How do you cook potato soup in a slow cooker?

From my experience, it’s all about letting the potatoes and onions simmer gently in the broth. I add them to the slow cooker, cook on low for 4–6 hours, and then stir in the creamy mixture near the end. This slow cooking ensures the potatoes are tender and the flavors meld beautifully.

How to make potato soup in a slow cooker Reddit?

If I were explaining it like a Reddit tip, I’d say: keep it simple. Use a ratio of roughly 4 cups of diced potatoes to 3 cups of broth, add a small onion, cook slowly, and finish with butter, flour, cream, and sour cream for richness. Optional toppings like bacon and cheese elevate it without complicating things.

What is in loaded potato soup?

In my version, the base is potatoes, onions, chicken broth, butter, flour, sour cream, and cream. “Loaded” comes from toppings—crispy bacon, cheddar cheese, and green onions. Each addition adds flavor, texture, and that classic baked potato feel in every bite.

Why is my potato soup so watery?

I’ve noticed this happens when the soup hasn’t had enough thickening from the roux (butter + flour) or cream. Cooking it long enough and stirring in the creamy mixture near the end usually solves it, giving it a rich, velvety consistency instead of a thin, watery soup.

Slow Cooker Loaded Baked Potato Soup Recipe

Description

Enjoy a comforting Slow Cooker Loaded Baked Potato Soup made with tender russet potatoes, creamy broth, and light toppings. This hearty, flavorful soup is filling yet weight-loss friendly, perfect for cozy meals without extra guilt.

Ingredients

4 cups potatoes about 3-4 large russet potatoes peeled and diced
1 small onion chopped
3 cups chicken broth
4 tablespoons butter
1/4 cup all-purpose flour
1/4 cup sour cream
1 1/2 cup heavy cream half and half will also work
salt and pepper to taste

Optional toppings:

bacon cooked and crumbled
1 1/2 cups cheddar cheese
green onions

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Instructions

Add 4 cups potatoes, peeled and diced, 1 small onion diced, and 3 cups chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.

Melt 4 tablespoons butter in a medium saucepan about 30 minutes before it is done. Whisk in 1/4 cup all-purpose flour and cook until bubbly.

Slowly add 1 1/2 cup heavy cream and 1/4 cup sour cream. The mixture should be thick.

Add the butter and cream mixture to the crock pot and stir. Continue to cook for 20-30 minutes.

Serve with bacon, 1 1/2 cups cheddar cheese, and green onions on top. Add salt and pepper to taste, and enjoy!

Prep Time: 10 min
Cook Time: 3–4 hours
Category: Soup
Method: Slow Cooker
Cuisine: American