Hearty Loaded Baked Potato Soup Made in a Slow Cooker

This cozy soup is perfect for chilly days when you want something warm and comforting without a lot of fuss. Loaded with tender potatoes, cheese, and bacon, it’s an easy slow cooker meal that feels like a big, delicious hug.

★★★★★5(7 reviews)Updated: Mar 31, 2026

Prep Time 20 min

Cook Time 3 hr 55 min

Total Time 4 hr 15 min

Difficulty Hard

Ingredients 0/9

8 large Idaho potatoes, skin-on, cut into 1-inch cubes 1 (32 ounce) carton chicken broth 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 1 pint heavy whipping cream 1 (16 ounce) container sour cream 1 (8 ounce) package cream cheese, softened 1 cup chopped white onion 1 cup chopped green onions 1 (1 pound) package bacon

Why This Dish Is A Crowd Favorite

This soup is warm, comforting, and packed with rich flavors. It combines creamy potatoes with savory bacon and cheese, making it a satisfying meal on chilly days. Using a slow cooker makes it easy to prepare and lets the flavors develop slowly.

Cooking Secrets

- Use russet potatoes for the best texture and flavor.
- Avoid overcooking the soup to keep the potatoes from becoming mushy.
- Add cheese and sour cream at the end to prevent them from curdling.

Step 1

Place the potatoes in a large pot, cover them with salted water, and bring to a boil. Once boiling, turn the heat down to medium-low and let them simmer until they’re tender, about 10 minutes. Drain the potatoes and set them aside.

Step 2

Toss the cooked potatoes into your slow cooker along with the chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions. Give everything a good stir to combine.

Step 3

In a skillet over medium-high heat, cook the bacon until it’s nicely browned and crispy, turning it now and then—this usually takes about 10 minutes. Drain the bacon on paper towels and let it cool for a few minutes before crumbling it into the slow cooker.

Step 4

Turn the slow cooker to high and cook the soup, stirring every now and then, until the potatoes start to break down and the mixture thickens a bit, which should take around 2 hours. Then, switch the slow cooker to low and let it cook for another hour and a half or so until it’s nice and thick.

Step 5

Give it a final stir, taste, and adjust any seasoning if needed before serving. Enjoy!

Best Foods To Serve With This

Serve this soup with a side of crusty bread or a fresh green salad. Top each bowl with extra bacon, shredded cheese, chopped green onions, or a dollop of sour cream for added flavor and texture.

Storage Advice

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To freeze, cool completely and use freezer-safe containers, then thaw overnight before reheating.

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By Lucas Bennett

Food Writer

Lucas creates approachable recipes that balance flavor, simplicity, and reliability.