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Brett's Slow Cooker Loaded Baked Potato Soup

Brett McKenney

"The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it."
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4 h 35 m servings 544 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot(R)). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
  2. Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
  3. Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.


  • Cook's Notes:
  • You can use white or yellow onions.
  • Margarine can be substituted for the butter.
  • Light sour cream can be substituted for the full-fat version.

Nutrition Facts

Per Serving: 544 calories; 32.4 g fat; 39.7 g carbohydrates; 24 g protein; 89 mg cholesterol; 1990 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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While red potatoes would be ideal, russets was all I had so that is what I used. This turned out really good and was full of flavor. The one change I would make next time is to make extra bacon ...

I started out making this soup just as the recipe said, except I sauteed the onions and a minced garlic clove in the bacon grease before adding to the crockpot. When all was done, I felt the sou...

WOW!! Delicious!!! I made 1 1/2 batch in my crock pot using russets and 48 oz chicken broth (didn't have anything smaller). I also cheated and used a pkg of the real bacon crumbles ~ it didn'...