Slow Cooker Loaded Potato Soup Recipe: Easy & Creamy

Create restaurant-quality loaded potato soup in just 15 minutes of prep time with this foolproof slow cooker recipe. Our tested method delivers creamy, hearty soup with perfectly tender potatoes, savory bacon, and melted cheese—no stirring required. This hands-off approach develops deeper flavors while freeing you for other tasks.

Why This Slow Cooker Loaded Potato Soup Recipe Works

Slow cooking transforms humble ingredients into something extraordinary. Unlike stovetop versions that risk scorching or uneven cooking, the gentle, consistent heat of a slow cooker allows potatoes to soften gradually while absorbing flavors from bacon, garlic, and herbs. Food safety experts at the USDA Food Safety and Inspection Service confirm that slow cookers maintain temperatures (170°F-280°F) that safely cook food while developing complex flavors.

Cooking Method	Active Time	Total Time	Texture Consistency
Slow Cooker	15 minutes	4-6 hours	Uniformly creamy with intact potato chunks
Stovetop	30 minutes	45 minutes	Risk of uneven cooking or scorching

Gathering Your Ingredients

This loaded potato soup recipe serves 6 and requires common pantry staples with professional chef-approved substitutions:

• 4 large russet potatoes (about 2 lbs) - peeled and diced (Yukon Gold work too but yield creamier texture)
• 6 slices thick-cut bacon, chopped (vegetarian? Use 2 tbsp smoked paprika + 1 tbsp olive oil)
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (vegetable broth for vegetarian version)
• 1 cup heavy cream (full-fat coconut milk for dairy-free)
• 2 cups shredded cheddar cheese
• 2 tbsp all-purpose flour (cornstarch for gluten-free)
• Salt and black pepper to taste

Step-by-Step Cooking Instructions

Preparation (15 minutes)

1. Cook bacon in skillet until crisp. Remove with slotted spoon, leaving 2 tbsp drippings.
2. Sauté onions in bacon fat until translucent (5 minutes), then add garlic for 1 minute.
3. Combine potatoes, onion mixture, bacon, broth, and 1 tsp black pepper in slow cooker.

Cooking Process (4-6 hours)

Set slow cooker to LOW for optimal texture development. High heat (2-3 hours) works in a pinch but risks mushy potatoes. The National Center for Biotechnology Information confirms that slow cooking preserves more nutrients compared to high-heat methods.

Finishing Touches (10 minutes)

1. Mix flour with cream to create slurry. Stir into soup during last 30 minutes.
2. Add cheese gradually until melted. Avoid boiling after adding dairy.
3. Season with salt (start with ½ tsp) and additional pepper.

Pro Tips for Perfect Results Every Time

Professional chefs consistently emphasize these techniques for superior slow cooker potato soup:

• Uniform dicing: Cut potatoes to ¾-inch cubes for even cooking
• Dairy addition timing: Add cream and cheese during final 30 minutes to prevent curdling
• Texture control: For creamier soup, mash 1-2 potatoes against slow cooker wall during last hour
• Sodium management: Under-salt initially—potatoes absorb more salt than expected

Serving Suggestions and Variations

Traditional loaded potato soup features these toppings, but feel free to customize:

• Crispy bacon bits
• Green onions
• Sour cream
• Extra shredded cheese

Dietary adaptations:

• Gluten-free: Use cornstarch instead of flour
• Dairy-free: Substitute coconut milk and vegan cheese
• Lower calorie: Replace half the potatoes with cauliflower florets

Storage and Reheating Guidelines

Proper storage maintains quality for up to 5 days:

• Cool completely before refrigerating (within 2 hours of cooking)
• Store in airtight container with surface pressed against plastic wrap to prevent skin formation
• Reheat gently on stove over medium-low heat, adding broth if too thick
• Freeze for up to 3 months (omit dairy before freezing; add when reheating)

Frequently Asked Questions

Can I make this recipe without bacon?
Absolutely. For vegetarian version, use 2 tbsp smoked paprika and 1 tbsp olive oil to replicate the smoky depth.

Why did my soup turn out grainy?
Graininess typically occurs when dairy is added to boiling soup. Always add dairy during last 30 minutes on LOW setting.

How do I prevent potatoes from becoming mushy?
Russet potatoes hold shape better than waxy varieties. Cut to uniform ¾-inch cubes and avoid HIGH setting for more than 3 hours.

Can I add other vegetables?
Yes! Carrots, celery, or corn work well. Add hard vegetables with potatoes; delicate veggies like spinach during last 30 minutes.

Can I make this slow cooker loaded potato soup without bacon?

Yes, for vegetarian version use 2 tbsp smoked paprika and 1 tbsp olive oil to replicate the smoky depth. Cook onions in the oil until caramelized before adding to slow cooker.

Why did my potato soup turn out grainy?

Graininess occurs when dairy is added to boiling soup. Always add cream and cheese during the last 30 minutes on LOW setting to prevent curdling and maintain smooth texture.

How do I prevent potatoes from becoming mushy in slow cooker?

Use russet potatoes cut to uniform ¾-inch cubes. Avoid HIGH setting for more than 3 hours. For best results, cook on LOW for 4-6 hours and add delicate ingredients during the final hour.

Can I freeze loaded potato soup?

Yes, but omit dairy before freezing. Freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator and add fresh cream and cheese when reheating for best texture.