Nothing says cozy like a warm, hearty bowl of potato soup loaded with cheese, bacon, and all the classic toppings. This slow cooker version takes all the flavors you love from a loaded baked potato and turns them into a rich, velvety soup that’s effortless to make. Perfect for family dinners, chilly evenings, or meal prep that feels indulgent but homey.
Slow Cooker Amish Loaded Baked Potato Soup
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, peeled and diced | 6 large |
| Medium onion, chopped | 1 |
| Garlic, minced | 3 cloves |
| Chicken broth | 4 cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Heavy cream | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Sour cream | 1/2 cup |
| Bacon, cooked and crumbled | 6 slices |
| Chopped chives | 1/4 cup |
Directions
- Add the diced potatoes, chopped onion, and minced garlic to your slow cooker.
- Pour in the chicken broth, then season with salt, black pepper, and smoked paprika. Stir everything together.
- Cover and cook on low for 6–8 hours, until the potatoes are tender.
- Once cooked, mash the potatoes to your desired consistency using a potato masher or immersion blender.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream until the soup is creamy and the cheese has melted.
- Serve hot, topped with crumbled bacon and chopped chives for that classic loaded potato flavor.
Variations & Tips
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. Adding chopped carrots or celery boosts flavor and nutrition. To thicken the soup, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking. For a little heat, add a pinch of cayenne pepper or a splash of hot sauce.
This slow cooker Amish-style soup is creamy, cheesy, and packed with flavor — a foolproof way to turn simple potatoes into a comforting, crowd-pleasing meal.
