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Slow Cooker Easy Baked Potato Soup

Shruthi
Tender potatoes slowly cook until rich, soft, and flavorful.Creamy broth transforms classic baked potato flavors into soup.Sharp cheddar cheese adds a delicious savory richness.Crispy bacon brings smoky flavor and satisfying texture.Sour cream and green onions provide the classic baked-potato finish.A simple slow cooker method makes this an effortless family dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 390 kcal

Ingredients
  

For the Soup

  • 2½ pounds Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 5 cups chicken broth
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped

For the Toppings

  • 5–6 slices bacon, cooked and crumbled
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup chopped green onions
  • Extra sour cream
  • Freshly cracked black pepper
  • Fresh parsley
  • A light sprinkle of smoked paprika

Instructions
 

Prepare the Potatoes

  • Peel the potatoes and cut them into approximately ½-inch to ¾-inch cubes.
    Try to cut the potatoes into similar-sized pieces so they cook evenly in the slow cooker.

Add the Vegetables to the Slow Cooker

  • Place the cubed potatoes, chopped onion, and minced garlic into the slow cooker.
    Spread the ingredients evenly across the bottom.

Add the Broth and Seasonings

  • Pour the chicken broth over the potatoes and vegetables.
    Add the salt, black pepper, smoked paprika, dried thyme, and dried parsley.
    Stir gently to combine.

Add the Butter

  • Add the butter in small pieces over the top of the potato mixture.
    The butter will melt during cooking and contribute richness to the soup.

Slow Cook

  • Cover the slow cooker with the lid.
    Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are completely tender and easily pierced with a fork.
    Cooking time may vary depending on the size of the potato pieces and the slow cooker.

Cook the Bacon

  • While the soup is cooking, prepare the bacon.
    Cook the bacon in a skillet over medium heat until crispy.
    Transfer it to a paper towel-lined plate and allow it to cool.
    Crumble the bacon into small pieces and set aside for serving.

Prepare the Creamy Mixture

  • In a small saucepan, melt the butter over medium-low heat.
    Whisk in the flour and cook for approximately 1–2 minutes, stirring continuously.
    Slowly whisk in the milk until smooth.
    Continue cooking gently until the mixture becomes slightly thickened.

Add the Dairy Mixture

  • Pour the warm milk and cream mixture into the slow cooker.
    Stir gently until everything is well combined.
    Avoid boiling the soup after adding the dairy.

Add the Cheddar Cheese

  • Gradually add the freshly shredded cheddar cheese.
    Stir gently until the cheese melts completely into the soup.
    For the smoothest texture, keep the slow cooker on its lowest setting and avoid vigorous boiling.

Let the Soup Rest

  • Allow the soup to sit in the slow cooker on the warm setting for approximately 5–10 minutes.
    This gives the flavors time to come together and allows the consistency to settle.

Prepare the Toppings

  • Prepare the toppings just before serving.
    Crumble the crispy bacon, shred the remaining cheddar cheese, and finely chop the green onions.
    Keep extra sour cream ready for serving.

Serve

  • Ladle the hot baked potato soup into bowls.
    Top each serving generously with crispy bacon, shredded cheddar cheese, a spoonful of sour cream, and chopped green onions.
    Finish with freshly cracked black pepper, fresh parsley, and a light sprinkle of smoked paprika if desired.
    Serve immediately.

Notes

  • Potatoes: Yukon Gold potatoes are excellent because they become creamy while still holding some shape.
  • Russet potatoes: Russets can also be used and will produce a slightly starchier, thicker soup.
  • Cheese: Sharp cheddar gives the soup a stronger baked-potato flavor.
  • Bacon: Cook bacon separately for the crispiest topping.
  • Sour cream: Temper the sour cream with hot soup before adding it to reduce the chance of curdling.
  • Broth: Low-sodium chicken broth gives you better control over the final salt level.
  • Texture: Mash only part of the potatoes if you want a chunky, hearty soup.
  • Slow cooker size: A 6-quart slow cooker is ideal for this quantity.
Keyword creamy potato soup, crockpot potato soup, easy baked potato soup, Loaded Potato Soup, slow cooker baked potato soup, Slow Cooker Comfort Food