There’s something about coming home on a chilly Midwestern evening, dropping your bag by the door, and being greeted by the smell of slow-cooked potato soup that just feels like a hug in a bowl. Loaded potato soup is basically everything we love about a fully loaded baked potato—creamy potatoes, smoky bacon, melty cheese, and a little green onion—turned into a cozy, one-pot meal. Traditionally, versions of this soup start on the stovetop and require a bit of babysitting, but this slow cooker version lets you toss everything in before work and come home to dinner that’s pretty much ready to serve. It’s perfect for busy weeks, game days, or those nights when you want comfort food without hovering over the stove.
This slow cooker loaded potato soup is hearty enough to be a full meal on its own, but a few simple sides really round it out. I love serving it with a crisp green salad—something with a tangy vinaigrette to balance the richness of the soup. Warm, crusty bread, garlic toast, or even refrigerated biscuits baked off in the oven are perfect for dunking and scraping the bottom of the bowl. If you’re feeding a crowd, you can set up a little “soup bar” with extra toppings like shredded cheese, bacon bits, green onions, and sour cream, plus a side of roasted veggies or a simple sheet-pan of broccoli. It also pairs really well with a grilled cheese sandwich for the ultimate comfort-food dinner.
Slow Cooker Loaded Potato Soup (with Diced Potatoes)
Purée de Pommes de Terre aux Trois Fromages et Lardons …
Ingredients
6 cups diced potatoes (about 2 to 2 1/2 pounds; Russet or Yukon Gold)
1 small yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth)
1 1/2 teaspoons kosher salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)
1 teaspoon dried thyme or Italian seasoning (optional)
4 tablespoons unsalted butter, cut into pieces
1 cup heavy cream or half-and-half
1 cup shredded sharp cheddar cheese
1/2 cup sour cream or plain Greek yogurt
4–6 slices bacon, cooked and crumbled (plus extra for topping)
1/4 cup sliced green onions or chives (plus extra for topping)
Additional shredded cheddar cheese, for serving
Additional sour cream, for serving
