Crockpot Loaded Potato Soup (Easy Slow Cooker Recipe)
This crockpot loaded potato soup tastes just like a loaded baked potato in a bowl. It’s thick, creamy and cheesy, and it’s piled high with bacon, sour cream and green onions.
The slow cooker makes it so easy. You add the potatoes, onion and broth in the morning. Later, you mash, stir in the cream cheese and cheddar, and dinner is ready.
On busy winter days, this is one of my go-to meals. I love setting out the toppings so everyone can build their own bowl.
Why You’ll Love This Crockpot Loaded Potato Soup
- Set it and forget it. The slow cooker does the work.
- Thick and creamy. Mashed potatoes and cream cheese make it rich.
- Loaded toppings. Bacon, cheddar, sour cream and green onions.
- Family friendly. Kids and adults both love it.
- Budget friendly. Potatoes go a long way.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Russet potatoes: They break down and make the soup thick. Yukon golds give a buttery, slightly chunkier soup.
- Chicken broth: Low-sodium is best so you can control the salt. Vegetable broth works too.
- Cream cheese: Makes the soup silky and rich. Let it soften first.
- Half-and-half: Or whole milk for a lighter soup.
- Sharp cheddar: Shred it yourself so it melts smoothly.
How to Make Crockpot Loaded Potato Soup
- Load the crockpot. Add potatoes, onion, garlic, broth, salt and pepper.
- Slow cook. Cook on HIGH 4 hours or LOW 7 to 8 hours until very tender.
- Mash. Mash the potatoes right in the pot, leaving some chunks.
- Make it creamy. Stir in the cream cheese and warm half-and-half. Cook 15 to 20 minutes more.
- Add cheese and toppings. Stir in the cheddar, then top bowls with bacon, sour cream and green onions.
My Tips for the Best Loaded Potato Soup
- Cut the potatoes the same size so they cook evenly.
- Warm the half-and-half before adding it so the soup stays hot and smooth.
- Add the cheese at the end and don’t let the soup boil after, or it can turn grainy.
- Cook the bacon in the oven at 400°F (200°C) for about 15 to 20 minutes for an easy, hands-off batch.
Variations to Try
- Corn chowder style: Stir in 1 cup frozen corn with the cream cheese.
- Spicy: Use pepper jack and top with sliced jalapenos.
- Ham and potato: Add 2 cups diced cooked ham, a great use for holiday leftovers.
- Vegetarian: Use vegetable broth and skip the bacon.
Make-Ahead, Storage and Reheating
- Make ahead: Make the soup up to 2 days ahead. Keep the toppings separate.
- Storage: Refrigerate up to 4 days. Freezing isn’t recommended because the dairy can turn grainy.
- Reheating: Warm on the stove over medium-low heat, stirring often. Add milk or broth to loosen.
What to Serve With It
Serve this soup with a crisp green salad and some warm bread. For a fun holiday lunch, pair it with my Christmas Tree Pull-Apart Bread for dipping.
Frequently Asked Questions
Do I have to peel the potatoes? No. Unpeeled potatoes add a rustic texture, just scrub them well.
How do I make it thicker? Mash more of the potatoes, or let it cook uncovered on HIGH for 20 to 30 minutes.
Can I use frozen hash browns? Yes. Use a 30 oz bag of diced hash browns and cook on LOW 6 hours or HIGH 3 to 4 hours.
Can I add the cheese at the start? No. Dairy can curdle over long cooking. Add it at the end.
One Last Thing
I hope this crockpot loaded potato soup makes your cold nights cozier. If you make it, please leave a comment and a star rating below. And save it to your crockpot recipes board on Pinterest!
Crockpot Loaded Potato Soup
Ingredients
Soup:
- 3 lb russet potatoes peeled, cut into 1/2-inch cubes
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 8 oz cream cheese softened, cubed
- 1 cup half-and-half or whole milk warmed
- 1 1/2 cups sharp cheddar cheese shredded
Toppings:
- 8 slices bacon cooked and crumbled
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese extra, for topping
- 3 green onions sliced
Instructions
- Add the potatoes, onion, garlic, broth, salt and pepper to a 6-quart slow cooker. Stir.
- Cover and cook on HIGH for 4 hours or LOW for 7 to 8 hours, until the potatoes are very tender.
- Mash the potatoes right in the slow cooker with a potato masher until mostly smooth but still a little chunky.
- Stir in the cream cheese and warm half-and-half. Cover and cook on HIGH 15 to 20 minutes, until the cream cheese melts. Stir well.
- Stir in 1 1/2 cups cheddar until melted. Taste and add more salt and pepper if needed.
- Ladle into bowls and top with bacon, sour cream, extra cheddar and green onions.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freezing is not recommended because the dairy can turn grainy.
Reheat: Warm on the stove over medium-low heat, stirring often and adding a splash of milk or broth to loosen.
Variations: Use Yukon gold potatoes for a buttery flavor, add 1 cup frozen corn, or use pepper jack for a little heat.
