Slow Cooker Loaded Baked Potato Soup

Jump to Recipe Print Recipe
Potato soup is the ultimate comfort food during the cold winter months.

These fluffy Basil Cheddar Bay Biscuits go perfectly with this soup and are simple to make! Easy to freeze for later use. When completely cooled, add to a ziplock bag or storage bag, remove as much air as possible, and freeze. Microwave for 30 seconds or bake at 400 degrees in the oven for 5 minutes.

Slow-Cooker Loaded Potato Soup

This Slow-Cooker Loaded Baked Potato Soup is filled with cheese, ham, and bacon.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course
Cuisine American
Servings 8

Equipment

  • Slow cooker

Ingredients
  

  • 6  large russet potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 2 tablespoons  fresh basil or 2 teaspoons dried
  • 2 tablespoons  fresh parsley or 2 teaspoons dried
  • 3 cups chicken broth
  • 1/4 cup butter + 2 tablespoons butter
  • 3 tablespoons corn strach
  • 3 garlic cloves, minced
  • 1 cup half & half
  • 1/2 cup  parmesan cheese, grated
  • 2 cups cheddar cheese, shredded
  • salt & pepper to taste
  • 6 slices bacon cooked and crumbled
  • 1 cup ham, chopped
  • green onions, freesh dill, or sour cream (optional)

Instructions
 

  • Peel, dice, and rinse potatoes well. Add potatoes to your slow cooker.
    Heat 2 tablespoons of butter and cook onions on medium for 5 minutes. Turn heat to low and add garlic, cook for 2 minutes.
    Add basil, parsley, chicken broth, 1/4 cup butter, garlic, and onions.
    Cover and cook on LOW for 5- 6 hours or HIGH for 4 – 5 hours.
    Using a potato masher, mash potatoes until smooth and slightly chunky. The soup will be thin. Add ham, 1/2 & 1/2, and cheeses to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.
    Cook, drain, and crumble bacon.
    Remove one cup of soup and combine with 3 tablespoons of corn starch. stir until fully combined. Add the “corn starch slurry” to the soup and stir well. The mixture should be thick. If you want a thicker soup, remove 1 cup of soup and 1 tablespoon of corn starch until desired consistency is reached. If the soup is too thick, add a bit of milk until desired consistency is reached.
    Top with bacon and garnish with cheese, green onions, sour cream, or dill, if desired.