This slow cooker baked potato soup has everything you love about a loaded baked potato. It’s cheesy, creamy, and smoky, all in one hands off bowl of comfort food.

Just add diced potatoes and a few pantry staples to the slow cooker, let it cook, and come back to a soup that’s rich, thick, and ready for toppings. Bonus: your kitchen will smell like a baked potato bar all afternoon.

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Why This Baked Potato Soup Works

Russet potatoes are starchy, so they break down into a naturally thick and creamy base when you mash them. That means you don’t need flour or a roux to thicken the soup.

The potatoes cook slowly in broth with onion, garlic, and thyme, so they soak up flavor all day. The dairy goes in at the end. Adding milk, cheese, and sour cream after the long cook keeps them smooth and keeps them from curdling.

Bacon and sharp cheddar bring that classic baked potato taste. Then everyone can load up their own bowl with extra toppings.

Slow Cooker Baked Potato Soup Ingredients

• 2 pounds russet potatoes, peeled and diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup whole milk or half and half
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 4 slices cooked bacon, crumbled (plus more for topping)
• Optional garnish: chopped chives, extra cheese, more bacon, or cracked pepper

Easy Ingredient Swaps

• Potatoes: Yukon Gold potatoes work too. They’re a little more buttery but less thick.
• Broth: Use vegetable broth for a vegetarian soup, and skip the bacon.
• Milk: Half and half makes it richer. Whole milk keeps it a bit lighter.
• Sour cream: Plain Greek yogurt adds the same tang.
• Cheese: Try smoked gouda or pepper jack for a twist.

Kitchen Tool Tips

6 quart slow cooker
Gives the potatoes plenty of room to cook evenly while the flavors come together.

Potato masher or immersion blender
Once the potatoes are soft, mash or partly blend the soup right in the slow cooker for a thick, creamy texture.

Cheese grater
Freshly grated cheese melts smoother and tastes better than pre shredded. It’s worth the extra 90 seconds.

How to Make Slow Cooker Baked Potato Soup

1. Add the diced potatoes, onion, garlic, broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
2. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the potatoes are very tender.
3. Use a potato masher or immersion blender to mash the soup as smooth or chunky as you like.
4. Stir in the milk, cheese, sour cream, and bacon. Cover and cook on low for 10 to 15 more minutes, until hot and melty.
5. Serve hot with your favorite toppings.

Want it extra thick? Mash a little more and let it sit uncovered on low for 15 minutes. Want it thinner? Stir in a splash more milk or broth until it looks right. Taste it after the cheese goes in, since cheddar and bacon both add salt.

Common Mistakes to Avoid

• Adding dairy too early. Milk and sour cream can curdle over a long cook. Stir them in at the end.
• Uneven potato chunks. Cut them about the same size so they all get soft at the same time.
• Over blending. Blending potatoes too long can make the soup gluey. Pulse or mash just until you like the texture.
• Boiling after the cheese goes in. High heat can make cheese grainy. Keep it on low once the dairy is added.

Nutritional Information

Per serving:

• Calories: 460
• Fat: 26g
• Carbohydrates: 38g
• Protein: 17g
• Fiber: 3g
• Sodium: 720mg

How to Serve

Top each bowl with shredded cheese, more crispy bacon, chopped chives, or a spoonful of sour cream for a true baked potato experience. Serve it with a green salad or warm dinner rolls, or just enjoy the comfort of a big bowl on its own. For a crowd, set out the toppings in little bowls and let everyone build their own.

Storage

Fridge
Store in an airtight container for up to 4 days. The soup will thicken as it rests.

Freezer
For the best texture, freeze the soup before adding the milk, cheese, and sour cream. Stir those in after reheating.

Reheating
Warm gently on the stove or in the microwave, stirring often. Add a splash of broth or milk to loosen it if needed.

FAQ

Can I use red or Yukon potatoes instead?
Yes, but russets give the creamiest texture once they’re cooked and mashed.

Do I have to peel the potatoes?
No. Leaving the skin on gives a more rustic soup. Peeling gives a smoother texture.

Can I make it vegetarian?
Yes. Use vegetable broth and skip the bacon, or use a vegetarian bacon alternative.

Can I make it dairy free?
Yes, but you’ll need to swap the milk, cheese, and sour cream for plant based versions.

Do I need to cook the bacon first?
Yes. Cook it ahead so it’s crispy and ready to stir in or sprinkle on top. Store bought precooked bacon works too.

Flavor Profile Breakdown

• Creamy and comforting: Russets, milk, and cheese make it silky.
• Savory and smoky: Bacon and cheddar bring bold baked potato flavor.
• Mildly herby: Thyme adds a little depth.
• Easy to customize: Toppings take it from simple to special.