Slow Cooker Loaded Baked Potato Soup Recipe

This creamy, comforting soup features tender potato chunks, crisp bacon and sharp cheddar. Slow cooker loaded baked potato soup is an easy, satisfying meal that you can set and forget. Simply add the ingredients to your crock pot and let it do the work.

Why this recipe works.

Making soup at home can feel time-consuming, but this slow cooker potato soup keeps things simple. Using frozen cubed potatoes saves prep time—you don’t need to bake or chop potatoes in advance—making this perfect for busy weeknights. The slow cooker melds the flavors while you go about your day, and frozen potatoes retain excellent flavor and texture when cooked slowly.

By relying on a few pantry staples—cream cheese, cream of chicken soup, cheddar and stock—you get a rich, velvety base without lengthy steps. Add bacon and green onion at the end for classic loaded-baked-potato flavor.

Ingredients you need for loaded baked potato soup.

1 bag of frozen cubed potatoes

3 cups chicken stock

1 block (8 oz) cream cheese

1 can (10.5 oz) cream of chicken soup

1 tablespoon salt, black pepper and garlic powder blend

2 cups shredded cheddar cheese

1 lb cooked crispy bacon

1/4 cup sliced green onion (optional garnish)

How to make slow cooker loaded baked potato soup.

Start by cooking the bacon: arrange strips on a parchment-lined baking sheet and bake at 400 °F for about 15–20 minutes, or until it reaches your preferred crispness. Drain excess grease and pat the bacon dry with paper towels, then chop or crumble and reserve.

In the slow cooker, add the frozen cubed potatoes and sprinkle with the salt, pepper and garlic powder blend. Add the cream cheese, cream of chicken soup, chicken stock, half of the chopped bacon and 1.5 cups of shredded cheddar. Reserve the remaining cheese and bacon for topping.

Cover and cook on high for 3–4 hours or on low for 6–8 hours. If possible, stir once or twice during cooking. The soup is ready when the potatoes are tender and the cheeses are fully melted and incorporated.

Serving:

Ladle soup into bowls and finish with extra shredded cheddar, crumbled bacon and sliced green onions. A dollop of sour cream is also a delicious addition.

Making adjustments:

If the soup is too thick, thin it with a splash of milk or additional chicken stock. If it’s too thin, stir in more cream of chicken soup or thicken with a cornstarch slurry. To make a slurry, mix 2 tablespoons cornstarch with 2–3 tablespoons warm water until smooth, then stir it into the hot soup and cook a few minutes until it thickens. Keep in mind the soup will set up a bit as it cools.

Storing and reheating.

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe bags. Thaw frozen soup in the refrigerator before reheating.

To reheat, warm gently on the stovetop over medium heat until hot, stirring occasionally. You can also microwave individual portions, stirring every 45–60 seconds for even heating.

Make this loaded baked potato soup!

This hearty soup is perfect comfort food and simple enough for weeknight meals. It feeds the whole family and reheats well, so you can enjoy it all week long. Give it a try next time you want a warm, satisfying bowl.

Print