Slow Cooker Loaded Potato Soup

This hands-off Slow Cooker Loaded Potato Soup is rich, creamy and packed with all the warm, hearty flavors from a classic baked potato in one easy slow-cooker meal that’s perfect for busy weeknights and cozy weekends.

Why You’ll Love This Recipe

• Nearly zero-effort. Truly, minimal effort is required. Everything goes into the crockpot and it does the work for you.
• Works equally well with fresh or frozen potatoes. You can use fresh, peeled Yukon gold potatoes or frozen chopped potatoes for a true dump-and-go night — whichever you have on hand works great.
• Uses simple, budget-friendly ingredients. This recipe calls for fridge and pantry staples, and items most people already have on hand.
• Has a rich, velvety texture. That comes from mashing the potatoes right in the pot, no flour or cornstarch needed!

How To Make Slow Cooker Loaded Potato Soup

1. Add everything to your slow cooker: Place the diced potatoes, onion, garlic, bacon, parsley, butter, and chicken broth into your crockpot. Season with salt and pepper, give it all a good stir, and let it cook for 6–8 hours on low or 3–4 hours on high, until the potatoes are fork-tender.

2. Stir in the half & half: Once the potatoes have softened, pour in the half-and-half and gently mix everything together.

3. Mash the potatoes: Use a potato masher to mash about three-quarters of the potatoes. This step is what creates that thick, hearty texture while still leaving some chunks.

4. Make it creamy & cheesy: Stir in the shredded cheddar cheese and sour cream. The heat will melt the cheese into the soup, turning it rich and velvety. Taste and adjust with more salt and pepper if needed.

Continue cooking for 30 minutes on low or 15 minutes on high to let all the flavors come together.

Expert Tips

• Use a sharp cheese instead of a mild version. A bold, nutty, sharp cheddar cheese is great in the soup, rather than a mild cheese, so you get the most flavor.
• Don’t skip mashing the potatoes. This is what thickens the soup naturally without needing flour or cornstarch.
• Use frozen chopped potatoes as shortcut. These are great to use instead of fresh potatoes, for a super fast, true dump-and-go meal on a busy day.
• Top individual bowls like a baked potato. Sprinkle on extra cheddar cheese, bacon, green onions, or a dollop of sour cream to dress your bowl how you’d like.

Variations & Substitutions

• Use frozen chopped potatoes. These can easily be found in the frozen food aisle and are a great swap. Try them instead of peeling and dicing fresh Yukon golds when you’re short on time.
• Add green onions or chives. A little sprinkle over top before serving adds a fresh, sharp bite.
• Swap sour cream for Greek yogurt. This will give the soup a slightly tangier, lighter finish.
• Pair with crusty bread or a simple side salad. Serve the soup with either of these to turn it into a heartier, more complete meal.

Storage & Reheating

Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or half and half to refresh and loosen, if needed.

You can freeze leftovers, too. They’ll keep in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight, but note, the soup may separate slightly. Reheat and refresh on the stove over medium-low heat with a splash of half and half. Serve hot.

Frequently Asked Questions

Slow Cooker Loaded Potato Soup

This hands-off Slow Cooker Loaded Potato Soup is rich, creamy and packed with all the warm, hearty flavors from a classic baked potato in one easy slow-cooker meal that's perfect for busy weeknights and cozy weekends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs 20 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 4

Course: dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6 slices cooked bacon, diced
• 3 Cups chicken broth
• 2 pounds Yukan gold potatoes, peeled and diced or use frozen chopped potatoes!
• 1 Medium yellow onion, diced
• 6 garlic cloves, minced
• 1 Tablespoon dried parsley
• 1/2 cup butter
• 1 1/2 Cup half -and-half
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• salt and pepper to taste

Method

 

1. 1. Add diced potatoes, diced onion, minced garlic, bacon, parsley, butter and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.

   2. Add the half & half to the slow cooker and stir to combine.

   3. Using a potato masher, mash about 3/4 of the potatoes.

   4. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

   5. Enjoy!

Notes

Storage:

• Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or half and half to refresh and loosen, if needed.
• Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight, but note, the soup may separate slightly. Reheat and refresh on the stove over medium-low heat with a splash of half and half. Serve hot.