![\"Slow](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2015\/01\/slowcookerbakedpotatosoup6.jpg\" "\\"This")
<\/figure>\nWhy You\u2019ll Keep Making This Soup<\/h2>\n\n- Easy Slow Cooker Dinner:<\/strong> Add the potatoes, onion, and broth, then let your slow cooker do most of the work.<\/li>\n
- Creamy and Cozy:<\/strong> Tender potatoes and a rich, creamy broth make this the ultimate cold-weather comfort food.<\/li>\n
- Load It Up:<\/strong> Bacon, cheese, sour cream, green onions, and all your favorite baked potato toppings make every bowl your own.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<\/div>\n
<\/div>\n
<\/p>\n
A Reader’s Review<\/p>\n
\n“Thank you for this recipe! So easy and delicious- perfect for a cold, snowy night in New England. I didn’t even peel the potatoes, and it was perfect.”<\/p>\n<\/div>\n
<\/p>\n
Erin<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
\n<\/div>\n<\/p>\n
\n\n\nSlow Cooker Loaded Baked Potato Soup Ingredients<\/h3>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/image.png\" "\\"This")
<\/figure>\n\n- Adjust the Texture:<\/strong> For a smoother soup, mash some of the potatoes with a fork or potato masher. You can also use an immersion blender<\/a> for an even creamier texture.<\/li>\n
- Watch the Salt:<\/strong> Use low-sodium chicken broth and bacon if you want more control over the salt.<\/li>\n
- Lighten It Up:<\/strong> Swap the heavy cream for half and half<\/a> or whole milk.<\/li>\n
- Need It Thicker?<\/strong> The butter and flour roux will thicken the soup as it cooks. You can also mix 2 tablespoons cornstarch with 2 tablespoons cold water and add it with the cream and sour cream.<\/li>\n
- Don’t Hold Back on Toppings:<\/strong> Try crispy bacon<\/a>, shredded cheese, sour cream, green onions, chives, cherry tomatoes, jalape\u00f1os, or diced avocado.<\/li>\n
- Make It a Meal:<\/strong> Serve it with crusty bread<\/a> or pour it right into a bread bowl<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make Slow Cooker Loaded Baked Potato Soup<\/h2>\n
This slow cooker loaded baked potato soup is easy to make and perfect for a cozy dinner. If you love creamy soups, try my cheeseburger soup<\/a> or broccoli cheddar soup<\/a>, or ham and potato cheddar soup<\/a> next.<\/p>\n\n- Cook the Potatoes:<\/strong> Add the russet potatoes, onion, and chicken broth<\/a> to a 6\u20138 quart slow cooker<\/a>. Cover and cook on LOW for 4\u20136 hours or HIGH for 3\u20134 hours, until the potatoes are tender.<\/li>\n
- Make the Roux:<\/strong> About 30 minutes before serving, melt the butter in a medium saucepan<\/a> over medium heat. Whisk in the flour and cook until the mixture is frothy.<\/li>\n
- Make It Creamy:<\/strong> Slowly whisk in the heavy cream and sour cream. Keep whisking until the mixture becomes thick and smooth.<\/li>\n
- Thicken the Soup:<\/strong> Stir the cream mixture into the slow cooker. Cover and cook for another 20\u201330 minutes, until the soup has thickened. Taste and season with salt and ground black pepper as needed. Serve topped with cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions.<\/li>\n<\/ol>\n
\n![\"Crockpot](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2022\/09\/slow-cooker-loaded-baked-potato-soup-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Melted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2022\/09\/slow-cooker-loaded-baked-potato-soup-2-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Sour](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2022\/09\/slow-cooker-loaded-baked-potato-soup-3-1200x831.jpg\" "\\"This")
<\/figure>\n![\"Roux](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2022\/09\/slow-cooker-loaded-baked-potato-soup-1-1200x809.jpg\" "\\"This")
<\/figure>\n<\/figure>\n
<\/div>\n
<\/p>\n
A Reader’s Review<\/p>\n
“Thank you for this recipe! So easy and delicious- perfect for a cold, snowy night in New England. I didn’t even peel the potatoes, and it was perfect.”<\/p>\n<\/div>\n
<\/p>\n
<\/div>\n
<\/div>\n
<\/p>\n
<\/p>\n
Slow Cooker Loaded Baked Potato Soup Ingredients<\/h3>\n<\/figure>\n\n- Adjust the Texture:<\/strong> For a smoother soup, mash some of the potatoes with a fork or potato masher. You can also use an immersion blender<\/a> for an even creamier texture.<\/li>\n
- Watch the Salt:<\/strong> Use low-sodium chicken broth and bacon if you want more control over the salt.<\/li>\n
- Lighten It Up:<\/strong> Swap the heavy cream for half and half<\/a> or whole milk.<\/li>\n
- Need It Thicker?<\/strong> The butter and flour roux will thicken the soup as it cooks. You can also mix 2 tablespoons cornstarch with 2 tablespoons cold water and add it with the cream and sour cream.<\/li>\n
- Don’t Hold Back on Toppings:<\/strong> Try crispy bacon<\/a>, shredded cheese, sour cream, green onions, chives, cherry tomatoes, jalape\u00f1os, or diced avocado.<\/li>\n
- Make It a Meal:<\/strong> Serve it with crusty bread<\/a> or pour it right into a bread bowl<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make Slow Cooker Loaded Baked Potato Soup<\/h2>\n
This slow cooker loaded baked potato soup is easy to make and perfect for a cozy dinner. If you love creamy soups, try my cheeseburger soup<\/a> or broccoli cheddar soup<\/a>, or ham and potato cheddar soup<\/a> next.<\/p>\n\n- Cook the Potatoes:<\/strong> Add the russet potatoes, onion, and chicken broth<\/a> to a 6\u20138 quart slow cooker<\/a>. Cover and cook on LOW for 4\u20136 hours or HIGH for 3\u20134 hours, until the potatoes are tender.<\/li>\n
- Make the Roux:<\/strong> About 30 minutes before serving, melt the butter in a medium saucepan<\/a> over medium heat. Whisk in the flour and cook until the mixture is frothy.<\/li>\n
- Make It Creamy:<\/strong> Slowly whisk in the heavy cream and sour cream. Keep whisking until the mixture becomes thick and smooth.<\/li>\n
- Thicken the Soup:<\/strong> Stir the cream mixture into the slow cooker. Cover and cook for another 20\u201330 minutes, until the soup has thickened. Taste and season with salt and ground black pepper as needed. Serve topped with cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions.<\/li>\n<\/ol>\n
\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n
<\/figure>\n- \n
- Adjust the Texture:<\/strong> For a smoother soup, mash some of the potatoes with a fork or potato masher. You can also use an immersion blender<\/a> for an even creamier texture.<\/li>\n
- Watch the Salt:<\/strong> Use low-sodium chicken broth and bacon if you want more control over the salt.<\/li>\n
- Lighten It Up:<\/strong> Swap the heavy cream for half and half<\/a> or whole milk.<\/li>\n
- Need It Thicker?<\/strong> The butter and flour roux will thicken the soup as it cooks. You can also mix 2 tablespoons cornstarch with 2 tablespoons cold water and add it with the cream and sour cream.<\/li>\n
- Don’t Hold Back on Toppings:<\/strong> Try crispy bacon<\/a>, shredded cheese, sour cream, green onions, chives, cherry tomatoes, jalape\u00f1os, or diced avocado.<\/li>\n
- Make It a Meal:<\/strong> Serve it with crusty bread<\/a> or pour it right into a bread bowl<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make Slow Cooker Loaded Baked Potato Soup<\/h2>\n
This slow cooker loaded baked potato soup is easy to make and perfect for a cozy dinner. If you love creamy soups, try my cheeseburger soup<\/a> or broccoli cheddar soup<\/a>, or ham and potato cheddar soup<\/a> next.<\/p>\n
- \n
- Cook the Potatoes:<\/strong> Add the russet potatoes, onion, and chicken broth<\/a> to a 6\u20138 quart slow cooker<\/a>. Cover and cook on LOW for 4\u20136 hours or HIGH for 3\u20134 hours, until the potatoes are tender.<\/li>\n
- Make the Roux:<\/strong> About 30 minutes before serving, melt the butter in a medium saucepan<\/a> over medium heat. Whisk in the flour and cook until the mixture is frothy.<\/li>\n
- Make It Creamy:<\/strong> Slowly whisk in the heavy cream and sour cream. Keep whisking until the mixture becomes thick and smooth.<\/li>\n
- Thicken the Soup:<\/strong> Stir the cream mixture into the slow cooker. Cover and cook for another 20\u201330 minutes, until the soup has thickened. Taste and season with salt and ground black pepper as needed. Serve topped with cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions.<\/li>\n<\/ol>\n
\n <\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n - Make the Roux:<\/strong> About 30 minutes before serving, melt the butter in a medium saucepan<\/a> over medium heat. Whisk in the flour and cook until the mixture is frothy.<\/li>\n
- Watch the Salt:<\/strong> Use low-sodium chicken broth and bacon if you want more control over the salt.<\/li>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2015\/01\/slowcookerbakedpotatosoup6-250x250.jpg\")
<\/div>\n<\/div>\n