Slow Cooker Loaded Potato Soup

This easy slow cooker loaded potato soup tastes just like your favorite loaded baked potato, covered in cheese and bacon but in soup form.

Slow Cooker Loaded Potato Soup from bakedbyrachel.com

I’m beyond thrilled that Fall is finally here so we can fully embrace warm comfort food. Pack away your bathing suits and pull out your cozy sweaters and pants. Prepare yourselves for cheese, soup, everything warm and totally in season. Let’s not forget pumpkiny because I will be very soon embracing it’s goodness full force. I can’t spend an entire month celebrating an apple a day and then forget about the 2nd best part about Fall food. I must have missed the memo that October 1st is national every blogger must post a pumpkin recipe day, but… I failed apparently. Promise I’ll have some fun stuff coming up soon though!

Slow Cooker Loaded Potato Soup from bakedbyrachel.com

Last week I shared my first soup of the season: slow cooker chicken tortilla soup, to be exact. After after thinking about a creamy and chunky loaded potato soup for an entire year, it was finally time. I mean, it’s soup season so it’s just right to make this now. Otherwise, I can’t explain why it took me so long and I regret having not made it sooner. It’s ridiculously good. If you loved potatoes, you’ll love this.

Slow Cooker Loaded Potato Soup from bakedbyrachel.com

It tastes just like a baked potato, loaded with cheese and bacon… but in soup form. Oh it’s so good. So so good. It had to have chunks. Forget the creamy potato soups you see everywhere. A good potato soup needs chunks, big hearty potato chunks throughout.

Yield: serves 4-6

Cook Time: 4 hours

Slow Cooker Loaded Potato Soup

Your favorite loaded baked potato, covered in cheese and bacon but in soup form.

Ingredients:

7C potatoes (or roughly 6 medium)
1C yellow onion
3 cloves garlic
3C chicken stock
1 1/2 tsp salt
1 tsp ground pepper
1C heavy cream
4-6 slices thick cut bacon
Monterey Jack Cheese

Directions:

Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).

Meanwhile, in a large skillet over medium heat, cook bacon. Drain on paper towels. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.

Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.

When ready to serve, garnish with shredded Monterey Jack cheese and bacon. Additional optional toppings: green onions, fried onions, croutons and sour cream.

May be stored chilled for up to several days.

Baked by Rachel original


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62 Responses to “Slow Cooker Loaded Potato Soup”

  1. #
    1
    Cassie — October 3, 2012 at 11:51 am

    Oh yes, this was made for me. And I seriously wish I had a bowl for lunch. Love it!

  2. #
    2
    Linda @ My Foodgasm Journal — October 3, 2012 at 11:53 am

    Yumm! I love this kind of soup, esp. when it comes with crispy bacon.

  3. #
    3
    Jan @ Family Bites — October 3, 2012 at 12:01 pm

    Yes, please – this looks so tasty! I’m all about the slow-cooker these days, so you know I’ll be adding this to my queue of recipes to try.

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    4
    Tracey — October 3, 2012 at 12:54 pm

    This is one of my favorite soups for fall/winter! It may just be the bacon and cheese that draw me in, but either way, I could eat it every day!

  5. #
    5
    Carrie @ Bakeaholic Mama — October 3, 2012 at 2:38 pm

    I have been wanting to make a potato soup for days! This looks so good!

  6. #
    6
    Sarah Beth — October 3, 2012 at 6:42 pm

    This looks amazing, and I love that it’s made in the slow cooker! Totally making this tomorrow night for dinner. :)

  7. #
    7
    Moira — October 3, 2012 at 6:45 pm

    I don’t have a slow cooker (i’m a college student), would it be possible to modify this recipe to make it without that rather crucial item?

    • Rachel — October 4th, 2012 @ 7:25 am

      If you have access to a large stockpot you could certainly make this a more traditional way. I don’t have exact timing or instructions for that method but you’d basically want to add the ingredients in the same order as stated in this recipe, bring to a low boil and reduce to a simmer until the potatoes are fork tender. Finish off with the cream/potatoes blended either in or out of the pan (blender or immersion blender). I hope that helps!

  8. #
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    Julie @ Table for Two — October 3, 2012 at 9:10 pm

    yes! another slow cooker recipe to add to my arsenal – love the comforting potato soup!

  9. #
    9
    Rachael {SimplyFreshCooking} — October 4, 2012 at 12:24 pm

    O.M.G. I just got my crock pot out yesterday! I’m all over this. Looks great!

  10. #
    10
    Jessica@AKitchenAddiction — October 4, 2012 at 12:39 pm

    I love how creamy and comforting potato soup is! Definitely adding this to my slow cooker recipes!

  11. #
    11
    amy @ fearless homemaker — October 4, 2012 at 5:14 pm

    Gah, this looks delicious! You already know that i’m obsessed with my slow-cooker AND soup, so this is pretty much heaven in a bowl to me. =)

  12. #
    12
    amanda @ fake ginger — October 4, 2012 at 8:55 pm

    I love a potato soup! This looks great!

  13. #
    13
    Averie @ Averie Cooks — October 5, 2012 at 12:56 pm

    love that this can be done in the slow cooker AND my hubs never met a potato anything he didn’t love!

  14. #
    14
    Elizabeth @Food Ramblings — October 5, 2012 at 1:11 pm

    Looks amazing– a great cozy meal!

  15. #
    15
    Kate@Diethood — October 5, 2012 at 2:43 pm

    It’s 52 degrees out there… perfect weather for this delicious soup! It looks really really good!

  16. #
    16
    nicole @ I am a Honey Bee — October 8, 2012 at 9:34 am

    never had potato soup. I bet this would be good with sweet potatoes too!

  17. #
    17
    Carlas Confections — October 8, 2012 at 2:02 pm

    This is one of my husbands favorite soups ever. And the fact that it is in a slow cooker just made my day. Definitely going onto Pinterest. I need to remember this one. LOVE the photos too. So beautiful

  18. #
    18
    Stephanie @ Macaroni and Cheesecake — October 12, 2012 at 1:44 pm

    This sounds wonderful! Potato soup is my favorite and I love that you made it in the slow cooker!

  19. #
    19
    Marla — October 15, 2012 at 8:03 am

    Love this recipe! Will be linking back to this in my upcoming post :)

    • Rachel — October 15th, 2012 @ 8:49 am

      Awesome – thanks Marla! :)

  20. #
    20
    Wendy — November 14, 2012 at 6:40 pm

    OMG! This recipe was delicious and very easy to make!! The bomb

  21. #
    21
    janice — December 16, 2012 at 8:37 pm

    What’s heavy cream!? LOL

  22. #
    22
    Paola — December 21, 2012 at 5:01 pm

    Can I substitute anything for the heavy cream??.. I dont have it on hand..

    • Rachel — December 21st, 2012 @ 5:31 pm

      You could sub in whatever milk you have on hand but it wouldn’t be nearly as thick or creamy. The extra fat in the heavy cream gives extra flavor.

  23. #
    23
    Paola — December 21, 2012 at 5:38 pm

    Thanks Rachel

  24. #
    24
    Anita — December 21, 2012 at 6:23 pm

    Just made this. It was a hit!!! Amazing!! :)

  25. #
    25
    Kelly — December 26, 2012 at 9:04 am

    I have a silly question for you – what kind of potatoes did you use?

    • Rachel — December 26th, 2012 @ 1:01 pm

      I used russet potatoes.

  26. #
    26
    Beth — January 23, 2013 at 12:09 pm

    Is the additional 30 minutes on high or low setting?

    • Rachel — January 23rd, 2013 @ 12:48 pm

      Whichever setting you are already cooking on. I cook mine on high for a shorter time, but if you’re cooking on low it should still apply.

  27. #
    27
    Laura — January 25, 2013 at 3:25 pm

    Making this as we speak! Smells yummy!

  28. #
    28
    Ron — February 16, 2013 at 3:19 pm

    Absolutely terrific!!! It is as good as it gets.
    P.S. I used to live in Brattleboro Vermont during my High school years.
    Gorgeous up there.

    Ron

  29. #
    29
    Tiara — April 19, 2013 at 3:08 pm

    can you substitute the chicken broth with water ?

    • Rachel — April 19th, 2013 @ 3:49 pm

      I would recommend vegetable broth instead of chicken if looking to substitute. Water won’t offer any flavor.

  30. #
    30
    Emily — September 17, 2013 at 12:46 pm

    Can you substitute a Greek yogurt for the heavy cream??

    • Rachel — September 17th, 2013 @ 2:14 pm

      I personally wouldn’t as it would change the flavor entirely. There is also a greater risk to it potentially curdling if choosing substitutions.

  31. #
    31
    Jennifer — December 25, 2013 at 10:38 pm

    I’m making this tomorrow. Anyone know if you can freeze this when it’s done? I’m trying to find great things to make that I can freeze for future meals.

    • Rachel — December 26th, 2013 @ 9:15 am

      Most soups can be frozen, however I haven’t personally tried with this particular one. You may want to try with a portion of it for testing purposes. Good luck! :)

  32. #
    32
    Rhonda — January 8, 2014 at 11:51 am

    Could you use cream cheese if you don’t have the heavy cream? I have seen several recipes that use cream cheese and no heavy cream. I am making this now and just realized that I only have a little less than 1/2 c of the cream. I live 15 miles from town and am not going to drive that for one ingredient. lol

    • Rachel — January 8th, 2014 @ 6:29 pm

      I haven’t personally made it that way. You’re welcome to try it but I cannot promise how it will turn out. As for the bacon grease, it calls for being placed in the slow cooker once the bacon has been cooked (during the cooking process, not at the end). Enjoy :)

  33. #
    33
    Rhonda — January 8, 2014 at 12:00 pm

    Also…does the bacon grease go in after the potatoes have cooked for 3 1/2 hrs or at the beginning?

  34. #
    34
    Rhonda — January 8, 2014 at 7:02 pm

    I added 8 oz of cream cheese (not fat free) and it turned out great.

    • Rachel — January 9th, 2014 @ 5:19 pm

      Glad to hear it! :)

  35. #
    35
    Michelle McLaughlin — February 1, 2014 at 12:57 pm

    Wonderful soup!!! Thank you!

    • Rachel — February 3rd, 2014 @ 1:26 pm

      You’re welcome. I’m glad you enjoyed it. :)

  36. #
    36
    OregonRider — February 16, 2014 at 6:56 pm

    At what point in the cook do I “Remove 1/3 – 1/2 of the potato chunks and toss them into a blender”?.

    • Rachel — February 17th, 2014 @ 7:09 am

      At the end of the 3 1/2 hours. You then continue to cook, making it a total of 4 hours cook time.

  37. #
    37
    Judi — February 17, 2014 at 10:29 pm

    Made this for supper. Have made lots of potato soups and this one is right up there! Loved it!

    • Rachel — February 18th, 2014 @ 7:16 am

      So glad to hear you enjoyed it :) Thanks for sharing!

  38. #
    38
    Jessica — February 22, 2014 at 10:55 am

    I see it says it serves 4-6 people. How much is a serving?

    • Rachel — February 22nd, 2014 @ 6:13 pm

      I don’t have an exact measurement, but it is likely 1 1/2 cups give or take.

  39. #
    39
    Aubrey — October 1, 2014 at 2:03 pm

    Made this last year and my whole family loved it! Breaking out the slow cooker and making it again tonight. Can’t wait!

    • Rachel — October 1st, 2014 @ 4:01 pm

      So glad you enjoyed it so much! Thanks for sharing! :)

  40. #
    40
    Jodee Weiland — October 18, 2014 at 2:13 pm

    This soup looks so rich and creamy…delicious! What a great soup to have on a cool day in fall! Thanks for sharing your recipe!

    • Rachel — October 19th, 2014 @ 10:09 am

      Thanks Jodee!

  41. #
    41
    Gordon — October 18, 2014 at 6:24 pm

    Hi Rachel, how would you suggest this be done without a slow cooker and instead a regular stove top pot?

    • Rachel — October 19th, 2014 @ 10:11 am

      I have only made this in the slow cooker and since this has been written specifically as slow cooker recipe, I don’t have stovetop directions for you. Sorry I couldn’t be more help but good luck!

  42. #
    42
    Jessica Pahl — November 5, 2014 at 5:41 pm

    Great soup I substituted a 16 oz can of sour cream for the heavy cream and put four slices of velveeta in and crumbled six pieces if bacon in it as well as having some for garnish ..it was yummmmmmy

    • Rachel — November 6th, 2014 @ 7:27 am

      I’m glad you enjoyed it! Thanks for sharing :)

  43. #
    43
    Donna — November 9, 2014 at 10:16 pm

    Made this for the family tonight. It was delicious! (Will try cheddar cheese next time instead if the Monterey Jack.) Served with a salad…easy, satisfying meal.

    • Rachel — November 10th, 2014 @ 7:33 am

      So glad everyone enjoyed it! Thanks for sharing! :)

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