# Slow Cooker Loaded Baked Potato Soup > Add 1.5 kg peeled, cubed floury potatoes, onion, garlic, thyme and 1.25 litres of chicken broth to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are very soft. Mash about half, then stir in 250 ml milk, 125 ml sour cream and 150 g cheddar until melted. Top with bacon, more cheddar, sour cream and green onion. Source: https://savourrecipes.com/recipe/slow-cooker-loaded-baked-potato-soup Author: Maya Ellison | Published: Oct 19, 2026 Categories: Slow Cooker Recipes, American Recipes Collections: Soup Recipes, Super Bowl Recipes Tags: Comfort Food, Gluten Free, Soup This soup tastes like a fully loaded baked potato in a bowl. Cubed potatoes cook in broth until they are soft enough to mash right in the slow cooker, then milk, sour cream and sharp cheddar turn it thick and creamy. Set out the bacon, extra cheese, sour cream and green onion so everyone can load their own. ## Key facts - Prep time: 20 mins - Cook time: 6 hrs 15 mins - Total time: 6 hrs 35 mins - Yield: 8 servings - Difficulty: Easy - Cuisine: American - Method: Slow cooking - Calories: 405 per serving ## Ingredients ### Soup - 1 1/2 kg floury potatoes, such as russet, peeled and cut into 2 cm cubes - 1 onion, diced - 3 cloves garlic, minced - 1 1/4 litres low-sodium chicken broth, 5 cups; check it is gluten-free - 1/2 tsp dried thyme - 1 tsp salt, plus more to taste - 1/2 tsp black pepper ### To finish - 250 ml whole milk, 1 cup, warmed - 125 ml sour cream, 1/2 cup, at room temperature - 150 g sharp cheddar, freshly shredded, about 1 1/2 cups ### Toppings - 8 slices bacon, about 250 g; check it is gluten-free - 50 g sharp cheddar, shredded, about 1/2 cup - 125 ml sour cream, 1/2 cup - 4 green onions, thinly sliced ## Equipment - Slow cooker (5-6 litre) - Potato masher - Frying pan - Box grater ## Instructions 1. **Load the slow cooker.** Add the potatoes, onion, garlic, broth, thyme, salt and pepper to the slow cooker and stir. The broth should just about cover the potatoes. 2. **Slow cook.** Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are soft enough to crush easily with a spoon. 3. **Cook the bacon.** Near the end of the cooking time, fry the bacon in a frying pan over medium heat for 8-10 minutes, turning, until crisp. Drain on paper towel and crumble. If you cook it earlier, refrigerate it until serving. 4. **Mash and make it creamy.** Mash about half of the potatoes right in the slow cooker with a potato masher, leaving some chunks. Stir in the warm milk, sour cream and 150 g of the cheddar, cover and cook on LOW for 10-15 minutes, until the cheese has melted. Taste and add more salt if needed. 5. **Load it up.** Ladle the soup into bowls and top with the bacon, remaining cheddar, sour cream and green onion. Keep the rest on WARM for seconds, stirring now and then. ## Tips - Floury, high-starch potatoes such as russets break down into a thick, creamy soup. Waxy potatoes hold their shape and give a thinner, chunkier result. - Warm the milk and let the sour cream come to room temperature before adding them, so they blend in smoothly instead of curdling. - Shred the cheese yourself. Pre-shredded cheese is coated with anti-caking starch that can make the soup grainy. - For a smoother soup, blend half of it with an immersion blender instead of mashing. ## Variations - Vegetarian: use vegetable broth and leave out the bacon, or top each bowl with crispy fried onions instead. - Leave the skins on half of the potatoes, scrubbed well, for a more rustic, baked-potato texture. - Broccoli cheddar potato soup: stir in 2 cups of small broccoli florets with the milk and cook on HIGH for 15-20 minutes, until tender. ## Storage - Fridge: Refrigerate the soup within 2 hours in airtight containers for up to 4 days. Store the toppings separately. - Freezer: Potato soup made with dairy can turn grainy once frozen. For the best texture, freeze the soup before adding the milk, sour cream and cheese, for up to 3 months, then stir them in as it reheats. - Reheat: Reheat in a pot over medium-low heat, stirring often and adding a splash of milk or broth if it has thickened, until it reaches 74°C (165°F). Do not reheat leftovers in the slow cooker. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 405 | 17 g | 40 g | 20 g | ## Frequently asked questions ### What are the best potatoes for potato soup? Floury, high-starch potatoes such as russets are best. They break down as they cook and make a thick, creamy soup. Yukon Gold or other all-purpose potatoes give a slightly chunkier, buttery result. ### How do I thicken slow cooker potato soup? Mash more of the potatoes into the broth, or blend part of the soup until smooth. The cheese and sour cream thicken it further. If it is still thin, cook it uncovered on HIGH for 20-30 minutes. ### Can I add the milk and cheese at the start? No. Milk and cheese can curdle or turn grainy over hours of slow cooking. Add the milk, sour cream and cheese at the end and heat the soup just until the cheese melts. ### Can you freeze loaded baked potato soup? Yes, but potatoes and dairy can turn grainy after freezing. For the best texture, freeze the soup before adding the milk, sour cream and cheese, then stir them in when you reheat it. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.