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Crockpot Loaded Potato Soup

Thick, creamy potato soup made easy in the slow cooker, loaded with cheddar, bacon, sour cream and green onions. A cozy, crowd-pleasing winter dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 520 kcal

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

Make ahead: Make the soup up to 2 days ahead and keep the toppings separate.
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.
Keyword baked potato soup, crockpot potato soup, loaded potato soup, slow cooker potato soup