This 5-ingredient slow cooker loaded potato soup is the kind of easy summer comfort food that earns a permanent spot in the meal rotation, especially on those long late-July days when you want dinner waiting for you after the lake. Using cubed Blazer russet potatoes keeps prep simple, and the slow cooker does all the heavy lifting while the potatoes turn tender and the broth turns rich and creamy. It has all the cozy loaded baked potato flavor people love, but in a hands-off soup that feels practical for a busy weekday or a relaxed weekend.
Serve this soup with thick slices of crusty bread, buttery crackers, or simple grilled cheese sandwiches for an extra cozy meal. If you want to lighten things up, pair it with a crisp green salad, sliced tomatoes, or fresh summer fruit. For toppings, extra shredded cheddar, chopped chives, crumbled bacon, and a dollop of sour cream make each bowl feel a little more special.
5-Ingredient Slow Cooker Late July Lake Day Creamy Loaded Potato Soup using Cubed Blazer Russet Potatoes
Servings: 6
Ingredients
2 pounds cubed Blazer russet potatoes
4 cups chicken broth
1 small yellow onion, finely diced
8 ounces cream cheese, cubed
2 cups shredded sharp cheddar cheese, plus more for serving if desired
Directions
1. Add the cubed potatoes, chicken broth, and diced onion to the slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
2. Use a potato masher to gently mash some of the potatoes directly in the slow cooker, leaving plenty of chunks for texture.
3. Stir in the cream cheese and shredded cheddar cheese. Cover again and cook for 15 to 20 minutes, then stir until completely smooth and creamy.
4. Taste and adjust with salt and pepper if needed, then ladle into bowls and serve hot with your favorite loaded potato toppings.
Variations & Tips
Bacon loaded version: Stir in cooked crumbled bacon at the end or sprinkle it over each bowl for an even more classic loaded potato soup flavor.
Extra creamy texture: For a smoother soup, use an immersion blender for a few quick pulses before adding the cheeses, but do not fully puree if you still want that hearty potato texture.
Make it vegetarian: Swap the chicken broth for vegetable broth. The soup will still be rich, creamy, and perfect for an easy meatless dinner.
Meal prep tip: This soup reheats well for lunch the next day. Add a splash of broth or milk when warming leftovers since potato soup naturally thickens as it sits.
Topping bar idea: If you're feeding family or friends after a day out, set out bowls of shredded cheese, chives, sour cream, and bacon so everyone can customize their own bowl.