Easy Loaded Potato Soup Recipe

Creamy, rich, and hearty Loaded Baked Potato Soup is simmered all day long in the slow cooker for the BEST flavor. It’s easy to throw together in the morning, then when dinnertime rolls around you just have to top it with crumbled bacon, chopped scallions and shredded cheese and devour!

Do you remember the baked potato soup at Panera? It was the ultimate comfort food. It was thick, creamy and filled with all the fixings of a loaded baked potato—annnnd they took it off the menu for years. So I had to start making my own.

Now, of course, they finally put the soup BACK on the menu, but I like my easy homemade version better so I’m sticking with it. (Plus, I might have some commitment issues after they nixed it the first time.) 

I’ve found that some homemade baked potato soups are waaaay too thick, more like watered down mashed potatoes than a soup. This crockpot version has big chunks of potato floating in a light, creamy broth. Bacon, scallions and shredded cheddar just toss this soup over the top. 

This healthy loaded baked potato soup makes a wonderful meal for chilly fall evenings or serve buffet style at a game day party. It’s the kind of recipe you just can’t help but love—and it’s so flippin’ easy too!

Now, get ready for the best potato soup recipe of your life.

Ingredients for Baked Potato Soup

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• Bacon – Chop this before starting the recipe. You can make a vegetarian baked potato soup without the bacon, but I do have to warn you, the bacon is a key player in the flavor of this recipe as the bacon grease is used for sautéing the vegetables.
• Vegetables – Onion and celery help form the base of flavor in this potato soup.
• Potatoes – I opt for creamy, buttery Yukon Gold potatoes but russet potatoes work well.,
• Chicken Stock – Or vegetable stock to make it vegetarian. If you have Chicken Broth or vegetable broth, that works as a great substitute.
• Seasonings –  Onion powder, garlic powder, salt, and black pepper.
• Half and Half – Adds creaminess without the heaviness of cream.
• Low-Fat Plain Greek Yogurt – For a tangy flavor reminiscent of sour cream. (You can substitute sour cream if you prefer.)
• Shredded Cheddar Cheese – Freshly shredded cheddar cheese will melt smoothly when stirred into the soup; store-bought shreds can sometimes be gloppy and weird.
• Scallions – For garnish.

What Are the Best Potatoes for Potato Soup?

The type of potato you use for this Slow Cooker Loaded Baked Potato Soup is pretty important. I like to use a buttery Yukon Gold because the chunks will still hold their shape but they will puree nicely and provide enough starch to create a velvety, creamy texture in the soup.

Russets are great too because of their high starch content but any waxy potato, like red potatoes, I’ve found doesn’t work as well because they tend to get a little pasty and don’t break down as well.

How to Make Loaded Potato Soup

Homemade potato soup recipe is super simple to whip up and I love to enlist the help of my trusty CrockPot. It’s just minutes of hands on time and then your crock pot or slow cooker does all the work while you clean the house or binge on Netflix.

1. Prepare. Peel and chop the potatoes into bite sized pieces.
2. Cook the bacon. Saute the bacon until crisp. Transfer to a paper towel to drain.
3. Sweat the veggies. Add the onions and celery to the bacon fat. Cook over medium-high heat until softened.
4. Assemble. Place the potatoes in the slow cooker. Pour the chicken stock over the potatoes. Stir in the onions, celery, garlic powder, onion powder and dry mustard. Season with salt and pepper.
5. Cook. Cook the baked potato soup on high for 4 hours or low for 6 hours.
6. Puree. Place 3 cups of the potato and broth mixture in a blender. Puree until smooth. Alternatively, you can puree some of the soup directly in the pot using an immersion blender.
7. Make it creamy. Pour the potato puree back into the slow cooker and stir.
8. Finish. Stir in the half and half, yogurt and cheese.
9. Serve. Garnish with shredded cheese, chopped green onions, a dollop of sour cream and reserved bacon.

This post may contain affiliate links which won’t change your price but will share some commission.

Tips for Making Baked Potato Soup

Here are a few pointers to help you make sure your soup turns out perfect!

• Make it on the stovetop. You can easily make this on your stovetop in a large pot or Dutch oven. Just cover after you’ve poured all the ingredients in and simmer over medium low heat for 30-40 minutes or until your potatoes are fork tender. Follow the remaining instructions for pureeing and serving.
• Buy big potatoes. Why does it matter? Technically, it doesn’t, but I think it’s much faster and easier to peel and cut 2 or 3 big potatoes than a bunch of small ones.
• Use a high quality stock. Homemade chicken stock is best, but if you need to go with store-bought, use a brand that tastes good out of the carton. If you would sip on it when you’re under the weather, it’s worthy of making into soup.
• Don’t freeze it. Potatoes have a tendency to get mealy when frozen and thawed. It changes the texture of this baked potato soup in a bad way and I don’t recommend it.
• Get a head start. Baked potato soup can be made up to 2 days in advance. When reheating, you may need to add a little stock to the mix because the potatoes will continue to absorb the liquid when sitting.

How To Make Potato Soup Creamy

It’s so simple to make this easy potato soup recipe creamy without ending up like mashed potatoes or without using a ton of heavy cream. Simply remove a couple cups of the potato mixture and puree in a blender until smooth. Stir the potato puree back into the soup and voila….creamy potato soup. YUM!

If you want to add a little more depth to your potato soup, a dash of half and half or heavy cream lends a super buttery note to the soup that won’t add a ton of calories.

Even better, plop a few tablespoons of cold butter into the soup and stir until it’s melted. This makes your soup velvety smooth.

How to Store Leftovers

Transfer any leftover potato soup to an airtight container and store in the refrigerator for up to 3 days. We love having leftovers the next day for lunch or an easy weeknight dinner.

What to Serve With Loaded Potato Soup

• Parker House Rolls
• Homemade Soft Pretzels
• Our Best House Salad
• The Best Grilled Cheese Sandwich
• No Knead Sourdough Bread
• Easy Ranch Oyster Crackers

More Easy Soup Recipes

• Creamy Chicken Soup with Artichokes and Mushrooms
• The Best Vegetable Soup
• Chicken Gnocchi Soup
• Italian Sausage Soup with White Beans and Spinach // Video
• BEST BAKED French Onion Soup
• Broccoli Cheddar Soup
• Creamy Tuscan Chicken Tortellini Soup

For more quick, cozy dinner ideas, follow us on Instagram and Facebook!