Can I make this soup vegetarian?

Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables like carrots or corn for added flavor and texture.

How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Make sure the soup is completely cooled before storing.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then store it in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half, evaporated milk, or plain Greek yogurt for a lighter version while maintaining a creamy texture.

How do I reheat the soup without it curdling?

Reheat the soup gently on the stovetop over low heat, stirring occasionally. If the soup is too thick, add a splash of milk or broth to loosen it.

Can I use other types of potatoes?

Yes! While russet potatoes are ideal for their creamy texture when cooked, you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.

How can I make the soup thicker?

For a thicker soup, mash some of the potatoes before blending, or stir in a slurry made with cornstarch and water during the last 30 minutes of cooking.

Is it possible to cook this on the stovetop instead of a slow cooker?

Definitely! Simmer all ingredients in a large pot over medium heat for about 30–40 minutes, or until the potatoes are tender. Follow the same blending and finishing instructions.

What toppings work best with this soup?

Classic toppings include crispy bacon bits, shredded cheddar cheese, green onions, and a dollop of sour cream. For extra flavor, try adding chives, paprika, or a sprinkle of cayenne pepper.

Can I add protein to this soup?

Yes! Diced ham, shredded rotisserie chicken, or turkey sausage make great additions to turn this soup into a heartier meal.

Slow Cooker Loaded Baked Potato Soup

Ingredients

Scale

5 large russet potatoes, peeled and diced
1 medium onion, chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 cup whole milk
1 cup shredded cheddar cheese
½ cup sour cream
6 strips turkey bacon, cooked and crumbled
3 tablespoons butter
2 tablespoons all-purpose flour
3 green onions, sliced
1 teaspoon salt
½ teaspoon black pepper

Instructions

Prepare the ingredients: Peel and cut the potatoes into small cubes. Chop the onion and mince the garlic.
Layer in slow cooker: Place the diced potatoes, onion, and garlic into the slow cooker. Pour in the chicken broth.
Slow cook: Cook on low for 6 hours or on high for 4 hours until the potatoes are tender.
Create the roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the milk, cooking until thickened.
Combine and blend: Stir the roux into the slow cooker. Use an immersion blender to puree the soup to your desired consistency.
Add toppings: Stir in cheddar cheese and sour cream until melted and smooth.
Serve: Ladle the soup into bowls and garnish with turkey bacon, extra cheddar cheese, and sliced green onions.

Notes

Turkey bacon is used to keep the recipe pork-free.
Add extra milk if the soup is too thick after blending.
This soup stores well—keep leftovers in an airtight container in the fridge for up to 4 days.
For a smoky flavor, add a dash of smoked paprika.

Author: Chef Joyé
Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Halal

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 3g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 45mg

Keywords: slow cooker potato soup, loaded baked potato soup, creamy potato soup, comforting soup recipes, easy weeknight dinner, pork-free potato soup, slow cooker comfort food