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overhead shot of loaded potato soup topped with cheddar cheese, scallions and bacon

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.
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Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
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.