Easy Slow Cooker Potato Soup Recipe

Slow Cooker Loaded Baked Potato Soup Recipe

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Loaded baked potato soup is a creamy, comforting dish perfect for cold days. But who has time to stand at the stove for hours? That’s where my slow cooker potato soup recipe comes in!

Jump to Recipe

Made with russet potatoes, cream cheese, and heavy cream, it delivers a rich flavor that the whole family will love. Top it off with crispy bacon, green onions, and extra cheese for a delicious finish.

The recipe is straightforward, requiring minimal prep time and allowing you to set it and forget it.

It’s an easy potato soup recipe that can be made in a CrockPot, making it ideal for busy days. Enjoy the beauty of this soup as it simmers, filling your home with a mouthwatering aroma.

But for those with no time, I also include an Instant Pot version below the main recipe, as well as a super-quick version that uses frozen hash browns instead of potatoes.

Comfort in a Bowl

On chilly days, few dishes can warm the soul like a bowl of loaded baked potato soup. This creamy soup combines the comforting flavors of russet potatoes, cream cheese, and heavy cream, creating a rich texture that satisfies the taste buds.

Perfect for the whole family, this recipe allows you to set it and forget it, making it an ideal choice for busy days. The slow cooker method ensures that every ingredient melds together beautifully, resulting in a depth of flavor that is simply irresistible.

As the soup simmers, the aroma fills your kitchen, inviting everyone to gather around the table. The beauty of this soup is not just in its taste but also in the warmth it brings to any meal.

Ingredients That Shine

To create this delicious potato soup, you’ll need a handful of simple ingredients. Start with russet potatoes, which provide a creamy texture when cooked.

Combine these with chicken stock, onion powder, garlic powder, and a touch of cayenne pepper for a hint of spice. The addition of cream cheese and heavy cream elevates the soup to a whole new level of creaminess.

Don’t forget the toppings! Crispy bacon, shredded sharp cheddar cheese, and chopped green onions add the perfect finishing touch, transforming a simple soup into a loaded baked potato experience.

Cooking Made Easy

This easy potato soup recipe is designed for convenience. With a prep time of just 15 minutes, you can quickly prepare your ingredients and let the slow cooker do the work.

Simply add the diced potatoes, broth, and seasonings to the slow cooker, and let it cook on low for 6-8 hours or high for 3-4 hours.

Once the potatoes are tender, use an immersion blender for a smooth consistency or a potato masher for a chunkier texture, depending on your preference.

Serving Suggestions

When it’s time to serve, ladle the hot soup into rustic bowls and top with your favorite toppings. The combination of crispy bacon, extra cheese, and fresh green onions creates a delightful contrast to the creamy base.

This loaded baked potato soup is not just a meal; it’s an experience. Pair it with crusty bread or a simple salad for a complete dinner that everyone will enjoy.

Leftover soup can be stored in an airtight container or freezer-safe container, making it easy to reheat for lunch or dinner the next day.

Variations to Try

While this recipe is a classic, there are plenty of ways to customize it. For a different flavor profile, consider using Yukon gold potatoes or red potatoes, which offer a slightly different texture and taste.

If you’re looking for a lighter option, substitute Greek yogurt for sour cream or use turkey bacon instead of traditional bacon.

For those who enjoy a bit of heat, adding chili powder or more cayenne pepper can spice things up. Each variation brings its own unique twist to this comforting dish.

Final Thoughts on Loaded Baked Potato Soup

This loaded baked potato soup is more than just a meal; it’s a comforting hug in a bowl. Whether you’re enjoying it on a cold day or serving it at a family gathering, it’s sure to be a hit.

With its creamy texture, rich flavors, and customizable toppings, this soup is bound to become a family favorite.

So, gather your ingredients, fire up the slow cooker, and enjoy the delightful experience of making and sharing this delicious potato soup.

Easy Slow Cooker Potato Soup Recipe

This loaded potato soup features tender potatoes cooked in chicken broth and finished with cream for a creamy texture. The recipe takes about 3-4 hours on low or 6-8 hours on high, serving 6-8 people. It’s perfect for leftovers and can be stored in an airtight container or freezer-safe container for the next day.

Ingredients

  • 6 cups of russet potatoes, peeled and diced
  • 1 cup of cream cheese, softened
  • 1 cup of heavy cream
  • 4 cups of low-sodium chicken broth or vegetable broth
  • 1 cup of sharp cheddar cheese, shredded
  • 1/2 cup of sour cream
  • 1/2 cup of crispy bacon, crumbled
  • 1/4 cup of green onions, chopped
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of cayenne pepper (optional)
  • 1/2 teaspoon of chili powder (optional)
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of purpose flour or cornstarch slurry for thickening
  • Salt to taste

Instructions

  1. Prep the Ingredients: Peel and dice the russet potatoes and chop the green onions.
  2. Combine in slow cooker: Add the diced potatoes, chicken broth, onion powder, garlic powder, cayenne pepper, chili powder, and black pepper to the slow cooker.
  3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
  4. Blend: Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a chunkier texture.
  5. Add Creaminess: Stir in the cream cheese, heavy cream, and sour cream until well combined. Adjust seasoning with salt and pepper.
  6. Serve: Ladle the soup into bowls and top with shredded cheddar cheese, crispy bacon, and green onions. Serve hot with your favorite toppings.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Total Time: 6-8 hours

Nutrition Information

  • Servings: 6-8 bowls
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 10g
  • Carbohydrates: 30g

Instant Pot Loaded Baked Potato Soup

Instructions

  1. Prep the Ingredients: Peel and dice the russet potatoes and chop the green onions.
  2. Sauté Seasonings (Optional): Turn the Instant Pot to Sauté mode. If desired, lightly sauté a portion of the green onions with a touch of oil for extra flavor, then turn off Sauté mode.
  3. Pressure Cook: Add the diced potatoes, chicken broth, onion powder, garlic powder, cayenne pepper, chili powder, and black pepper to the Instant Pot. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  4. Quick Release: Once the cook time is done, carefully perform a quick pressure release.
  5. Blend: Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a chunkier texture.
  6. Add Creaminess: Turn the pot to Sauté mode again. Stir in the cream cheese, heavy cream, sour cream, and flour or cornstarch slurry. Cook for 2–3 minutes until thickened and smooth. Season with salt to taste.
  7. Serve: Ladle the soup into bowls and top with shredded cheddar cheese, crispy bacon, and green onions. Serve hot with your favorite toppings.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (including pressurizing and sauté time)
  • Total Time: 35 minutes

Instant Pot Loaded Potato Soup with Frozen Hash Browns

Ingredients

  • 1 (30 oz) bag frozen shredded hash browns (no seasoning)
  • 1 cup cream cheese, softened
  • 1 cup heavy cream
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup crispy bacon, crumbled
  • 1/4 cup green onions, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon chili powder (optional)
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour or cornstarch slurry (for thickening)
  • Salt to taste

Instructions

  1. Add Base Ingredients: Place frozen hash browns, chicken broth, onion powder, garlic powder, cayenne pepper, chili powder, and black pepper into the Instant Pot. Stir gently to combine.
  2. Pressure Cook: Secure the lid and set the valve to sealing. Cook on high pressure for 7 minutes.
  3. Quick Release: Once the timer goes off, carefully perform a quick pressure release.
  4. Blend or Stir: For a smoother texture, blend part of the soup with an immersion blender. For a chunkier version, skip blending and stir to break down some of the potatoes.
  5. Add Dairy and Thicken: Set Instant Pot to Sauté mode. Stir in cream cheese, heavy cream, sour cream, and the flour or cornstarch slurry. Stir continuously for 2–3 minutes until melted and thickened.
  6. Season and Serve: Taste and adjust salt if needed. Ladle into bowls and top with shredded cheddar cheese, crispy bacon, and green onions. Serve warm.

Cook and Prep Times

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (including pressurizing and sauté time)
  • Total Time: 25 minutes

Nutrition Information

  • Servings: 6–8 bowls
  • Calories: 340kcal
  • Fat: 19g
  • Protein: 9g
  • Carbohydrates: 29g
Jeff Campbell
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