Slow Cooker Loaded Baked Potato Soup

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Potatoes can do no wrong in my eyes.  Be it fried, baked, or mashed- potatoes are always welcome on my plate.

This slow cooker recipe takes all the components of a loaded baked potato and whips it up into a delicious and hearty soup.  Unlike traditional baked potato soups that are heavy on the cream, this version is rather light.  Instead of loading up on cream to thicken the soup, I take out a couple cups of the cooked potato and mash them up.  The mashed potatoes provide a nice richness to the soup.

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This soup can be made vegetarian by substituting vegetable broth and omitting the bacon.  Believe it or not, I kept to a vegetarian diet for a year and this soup was a main staple.

I am so happy soup season is upon us.  There is nothing quite as comforting on chilly nights as a giant bowl of loaded baked potato soup.

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Slow Cooker Loaded Baked Potato Soup, serves 4-6

Ingredients

5 slices bacon, cut into 1 inch pieces

3 garlic cloves, minced

1 large onion, minced

1 tsp fresh thyme, or 1/2 tsp dried thyme

2 Tbsp all-purpose flour

5 cups low-sodium chicken broth

3 pounds russet potatoes, peeled, cut into 1/2 inch chunks

1 1/2 cups sharp cheddar cheese, shredded

1/2 cup heavy cream

1/4 cup whole milk

1 1/2 tsp kosher salt

1/2 tsp black pepper

green onions, for serving

sour cream, for serving

additional sharp cheddar cheese, shredded for serving

Instructions

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1.  In a large skillet, cook bacon over medium heat until crisp.  Transfer cooked bacon to paper towel-lined plate and set aside.  Keep 3 tbsp of bacon fat and discard rest.  You’ll want to keep all that burnt little bits in the pan.  They will provide the onions with a lot of flavor.

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2.  Heat skillet with 3 Tbsp of bacon fat over medium heat.  Add minced garlic and cook for 15-20 seconds until fragrant.  Add onions and thyme.  Cook until onions have softened.

*note: For vegetarian option, cook the garlic and onions in vegetable oil or olive oil.

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3.  Add flour and stir to combine.  Cook for about one minute and then slowly add 1 cup of chicken broth.  Stir to combine.  Transfer onion mixture (including all the browned bacon bits from pan) into slow cooker pot.

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4. Add cut potatoes into slow pot, followed by remaining 4 cups of chicken broth.  Cover slow cooker with lid and set to cook for 4-5 hours on low.

*note: For vegetarian option, use vegetable broth. 

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5.  Keep slow cooker on “keep warm” setting.  Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker.  Place in a large bowl and mash using a fork (spoon or muddler work too).  Add milk and cream.  Stir to combine.  Return mixture to slow cooker.

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6.  Add shredded cheese to slow cooker and stir to distribute.  Cover slow cooker and let sit for 5 minutes until cheese has melted.  Season with 1 1/2 tsp salt and 1/2 tsp pepper.  Sample and season more according to taste.  Serve with green onions, crumbled bacon, additional cheddar cheese, sour cream and other toppings you enjoy with baked potato.

recipe adapted from America’s Test Kitchen

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I like to top my baked potato soup with a heavy sprinkling of shredded cheddar cheese, some crumbled bacon bits, a dash of chopped green onions, and of course, a dollop of sour cream.  Feel free to experiment and add additional toppings or vegetables to the soup.

If you try out the recipe, be sure to share a photo with us on Instagram or Twitter with the hashtag #TheChic.

Slow Cooker Loaded Baked Potato Soup
Serves 4
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Ingredients
  1. 5 slices bacon, cut into 1-inch pieces
  2. 3 garlic cloves, minced
  3. 1 large onion, minced
  4. 1 tsp fresh thyme, or 1/2 tsp dried thyme
  5. 2 Tbsp all-purpose flour
  6. 5 cups low-sodium chicken broth
  7. 3 pounds russet potatoes, peeled, cut into 1/2-inch chunks
  8. 1 1/2 cups sharp cheddar cheese, shredded
  9. 1/2 cup heavy cream
  10. 1/4 cup whole milk
  11. 1 1/2 tsp kosher salt
  12. 1/2 tsp black pepper
  13. green onions, for serving
  14. sour cream, for serving
  15. additional sharp cheddar cheese, shredded for serving
Instructions
  1. In a large skillet, cook bacon over medium heat until crisp. Transfer cooked bacon to paper towel-lined plate and set aside. Keep 3 Tbsp of bacon fat and discard rest. You'll want to keep all that burnt little bits in the pan. They will provide the onions with a lot of flavor.
  2. Heat skillet with 3 Tbsp of bacon fat over medium heat. Add minced garlic and cook for 15-20 seconds until fragrant. Add onions and thyme. Cook until onions have softened.
  3. Add flour and stir to combine. Cook for about one minute and then slowly add 1 cup of chicken broth. Stir to combine. Transfer onion mixture (including all the browned bacon bits from the pan) into the slow cooker pot.
  4. Add cut potatoes in slow cooker pot, following by remaining 4 cups of chicken broth. Cover slow cooker with lid and set to cook for 4-5 hours on low.
  5. Keep slow cooker on "keep warm" setting. Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker. Place in a large bowl and mash using a fork (spoon or muddle work too). Add milk and cream. Stir to combine. Return mixture to slow cooker.
  6. Add shredded cheese to slow cooker and stir to distribute. Cover slow cooker and let sit for 5 minutes until cheese has melted. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Sample and season more according to taste. Serve with green onions, crumbled bacon, additional cheddar cheese, sour cream, and other toppings your enjoy with baked potato.
Adapted from America's Test Kitchen
The Chic Site http://thechicsite.com/

51 Responses to “Slow Cooker Loaded Baked Potato Soup”

  1. Susan Gardner

    I made this today, but not in the slow cooker. It turned out delicious, loving comments all around the tac
    Ble.

    Reply
  2. Janny Taing

    oh my gosh~ i would love to make this soup for the holidays~ i was just wondering that if the left overs were stored in a fridge, how long would it last for?

    Reply
    • Maryanne Cabrera

      Hi Janny! Potato soup leftovers can be stored in the fridge for up to three days. After a couple of days, the soup may start to separate and the potatoes will start getting really mushy.

      Reply
  3. hailey

    I’ve made this soup several times and the family loves it! In fact, I have a batch in the crockpot right now. :) So easy and delicious, a must- try for rainy fall days like today. Thanks for the great recipe!!!

    Reply
    • Maryanne Cabrera

      Hi Hailey! That makes me so happy! I’m glad you and your family like it. If you wanna share a picture of your soup with us you can post it on instagram with the hashtag #TheChic

      Reply
  4. Ashley McNally

    This may sound like a silly question, but what do you do with the bacon that you cooked in the first place?? Is it just to crumble up at the end for a topping? You don’t add the chopped up bacon strips into the slow cooker at any point while the potatoes are cooking, correct? I’m new at this cooking gig so I ask a lot of questions :)

    Reply
    • Maryanne Cabrera

      Hi Ashley, no question is silly! You cook the bacon to get the get some of the grease out. You then use that grease (instead of oil or butter) to cook the onions to flavor them a little bit with the smokiness that comes from the bacon. After you have cooked the bacon, you can either store it in the fridge until you are ready to top the finished soup. (Alternatively, you can keep the bacon out at room temperature.) You are correct, you do not add the bacon strips into the slow cooker. The crispy bacon is added later as garnish for extra crunch and flavor.

      Reply
  5. Alyssa

    What if your crock pot doesn’t have a “cook” setting…just a high/low? Would you cook it on high?

    Reply
    • Maryanne Cabrera

      Hi Alyssa! In step 4, cook the soup for 4-5 hours on low. If you are referring to the “keep warm” setting while you mash the potatoes, just keep the cooker at low. I hope that answers your question!

      Reply
    • Maryanne Cabrera

      Hi Beth! I don’t suggest freezing this soup. Potatoes tend to get grainy when frozen and thawed. Also, the water from the cream and milk may separate when frozen and thawed.

      Reply
  6. Dana Barton

    Soooo delicious! I made bread bowls to put this masterpiece on and ate every bite. So tasty and such a great recipe! I definately will be making this again!

    Reply
    • Maryanne Cabrera

      Dana, bread bowls sound AMAZING! That’s a great idea. Glad you enjoyed the recipe :) Did you happen to take a photo of the dish? Share with us using the hashtag #TheChic on Instagram

      Reply
      • Dana Barton

        I hashtagged two videos that I made on instagram while cooking it!! && yes the breadbowl was a nice touch but the soup was amazing itself!

        Reply
  7. Jennifer

    Wondering how this would be if cooked longer than the recommended 4-5 hrs on low? Would like to make in the morning before work and I didn’t want it to be ruined. Thanks for any help.

    Reply
    • Maryanne Cabrera

      Hi Jennifer- I wouldn’t recommend cooking it for longer than 5 hours. The potatoes will fall apart and may turn gummy. Does your crock pot or slow cooker have a keep warm setting? If you set the timer for 4 hours, it should switch to the keep warm setting. You can leave it at “keep warm” until you get home. I hope that helps!

      Reply
  8. Elena

    What a delicious soup! My picky 6 year old loved it too. I only had turkey bacon, so I used that as a topper, and some butter to cook the garlic, onion mixture. Will be making this again! Thanks for sharing. I took a picture and posted on Instagram as well with the hashtag.

    Reply
  9. Brandi Goodnight

    Made this and loved it last time I made bit I added green peppers, carrots, celery, and Hickory smoked spam instead of bacon. Sooooooo yummy. Making it again today. Will still be adding the the veggies from before but won’t be doing any meat. I bet it will still taste amazing can’t wait for dinner tonight.

    Reply
  10. Amber

    Made this last night and it was a hit! Blended some up for my 9 month old also and he loved it, will be making this again.

    Reply
  11. Jessica

    A HUGE hit! I have many finnicky eaters to please at my table and this dish made everyone happy! Thank you! Delish!

    Reply
  12. Angelica Rivera

    Soup was wonderful made a little modification which was adding cream cheese at the end . Soup was a big hit in my house.

    Reply
  13. Beth

    This soup is delicious! I didn’t make it in the slow cooker since I was home today to keep an eye on the pot while on the stove. I let the potatoes simmer for approximately 40 mins and then used my emulsifier before adding the cream, milk and cheese. The only thing that made this even better was the Beer bread I made in my bread machine while the soup was cooking!

    Reply
  14. Steven Nelson

    I am making it now, in the slow cooker. Turns out that dinner will be sooner than I anticipated. Is it alright to transfer the soup to a pot and finish cooking on the stove to speed things up? It has been cooking on low for an hour so far.

    Reply
  15. Shirley George

    My friends last evening could not say enough wonderful things about the Loaded Baked Potato soup. It was wonderful and was certain to become part of their Sunday dinners in the future. Thanks for sharing such great recipes.

    Reply
  16. Nadia

    Hi! I’m making this right now and i was wondering, after i put the onion mixture in the crock pot, do i mix it after the potatoes and broth are in or just leave the onion mixture sitting at the bottom?

    Reply
    • Maryanne Cabrera

      Hi Nadia, no need to mix everything in the crock pot. As the mixture cooks and boils it will spread around. Plus, you’ll mix it more thoroughly after the potatoes have cooked.

      Reply
  17. Nadia

    Thanks! Well i went ahead and mixed everything together before i seen your response. i hope it comes out right :/
    Also, i just noticed it calls for heavy cream, i don’t have any, i have half n half though… Will that work? If not i will go get the heavy cream…

    Thanks!

    Reply
  18. Anna

    Thank you for the recipe! I have been looking for a good crock pot potato soup recipe and I do believe I have found one. Can you please tell me what size crock pot you used? Mine is just a medium sized crock pot and I am wondering if I will need to adjust the measurements to get it to fit.

    Reply
  19. Susan garcia

    Hi, I was wondering if I cut the potatoes into bigger chunks to be able to cook it while I’m gone all day if that will work.I would hav iI cook a bout 8 hours.

    Reply
    • Maryanne Cabrera

      Hi Susan, does you slow cooker have a “keep warm” setting? If you follow the recipe directions and set it to 4-5 hours on low, it should kick over to “keep warm” once it’s done cooking.

      Reply
  20. Christina

    Hey Maryanne. I need to feed 10-15 people and would like to try this recipe out. I think I have a 7quart crockpot. Should I use two differs pots or just double or triple the recipe in my one pot. These are mostly full grown men and I’m sure would eat a bowl or 2.

    Reply
    • Maryanne Cabrera

      Hi Christina! I would suggest two pots if you want to double the recipe. I used a 7 quart crockpot for the full recipe and the contents of the soup nearly filled the pot. You can also cook this recipe on the stove using a large pot/dutch oven so you wouldn’t need two slow cookers. I hope that helps!

      Reply
  21. Christina

    Thanks Maryanne. I will use my HUGE Soup pot and put it on medium heat til it starts simmering and then turn it to medium-low and let simmer about 40 min or well, until the potatoes are tender? I’ve never made soups before, nor have I cooked for this large of a group. So I’m looking for some easy doable recipes that are scrumptious. All the comments on your dish are so positive and it looks awesome so I’m very excited to make it!

    Reply
  22. Lisa

    I just made this soup today. It was absolutely delicious!! Even my boys who are picky eaters loved it. They even went back for seconds. By far the BEST potato soup I have ever had. Thank you Maryanne!!!

    Reply
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Back in 2004 when I was looking to name my events company, I stumbled across the word 'Chic' in an old dictionary. The definition was: “a fashionable lifestyle, ideology, or pursuit”. I fell in love with the word and the idea that chic is the pursuit of something better, prettier, or cooler than you are today. Chic isn’t a state of being or even a destination, chic is the journey you take on the way to something greater. ~Rachel

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