As the days get shorter and the temperatures drop, there’s nothing quite like a hearty bowl of soup, like this slow cooker loaded potato soup! This easy recipe takes the classic baked potato and serves it as a comforting, creamy soup.
Thanks to your slow cooker, you can enjoy this homemade soup without any fuss. I love to make this recipe on busy weeknights or lazy weekends when I want something comforting and delicious without spending hours in the kitchen.
This slow cooker loaded potato soup is packed with all the fixings you crave—think crispy bacon, gooey cheddar cheese, and cool sour cream, all swirled into a velvety smooth potato base. It’s sure to be a hit with the whole family, and you can reheat the leftovers all week for lunch!
In this post, I’ll walk you through the step-by-step process of making this delicious soup, from prepping your ingredients to serving up the perfect bowl. I’ll also share some of my favorite toppings and serving ideas and tips for storing and reheating leftovers.
Are you looking for more delicious fall soups? Try Instant Pot minestrone, slow cooker chicken gnocchi soup, or chicken tortilla soup.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Russet potatoes
- Onion
- Chicken bouillon seasoning: If you want a vegetarian soup, use vegetable broth instead.
- Seasoning: Italian seasoning, salt, pepper
- Butter
- Garlic
- Heavy cream
- Cornstarch
- Sour cream
🥣How to Make Slow Cooker Loaded Potato Soup
- Start by prepping your veggies. Peel and chop the potatoes and onion into bite-sized pieces. Then, toss them into your slow cooker.
- Combine the water and chicken bouillon, then pour the mixture over the veggies in the slow cooker. Stir to combine.
- Now, set your slow cooker to high and let it cook on high for 4 hours. During this time, the potatoes and onions will soften and release their starches, creating a thick and creamy base for the soup.
- About an hour before the soup is done, make the cream mixture. Melt the butter in a saucepan over medium heat, then stir in the heavy cream, sour cream, garlic, and spices. Bring the mixture to a simmer, then whisk in the cornstarch.
- Let the cream mixture simmer for about 5 minutes, then pour it into the slow cooker with the potatoes. Stir and then let the soup cook for the final hour.
🍴Serving Ideas
Now that you’ve got a big batch of creamy, dreamy slow cooker potato soup, it’s time to talk about serving ideas! This soup is hearty enough to be a meal on its own, but it also pairs well with all sorts of sides and toppings.
I like to set out bowls of shredded cheddar cheese, crispy bacon bits, chopped chives, and extra sour cream so everyone can customize their soup. You could add some sliced jalapeños for a kick of heat or crumbled blue cheese for a tangy twist.
I keep things simple for sides, with a crusty loaf of bread or some oyster crackers. There’s just something about dunking carbs into a hot bowl of soup that feels so satisfying, you know?
You can pair your soup with a simple green salad for a pop of freshness. The cool, crisp veggies are a nice contrast to the rich, creamy soup. Plus, it’s an easy way to add some extra veggies into your meal.
💭How to Store
As much as I love this slow cooker loaded potato soup, I have to admit that it’s not always easy to finish a whole batch in one sitting. But this soup stores beautifully, so you can enjoy it for days to come!
Once the soup has cooled, transfer it to an airtight container. Leftover soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat, simply transfer the desired amount of soup to a saucepan and heat it over medium-low heat, stirring occasionally, until it’s warmed through. You may need to add a splash of water or milk to thin it out a bit, as the soup can thicken up quite a bit as it sits.
⭐Tips
Be sure to check out the step by step instructions
- Russet potatoes are my go-to for this recipe because they’re nice and starchy, which helps thicken the soup. If you use waxy potatoes like red or new potatoes, your soup might end up thinner.
- I know, I know, heavy cream isn’t exactly the healthiest ingredient, but it makes all the difference in terms of richness and flavor.
- The amounts of salt, pepper, and Italian seasoning I’ve listed in the recipe are just a starting point. Adjust them to your liking. Just remember that the flavors will intensify as the soup cooks, so don’t go too crazy right off the bat.
- If you want to make your soup extra smooth and creamy, puree it using an immersion or regular blender. Just let the soup cool for a few minutes first, and be careful when blending hot liquids—they can splatter and cause burns.
- I’ve listed some of my favorite toppings in the recipe, but the sky’s the limit. For a fun twist, try adding sautéed mushrooms, diced ham, or even a sprinkle of smoked paprika.
- You can double the recipe to ensure you have leftovers.
📝Reader Questions
Absolutely! Just swap out the chicken bouillon for vegetable broth.
Definitely, it tastes just as good the next day after the flavors have had a chance to meld together. Just store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
I wouldn’t recommend it. Frozen potatoes release a lot of water as they cook, making your soup thin and watery. Stick with fresh potatoes for the best texture and flavor.
Sure thing! Carrots, celery, and even chopped kale or spinach would be delicious additions. Keep in mind that some veggies (like carrots) might take longer to cook than others, so you may need to adjust the cooking time accordingly.
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Slow Cooker Loaded Potato Soup
Ingredients
- 1 medium onion chopped
- 3 large russet potatoes
- 1 tablespoon chicken bouillon seasoning
- 3 cups water
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon garlic minced
- 1 tablespoon butter
- 1 cup heavy cream
- 2 tablespoons cornstarch
- ½ cup sour cream
Toppings:
- shredded cheddar, cooked bacon and chopped chives optional
Instructions
- Peel and chop the potatoes and onion into bite-size pieces, then add them to the slow cooker.3 large russet potatoes, 1 medium onion
- Add the chicken bouillon to the water and mix, then add it to the slow1 tablespoon chicken bouillon seasoning, 3 cups water
- Cook on high for 4 hours.
- At the 3 hour mark, melt the butter in a medium saucepan over medium heat. Then add the cream, sour cream, garlic, and spices. Bring to a simmer, and then whisk in the cornstarch. Let it simmer for 5 minutes to thicken.1 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon garlic, 1 tablespoon butter, 1 cup heavy cream, ½ cup sour cream, 2 tablespoons cornstarch
- Add the cream mixture to the potatoes and let it cook for the last hour.
- Optionally, you can use an immersion blender or potato masher to mash the potatoes to create a creamier texture.
- Serve topped with cheese, chives, and bacon.shredded cheddar, cooked bacon and chopped chives
Notes
- Russet potatoes are my go-to for this recipe because they’re nice and starchy, which helps thicken the soup.
- To make the recipe vegetarian skip the chicken bouillon and replace the water with vegetable broth.
- This soup tastes just as good the next day. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
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Nutrition Information
Nutrition facts are estimates.
