Slow Cooker Baked Potato Soup That Basically Makes Itself

Forget waiting on a restaurant line for comfort. This is thick, creamy, fully-loaded baked potato soup that simmers while you do literally anything else. It tastes like your favorite steakhouse side—but bigger, bolder, and spoonable.

The slow cooker does the heavy lifting; you take the credit. Add crispy bacon, sharp cheddar, and chives on top, and suddenly your Tuesday night looks like a cozy win.

What Makes This Recipe So Good

Set it and forget it: Minimal prep, maximum payoff. The slow cooker builds deep flavor without babysitting.
Real baked potato vibes: Russets, smoky bacon, sharp cheddar, and tangy sour cream deliver the “loaded” experience in soup form.
Ultra-creamy without a ton of cream: A mashed potato slurry thickens the soup naturally, so it’s luscious, not heavy.
Customizable: Keep it vegetarian, go dairy-free, or ramp up the protein—this recipe is ridiculously flexible.
Meal-prep friendly: Holds well, reheats beautifully, and freezes like a champ if you portion it right.

Servings, Prep Time, Cooking Time, Calories

Servings: 6–8 bowls
Prep Time: 15 minutes
Cooking Time: 6–8 hours on Low, or 3–4 hours on High
Calories: ~420 per serving (with toppings; see Nutrition Stats)

Ingredient Checklist

2.5 pounds russet potatoes, peeled and cut into 1-inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 cup milk (2% or whole; see swaps)
1/2 cup sour cream (or Greek yogurt)
1 cup shredded sharp cheddar cheese
4 slices thick-cut bacon, cooked and crumbled (optional but epic)
2 tablespoons unsalted butter (optional, adds richness)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for that “baked” flavor)
1/4 teaspoon dried thyme (optional)
2 tablespoons chopped chives or green onions, for garnish

The Method – Instructions

Crisp the bacon (if using): Cook bacon in a skillet until crispy.
Drain, crumble, and set aside. Reserve 1 tablespoon bacon fat if you want extra flavor points.
Load the slow cooker: Add potatoes, onion, garlic, broth, salt, pepper, smoked paprika, and thyme. Drizzle in bacon fat or butter if using.
Cook low and slow: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until potatoes are very tender.
Thicken the soup: Use a potato masher to mash about half the potatoes in the slow cooker.
For a smoother texture, blitz 2 cups of soup in a blender, then return it. Keep some chunks—this isn’t mashed potato gravy.
Add dairy and cheese: Stir in milk, sour cream, and cheddar. Cover and cook 10–15 minutes until melted and creamy.
Adjust thickness with more milk or broth as desired.
Taste and tune: Season with more salt and pepper. If it tastes flat, a tiny splash of apple cider vinegar or hot sauce wakes it up.
Garnish and serve: Ladle into bowls. Top with bacon, extra cheddar, and chives.
Instagram if you must.

Make-Ahead & Storage Guide

Make-ahead: Assemble everything (except dairy and cheese) in the slow cooker insert the night before. Refrigerate. In the morning, set the insert in the cooker and start.
Add dairy/cheese at the end.
Fridge: Store in airtight containers for 3–4 days. It will thicken; loosen with a splash of milk or broth when reheating.
Freezer: Freeze without dairy for best texture, up to 2–3 months. Thaw overnight in the fridge, reheat gently, and whisk in dairy before serving.
Reheating: Stovetop on low, stirring often.
Microwave in 60–90 second bursts, adding liquid as needed. Don’t boil—dairy can split and get cranky.

Benefits of This Recipe

Budget-friendly comfort: Potatoes + pantry staples = luxury taste on a weeknight budget.
Hands-off cooking: Ideal for busy days, game days, or lazy Sundays. Your slow cooker is basically your sous-chef.
Family-approved: Creamy, cheesy, familiar flavors.
Even picky eaters will forget they’re “not hungry.”
Flexible nutrition: Easily lighten or fortify with smart swaps—see below for options.

Nutrition Stats

Per serving (1/8 of recipe), with toppings: Approximately 420 calories, 19g fat (10g sat), 44g carbs, 4g fiber, 14g protein, 860mg sodium. These are estimates and will vary with brands and portion sizes.

Want it lighter? Use low-sodium broth, 1% milk, and Greek yogurt instead of sour cream.

Skip bacon and reduce cheese by half to shave fat and sodium.

Things to Be Careful About

Don’t add dairy early: It can curdle over long heat. Stir it in at the end for silky results.
Salt timing matters: Broths vary. Season lightly at the start, then adjust after the cheese melts.
Over-blending: Pureeing all the potatoes can make the soup gluey.
Mash partially for the best texture.
Food safety: If pre-assembling in the insert, keep it refrigerated and place the cold insert into a room-temp base before turning on (manufacturer’s guidance varies).

Easy Swaps & Alternatives

Vegetarian: Use vegetable broth and skip bacon. Add smoked paprika or a dash of liquid smoke for depth.
Dairy-free: Swap milk for unsweetened almond or oat milk and use a dairy-free sour cream/cheese. Or skip cheese and finish with olive oil and chives.
Higher protein: Stir in diced cooked chicken, turkey, or ham at the end.
Or add a scoop of plain Greek yogurt for extra protein.
Extra veggies: Toss in cauliflower florets or diced carrots with the potatoes. They melt into the vibe without stealing the show.
Cheese options: Try white cheddar, gouda, or pepper jack for a fun twist.
Herb upgrade: Finish with fresh thyme, parsley, or a squeeze of lemon for brightness.

FAQ

Can I use red or gold potatoes instead of russets?

Yes, but expect a slightly silkier, less “baked potato” texture. Russets have more starch, which gives classic body.

If using waxy potatoes, mash a bit more to thicken.

How do I fix a soup that’s too thick?

Whisk in warm broth or milk, 1/4 cup at a time, until it reaches your ideal consistency. Taste and re-season afterward.

How do I make it spicier?

Add a pinch of cayenne with the spices, stir in diced jalapeños, or finish with hot sauce. Pepper jack cheese also delivers a nice kick, IMO.

Can I cook this on the stovetop?

Absolutely.

Simmer potatoes, onion, garlic, and broth in a heavy pot for 20–25 minutes until tender. Mash, then stir in dairy and cheese off heat. Keep it below a boil to prevent curdling.

What toppings work best?

Classic combo: crispy bacon, cheddar, chives, and a dollop of sour cream.

Also great: crushed kettle chips (trust), hot sauce, scallions, or even roasted corn.

In Conclusion

Slow Cooker Baked Potato Soup brings steakhouse comfort into your kitchen with almost zero effort.

It’s cozy, customizable, and wildly satisfying—like a loaded baked potato you can eat with a spoon.

Batch it for the week, freeze some for later, and watch it disappear faster than the bacon you “saved for garnish.” FYI: seconds are basically guaranteed.