Some meals just feel like home, and for me, that’s a bowl of loaded baked potato soup simmering in the slow cooker. I remember the first time I made this on a rainy Sunday afternoon. The skies were grey, the wind was howling, and I wanted something hearty that would warm everyone from the inside out. I tossed some potatoes, onions, and broth into the slow cooker and went about the day. By evening, the house smelled like comfort.
When I stirred in the cheese, sour cream, and crispy bacon, it transformed into something special—rich, creamy, and full of flavor. Everyone came to the table before I even called them. No fancy ingredients, just humble pantry staples turned into a soul-soothing bowl of happiness. Now, it’s our go-to dinner whenever the weather turns cold or we just need a little extra comfort.
Ingredients
6 medium russet potatoes, peeled and diced
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 ½ teaspoons salt
½ teaspoon black pepper
1 ½ cups shredded cheddar cheese
1 cup sour cream
1 ½ cups milk or half-and-half
6 slices bacon, cooked and crumbled
3 tablespoons butter
Optional toppings: sliced green onions, extra cheese, extra bacon, sour cream
Instructions
Add to Slow Cooker:
In your slow cooker, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Cover and cook on low for 7–8 hours or high for 4–5 hours, until potatoes are tender.Mash or Blend:
Use a potato masher for a chunky texture, or an immersion blender for a smoother soup—whatever you prefer!Make It Creamy:
Stir in the butter, shredded cheese, milk (or half-and-half), and sour cream. Mix until fully melted and smooth.Add the Bacon:
Stir in most of the crumbled bacon (save a little for topping if you like).Serve and Garnish:
Ladle into bowls and top with green onions, more cheese, and the reserved bacon for that full baked potato experience.
Note:
For extra richness, use heavy cream instead of milk.
You can prep everything the night before and refrigerate the crock—just start it in the morning!
This soup thickens as it cools, making it even better the next day.
