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This loaded baked potato soup recipe has tender Yukon Gold potatoes in a light, creamy broth with bacon, cheddar, Greek yogurt and scallions. It cooks mostly hands-off in the slow cooker, with an easy stovetop option for nights when you need dinner a little faster.
Blending just part of the soup gives it a rich, velvety texture without turning it into mashed potatoes. Add your favorite baked-potato toppings for a cozy, hearty dinner that is easy a weeknight.
Table of Contents
- Kellie’s Note Spudtastically Delish
- Why You’ll Love This Potato Soup Recipe
- Ingredients for Loaded Baked Potato Soup
- Ingredient Tip
- How to Make Loaded Potato Soup
- Blender Safety
- Kellie’s Tips for the Best Potato Soup
- What Are the Best Potatoes for Potato Soup?
- How To Make Potato Soup Creamier
- Loaded Potato Soup Variations
- How to Make Potato Soup on the Stovetop
- Loaded Potato Soup Toppings
- Storage, Freezing and Reheating
- What to Serve with Loaded Baked Potato Soup
- Slow Cooker Loaded Baked Potato Soup Recipe
- More Easy Soup Recipes
Kellie’s Note
Spudtastically Delish
Have you tried the baked potato soup at Panera? It’s the ultimate comfort food. It’s thick, creamy and filled with all the fixings of a loaded baked potato. I love it so much, I made my own!
I’ve found that some homemade potato soups are much too thick, more like watered down mashed potatoes than a soup. This crockpot potato soup has big chunks of potato floating in a light, creamy broth. Bacon, scallions and shredded cheddar just toss this soup over the top.
This creamy potato soup recipe 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 flipping easy too!
Now, get ready for the best potato soup recipe of your life.
Why You’ll Love This Potato Soup Recipe
- Mostly hands-off: After a quick bacon and vegetable sauté, the slow cooker does the work.
- Creamy but still chunky: Blending only part of the potatoes thickens the broth while preserving tender potato pieces.
- Loaded with flavor: Bacon, cheddar, Greek yogurt and scallions create classic loaded baked potato flavor.
- Two cooking methods: Make it in the slow cooker or use the faster stovetop instructions.
- Make-ahead friendly: Prepare the soup up to 2 days before serving and gently reheat it with a splash of stock.
Ingredients for Loaded Baked Potato Soup
- Scallions: Add mild onion flavor and freshness at serving time.
- Bacon: Adds smoky flavor, and the reserved bacon fat is used to sauté the vegetables.
- Onion and celery: Create a savory flavor base for the soup.
- Yukon Gold potatoes: Buttery, creamy and sturdy enough to hold their shape. Russet potatoes also work but produce a thicker soup.
- Chicken stock: Use a flavorful chicken stock or substitute vegetable stock for a vegetarian version.
- Onion powder and garlic powder: Season the potatoes as they slowly cook.
- Salt and pepper: Start with the listed amounts, then adjust after adding the cheese and bacon.
- Half-and-half: Adds richness without making the soup overly heavy.
- Plain Greek yogurt: Adds creaminess and tang. Sour cream can be substituted in equal amounts.
- Cheddar cheese: Freshly grated cheese melts more smoothly than packaged shredded cheese.
Ingredient Tip
Use freshly grated cheddar for the smoothest texture. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting evenly.
How to Make Loaded Potato Soup
- Prepare the potatoes. Peel the Yukon Gold potatoes and cut them into evenly sized, bite-size pieces.
- Cook the bacon. Cook the chopped bacon in a large skillet until crisp. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
- Sauté the vegetables. Add the onion and celery to the skillet. Cook until softened, then transfer them to the slow cooker.
- Slow cook the soup. Add the potatoes, chicken stock, onion powder, garlic powder, salt and pepper. Cover and cook on HIGH for about 4 hours or LOW for 6–7 hours, until the potatoes are easily pierced with a fork.
- Blend part of the soup. Carefully blend about 2 cups of the potato and broth mixture until smooth. Return it to the slow cooker and stir. Blend a little more for a thicker result.
- Make it creamy. Stir in the half-and-half, Greek yogurt and cheddar until the cheese has melted and the soup is smooth.
- Add the toppings. Ladle into bowls and top with the reserved bacon, additional cheddar and chopped scallions.
Blender Safety
Hot liquid expands when blended. Work in small batches, vent the blender lid and cover it with a folded kitchen towel. An immersion blender can also be used directly in the slow cooker.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
Kellie’s Tips for the Best Potato Soup
- Cut the potatoes evenly. Similar-size pieces cook at the same rate and prevent some potatoes from remaining firm while others fall apart.
- Check for tenderness, not just time. The potatoes are ready when a fork slides easily into the center without resistance.
- Blend only part of the soup. This thickens the broth while preserving the texture of a loaded baked potato.
- Add the dairy near the end. Stirring in the half-and-half and Greek yogurt after the potatoes cook helps maintain a smooth texture.
- Grate the cheese yourself. Freshly grated cheddar melts more evenly and is less likely to make the soup grainy.
- Adjust the consistency before serving. Add stock a few tablespoons at a time when the soup is thicker than you prefer.
- Use a flavorful stock. Because potatoes absorb seasoning, the quality of the stock makes a noticeable difference.
- Taste after adding the bacon and cheese. Both ingredients contain salt, so wait until the end before adding more seasoning.
What Are the Best Potatoes for Potato Soup?
- Yukon Gold potatoes are my first choice for this loaded baked potato soup. They have a naturally buttery flavor, become creamy when blended and still hold their shape in the finished soup.
- Russet potatoes also work well. Their higher starch content creates a thicker soup, but they break down more easily and may leave fewer distinct potato chunks.
- I do not recommend waxier red potatoes for this recipe. They do not blend as smoothly and can produce a pastier texture.
How To Make Potato Soup Creamier
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.
Loaded Potato Soup Variations
- Gluten-free: The recipe contains no flour, but check the labels on the stock, bacon and other packaged ingredients when cooking for someone with a gluten allergy or intolerance.
- Vegetarian: Omit the bacon. Sauté the onion and celery in 2 tablespoons of butter or olive oil and use vegetable stock.
- Extra loaded: Top each bowl with additional cheddar, sour cream, bacon, scallions and chives.
- Spicy: Add a pinch of cayenne to the soup or serve it with hot sauce, jalapeños or pepper jack cheese.
- Broccoli and cheddar: Stir steamed broccoli into the soup before serving.
- Ham and potato: Replace the bacon topping with diced cooked ham.
- Sour cream: Substitute an equal amount of sour cream for the Greek yogurt.
- Lighter option: Use milk instead of half-and-half. The finished broth will be slightly thinner.
How to Make Potato Soup on the Stovetop
- Cook the bacon in a large Dutch oven over medium-high heat until crisp. Transfer it to a plate and leave about 2 tablespoons of bacon fat in the pot.
- Add the onion and celery. Cook until softened.
- Stir in the potatoes, chicken stock, onion powder, garlic powder, salt and pepper.
- Bring the mixture to a gentle simmer. Cover and cook over medium-low heat for 30–40 minutes, or until the potatoes are fork-tender.
- Carefully blend about 2 cups of soup until smooth, then stir it back into the pot.
- Reduce the heat to low. Stir in the half-and-half, Greek yogurt and cheddar until creamy.
- Serve with the reserved bacon, additional cheese and scallions.
Loaded Potato Soup Toppings
Set out several toppings and let everyone customize their bowl:
- Oyster crackers or croutons
- Crisp bacon
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped scallions
- Fresh chives
- Cracked black pepper
- Hot sauce
- Steamed broccoli
Storage, Freezing and Reheating
- Refrigerator: Let the soup cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
- Make ahead: The soup can be prepared up to 2 days before serving. The potatoes will continue to absorb liquid as the soup sits, so expect it to become thicker.
- Reheating on the stovetop: Warm the soup in a saucepan over low heat, stirring frequently. Add chicken stock a few tablespoons at a time until the original creamy consistency is restored.
- Reheating in the microwave: Heat individual portions in short intervals, stirring between each interval. Add a splash of stock when needed.
- Freezing: I do not recommend freezing this soup. Potatoes can become mealy after thawing, and the dairy ingredients may separate.
What to Serve with Loaded Baked Potato Soup
This hearty potato soup works as a complete meal, but bread or a fresh salad makes it even more satisfying. Serve it with:
- Crusty sourdough bread
- Parker House rolls
- Homemade soft pretzels
- Grilled cheese sandwiches
- A crisp house salad
For a party or game-day meal, serve the soup from the slow cooker and arrange the toppings in small bowls so guests can build their own loaded potato soup.
Slow Cooker Loaded Baked Potato Soup Recipe
Equipment
- 6-quart slow cooker
- large skillet
- slotted spoon
- Blender or immersion blender
Ingredients
- 3 slices bacon, chopped
- 1 medium yellow onion, diced, about 1 cup
- 1 celery stalk, diced, about ½ cup
- 4 cups peeled Yukon Gold potatoes, cut into evenly sized bite-size pieces
- 4 cups chicken stock
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1/2 teaspoon dry mustard
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup half-and-half
- 1 cup plain low-fat Greek yogurt or sour cream
- 1 cup freshly shredded cheddar cheese, plus more for serving
- Chopped scallions, for serving
- Reserved cooked bacon, for serving
Instructions
- Cook the bacon. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the skillet.
- Sauté the vegetables. Return the skillet to medium heat. Add the onion and cook for 2 minutes. Add the celery and continue cooking until the vegetables are softened. Transfer them to the slow cooker.
- Slow cook. Add the potatoes, chicken stock, onion powder, garlic powder, dry mustard, salt and pepper. Cover and cook on HIGH for about 4 hours or LOW for 6–7 hours, until the potatoes are easily pierced with a fork.
- Blend. Carefully transfer about 2 cups of the potatoes and broth to a blender and purée until smooth. Return the purée to the slow cooker and stir. Alternatively, partially blend the soup with an immersion blender. Note: Hot liquid expands in a blender. Blend in small batches, vent the lid and cover it with a folded kitchen towel.
- Finish the soup. Stir in the half-and-half, Greek yogurt and cheddar cheese until smooth and creamy. Taste and adjust the seasoning.
- Serve. Ladle the soup into bowls and top with the reserved bacon, additional cheddar and chopped scallions.
Video
Notes
- Potatoes: Yukon Gold potatoes provide the best balance of creamy texture and distinct potato chunks. Russet potatoes can be substituted but will create a thicker soup.
- Greek yogurt substitute: Use an equal amount of sour cream.
- Vegetarian option: Omit the bacon. Sauté the vegetables in 2 tablespoons of butter or olive oil and use vegetable stock.
- Consistency: For thicker soup, blend an additional ½ to 1 cup. For thinner soup, stir in stock a few tablespoons at a time.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently over low heat or in short microwave intervals. Add stock as needed because the soup thickens while refrigerated.
- Freezing: Freezing is not recommended because the potatoes can become mealy and the dairy may separate.
- Stovetop method: Cook the bacon and vegetables in a Dutch oven. Add the potatoes, stock and seasonings. Cover and simmer over medium-low heat for 30–40 minutes, or until fork-tender. Blend about 2 cups of soup, return it to the pot and stir in the half-and-half, yogurt and cheese over low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Soup Recipes
Keep the cozy dinner lineup going with these easy homemade soups. They are perfect for cold nights, casual gatherings and make-ahead family meals.
- Creamy Chicken Soup with Artichokes and Mushrooms
- Creamy Sausage Potato Soup
- Creamy Ham and Potato Soup
- The Best Vegetable Soup
- Chicken Gnocchi Soup
- Easy Cream of Broccoli Soup
- Italian Sausage Soup with White Beans and Spinach // Video
- BEST BAKED French Onion Soup
- Broccoli Cheddar Soup
- Creamy Tuscan Chicken Tortellini Soup
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What can I substitute for the yogurt
You can use sour cream as a simple swap.
Kelli this soup is SO good. Made it today and will serve it throughout the chilly months ahead. Easy to put together and tastes like it took lots of work!! Thank you!
I’m so happy you liked it! It is one of my easiest soup recipes.
My all time favorite soup! I can’t wait to make your version when the weather changes.
The weather has changed here already so it’s totally been on repeat!!! I hope you try it soon!
This is really comforting!