Crockpot Loaded Potato Soup

A Warm, Comforting Bowl of Goodness

There’s nothing better than coming home to a warm, hearty bowl of soup, especially when it’s creamy, cheesy, and packed with flavor. This Crockpot Loaded Potato Soup is the ultimate comfort food, perfect for chilly nights or when you just need a cozy meal. It’s rich, creamy, and tastes like a loaded baked potato in soup form!

I love making this recipe on busy weekdays when I don’t have time to stand over the stove. It’s also a hit at family gatherings because everyone—kids and adults alike—enjoys the creamy, cheesy goodness. Whether you’re looking for a hearty dinner, a meal to feed a crowd, or a way to warm up on a cold day, this loaded potato soup will quickly become a favorite in your home!

What makes this soup truly special is how easy and hands-off it is. The slow cooker does all the work while you go about your day. Just toss in the ingredients, let them simmer, and come back to a delicious, ready-to-eat meal. Plus, it’s budget-friendly and made with simple pantry staples like potatoes, broth, cheese, and bacon.

About Crockpot Loaded Potato Soup

Crockpot Loaded Potato Soup is a thick, creamy, and ultra-comforting soup made with tender potatoes, savory bacon, cheese, and a rich, flavorful broth. It’s like enjoying a loaded baked potato but in a spoonable, cozy form.

Unlike other potato soups, this version is slow-cooked to perfection, allowing the flavors to meld together beautifully. Some recipes use a stovetop method, but using a crockpot makes it completely effortless—just set it and forget it! Plus, the texture is incredibly smooth and creamy, thanks to a combination of mashed potatoes and melted cheese.

Why You’ll Love It

1. Effortless Cooking – Just toss everything into the crockpot, and let it do all the work! No need to babysit a pot on the stove.
2. Super Creamy & Flavorful – Made with cheese, butter, and sour cream, this soup is irresistibly rich and satisfying.
3. Perfect for Busy Days – Whether you’re working, running errands, or just want a stress-free meal, this soup is ready when you are.
4. Crowd-Pleasing Comfort Food – It’s a hit with both kids and adults, making it great for family dinners or gatherings.
5. Customizable & Fun – Load it up with your favorite toppings like crispy bacon, green onions, or extra cheese to make it just the way you like it!

Ingredients

• For the Soup:
  • 4 large russet potatoes, peeled and diced
  • 1 small onion, diced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk (whole or 2%)
  • 2 cups shredded cheddar cheese
  • ½ cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for extra flavor)
• For Topping (Optional, but highly recommended!):
  • Extra shredded cheese
  • Crispy bacon bits
  • Green onions, chopped
  • Sour cream
  • Crackers or crusty bread for dipping

Ingredient Notes

• Potatoes: Russet potatoes work best because they break down easily, making the soup extra creamy. You can also use Yukon Golds for a slightly buttery taste.
• Cheese: I recommend shredding your own cheddar instead of using pre-shredded cheese, which has anti-caking agents that can affect the soup’s texture.
• Bacon: Cooking the bacon separately and adding it at the end keeps it crispy and flavorful. If you stir it in too early, it can lose its crunch.
• Heavy Cream & Milk: This combo gives the soup a rich, velvety texture. If you want a lighter version, you can swap out the heavy cream for half-and-half.
• Garlic & Onion: These add depth and a savory kick—don’t skip them! If you don’t like chopping onions, use onion powder instead.

Kitchen Tools Needed

• Crockpot/Slow Cooker – The star of this recipe! A 6-quart slow cooker works best for this soup, giving enough space for all the ingredients to simmer.
• Cutting Board & Knife – For dicing potatoes, onions, and chopping toppings. A sharp knife makes prep work much easier!
• Ladle – Helps scoop out the creamy soup without making a mess.
• Potato Masher or Immersion Blender – For achieving that perfect creamy texture. If you like a chunkier soup, just mash lightly!
• Cheese Grater – Freshly grated cheese melts much better than pre-shredded cheese. I love using a box grater for quick and easy shredding.
• Measuring Cups & Spoons – Ensures the right balance of ingredients, especially for liquids and seasonings.
• Skillet – For cooking the bacon until it’s crispy and full of flavor. If you want less grease, try an air fryer!

Personal Recommendation

I love using my Hamilton Beach Programmable Slow Cooker because it has a timer that automatically switches to “warm” when cooking is done—perfect for busy days! If you prefer an extra smooth soup, an immersion blender like the KitchenAid Hand Blender makes blending super easy without transferring hot soup to a blender.

Cooking Instructions

1. Prep the Ingredients
   • Peel and dice the potatoes into small chunks for quicker cooking.
   • Dice the onion and mince the garlic.
   • Cook the bacon in a skillet over medium heat until crispy, then set it aside on a paper towel-lined plate. Crumble once cooled.
2. Load Up the Crockpot (5 minutes)
   • Add the diced potatoes, onion, minced garlic, chicken broth, salt, pepper, and smoked paprika to the slow cooker.
   • Give it a quick stir to combine everything.
3. Slow Cook to Perfection
   • Cook on LOW for 6-7 hours or HIGH for 3-4 hours until the potatoes are tender and easily mashed with a fork.
   • Pro Tip: If you have time, cooking on low brings out the best flavors!
4. Mash & Add the Creamy Goodness (5 minutes)
   • Use a potato masher or immersion blender to mash the potatoes until the soup reaches your desired consistency. (Mash less for a chunkier soup, or blend fully for a smooth texture.)
   • Stir in the heavy cream, milk, shredded cheddar cheese, and sour cream. Mix well until the cheese is melted and everything is creamy.
5. Final Touches (5 minutes)
   • Let the soup cook for another 10-15 minutes on LOW to thicken and blend the flavors.
   • Stir in half of the crumbled bacon, saving the rest for topping.
6. Serve & Enjoy!
   • Ladle the soup into bowls and top with extra cheese, crispy bacon, chopped green onions, and a dollop of sour cream.
   • Serve with crackers or crusty bread for the ultimate cozy meal!

Tips and Tricks for Success

• Go for Freshly Grated Cheese – Pre-shredded cheese has additives that prevent it from melting smoothly. Grating your own makes the soup extra creamy and delicious!
• Mash to Your Liking – If you love a chunkier soup, only mash some of the potatoes and leave the rest whole. For a silky-smooth soup, use an immersion blender.
• Let the Flavors melt – After adding the cream and cheese, let the soup sit on LOW for an extra 10-15 minutes. This makes it richer and more flavorful.
• Don’t Skip the Toppings! – The crispy bacon, green onions, and extra cheese take this soup from good to amazing—so load it up!
• Make It Ahead – This soup tastes even better the next day! Store leftovers in the fridge and reheat with a splash of milk or broth.

Ingredient Substitutions and Variations

• Dairy-Free Version – Swap the heavy cream and milk for coconut milk or an unsweetened dairy-free alternative. Use a plant-based cheese or skip it altogether.
• Vegetarian Option – Leave out the bacon and use vegetable broth instead of chicken broth. You can add sautéed mushrooms for a smoky, savory boost!
• Low-Carb/Keto-Friendly – Substitute half the potatoes with cauliflower to cut down on carbs while keeping it creamy and satisfying.
• Spicy Kick – Add a pinch of red pepper flakes or a drizzle of hot sauce for a little heat. Jalapeños make a great topping, too!
• Extra Protein – Stir in cooked shredded chicken or diced ham to make it even heartier.

This recipe is super versatile, so feel free to make it your own!

Serving Suggestions

• Classic with Crusty Bread – A warm, crusty baguette or garlic bread is perfect for dipping and soaking up every creamy bite.
• With a Fresh Salad – A simple green salad with a light vinaigrette balances the richness of the soup. I love pairing it with a spinach and apple salad for a hint of sweetness!
• Topped Like a Baked Potato – Load it up with extra sour cream, bacon bits, and green onions for the full loaded potato experience.
• With a Grilled Cheese Sandwich – The ultimate comfort food combo! A crispy, gooey grilled cheese pairs perfectly with this creamy soup.
• As a Side Dish – Serve smaller portions alongside roasted chicken or steak for a cozy, satisfying meal.

Storage and Reheating Instructions

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day!
• Freezing: This soup doesn’t freeze well because of the dairy—it can become grainy when thawed. If you want to freeze it, leave out the dairy and add it after reheating.
• Reheating on the Stovetop: Warm the soup over low heat, stirring frequently. Add a splash of milk or broth to bring back the creamy texture.
• Reheating in the Microwave: Heat in 30-second intervals, stirring between each, until warm. Adding a little extra liquid helps prevent it from getting too thick.

Pro Tip: If the soup thickens too much after storing, just add a little more broth or milk to bring back that smooth, creamy consistency!

Frequently Asked Questions

Can I use a different type of potato?

Yes! Russet potatoes work best because they break down easily, but Yukon Golds will give the soup a naturally buttery flavor. Red potatoes can also work, but they’ll hold their shape more and won’t create the same creamy texture.

How can I make this soup thicker?

If you like a super thick soup, mash more of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.

Can I make this in an Instant Pot?

Absolutely! Cook the potatoes, broth, onion, and seasonings on high pressure for 10 minutes, then do a quick release. Stir in the dairy ingredients after cooking to keep them from curdling.

What’s the best way to reheat this soup?

Reheat it on low heat on the stovetop or in the microwave in short bursts, stirring often. Add a splash of milk or broth if it has thickened too much.

Can I make this soup vegetarian?

Yes! Just swap the chicken broth for vegetable broth and skip the bacon. You can add extra seasonings or smoked paprika to replace the smoky depth that bacon adds.

What can I serve with this soup?

Crusty bread, grilled cheese, a fresh salad, or even roasted chicken make great pairings. Don’t forget to load up on toppings like cheese, bacon, and green onions for extra flavor!

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I’d love to hear how this turns out for you! Let me know in the comments—do you like your potato soup smooth and creamy or with a little texture? If you try any fun toppings or variations, share them below! Happy cooking!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!