Slow Cooker Baked Potato Soup
A hearty, creamy slow cooker baked potato soup that captures all the flavors of a loaded baked potato in a warming bowl of comfort. This set-it-and-forget-it recipe delivers restaurant-quality results with minimal effort, perfect for busy weeknights or weekend family gatherings.
Easy Slow Cooker Baked Potato Soup Recipe
There’s something undeniably comforting about a bowl of slow cooker baked potato soup, especially during those chilly fall and winter months when your body craves something warm and satisfying. This classic American comfort food transforms the humble baked potato into a velvety soup that’s rich, creamy, and loaded with all your favorite baked potato toppings.
What makes this slow cooker baked potato soup recipe truly special is how the low, slow cooking method allows the potatoes to break down perfectly while the flavors meld together beautifully. The result is a soup with incredible depth that tastes like it took hours of active preparation, when in reality, your slow cooker does nearly all the work!
THIS RECIPE:
- Creates a restaurant-quality soup with minimal hands-on effort
- Uses simple, affordable ingredients you likely already have
- Can be customized with your favorite baked potato toppings
- Makes excellent leftovers that taste even better the next day
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 6-8 hours on LOW or 3-4 hours on HIGH |
| Total Time | 6.5-8.5 hours |
| Servings | 8 servings |
| Yield | About 3 quarts |
This slow cooker baked potato soup recipe is perfect for busy families or anyone who loves to meal prep. Simply load up your slow cooker in the morning, set it to low, and return home to a delicious, hearty dinner that’s ready to serve. The hands-off cooking approach makes this an ideal recipe for entertaining, as you can focus on your guests instead of being tied to the kitchen.
Ingredients for Slow Cooker Baked Potato Soup
The quality of ingredients you select will significantly impact the flavor and texture of your slow cooker baked potato soup. Since this recipe has relatively few ingredients, it’s worth investing in the best quality you can find, especially for the potatoes and dairy components.
Main Soup Ingredients:
- 6 large russet potatoes (about 3 pounds), peeled and diced into 1-inch cubes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 cup water
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup sour cream
For Serving/Garnish:
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 4 green onions, thinly sliced
- Extra sour cream for dolloping
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Potatoes | 3 pounds russet potatoes | Choose firm potatoes with no green spots or sprouts; russets are ideal for their high starch content and ability to break down |
| Dairy Products | 2 cups milk, 1 cup cream, 1 cup sour cream | Use full-fat versions for the richest flavor and creamiest texture |
| Broth | 4 cups | Homemade stock is best, but a good-quality low-sodium store-bought broth works well |
| Herbs & Seasonings | As listed above | Fresh herbs can be substituted at a ratio of 3:1 (fresh:dried) |
| Toppings | As needed | Cook bacon until extra crispy for the best texture; use sharp or extra sharp cheddar for more pronounced flavor |
Pro tip: For the absolute best flavor, consider baking the potatoes whole instead of using raw diced potatoes. Bake them until just tender, cool slightly, then peel and dice before adding to your slow cooker. This develops a deeper, more complex potato flavor in the finished soup.
How to Make Slow Cooker Baked Potato Soup
Creating this slow cooker baked potato soup involves a simple preparation process followed by a hands-off cooking period that allows the flavors to develop and meld beautifully. The technique combines the convenience of slow cooking with a few key steps that ensure a silky, perfectly textured soup.
Prepare the potatoes and aromatics: Peel and dice the potatoes into 1-inch cubes for even cooking. Finely dice the onion and mince the garlic.
Load the slow cooker: Add the diced potatoes, onion, garlic, chicken broth, water, dried dill, dried thyme, salt, and pepper to your slow cooker. Stir gently to combine.
Cook base soup: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are very tender and starting to break apart.
Prepare the roux: About 30 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid burning. The mixture should turn slightly golden and smell nutty.
Add dairy to roux: Slowly whisk in the milk and heavy cream, a little at a time, until completely incorporated and smooth. Continue to cook, stirring frequently, until the mixture thickens slightly, about 5 minutes.
Combine and finish: Pour the milk mixture into the slow cooker and stir gently to incorporate. Cover and cook on HIGH for an additional 30 minutes.
Mash and adjust consistency: Using a potato masher, gently mash some of the potatoes to thicken the soup while leaving plenty of chunks for texture. For an even creamier soup, use an immersion blender to partially blend the soup.
Add final touches: Stir in the sour cream until well combined. Taste and adjust seasonings as needed.
Serve: Ladle hot soup into bowls and top with crumbled bacon, shredded cheese, sliced green onions, and an extra dollop of sour cream if desired.
Pro tip: If you prefer a thicker soup, you can increase the flour to 3/4 cup, or for a thinner soup, decrease to 1/4 cup. The soup will naturally thicken as it cools and will thicken even more when refrigerated.
Tips for Making Slow Cooker Baked Potato Soup
Even though this slow cooker baked potato soup is relatively straightforward, these expert tips will help you achieve the best possible results every time.
- Cut potatoes uniformly: Ensure your potato pieces are similar in size for even cooking. Too large, and some pieces may stay firm; too small, and they might disintegrate completely.
- Don’t skip the roux: While it’s tempting to just throw cream directly into the slow cooker, the flour-butter roux is essential for proper thickening and prevents the dairy from curdling.
- Layer your flavors: For a more complex taste, try sautéing the onions and garlic before adding them to the slow cooker.
- Customize the texture: Use the potato masher more or less depending on whether you prefer a chunkier or smoother soup.
| Technique | Recommendation | Result |
|---|---|---|
| Potato Type | Russet potatoes | Starchier potatoes break down better and create a creamier soup base |
| Dairy Addition | Add at the end of cooking | Prevents curdling and separation |
| Thickening | Use roux + partial mashing | Creates perfect consistency without flour taste |
| Seasoning | Adjust after dairy is added | Dairy dilutes flavors, so final seasoning should happen last |
One critical step many home cooks miss is properly tempering the dairy components. Never add cold dairy directly to the hot soup base, as this can cause curdling. The method of creating a separate roux with the milk and cream allows them to come up to temperature gradually while also thickening the soup beautifully.
Make-Ahead Instructions
This slow cooker baked potato soup is perfect for meal prepping or preparing components ahead of time to streamline your cooking process.
You can prep many components of this soup 1-2 days in advance:
- Peel and dice the potatoes up to 24 hours ahead, storing them submerged in water in the refrigerator to prevent browning.
- Chop onions, mince garlic, and measure out dry ingredients the night before.
- Cook and crumble bacon up to 3 days ahead, storing in an airtight container in the refrigerator.
- Shred cheese up to 5 days in advance (pre-shredded cheese works but doesn’t melt as well due to anti-caking agents).
If you want to make the complete soup ahead of time, it actually benefits from a rest in the refrigerator as the flavors continue to develop. Make the entire recipe, cool completely, then refrigerate for up to 3 days.
To reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, or reheat in the slow cooker on LOW for 1-2 hours. You may need to add a splash of milk or broth if the soup has thickened too much during storage.
Storing Leftovers
Proper storage ensures your slow cooker baked potato soup maintains its quality and safety for enjoying later.
Allow the soup to cool completely before transferring to airtight containers. For food safety, don’t leave the soup at room temperature for more than 2 hours. Divide large batches into smaller portions for quicker cooling and more convenient reheating.
Store the soup in the refrigerator for up to 3-4 days. Keep toppings like bacon, cheese, and green onions separate from the soup and add them fresh when serving.
When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You can also microwave individual portions in microwave-safe bowls at 50% power, stirring every minute until heated through (usually 3-4 minutes total).
Pro tip: The soup will thicken considerably when refrigerated. When reheating, add a splash of milk, cream, or broth to bring it back to your preferred consistency.
Freezing Slow Cooker Baked Potato Soup
While this slow cooker baked potato soup can be frozen, special care must be taken due to the dairy content.
For best results when freezing:
- Cool the soup completely in the refrigerator before freezing.
- Consider freezing the soup before adding the dairy components (milk, cream, sour cream). You can add these fresh when reheating.
- If freezing the complete soup with dairy, expect some texture changes upon thawing. The potatoes may become slightly grainy and the soup might separate a bit.
- Freeze in airtight containers, leaving at least 1 inch of headspace for expansion.
- Label containers with the date and freeze for up to 2 months for best quality.
To thaw and reheat frozen soup:
- Thaw overnight in the refrigerator (preferred method).
- Reheat gently on the stovetop over medium-low heat, stirring frequently.
- If the soup separates, whisk vigorously while reheating to recombine.
- Add a splash of fresh cream or milk to improve the texture if needed.
- If you froze the soup without dairy, add the milk, cream, and sour cream while reheating according to the original recipe.
Serving Suggestions
Transform your slow cooker baked potato soup from a simple meal to a memorable dining experience with these serving suggestions.
This hearty soup pairs beautifully with:
- Bread companions: Crusty artisan bread, garlic bread, or homemade cornbread for dipping
- Fresh salads: A crisp green salad with vinaigrette dressing provides a refreshing contrast to the creamy soup
- Additional toppings: Beyond the classic bacon, cheese, and green onions, try adding diced avocado, pickled jalapeños, crispy fried onions, or a drizzle of hot sauce
For a complete loaded baked potato soup experience, set up a toppings bar allowing everyone to customize their bowl. Include the traditional toppings plus extras like:
- Roasted broccoli florets
- Caramelized onions
- Chopped fresh herbs (chives, parsley, or dill)
- Various cheese options (sharp cheddar, smoked gouda, pepper jack)
- Crispy prosciutto or pancetta as an alternative to bacon
Beverage pairings that complement this rich soup include:
- A crisp, acidic white wine like Sauvignon Blanc or unoaked Chardonnay
- A light beer such as a pilsner or wheat beer
- Non-alcoholic options like sparkling water with lemon or unsweetened iced tea
Serve the soup piping hot in warmed bowls for the best experience and presentation.
FAQ
Can I make slow cooker baked potato soup vegetarian?
Yes! Simply substitute vegetable broth for chicken broth. The soup will still be delicious and satisfying. For a vegan version, use plant-based milk, cream, and sour cream alternatives, though the texture will be slightly different.
What can I substitute for heavy cream if I don’t have any?
You can use half-and-half or additional whole milk, though the soup won’t be quite as rich. Another option is to use evaporated milk, which provides creaminess without the fat content of heavy cream. For a richer substitute, blend 3/4 cup milk with 1/4 cup melted butter.
My soup is too thin. How can I thicken it?
If your soup is too thin, you have several options: 1) Continue cooking with the lid off to reduce liquid, 2) Mash more of the potatoes to release their starch, 3) Make a small amount of additional roux (butter and flour) and whisk it in, or 4) Mix 1-2 tablespoons of cornstarch with equal amounts of cold water, then stir into the simmering soup.
Can I make this soup in an Instant Pot instead of a slow cooker?
Absolutely! Use the sauté function to cook the onions and garlic first. Add potatoes, broth, and seasonings, then pressure cook on HIGH for 8 minutes with a quick release. Prepare the roux separately, add to the pot, and use the sauté function again to simmer until thickened. Stir in the sour cream last.
How do I prevent the dairy from curdling in my potato soup?
To prevent curdling: 1) Add dairy near the end of cooking, 2) Make sure dairy ingredients are at room temperature before adding, 3) Keep the soup below a simmer after adding dairy, 4) Use the roux method as described in the recipe, and 5) If reheating, do so gently over low heat, never bringing the soup to a boil.
