Creamy Slow Cooker Loaded Potato Soup

A bowl of loaded potato soup with bacon crumbles, scallions, and cheddar cheese on top.

5 from 1 vote

Creamy Slow Cooker Loaded Potato Soup

This easy slow cooker loaded baked potato soup is so thick and creamy, it's the ultimate comfort food dinner for cold fall and winter nights.

Servings servings

Prep Time 20

Cook Time 8

Total Time 8 20

Equipment

Slow cooker

Ingredients

3 small russet potatoes peeled and cut into 1-inch cubes
2 medium jalapenos diced
½ medium white onion diced
4 cups low sodium chicken broth
½ teaspoon garlic powder
¼ teaspoon ground red cayenne pepper
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces sharp cheddar cheese shredded
1 tablespoon butter
1 cup heavy cream
⅓ cup milk
⅓ cup cornstarch

Toppings

½ pound bacon chopped and fried
4 ounces sharp cheddar cheese shredded
2 to 3 medium scallions sliced
8 ounces sour cream or plain Greek yogurt

US Customary - Metric

Instructions

First, add the potatoes, jalapenos, onion, and chicken broth to a slow cooker or crock pot. Then, add garlic powder, cayenne pepper, paprika, salt, and pepper, and stir to combine.
Cover and cook on LOW for 7 hours, or until the potatoes are fork-tender.
Next, roughly mash the potatoes right in the slow cooker, breaking them up into bite-size chunks. Then, add the shredded cheese, butter, and heavy cream to the slow cooker.
In a small bowl, whisk together the milk and cornstarch to make a slurry. The mixture will solidify if it stands still, so whisk thoroughly until the cornstarch is fully dissolved, then keep whisking as you pour the slurry into the slow cooker.
Stir until everything in the slow cooker is combined well, then cover and continue cooking on LOW for 1 hour, or until the soup is thick and creamy.
In the meantime, prepare the toppings. Once the soup is ready, serve hot, topped with crumbled bacon, shredded cheddar, scallions, and sour cream.

Notes

Substitutions: The jalapenos give this soup a very slight amount of heat. It's barely noticeable, but lends a lot of flavor to the soup with a little bit of spice. If you don't like anything remotely spicy, we recommend swapping this for green bell pepper. (1 small bell pepper = about 2 medium jalapenos).

Serving suggestions: Just like a loaded baked potato, you can customize the toppings for this soup however you like! We recommend bacon, cheddar, scallions, and either sour cream or plain Greek yogurt.

If you'd like, you can also save the potato skins after peeling and fry them up for a crispy potato skin topping! Soak them in a bowl of water for a few hours, then fry them in the bacon grease until they're crispy after preparing your other toppings.

Storing & reheating leftovers: Store leftover potato soup in an air-tight container in the fridge for up to 4 days. Before reheating, stir the soup in its container since it may separate slightly. You can reheat the soup a few different ways, depending on how much you want to reheat at once - check out our blog post above for detailed instructions.

Author: Nicole Langdon

Calories: 674kcal

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American

Keyword: bacon, black pepper, butter, cayenne, cheddar cheese, chicken broth, christmas, comfort food, cornstarch, easter, fall, garlic powder, greek yogurt, heavy cream, holiday, jalapeno, milk, paprika, party, russet potato, salt, scallions, sour cream, thanksgiving, white onion, winter

Nutrition