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Slow Cooker Baked Potato Soup


This Slow Cooker Loaded Baked Potato Soup is a perfect weeknight meal.  Add all of your favourite baked potato toppings!  3 to 4 hours on HIGH, or 6 to 8 hours on LOW.




  • 6 medium sized potatoes (I like to use Yukon Gold)
  • 1 onion (minced)
  • 3 slices of bacon
  • 1 L chicken broth
  • 1/2 cup cream
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese


  • 4 green onions (sliced)
  • 1/2 cup shredded cheddar cheese
  • 6 pieces bacon (cooked and crumbled)
  • salt & fresh ground pepper


  1. Peel the potatoes and cut them into 1/2 inch cubes.
  2. In a slow cooker, add the chopped potatoes, minced onion, 3 slices of bacon (uncooked), and the 1 L of chicken broth.
  3. Cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  4. At about 30 minutes or so before the soup is done cooking in the slow cooker, remove the 3 bacon slices.
  5. Then using either a potato masher or immersion blender, blend about 3/4 of the soup if you would like it to have some potato chunks. If you would prefer a smooth soup, blend the entire soup.
  6. Stir in the cream, sour cream and 1 cup of shredded cheddar cheese until smooth.
  7. Cook for about 10 to 15 minutes more.
  8. Salt and pepper to taste.
  9. Serve with your favourite toppings: green onion, bacon bits and more shredded cheese.
  10. Enjoy!


3 to 4 hours on HIGH, or 6 to 8 hours on LOW