I have been on a quest to find GREAT tasting recipes for the slow cooker. I love having the option of an appliance doing my cooking for me, especially during a busy day or when I'm sleeping between night shifts.
I got this recipe from America's Test Kitchen, Slow Cooker Revolution, and I am so pleased with it. The prep work took only a few minutes and when we stepped through the door on a gloomy Sunday afternoon after church, we were welcomed with the warm and comforting aroma of simmering potato soup. Potatoes, bacon, onions, thyme and cheese - doesn't the ingredient list already make your mouth water? This soup is very savory and comforting while still remaining feather-light.
Yields: 6-8 servings
Ingredients:
8 slices of bacon
1 onion, minced
2 garlic cloves
1 sprig of thyme
2 Tablespoons flour
4 cups chicken broth
3 pounds (about 6 medium) russet potatoes, peeled
1-2 cups cheddar cheese, shredded, 4-8 oz., plus extra for serving
½ cup heavy cream
salt, pepper
chives, for garnishing
Instructions:
Cut the bacon into small pieces, lardons. Cook over medium heat until golden and crisp. Set aside on a paper towel to drain and then store in a small container. You will use it later to garnish the soup. 
Drain all but 1 -2 Tablespoons of bacon grease. Add the onion, garlic and thyme, season with ¼ teaspoon of salt and cook over medium heat until soft and slightly golden. 
Add the flour and cook for about 1 min.
Add about 1 cup of broth and whisk to combine until the liquid is thickened. If you're using a nonstick skillet, use a wooden spoon or a plastic whisk. You can use a regular whisk on a stainless steel or cast iron skillet.
Add the remaining broth (or as much as will fit in your skillet) and bring to a boil. Pour it all into the slow cooker.
Cut the potatoes into ½ inch cubes.
Add the potatoes to the thickened broth into the slow cooker. Cover and cook for 4-6 hours on low. 
Remove 2 cups of cooked potatoes and some of the liquid and mash with a potato masher. 
Add to the soup along with the cream and the shredded cheese. The recipe calls for 2 cups (8 oz) of cheese; I thought it was too much and used half the amount and it was perfect. Use as much as you like. 
Discard the thyme sprigs. Heat up the reserved bacon in the microwave or in a skillet until warm.
Garnish soup with bacon, minced chives, shredded cheese and sour cream, optional.
Loaded Baked Potato Soup
- Prep Time: 7 mins
- Cook Time: 6 hours 10 mins
- Total Time: 6 hours 17 mins
- Yield: 6-8 1x
- Category: Soups
Ingredients
- 8 slices of bacon
- 1 onion, minced
- 2 garlic cloves
- 1 sprig of thyme
- 2 Tablespoons flour
- 4 cups chicken broth
- 3 pounds (about 6 medium) russet potatoes, peeled
- 1-2 cups cheddar cheese, shredded, 4-8 oz., plus extra for serving
- ½ cup heavy cream
- salt, pepper
- chives, for garnishing
Instructions
- Cut the bacon into small pieces, lardons. Cook over medium heat until golden and crisp.
- Set aside on a paper towel to drain and then store in a small container. You will use it later to garnish the soup. Drain all but 1 -2 Tablespoons of bacon grease.
- Add the onion, garlic and thyme, season with ¼ teaspoon of salt and cook over medium heat until soft and slightly golden.
- Add the flour and cook for about 1 min.
- Add about 1 cup of broth and whisk to combine until the liquid is thickened. If you're using a nonstick skillet, use a wooden spoon or a plastic whisk. You can use a regular whisk on a stainless steel or cast iron skillet.
- Add the remaining broth (or as much as will fit in your skillet) and bring to a boil. Pour it all into the slow cooker.
- Cut the potatoes into ½ inch cubes. Add the potatoes to the thickened broth into the slow cooker. Cover and cook for 4-6 hours on low.
- Remove 2 cups of cooked potatoes and some of the liquid and mash with a potato masher. Add to the soup along with the cream and the shredded cheese.
- Discard the thyme sprigs.
- Heat up the reserved bacon in the microwave or in a skillet until warm.
- Garnish soup with bacon, minced chives, shredded cheese and sour cream, optional.
Hello Olga,
I have a question, is it possible to make it without using a chicken broth? If yes, what can I use instead? Just regular water?
I don't think water would have enough flavor. You can use vegetable broth or store bought broth.
I love this soup. I made it today again and it's soooo good. I don't have a slow cooker so I just made it in a bigger pan. Love it
That's great, Liliya! Thank you for taking the time to write.
Olya, how strictly should i stick with cheddar cheese? Any other options for cheese?
Lena, cheddar cheese works really well in soups like this because it melts really well and has a mild but cheesy flavor. However, you can use any cheese that melts well, like Monterey Jack, Colby, Gruyere, etc.
I Just made this soup. Sooooo good 🙂 i tried it once in restaurant and always wanted to make my own. I made it on stove. My hubby loved it
So glad you and your husband enjoyed it. It's just as great on the stove and much faster.
You mentioned that you could prep this the night before and then turn it on in the morning....potatoes also? Will they turn color? Or do you add potatoes in the morning?
Yes, add the potatoes to the soup right away, Inna. They will not turn brown, because they will be completely covered with liquid. Potatoes oxidize (turn gray/brown) when they are exposed to air.
I bought the Slow Cooker Revolution by America's Test Kitchen and love it. I have made many of the soups and stews and all have turned out very well. I haven't made their Loaded Baked Portato soup because I have a slow cooker Potato-Leek soup that we have loved for years.
I hope you and your family have a wonderful Christmas.
It's a great book!
Merry Christmas to you too, Florence.
I just made this soup for the kiddos & it is truly amazing!!! Thank you sooo much Olya! I just added cooked corn afterwards because our kids are huge corn lovers. Love this soup!!!! Blessings 🙂
That's great, Alla. I'm so glad that you enjoyed it.
Is this soup good to freeze?
Hi Masha,
I wouldn't recommend freezing anything with potatoes, since they become very mealy and mushy when frozen.
I made this on stove top. Delicious!! Thank you!
Such a perfect comfort soup. Actually craving some right now. I am so fortunate to be able to come over once in a while for lunch or dinner and being able to try and enjoy your amazing cooking and spend time with you and Serge. You two are so genuine I love it 🙂
Can I still make this if I don't have a slow cooker? If so what adjustments in time would I have to make? Thnks
Of course you can, just cook the soup as long as it takes for the potatoes to cook through, about 20-30 minutes, and then proceed with the rest of the recipe.
Thnx for ur reply I will be trying this this weekend 🙂