add to the slow cooker. Let simmer for 30 more minutes. Add more or less cornstarch, depending on your desired thickness. In place of cornstarch, use double the amount of flour.

Tip 2: 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.

Tip 3: You can use all sour cream instead of sour cream and yogurt.

Storing: 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. The soup may separate while being stored but when heated and stirred, the consistency will go back to normal.

Nutrition