
An effortless, comforting slow cooker loaded baked potato soup—filled with tender potatoes, ham, creamy half-and-half, and all your favorite toppings. Ready after a busy day.

This slow cooker loaded baked potato soup is the kind of dish I turn to when the week has stretched thin and everyone needs a warm, satisfying dinner with zero fuss. I discovered this combination during a chilly week when I wanted the cozy flavor of a twice-baked potato without standing over the stove. Tossing simple ingredients into the slow cooker in the morning means dinner is ready the moment we walk in the door, and the house smells like comfort and slow-cooked goodness.
What makes this bowl special is the balance of textures and flavors: creamy potatoes softened to a spoonable consistency, salty cubes of ham, and the crunchy contrast of chopped bacon and green onions on top. The soup thickens on its own as the starches release from the potatoes, so you don’t need a flour or roux—just a gentle finish with half-and-half for richness. It’s a crowd-friendly dish that travels well to potlucks and stands up to personalization, from swapping dairy to adding more smoky ham.
I first served this on a hectic weeknight and watched my teenagers circle the table, ladling bowl after bowl. They loved the way the ham added a savory backbone, and the crispy bacon on top made it feel like a special treat. It quickly became a family staple whenever we needed comfort and convenience in one pot.
What I love most about this bowl is how forgiving it is: whether you use leftover ham, swap bacon for pancetta, or add extra chives, it still delivers that baked-potato vibe in spoonable form. The household reaction is always the same—contented sighs and requests for seconds—making it a reliable weeknight favorite.
For short-term storage, cool the soup at room temperature no more than two hours, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, warm slowly over low heat on the stovetop, stirring frequently to reincorporate any separated fat and to prevent scorching. For freezing, portion into individual freezer-safe containers, leaving 1 inch headspace for expansion, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring in a splash of milk if it appears too thick after thawing.
If you prefer a lighter base, substitute the half-and-half with 2 cups reduced-fat milk plus 2 tablespoons of cornstarch dissolved in a little cold milk to help thicken—mix the cornstarch slurry into the hot soup and heat until slightly thickened. For a meatless version, omit the ham and bacon and increase vegetable broth to add umami—stir in 1 teaspoon smoked paprika and 1 tablespoon soy sauce for depth. Swap the ham for cooked roasted chicken for a different protein profile, or use pre-cooked bacon bits to save time.
Serve the soup with crusty bread or garlic rolls to sop up the creamy broth, or pair with a crisp green salad for contrast. For a heartier meal, top with extra shredded cheddar and a side of roasted vegetables. Garnish with a drizzle of olive oil, extra chives, or a spoonful of sour cream to add brightness. This bowl is perfect for casual family dinners, game-day gatherings, or a laid-back holiday side.
The flavors riff on the American baked potato—comfort food staples like potatoes, butter, cheese, and bacon—reimagined as a spoonable stew. Slow-cooker interpretations arise from mid-20th-century convenience cooking, when home cooks sought hands-off methods to produce homestyle flavors. The soup borrows smoky and tangy elements common in American comfort cuisine and adapts them into a single-pot meal, reflecting regional tendencies to make hearty, economical dishes that feed a family with minimal fuss.
In colder months, add a pinch of smoked paprika or a tablespoon of Dijon mustard to deepen the flavor and complement hearty winter produce. In spring and summer, lighten the finish with low-fat milk and increase fresh herbs like chives and parsley for brightness. For holiday occasions, swap ham steak for holiday ham leftovers and stir in roasted garlic for a richer profile. You can also add chopped roasted root vegetables in autumn for seasonal variety.
Prep the vegetables and cube the ham the night before to shave minutes off morning assembly—store them in sealed containers in the fridge. Cook and crumble the bacon ahead, refrigerating in a paper towel-lined container to preserve crispness. Portion soup into individual microwave-safe containers for grab-and-go lunches. When reheating from chilled, add a splash of milk and stir slowly over low heat to restore creaminess without separating the dairy.
There’s something quietly joyful about opening the slow cooker after a long day to a pot of warming, fragrant soup. It’s reliable, forgiving, and endlessly customizable—exactly the kind of comfort food worth returning to season after season. I hope this version becomes a staple in your house the way it did in mine.
Use Yukon Gold (yellow) potatoes for the best texture—creamy with enough starch to thicken the broth naturally.
Avoid boiling after adding dairy; warm gently to prevent curdling and keep the texture silky.
Crisp the bacon separately and add it at the end to maintain crunchy texture and concentrated flavor.
If soup is too thin after resting, mash a few potato chunks in the pot to naturally thicken without extra flour.
For salt control, choose low-sodium broth and reduced-sodium ham or rinse diced ham briefly under cold water.
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.

Chop the onion, peel and cut the potatoes into large, even chunks, and cube the ham steak into bite-sized pieces so they cook evenly in the slow cooker.
Add chopped onion, potato chunks, cubed ham, 32 ounces low-sodium vegetable broth, and 1/2 teaspoon black pepper to a 5‑quart slow cooker. Stir briefly and cook on LOW for 6 hours, avoiding frequent lid removal.
After 6 hours test a potato for doneness. If potatoes are tender and soup has naturally thickened, mash a few pieces with a potato masher for a creamier consistency while leaving some chunks intact.
Stir in 2 cups (16 ounces) half-and-half or whole milk and heat on LOW or WARM for 8–10 minutes until warmed through. Do not boil after adding dairy to prevent curdling.
Cook 6 slices of bacon until crisp, drain and chop. Ladle soup into bowls and top with shredded cheese, chopped bacon, green onions, chives, and sour cream if desired.
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This recipe looks amazing! Can't wait to try it.
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