This Slow Cooker Baked Potato Soup is everything you love about a loaded baked potato—cheesy, creamy, smoky goodness—all bundled up into a hands-off, slow-cooked bowl of comfort.

Just toss in your potatoes and a few pantry staples, let the slow cooker work its magic, and come back to a soup that’s rich, thick, and ready to be loaded with toppings.

Bonus: it smells like a baked potato bar opened in your kitchen.

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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

Kitchen Tool Tips

6-quart slow cooker
Gives plenty of space for potatoes to cook evenly and flavors to meld over time.

Potato masher or immersion blender
Once cooked, mash or partially blend the soup directly in the slow cooker for a thick, creamy texture.

Cheese grater
Freshly grated cheese melts smoother and tastes better than pre-shredded—totally worth the extra 90 seconds.

How to Make Slow Cooker Baked Potato Soup

1. Add diced potatoes, onion, garlic, broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are very tender.
3. Use a potato masher or immersion blender to mash the soup to your desired consistency (smooth or chunky).
4. Stir in milk, cheese, sour cream, and bacon. Cover and cook on low for another 10–15 minutes, until everything is heated through and melty.
5. Serve hot, loaded up with your favorite toppings.

Nutritional Information

Per serving:

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

How to Serve

Top with shredded cheese, more crispy bacon, chopped chives, or a dollop of sour cream for a true baked potato experience. Serve with a green salad or warm dinner rolls for balance—or just embrace the carb comfort.

Storage

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

Freezer
Freeze before adding dairy (milk, cheese, sour cream) for best texture. Add those after reheating.

Reheating
Warm gently on the stovetop or in the microwave, stirring often. Add broth or milk to loosen if needed.

FAQ

Can I use red or Yukon potatoes instead?

Yes, but russets give the creamiest texture when cooked and mashed.

Do I have to peel the potatoes?

You can leave the skin on for a more rustic feel—but peeling gives a smoother final texture.

Can I make it vegetarian?

Definitely! Use veggie broth and skip the bacon—or use a vegetarian bacon alternative.

Can I make it dairy-free?

Yes, but you’ll need to swap milk, cheese, and sour cream with plant-based versions.

Do I need to pre-cook the bacon?

Yes—cook it ahead of time so it’s crispy and ready to stir in or use as garnish.

Flavor Profile Breakdown

• Creamy & comforting: Russets, milk, and cheese make it silky
• Savory & smoky: Bacon and cheddar bring bold baked potato flavor
• Mildly herby: Thyme adds subtle depth
• Customizable: Toppings take it from simple to showstopper