
An effortless slow cooker loaded baked potato soup that’s creamy, comforting, and topped with all the classic fixings — ready when you walk in the door.

This loaded baked potato soup has been my weeknight lifesaver for years — the kind of dish you can set in the morning and come home to a kitchen filled with savory steam and that familiar, cozy aroma. I first put this together on a particularly hectic autumn evening when I had leftover ham from Sunday dinner and a bag of potatoes that needed using. The slow cooker did the heavy lifting: potatoes turned tender, ham melted into the broth, and the final stir of half-and-half created a silky, comforting bowl that felt like a warm hug.
What makes this version special is its simplicity and the layers of texture: creamy potato base, salty ham, crunchy bacon, sharp shredded cheese, and the bright bite of green onions and chives. It’s forgiving, too — perfect for using pantry staples or small leftovers. I’ve served it for casual family dinners, brought it to potlucks, and even ladled it into thermoses for chilly work lunches. The balance of flavors keeps it interesting: neutral, mellow potatoes meet savory pork and dairy, finished with fresh herbs to cut the richness.
In our household this quickly became a fall favorite; my partner asks for it whenever the weather turns crisp. I noticed that letting the soup rest for 10 minutes after stirring in the dairy produces a smoother mouthfeel, and that crispy bacon sprinkled at the end is a must — the contrast of textures is what turns a good bowl into a memorable one.
My favorite part is how forgiving the method is. Once the slow cooker has done its job, small adjustments — like mashing a few potato pieces or choosing half-and-half — let you tune the texture and richness to your family’s taste. Over the years I’ve learned to reserve a handful of crispy bacon for garnish; it makes the final presentation sing and keeps each bite interesting.
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat, stirring frequently; add a splash of broth or milk if the soup has thickened too much. Avoid boiling after adding dairy; heat just until steaming.
If you don’t have ham, cooked smoked sausage or leftover roasted chicken can provide great flavor — adjust salt accordingly. Swap vegetable broth for chicken broth for a deeper savory profile. If dairy is a concern, full-fat coconut milk can work for a dairy-free alternative but will change the flavor; use a neutral oil and a touch of nutritional yeast to add savory umami. For a vegetarian version, omit ham and add roasted mushrooms and white beans for protein.
Serve with crusty bread, a crisp green salad dressed in vinaigrette, or toasted baguette slices rubbed with garlic. For a heartier meal, place a mixed green salad alongside or serve with roasted vegetables. Garnishes like extra chives, a sprinkle of smoked paprika, or a drizzle of olive oil add visual appeal and layers of flavor.
The concept of a loaded potato bowl is rooted in American comfort-food traditions — think baked potatoes topped with bacon and cheese. This warm, soupy adaptation captures those classic flavors in a spoonable form and blends the invention of slow-cooker convenience with the timeless appeal of a fully loaded potato presentation.
In colder months, stick with half-and-half and add roasted garlic for extra depth. In spring, lighten the bowl by using whole milk and adding a handful of fresh peas or asparagus tips at the end. Holiday versions can incorporate leftover turkey or ham from celebrations, making this a perfect post-holiday meal to repurpose leftovers.
Double the batch and freeze in single-serving portions for quick lunches. Chop the onion, potatoes, and ham the night before and store them in sealed containers in the refrigerator; assemble everything in the slow cooker in the morning for perfectly timed dinner. Keep toppings in small containers so finishing bowls is quick and tidy.
With simple ingredients and a slow-cooker doing the heavy lifting, this soup is the sort of recipe you’ll come back to again and again. It’s approachable, comforting, and endlessly adaptable — invite friends over, pile on the toppings, and enjoy the kind of food that feels like home.
Use low-sodium broth and season at the end to avoid an overly salty bowl.
For a thicker consistency, mash a portion of the potatoes in the cooker with a potato masher or pulse briefly with an immersion blender.
Cook bacon until very crisp and add it just before serving to retain texture.
This nourishing slow cooker loaded baked potato soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Slow Cooker Loaded Baked Potato Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place chopped onion, peeled and chunked potatoes, and cubed ham into a 5-quart slow cooker. Pour in 32 ounces (4 cups) low-sodium vegetable broth and add 1/2 teaspoon pepper. Stir lightly to distribute.
Cover and cook on low for 6 hours. The potatoes should become fork-tender and the broth slightly reduced, which helps thicken the base.
Stir in 2 cups (16 fl oz) half-and-half or whole milk, then cook an additional 10 minutes on low to warm the dairy without boiling.
If desired, mash a few potato chunks or pulse briefly with an immersion blender to thicken. Taste and adjust salt and pepper.
Ladle into bowls and top with shredded cheese, chopped bacon, green onions, chives, and a dollop of sour cream if using.
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This recipe looks amazing! Can't wait to try it.
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