Loaded Baked Potato Soup brings all the flavors of a fully loaded baked potato into a rich, creamy bowl of comfort food. Tender russet potatoes slowly cook with onion, garlic, butter, and chicken broth before being finished with cheddar cheese, sour cream, crispy bacon, and fresh chives.
Russet potatoes are particularly well suited to this soup because their naturally starchy texture helps create a thick, velvety base. Lightly mashing some of the cooked potatoes gives the soup body while leaving plenty of tender chunks for that hearty baked-potato texture.
Heavy cream and sour cream make the broth luxuriously creamy, while sharp cheddar melts directly into the soup for plenty of cheesy flavor. Crispy bacon adds a smoky, salty contrast, and fresh chives provide a bright finishing touch.
This slow-cooker soup is an excellent choice for an easy family dinner or a cozy weekend meal. Serve it with crusty bread, garlic toast, a simple green salad, or crispy potato skins for dipping.
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 6 hours 20 minutes
Ingredients
- 3 lbs (1.36 kg) russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup sour cream, plus more for serving
- 2 cups shredded cheddar cheese, divided
- 8 slices bacon, cooked until crisp and crumbled
- 2 tablespoons chopped fresh chives
- 2 tablespoons cornstarch
- 2 tablespoons cold water
