There’s nothing quite as comforting as a warm, creamy bowl of baked potato soup—especially when it practically makes itself in the slow cooker! This Easy Slow Cooker Baked Potato Soup is the ultimate hands-off recipe, delivering rich, velvety texture, smoky bacon flavor, and all the cozy satisfaction of a loaded baked potato.
Perfect for busy weeknights, chilly weekends, or whenever you crave a hearty, no-fuss meal, this soup is a crowd-pleaser that’ll have everyone asking for seconds.
Recipe Overview
- Flavor: Savory, creamy, with smoky bacon and sharp cheddar cheese.
- Texture: Luxuriously smooth with tender potato chunks.
- Ease: Just toss everything in the slow cooker and let it work its magic!
- Versatility: Easily customizable with your favorite toppings.
Ingredients List
- 4 large russet potatoes – Peeled and diced (high-starch potatoes give the creamiest texture).
- 6 slices bacon – Cooked and crumbled (reserve some for topping).
- 1 small yellow onion – Diced (adds depth of flavor).
- 3 cloves garlic – Minced (for a rich, aromatic base).
- 4 cups chicken broth – Low-sodium preferred (controls saltiness).
- 1 cup heavy cream – Makes the soup luxuriously smooth.
- 1 cup shredded cheddar cheese – Plus extra for topping.
- ½ cup sour cream – Adds tangy creaminess.
- 2 tbsp butter – For richness.
- 1 tsp salt – Adjust to taste.
- ½ tsp black pepper – Freshly ground for best flavor.
- ½ tsp smoked paprika – Enhances the smoky bacon notes.
- 2 green onions – Sliced (for garnish).
Step-by-Step Instructions
- Prep the Potatoes: Peel and dice the potatoes into ½-inch cubes for even cooking.
- Layer Ingredients: Add potatoes, onion, garlic, bacon (reserve some for topping), chicken broth, salt, pepper, and smoked paprika to the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
- Blend (Optional): For a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Add Creamy Elements: Stir in heavy cream, sour cream, cheddar cheese, and butter until melted and smooth.
- Adjust Seasoning: Taste and add more salt or pepper if needed.
- Serve: Ladle into bowls and top with extra bacon, cheese, green onions, and a dollop of sour cream.
Tips for Success
- Don’t Overblend: Leaving some potato chunks gives the soup a hearty texture.
- Thicken It Up: If the soup is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, cooking for 10 more minutes.
- Crispy Bacon Tip: Cook bacon separately for maximum crispiness before crumbling on top.
- Dairy Swap: Use half-and-half instead of heavy cream for a lighter version.
Serving Suggestions
- Classic Loaded Potato Style: Top with extra cheese, bacon, green onions, and sour cream.
- Bread Pairing: Serve with crusty bread, garlic toast, or soft pretzel rolls.
- Salad Side: A simple arugula salad with lemon vinaigrette balances the richness.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to loosen.
- Freezer: Freeze for up to 3 months (without dairy for best texture). Thaw overnight in the fridge, then reheat and stir in cream/cheese.
FAQs
Can I use frozen potatoes?
Yes, but thaw first to avoid excess water.
Can I make it vegetarian?
Swap bacon for smoked paprika or mushrooms, and use veggie broth.
Can I prep this ahead?
Yes! Combine all ingredients (except dairy) in the slow cooker insert and refrigerate overnight, then cook as directed.
Final Thoughts
This Easy Slow Cooker Baked Potato Soup is the ultimate comfort food with minimal effort—creamy, flavorful, and endlessly customizable. Whether you’re feeding a crowd or just craving a cozy night in, this recipe delivers every time. Give it a try, and don’t forget to share your delicious results with us!
Easy Slow Cooker Baked Potato Soup
There’s nothing quite as comforting as a warm, creamy bowl of baked potato soup—especially when it practically makes itself in the slow cooker! This Easy Slow Cooker Baked Potato Soup is the ultimate hands-off recipe, delivering rich, velvety texture, smoky bacon flavor, and all the cozy satisfaction of a loaded baked potato.
Ingredients
- 4 large russet potatoes – Peeled and diced (high-starch potatoes give the creamiest texture).
- 6 slices bacon – Cooked and crumbled (reserve some for topping).
- 1 small yellow onion – Diced (adds depth of flavor).
- 3 cloves garlic – Minced (for a rich, aromatic base).
- 4 cups chicken broth – Low-sodium preferred (controls saltiness).
- 1 cup heavy cream – Makes the soup luxuriously smooth.
- 1 cup shredded cheddar cheese – Plus extra for topping.
- ½ cup sour cream – Adds tangy creaminess.
- 2 tbsp butter – For richness.
- 1 tsp salt – Adjust to taste.
- ½ tsp black pepper – Freshly ground for best flavor.
- ½ tsp smoked paprika – Enhances the smoky bacon notes.
- 2 green onions – Sliced (for garnish).
Instructions
- Prep the Potatoes: Peel and dice the potatoes into ½-inch cubes for even cooking.
- Layer Ingredients: Add potatoes, onion, garlic, bacon (reserve some for topping), chicken broth, salt, pepper, and smoked paprika to the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
- Blend (Optional): For a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Add Creamy Elements: Stir in heavy cream, sour cream, cheddar cheese, and butter until melted and smooth.
- Adjust Seasoning: Taste and add more salt or pepper if needed.
- Serve: Ladle into bowls and top with extra bacon, cheese, green onions, and a dollop of sour cream