This slow cooker potato soup is the best crockpot potato soup you will ever make! It’s loaded with cheese for a deliciously creamy and filling slow cooker baked potato soup.
I am so excited to share with you my loaded baked potato soup slow cooker recipe because I am confident you are going to be hooked as soon as you taste it. Plus, the best part is that it’s customizable to fit what you like!
But, here we are with months to go, so I decided to combat being cold in the best way I know – soup! If you couldn’t tell from my other soup recipes (like my Meatball and Potato Soup and Instant Pot Chicken Noodle Soup), there are few things I love more than a big bowl of steaming hot soup on a cold winter night.
How To Make Potato Soup
First Step: Add chicken broth, cheddar cheese soup, onion, garlic, salt, and pepper to your slow cooker.
Second Step: Dice potatoes into 2-inch pieces. Then add potatoes to slow cooker. Stir to combine.
Third Step: Cook soup in the slow cooker on high for 3 – 3 1/2 hours or on low for 4 – 6 hours.
Fourth Step: With 30 minutes left, mash about half of the potatoes. Make sure not to mash all of them because leaving some unmashed will give the simple potato soup a great texture.
Fifth Step: In a medium-sized saucepan, melt butter and add in flour. Slowly whisk in half and half. Continue to cook until it thickens. It’s important to stir frequently because otherwise, it will burn quickly.
Sixth Step: After half and half mixture has thickened, then add it to the slow cooker.
Seventh Step: Add in sour cream and cheese.
Eighth Step: Continue stirring off and on during the last 30 minutes in the slow cooker. Once everything is combined, it’s done!
That’s all you need to do, and then it’s ready to serve!
Loaded Baked Potato Soup Slow Cooker Variations
One thing I love about slow cooker baked potato soup is that you can add in whatever ingredients you have on hand. Try some of these terrific and tasty ideas:
- Carrots – They add sweetness and heartiness to the crockpot potato soup. Sometimes I throw them in if they are getting ready to go bad and need to get them used up.
- Celery – I love the flavor that celery adds to any soup, but especially this homemade potato soup.
- Bacon – You can actually add some cooked crumbled bacon to the slow cooker potato soup. It’s fantastic to add flavor and texture.
- Cream Cheese – Add in 2 tablespoons of cream cheese to make the loaded baked potato soup slow cooker recipe even creamier.
- Ham- Chop up some ham and toss it in the loaded baked potato soup slow cooker recipe. It adds some protein and tastes delicious!
Are Potatoes Safe To Eat If They Are Sprouting?
Yes, you can eat potatoes if they have sprouted. What is more important to watch for is if they are overly soft to the touch or appear super wrinkly. If the potatoes are still firm, then you can cut them up and use them in the best crockpot potato soup, and you won’t even notice a difference.
If the potatoes are wrinkly, have a pungent odor, or are really soft, then they are no longer safe to eat and should be discarded.
What Nutrients Are In Potatoes?
Potatoes sometimes get a bad rap from people, but they are actually pretty good for you! They are loaded with vitamin C, potassium, fiber, antioxidants, magnesium, and vitamin B6. So eat up potatoes and know that you are going to get some valuable nutrients each time you bite into one.
How To Store Slow Cooker Baked Potato Soup
Store leftover slow cooker potato soup in the refrigerator in an airtight container. It will last 3-4 days. When you reheat the soup, the best way is by placing it in a soup pan on medium heat. Stir frequently until it is heated all the way through. This will take around 15-20 minutes, depending on how much soup you have to heat up.
You can also microwave the loaded baked potato soup slow cooker recipe in the microwave. Place it in a microwavable safe dish and cover with a paper towel. Then heat it for 30 seconds – 1 minute and stir. Keep repeating until it has reached the desired temperature.
Can You Freeze Slow Cooker Baked Potato Soup?
Yes, you can freeze slow cooker baked potato soup. Store the soup in an airtight container or freezer bag. Keep in mind when freezing easy potato soup, when you reheat it the texture will be a little bit off. You may notice a slightly grainy texture, but it’s entirely safe for eating. Additionally, you may see some water separating too, but just stir it up, and it will mix back in. The cheesy potato soup will last around 6 months in the freezer.
For best results, place the soup in the fridge overnight to thaw out. Then warm it up in the microwave or on the stovetop.
When To Serve Crockpot Potato Soup
Soup makes for a wonderful lunch or dinner option. You can make it for all kinds of occasions and seasons too. Here are some ideas when to serve this crowd-pleasing potato soup.
- Reunions – Family or class reunions are a perfect place to bring this yummy soup. Everyone devours it, and it’s easy for you to prepare.
- New Baby – If you know someone who just had a new baby, the last thing they feel like doing is cooking. Save them some time and bring them some hot easy potato soup.
- New Neighbor – Have some new people move into your neighborhood? Give them the perfect welcoming gift of this loaded baked potato soup slow cooker!
- Potluck – Make a couple of batches and watch it disappear!
What To Serve With Slow Cooker Baked Potato Soup
As if there isn’t already enough awesome things about this slow cooker potato soup, it’s actually good to serve all by itself. However, I love serving it will several other foods and wanted to take the time to share with you. Have a look at these ideas:
- Meat – Grill a steak, chicken, or fish filet and serve with a hot bowl of soup. It’s a great way to round out your meal!
- Bread – I love to dip hot bread in the soup! You can clean up the bowl easier, and the flavor is out of this world amazing.
- Sandwich – Whether you hare in the mood for a grilled sandwich or a simple cot cut sandwich, it will go fantastic with this amazing potato soup.
- Salad – I think a salad pretty much goes will every meal! You don’t have to do anything fancy, just simple spinach or lettuce with some veggies, and you are all set.
- 4-5 medium russet potatoes, chopped into 1-2 inch pieces
- (2) 14 oz. cans chicken broth
- (1) 10.5 oz. can cheddar cheese soup
- ½ medium onion, chopped
- 3 cloves of garlic, minced
- 2 cups half and half
- 4 tbsp butter
- ¼ cup all purpose flour
- ½ cup sour cream
- 8 slices of bacon cooked and chopped
- 2 cups shredded cheddar cheese, divided
- ½ cup chopped green onions
- Salt and pepper to taste
- In your crockpot, add chicken broth, cheddar cheese soup, potatoes, onion, garlic, salt, and pepper. Stir to combine. Cook on low, 4-6 hours, or 3-3 ½ hours on high.
- Once there are 30 minutes left on your cook time, use a potato masher to mash up about ½ of the potatoes in the crockpot. Then, in a medium-sized saucepan, melt butter. Once butter is melted, slowly whisk in flour.
- Then, whisk in half and half. Cook on medium heat, stirring frequently until mixture begins to thicken. Add half and half mixture to the crockpot. Also, stir in sour cream and 1 cup shredded cheddar cheese.
- Stir occasionally during the last 30 minutes of cook time to incorporate all the ingredients.
Once finished, serve warm and top with extra shredded cheese, bacon, and green onions.