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Slow Cooker Loaded Potato Soup

Your favorite loaded baked potato, covered in cheese and bacon but in soup form.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: Dinner, Potatoes, Slow cooker, Soup
Servings: 6


  • 7 C potatoes
  • 1 C yellow onion chopped
  • 3 cloves garlic minced
  • 3 C chicken stock
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 C heavy cream
  • 4-6 slices thick cut bacon
  • Monterey Jack Cheese


  • 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.
  • When initial cook time is up, 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.


An original recipe from Baked by Rachel