Slow Cooker Loaded Baked Potato Soup

Baked Potato Soup Ingredients

Loaded baked potato soup only needs a few basic ingredients but is loaded with flavor! The heavy cream, potatoes, onion, chicken broth, and the other items slowly cook all day to create the most incredible flavor. Check the recipe card at the bottom of the post for exact measurements.

Potatoes: You can use russet, yellow, golden, or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker. Onion: Chop up to your size preference. I like mine smaller so I can have a little bit of that flavor in every bite! Chicken Broth: Add in for a smooth, flavorful broth. You can also use vegetable broth or beef broth if that’s what you have on hand. Butter: I used unsalted butter in this recipe. Flour: All-purpose flour works best for this soup. It helps thicken the base. Sour Cream: This adds a delightful flavoring that creates a rich, creamy broth. Heavy Cream: Adds the rich, velvety texture and flavor that will make this the best soup you’ve ever tasted! Salt and Pepper: Enhance all of the flavors in the soup! Optional Toppings: Bacon, cheddar cheese, and green onions are what make this turn from potato soup into delicious baked potato soup!

How to Make Baked Potato Soup

This loaded baked potato soup recipe is perfect for an easy dinner meal. Once it’s done cooking, you can add the best part, the toppings! Your family will love how they can make it their own.

Bacon bits: If you prefer to buy the bacon bits instead of cooking your bacon beforehand, you can! It’s a great way to simplify the recipe. Shredded cheese: Instead of cheddar, you could try Colby Jack, American or even mozzarella! Sour cream: Add an additional drop of sour cream to the top of your soup. It’s delicious! Diced avocado: This is perfect for adding that extra texture and flavor. Cooked Corn Kernels: Such a fun way of adding a southern twist to the soup. Croutons: These add in a delicious crunchy texture. You can even make them at home with this recipe! Chives: Green chives never looked so good on this creamy baked potato soup.

For a creamy potato soup: Cook the potatoes ahead of time until they are tender. Once they are tender, blend or mash the potatoes until smooth and creamy. Add to the slow cooker. Mashing potatoes: Use a fork, blender or a potato masher to blend potatoes together. Gluten-Free: This loaded baked potato soup can be made gluten-free by substituting the flour mixture with cornstarch to thicken it. Less salt: To control the amount of salt in the soup, substitute low-sodium chicken broth and bacon as a topping. Low Fat: Instead of using heavy cream, you can substitute half and half for a low-fat option. How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup at the end of its cooking time. Simply add the roux to the soup and let it cook for another 20 to 30 minutes to thicken.

In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days. In the Freezer: You can make this soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about three months! To Reheat: If you are reheating from frozen, then take your soup out the night before and let it thaw in the fridge overnight. Then, you can either reheat it on your stove or in your slow cooker until it is warmed through