Slow Cooker Loaded Potato Soup
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Slow Cooker Loaded Potato soup is the ultimate comfort food! Easy to make with just 10 minutes of prep and minimal ingredients. It is the perfect weeknight recipe!
Easy weeknight dinners are my bread and butter. After working a long day the last thing I want to do is spend an hour or two slaving away in the kitchen.
Which means any recipe that takes less than 20 minutes to prep, and cooks all day in the slow cooker, is a winner in my book. Enter this amazingly delicious: Easy Loaded Potato Soup.
What You Need:
This soup is the ultimate comfort food. It takes a classic baked potato and turns it into the most delicious soup recipe topped with shredded cheese, bacon, and green onion.
- Russet potatoes
- Chicken broth
- Seasonings
- Cream cheese
- Half and half
- Toppings
For a full list of ingredients and the measurements see the recipe card below.
Do I need to peel my potatoes for soup?
No. Peeling the potatoes is not necessary for this recipe. However, if you would like to take the extra step you certainly are welcome. I give the potatoes a good scrub and chop them with the peel intact. It saves on prep time and tastes great in the soup.
What toppings are best for loaded potato soup?
I always love this question. The toppings you decide on for this soup are all depending on your specific tastes. I do suggest the following:
- Mild or sharp cheddar
- Cooked bacon pieces
- Diced green onion or chives
- Sour cream
Can I make a slow cooker soup recipe on the stove?
Of course! To make loaded baked potato soup on the stove follow these directions:
- Add your potatoes, onion, garlic, broth, and salt and pepper in a large pot on the stove. Bring to a boil.
- Lower to a simmer and cook 30 minutes, or until the potatoes are soft.
- Slightly mash the potatoes in the pot.
- Stir in the half and half, cream cheese, and butter. Heat until your soup is warm and the cream cheese has melted.
- Serve with shredded cheese, bacon, and green onion.
Step by Step Instructions:
- Add the cubed potatoes, onion, chicken broth, garlic, slat and pepper to a 6 quart slow cooker. Set for low and cook 8 hours.
- Mash the potatoes in the slow cooker. Stir in the cream cheese, half and half, and butter. Heat on high until ingredients are well blended.
- Serve with a generous portion of cooked bacon, shredded cheese, and green onion.
Like this recipe? You will love my:
- Easy Cheesy Broccoli Soup
- Lasagna Soup Recipe
- Slow Cooker Taco Soup
- Wisconsin Cauliflower Soup
- Velveeta Free Broccoli Cheese Soup
Slow Cooker Loaded Baked Potato Soup
Ingredients
- 2½ pounds russet potatoes (washed and cubed)
- 1½ cup onion (chopped)
- 4½ cups chicken broth (we use low sodium)
- 1 clove garlic (minced)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz cream cheese (cubed)
- 1/2 cup half and half
- 2 tablespoons butter
- cooked bacon crumbles (shredded cheese, and green onion , for topping)
Instructions
- Add the cubed potatoes, onion, chicken broth, garlic, slat and pepper to a 6 quart slow cooker. Set for low and cook 8 hours or high for 4 hours.
- Mash the potatoes in the slow cooker. Stir in the cream cheese, half and half, and butter. Heat on high until ingredients are well blended.
- Serve with a generous portion of cooked bacon, shredded cheese, and green onion.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Yummy! We have had some extra cold nights and my husband requested soup. Gave this a try and everyone loved it! We doubled the bacon and mixed it in before serving.