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Creamy Slow Cooker Loaded Baked Potato Soup (Easy 5-Ingredient Recipe)

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This creamy slow cooker loaded baked potato soup is made with just five ingredients and a slow cooker. It’s thick, velvety, and rich, perfect for changing minds about potato soup.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into ½-inch cubes (about 2½ pounds)
  • 1 medium yellow onion, finely chopped
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 (8-ounce) block cream cheese, softened and cut into cubes
  • 1½ cups shredded sharp cheddar cheese, plus more for garnish
  • Salt and black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional garnishes: cooked and crumbled bacon (about 6 strips), sliced green onions, extra shredded cheddar, a dollop of sour cream

Instructions

  1. Prep the potatoes and onion: Peel the russet potatoes and dice them into ½-inch cubes. Finely chop the yellow onion.
  2. Layer in the slow cooker: Add the diced potatoes and chopped onion to the slow cooker. Pour the 4 cups of low-sodium chicken broth over the top. The potatoes should be mostly submerged—if not, add a little more broth or water until just covered.
  3. Season and cook: Add 1 teaspoon salt and ½ teaspoon black pepper. Stir gently. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, until potatoes are fork-tender.
  4. Thicken the soup: Use a potato masher to mash the potatoes right in the slow cooker to desired consistency. For a smooth soup, use an immersion blender.
  5. Add the cream cheese: Cut the softened cream cheese into small cubes and add to the soup. Stir until fully melted and incorporated, about 2 to 3 minutes.
  6. Stir in the cheddar: Add 1½ cups shredded sharp cheddar cheese and stir until melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve and load it up: Ladle the soup into bowls. Top with crumbled bacon, sliced green onions, extra shredded cheddar, and a dollop of sour cream if desired. Serve immediately.

Notes

Don’t skip the cream cheese step—add it at the end to prevent curdling. Cut potatoes uniformly for even cooking. Use low-sodium broth to control salt. Let cream cheese come to room temperature for smooth melting. If soup is too thin, mash more or cook uncovered on high for 20-30 minutes. If too thick, stir in warm milk or broth.

Nutrition

Keywords: slow cooker potato soup, loaded baked potato soup, creamy potato soup, 5-ingredient soup, easy potato soup, comfort food, slow cooker soup

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