Comfort you can spoon: Creamy potato soup that tastes like a loaded baked potato—without standing at the stove. Tap for the slow cooker recipe.

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.

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

Prep the ingredients: Peel the potatoes if you prefer (I usually do for a creamier texture) and dice them into small, even cubes, about 1/2 inch. Finely dice the onion and mince the garlic. Cook the bacon in a skillet until crisp, then drain on paper towels and crumble. You can do this the night before and store everything in the fridge to make the morning easier.

Load the slow cooker: Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, and dried thyme (if using) to the slow cooker. Stir to combine, then dot the butter pieces over the top.

Cook the soup: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and easily mashed with a fork.

Partially mash for texture: Once the potatoes are tender, use a potato masher or the back of a spoon to mash some of the potatoes directly in the slow cooker. Mash more for a thicker, creamier soup, or leave more chunks if you like a bit of texture. If you prefer it very smooth, you can use an immersion blender, but I like leaving some pieces of potato.

Add the creamy elements: Stir in the heavy cream (or half-and-half), shredded cheddar cheese, and sour cream until everything is melted and well combined. Add the crumbled bacon and green onions, reserving some for topping if you’d like. Taste and adjust seasoning with additional salt and pepper as needed.

Warm through: Cover and cook on LOW for another 15–20 minutes, just until the soup is heated through and slightly thickened. If the soup is too thick for your liking, stir in a bit more broth or a splash of milk until it reaches your desired consistency.

Serve and load it up: Ladle the soup into bowls and top with extra shredded cheddar, crumbled bacon, green onions or chives, and a dollop of sour cream. Serve hot with crusty bread or your favorite sides.

For a lighter version, swap the heavy cream for half-and-half or whole milk and use plain Greek yogurt instead of sour cream. You can also reduce the cheese slightly and skip the bacon, or use turkey bacon or Canadian bacon for a leaner option. If you’re vegetarian, use vegetable broth and leave out the bacon; to keep that smoky flavor, add a pinch of smoked paprika or a drop or two of liquid smoke. For extra veggies, stir in a couple of cups of chopped broccoli, cauliflower, or shredded carrots during the last hour of cooking so they stay tender but not mushy. If you like your soup extra thick and almost chowder-like, stir in 2–3 tablespoons of instant mashed potato flakes at the end to tighten it up quickly. On busy mornings, you can prep everything the night before—dice the potatoes and onion, cook the bacon, and measure out the cheese—then store it all in the fridge so you only have to dump, stir, and go before work. This soup also reheats well for lunches; just thin it with a splash of milk or broth when warming it up on the stove or in the microwave.