Slow Cooker Loaded Baked Potato Soup Recipe: The Creamy, Bacon-Crunch Hug Your Weeknight Needs

You know that soup you order at restaurants because it tastes like a warm blanket and a high-five? This is that soup—except it cooks itself while you’re out living your life. Toss a handful of humble ingredients in the slow cooker, walk away, and you’ll come back to a bowl of rich, velvety potato bliss crowned with bacon and cheddar.

It’s comfort food without the chaos, big flavor without the effort. Best part? It tastes like you planned it for days—and takes about 15 minutes of actual work.

Why You’ll Love This Recipe

• Set-it-and-forget-it ease: Minimal prep, no babysitting, and zero drama.
• Ultra-creamy texture: Russet potatoes melt into a velvety base with just enough chunkiness to feel hearty.
• “Loaded” toppings: Crisp bacon, sharp cheddar, scallions, and tangy sour cream make every bite sing.
• Budget-friendly: Potatoes, broth, and pantry staples deliver restaurant-quality comfort on the cheap.
• Customizable: Make it lighter, gluten-free, or extra-indulgent.

  It’s your bowl, your rules.

Shopping List – Ingredients

• 6 cups russet potatoes, peeled and diced into 1/2-inch cubes (about 3–3.5 lbs)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 cup milk (2% or whole)
• 1 cup heavy cream (or half-and-half for lighter)
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour (for thickening; see GF option below)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional but awesome)
• 1/2 tsp dried thyme
• 1 bay leaf
• 6 slices thick-cut bacon, cooked crisp and crumbled
• 1.5 cups sharp cheddar cheese, shredded (divided)
• 1/2 cup sour cream
• 3 green onions, thinly sliced

Gluten-free swap: Use 2 tbsp cornstarch whisked with 2 tbsp cold milk in place of flour.

The Method – Instructions

1. Prep the base: Add potatoes, onion, garlic, broth, salt, pepper, smoked paprika, thyme, and bay leaf to the slow cooker. Stir.
2. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are very tender.
3. Crisp the bacon: While it cooks, pan-fry bacon until crisp. Drain, cool, and crumble.

   Try not to eat it all. Temptation is real.

4. Make a quick roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden.

   Slowly whisk in milk until smooth and slightly thick, 2–3 minutes.

5. Finish the soup: Remove bay leaf. Stir the milk-roux mixture and heavy cream into the slow cooker. Use a potato masher to gently mash some of the potatoes for a creamy-chunky texture.

   For extra silky, use an immersion blender for 5–10 seconds—don’t overdo it.

6. Cheesy upgrade: Stir in 1 cup of the cheddar until melted. Taste and adjust salt and pepper.
7. Serve “loaded” style: Ladle into bowls and top with bacon, remaining cheddar, sour cream, and green onions.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for 3–4 days. The flavors deepen by day two—like leftovers that brag.
• Reheat: Warm gently on the stove over low heat, stirring often.

  Thin with broth or milk if it thickens too much.

• Freezing: Dairy can separate when frozen, but it’s manageable. Cool completely, freeze up to 2 months. Reheat slowly and whisk in a splash of cream to revive the texture.

  FYI: skip the sour cream topping until serving.

Nutritional Perks

• Potassium powerhouse: Potatoes help support muscle and nerve function.
• Protein and calcium: Cheese, milk, and sour cream add satiating protein and bone-loving calcium.
• Fiber bonus: A hearty serving delivers fiber that keeps you fuller longer.
• Smart fats: Use whole dairy for satisfaction and flavor; a little goes a long way to prevent snack attacks later.

Lighten it up: Swap heavy cream for half-and-half, use turkey bacon, and reduce cheese to 3/4 cup inside the soup. You’ll still get major comfort with fewer calories.

Avoid These Mistakes

• Using waxy potatoes: Russets break down into creamy goodness. Red or Yukon can be fine, but won’t get as silky.
• Skipping the roux: It’s the difference between “brothy potato stew” and “wow, this is a restaurant-level soup.”
• Boiling after dairy: High heat can cause curdling.

  Keep it low and gentle.

• Adding cheese too early: Stir cheese in at the end to avoid graininess.
• Forgetting to season: Potatoes are flavor sponges. Taste, adjust salt, repeat. Your future self will thank you.

Different Ways to Make This

• Loaded Ranch: Stir 1 tbsp dry ranch seasoning into the slow cooker and top with chives instead of scallions.
• Broccoli Cheddar Twist: Add 2 cups finely chopped broccoli in the last hour and swap half the cheddar for white cheddar.
• Smoky Southwest: Add 1–2 chipotles in adobo (minced) and 1 cup corn kernels; top with cilantro and a lime squeeze.
• Fully Vegetarian: Use veggie broth, skip bacon, and top with crispy shallots or smoked almonds for crunch.
• Protein Boost: Stir in 1.5 cups shredded rotisserie chicken at the end.

  Season to taste.

• Grown-Up Truffle: Finish with a few drops of truffle oil and shaved Parmesan. Fancy on a Tuesday? Absolutely.

FAQ

Can I use Yukon Gold potatoes instead of russets?

Yes.

Yukons hold their shape better and give a slightly buttery texture. The soup will be a bit less creamy unless you blend more, but it’s still delicious.

How do I make this gluten-free?

Skip the flour and whisk 2 tbsp cornstarch with 2 tbsp cold milk. Stir that in during the last 30 minutes on High until thickened.

Or simply blend more potatoes for natural body.

Can I cook it overnight?

You can, but set to Low and use a programmable slow cooker that switches to Warm. Potatoes can over-soften after 8+ hours, so aim for 6–7 hours for best texture.

What’s the best way to reheat without separating?

Low and slow on the stovetop, stirring often. Add a splash of broth or milk to loosen.

If it looks slightly separated, a quick whisk usually fixes it.

Can I skip the sour cream?

Totally. Replace with plain Greek yogurt for tang and extra protein, or omit entirely and add a little extra cream or milk to taste.

How can I make it spicier?

Add 1/2 tsp cayenne or a diced jalapeño with the onions. A drizzle of hot sauce on each bowl also slaps, IMO.

Is this good for meal prep?

Yes.

Portion into containers, refrigerate, and reheat as needed. Add toppings fresh each time so they stay crisp and melty in the right places.

My Take

This slow cooker loaded baked potato soup is the kind of recipe that turns a chaotic day into a win. It’s low-effort, high-reward, and infinitely tweakable—exactly what weeknight comfort should be.

The balance of creamy base, smoky bacon, sharp cheddar, and bright scallions is pure nostalgia with grown-up polish. Make it once and it’ll become your rainy-day ritual. And if someone asks for the recipe?

Play it cool, but yes—take the credit. You earned it.