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Make the best Crockpot Loaded Potato Soup with this easy, creamy, and delicious recipe! Tender potatoes, crispy bacon, melted cheddar cheese, and sour cream come together in a rich, flavorful soup that tastes just like a loaded baked potato. With just 20 minutes of prep time, the slow cooker does almost all of the work! This hearty, comforting soup is perfect for busy weeknight dinners, chilly fall evenings, or anytime you’re craving a warm bowl of cheesy goodness. Top it with extra bacon, shredded cheese, and green onions for the ultimate comfort food meal!

If you love loaded baked potatoes, you’re going to fall in love with this slow cooker soup recipe!

We’re talking tender, buttery potatoes in a thick, creamy broth, mixed with plenty of cheddar cheese and topped with crispy bacon. Add a dollop of sour cream and a handful of fresh green onions, and you’ve got all the delicious flavors of a loaded baked potato in one big bowl of soup!

What could be better on a cold evening?

I love making homemade potato soup because it’s one of those recipes that uses simple, inexpensive ingredients to create something incredibly comforting. And this Crockpot Loaded Potato Soup makes it even easier!

Instead of standing over the stove, stirring a pot and waiting for the potatoes to soften, you can add everything to the slow cooker and let it do the cooking.

The potatoes simmer with onions, garlic, and chicken broth until they’re perfectly tender. Then you’ll mash some of the potatoes to naturally thicken the soup before stirring in cream cheese, half-and-half, sour cream, and shredded cheddar cheese.

The result is a wonderfully thick, creamy soup with tender chunks of potatoes in every spoonful.

And don’t forget the toppings!

A loaded potato soup wouldn’t be complete without crispy bacon, extra cheddar cheese, and sliced green onions. I like putting all of the toppings in small bowls and letting everyone customize their own soup.

It’s a great way to serve this recipe for a family dinner or casual gathering.

The best part is that this soup is filling enough to serve as a complete meal. Just add some warm crusty bread or a fresh green salad, and dinner is ready!

Why you’ll love this recipe

There are so many reasons to love this Crockpot Loaded Potato Soup! It’s an easy, flavorful recipe that’s perfect for both weeknight dinners and family gatherings.

• It’s incredibly easy to make. You only need about 20 minutes to prepare the ingredients. After that, the slow cooker takes care of cooking the potatoes until they’re perfectly tender. There’s no need to constantly stir a pot on the stove.
• It’s extra creamy and cheesy. The combination of softened cream cheese, half-and-half, sour cream, and sharp cheddar creates a rich, velvety soup. Mashing some of the potatoes helps thicken it naturally, without needing a flour-based roux.
• It’s packed with loaded baked potato flavor. Crispy bacon, sharp cheddar cheese, fresh green onions, and sour cream give this soup all the flavors of a classic loaded baked potato. Every spoonful is delicious!
• It’s a budget-friendly family dinner. Potatoes are inexpensive and easy to find at almost any grocery store. Combined with a few pantry staples and simple toppings, they make a hearty meal that can feed the whole family.
• It’s perfect for meal prep. You can make a large batch of this soup and enjoy leftovers for lunch or dinner throughout the week. The flavors are just as delicious the next day!

And if you’re a fan of slow cooker recipes, this is definitely one you’ll want to keep in your regular dinner rotation. It’s easy enough for a busy weekday, but comforting enough to serve when you’re having friends or family over for dinner.

Ingredients

Here I explain the best ingredients for this Crockpot Loaded Potato Soup recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

• Russet potatoes – I recommend using russet potatoes for this recipe because their high starch content helps create a thick, creamy soup. As they cook, some of the potatoes naturally break down into the broth. You’ll need approximately 2½ pounds of potatoes, peeled and cut into ¾-inch cubes. Yukon Gold potatoes are another great option if you prefer a slightly buttery flavor and firmer texture.
• Yellow onion – adds a delicious savory flavor to the soup. I recommend using one medium yellow onion, finely diced. Yellow onions have a nice, neutral flavor that becomes mild and slightly sweet during slow cooking. You can substitute a sweet onion or white onion.
• Garlic – fresh minced garlic adds wonderful flavor to the potatoes and creamy broth. I recommend using 3 cloves of garlic for this recipe. If you don’t have fresh garlic, you can substitute 1 teaspoon of garlic powder.
• Chicken broth – creates the flavorful base of the soup. You’ll need 4 cups of low-sodium chicken broth. I recommend using low-sodium broth because the bacon and cheddar cheese already contain salt. You can also use chicken stock for a richer flavor, or vegetable broth if you prefer.
• Kosher salt – seasons the potatoes as they cook. I recommend starting with ¾ teaspoon of kosher salt, then adding more at the end if needed. Remember, the cheese and bacon will also add saltiness to the finished dish.
• Black pepper – adds a subtle peppery flavor that balances the rich, creamy ingredients. Freshly ground black pepper is my favorite, but regular ground pepper works just fine.
• Smoked paprika – adds a little smoky flavor to the soup. This pairs perfectly with the bacon and cheddar cheese. You’ll only need ½ teaspoon, so the smoky flavor won’t overpower the potatoes.
• Cream cheese – one of my favorite ingredients for making slow cooker soups extra creamy! You’ll need 4 ounces of full-fat cream cheese, softened and cut into small cubes. The cream cheese melts into the hot soup and gives it a smooth, rich texture.
• Half-and-half – adds creaminess to the soup without making it quite as heavy as using all heavy cream. You’ll need 1 cup. You can substitute whole milk for a lighter soup, or use a combination of milk and heavy cream if you don’t have half-and-half.
• Sharp cheddar cheese – this is what makes the soup extra cheesy and delicious! I recommend purchasing a block of sharp cheddar and shredding it at home. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. You’ll need 2 cups of shredded cheddar, divided between the soup and toppings.
• Sour cream – adds that classic loaded baked potato flavor! The slightly tangy taste balances the richness of the cheese and cream. You’ll need ½ cup of sour cream to stir into the soup, plus more for serving if desired.
• Bacon – crispy bacon is a must for loaded potato soup! You’ll need 8 slices of bacon, cooked until crispy and crumbled into small pieces. I recommend cooking the bacon separately so it stays crispy when sprinkled over the soup.
• Green onions – add a fresh, mild onion flavor that pairs perfectly with the creamy potatoes. Thinly slice 3 green onions and sprinkle them over the finished soup. Fresh chives are another delicious option.

What are the best potatoes for potato soup?

For this recipe, my first choice is always russet potatoes.

Russets have a high starch content, which makes them ideal for creamy potato soups. As the potatoes cook in the slow cooker, they soften and release some of their starch into the broth.

This helps thicken the soup naturally.

I also love that russet potatoes are easy to find and usually one of the most affordable varieties at the grocery store.

Yukon Gold potatoes are another delicious option.

They have a naturally buttery flavor and a slightly firmer texture than russets. They also hold their shape nicely during cooking, which is great if you prefer larger chunks of potatoes in your soup.

If you use Yukon Gold potatoes, I recommend mashing a few extra pieces near the end to help thicken the broth.

Red potatoes will also work, although they have a waxier texture and don’t break down quite as easily.

No matter which potatoes you choose, cut them into evenly sized pieces. This will help them cook at the same rate, so you don’t end up with some potatoes that are soft and others that are still firm.

Instructions

I’ve included step-by-step instructions below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

I recommend using a 6-quart slow cooker for this recipe. This gives the potatoes plenty of room to cook in the broth and makes it easy to stir in the creamy ingredients at the end.

Step 1. Prepare the potatoes

Start by washing and peeling the russet potatoes.

Cut the potatoes into approximately ¾-inch cubes. Try to keep the pieces relatively close to the same size, so they’ll cook evenly in the crockpot.

Add the diced potatoes to the bottom of a 6-quart slow cooker.

Next, finely dice the yellow onion and mince the garlic cloves.

Add the onion and garlic to the slow cooker with the potatoes.

You don’t need to sauté the onions or garlic first. They’ll soften and release their flavor as the potatoes cook in the broth.

Step 2. Add the broth and seasonings

Pour 4 cups of low-sodium chicken broth over the potatoes, onions, and garlic.

Sprinkle the kosher salt, black pepper, and smoked paprika into the slow cooker.

Use a large spoon to gently stir everything together.

The broth should cover most of the potatoes, although it’s okay if a few pieces are sitting slightly above the liquid.

As the potatoes cook, they’ll release additional moisture and soften into the broth.

Place the lid on the slow cooker.

Step 3. Slow cook the potatoes

Cook the potatoes on low for approximately 6-7 hours, or on high for 3-4 hours.

I recommend using the low setting whenever possible.

The longer, gentle cooking time allows the potatoes to become wonderfully tender while the onions, garlic, and seasonings flavor the broth.

The exact cooking time will depend on how large you cut the potatoes and how hot your particular slow cooker runs.

Near the end of the cooking time, remove the lid and check the potatoes with a fork.

They should be completely tender, with no firm centers remaining.

If the potatoes are still a little hard, replace the lid and continue cooking for another 20-30 minutes.

Step 4. Mash some of the potatoes

Once the potatoes are tender, use a potato masher to mash approximately one-third of the potatoes directly in the slow cooker.

This is one of my favorite tricks for making thick, creamy potato soup without adding flour!

As you mash the potatoes, they’ll release their starch into the broth, naturally thickening the soup.

I like leaving plenty of larger potato pieces because I love getting tender chunks in every spoonful.

If you prefer a smoother soup, you can mash half of the potatoes instead.

For an extra smooth version, carefully use an immersion blender for just a few short pulses. Don’t blend the soup too much, though, because overworking the starch in potatoes can give the soup a gummy texture.

Step 5. Add the cream cheese and half-and-half

Reduce the slow cooker to low if it was cooking on high.

In a separate bowl, whisk the softened cream cheese with a ladle of the hot soup broth until the mixture is smooth.

This helps the cream cheese incorporate more easily into the soup.

Slowly stir in 1 cup of half-and-half, preferably warmed slightly.

Pour the creamy mixture into the slow cooker and gently stir until combined with the potatoes.

Place the lid back on the crockpot and cook on low for another 15-20 minutes, or until everything is heated through.

At this point, the soup should have a wonderful creamy consistency, with plenty of tender potatoes throughout.

Step 6. Add the cheddar cheese and sour cream

Turn off the slow cooker.

Add 1½ cups of freshly shredded sharp cheddar cheese, a handful at a time, gently stirring until the cheese melts into the hot soup.

Next, stir in ½ cup of sour cream.

The combination of cheddar cheese, cream cheese, and sour cream gives this soup its delicious loaded baked potato flavor!

Taste the soup and add more salt or black pepper, if needed.

If the soup is too thick, stir in a splash of warm chicken broth or milk until it reaches your preferred consistency.

If you prefer it thicker, mash a few more potatoes before serving.

Step 7. Prepare the bacon and toppings

While the soup is finishing, cook 8 slices of bacon in a large skillet over medium heat.

Cook for approximately 8-12 minutes, turning occasionally, until the bacon is crispy.

Transfer the cooked bacon to a paper towel-lined plate to drain any excess grease.

Once cool enough to handle, crumble the bacon into small pieces.

You can also prepare the bacon earlier in the cooking process and refrigerate it until you’re ready to serve the soup.

Thinly slice the green onions and set out the remaining shredded cheddar cheese and extra sour cream.

Step 8. Serve the loaded potato soup

Ladle the warm potato soup into individual bowls.

Top each bowl with crispy crumbled bacon, shredded cheddar cheese, sliced green onions, and an extra dollop of sour cream.

I like adding a little freshly cracked black pepper over the top, too!

Serve the soup immediately, while it’s warm, creamy, and extra cheesy.

And don’t forget some crusty bread on the side for dipping into that delicious creamy broth!

Recipe tips

This Crockpot Loaded Potato Soup is incredibly easy to make, but I’ve included a few tips to help you get the best results every time.

Use russet potatoes for the creamiest soup. The starch in russet potatoes helps naturally thicken the broth. If you’re using Yukon Gold or red potatoes, you may need to mash a few more pieces to achieve the same consistency.

Cut the potatoes into evenly sized pieces. I recommend approximately ¾-inch cubes. If some pieces are much larger than others, they may take longer to cook and won’t soften at the same rate.

Don’t add the dairy ingredients at the beginning. Cream cheese, half-and-half, sour cream, and cheddar cheese can separate or develop an unpleasant texture when cooked for several hours. Adding them near the end keeps the soup creamy.

Soften the cream cheese first. This makes it much easier to combine with the hot broth. I recommend cutting it into small cubes and whisking it with some warm broth before stirring it into the crockpot.

Shred the cheddar cheese at home. Freshly shredded cheese melts more smoothly than packaged shredded cheese. For this recipe, I recommend sharp cheddar because its rich flavor really shines through.

Don’t boil the soup after adding the cheese. High heat can cause cheddar cheese to separate and make the broth grainy. Turn off the slow cooker before stirring in the cheese and sour cream.

Mash the potatoes to thicken the soup. There’s no need to add flour or cornstarch unless you want an extremely thick soup. Simply mashing some of the cooked potatoes creates a wonderful creamy texture.

Cook the bacon separately. Adding bacon to the slow cooker at the beginning will make it soft. For the best texture, cook it until crispy and sprinkle it over each bowl right before serving.

Taste before adding more salt. Bacon, cheese, and chicken broth all contain sodium. Start with a moderate amount of seasoning, then adjust the soup once all of the ingredients have been added.

How to make the soup extra thick and creamy

If you love thick potato soup, this recipe is for you!

The combination of russet potatoes, cream cheese, half-and-half, and cheddar creates a wonderfully rich texture. But there are a few simple ways to make the soup even thicker.

My favorite method is to mash more of the cooked potatoes.

Once the potatoes are fork-tender, use a potato masher to gently mash approximately half of them directly in the slow cooker.

The mashed potatoes will mix with the broth and create a thicker base, while the remaining pieces give the soup plenty of texture.

If you prefer a very smooth, creamy soup, you can use an immersion blender to blend a portion of the potatoes.

I don’t recommend blending the entire soup for an extended amount of time. Too much blending can release excess starch and make potato soup sticky instead of creamy.

Another option is to use a cornstarch slurry.

In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water.

Stir the mixture into the hot broth before adding the dairy ingredients. Cover and cook on high until the liquid thickens, then reduce the heat and finish the recipe.

I personally prefer using mashed potatoes because they thicken the soup naturally and give it a delicious homemade texture.

And if the soup gets too thick after adding the cheese, simply stir in a little warm broth or milk.

You can easily adjust it until the consistency is just right!

Can you make loaded potato soup without cream cheese?

Yes! You can absolutely make this recipe without cream cheese.

The cream cheese adds richness and helps create a smooth, velvety texture, but it’s not absolutely necessary.

If you’d like to leave it out, I recommend increasing the half-and-half to 1½ cups.

You can also add an extra ¼ cup of sour cream near the end for more creaminess and tangy flavor.

Since the soup won’t have quite as much thickness without the cream cheese, mash a little more of the cooked potatoes before stirring in the dairy ingredients.

Another option is to use a mixture of heavy cream and milk.

Replace the 1 cup of half-and-half and 4 ounces of cream cheese with ¾ cup heavy cream and ¾ cup whole milk.

The finished soup will have a slightly different texture, but it will still be rich, creamy, and delicious.

For the classic loaded baked potato flavor, I recommend keeping the sharp cheddar cheese and sour cream in the recipe.

Those ingredients really make this soup taste like a baked potato loaded with all of your favorite toppings!

Recipe variations

One of my favorite things about this soup is how easy it is to customize with different ingredients.

Here are a few delicious variations to try!

Broccoli cheddar potato soup

If you love broccoli cheddar soup, this variation is for you!

Add 2 cups of small broccoli florets to the slow cooker during the final 30-45 minutes of cooking, once the potatoes are nearly tender.

The broccoli will soften without becoming overly mushy.

Continue preparing the soup according to the recipe instructions, then stir in the cheddar cheese and sour cream.

The combination of tender potatoes, broccoli, and melted cheddar cheese is so delicious!

Spicy loaded potato soup

Want to add a little heat to this creamy soup?

Add ¼ teaspoon of cayenne pepper to the slow cooker with the other seasonings.

You can also stir in a 4-ounce can of diced green chilies during the final hour of cooking.

For an extra spicy version, replace half of the cheddar cheese with shredded pepper jack cheese.

I love topping this version with sliced jalapenos and crispy bacon!

Loaded potato soup with ham

If you have leftover ham in the refrigerator, this is a delicious way to use it.

Add 1½ cups of diced, fully cooked ham to the slow cooker during the final 30 minutes of cooking.

The ham will warm through and add a wonderful savory flavor to the soup.

You can replace the bacon with ham or use both if you want an extra hearty meal.

I especially love this variation after a holiday dinner when there’s leftover baked ham to use.

Cheesy ranch potato soup

Ranch seasoning is a delicious addition to creamy potato soup.

Add 1 tablespoon of ranch seasoning mix to the slow cooker with the chicken broth and potatoes.

Because most ranch seasoning blends contain salt, reduce the amount of added salt in the recipe.

Finish the soup with cheddar cheese, sour cream, bacon, and green onions.

The combination of ranch, potatoes, and cheese is always delicious!

Vegetarian loaded potato soup

You can also make a vegetarian version of this recipe.

Simply replace the chicken broth with vegetable broth and leave out the bacon.

I recommend adding an extra ½ teaspoon of smoked paprika to give the soup a slightly smoky flavor.

You can top the finished soup with green onions, shredded cheese, sour cream, and roasted broccoli.

For a little crunch, add crispy roasted chickpeas or toasted pumpkin seeds on top.

Frequently asked questions

How long does potato soup take in a slow cooker?

For this recipe, diced potatoes generally take 6-7 hours on low or 3-4 hours on high.

The exact cooking time will depend on the size of the potatoes and how hot your particular slow cooker runs.

I recommend cutting the potatoes into ¾-inch cubes for the most consistent results.

Once the potatoes are completely tender, you can mash some of them and stir in the creamy ingredients.

Plan on another 15-20 minutes to heat the cream mixture, then add the cheese and sour cream just before serving.

Do you have to peel the potatoes?

No, you don’t have to peel the potatoes before making this recipe.

If you’re using Yukon Gold or red potatoes, the skins are relatively thin and can be left on for a more rustic soup.

I recommend peeling russet potatoes because their skins are thicker and can separate from the potatoes during slow cooking.

Leaving the skins on won’t affect the safety of the recipe, but it will change the texture slightly.

For the smoothest, creamiest soup, I prefer peeled potatoes.

Can you use frozen potatoes?

Yes! You can make a shortcut version of this recipe using frozen diced potatoes.

I recommend using plain frozen diced hash brown potatoes rather than shredded hash browns.

You’ll need approximately 32 ounces of diced potatoes in place of the fresh potatoes.

Thaw them in the refrigerator before adding them to the slow cooker, and reduce the cooking time as needed.

Frozen diced potatoes may already be partially cooked, so they’ll often soften faster than fresh potatoes.

Check them after approximately 2-3 hours on low, then continue cooking until tender.

Why is my potato soup watery?

If your soup is too thin, the potatoes may not have released enough starch into the broth.

The easiest fix is to mash more of the cooked potatoes.

Use a potato masher to break down another cup or two of potatoes, then gently stir them into the soup.

As the mashed potatoes mix with the broth, the soup will become thicker.

You can also add a small cornstarch slurry before the dairy ingredients, if needed.

Keep in mind that the soup will thicken slightly as it cools, especially after the cheddar cheese and cream cheese are added.

Why is my potato soup gummy?

Potato soup can become gummy when the potatoes are blended too much.

Potatoes contain starch, and aggressive blending can release enough starch to create a sticky texture.

This is why I recommend using a potato masher instead of blending the entire soup.

If you’re using an immersion blender, pulse it just a few times and leave plenty of potato chunks intact.

For the best texture, gently mash the potatoes until the soup reaches your preferred thickness.

Can you make this soup gluten free?

Yes! This recipe can be made gluten free without changing the main ingredients.

Potatoes, cream cheese, half-and-half, cheddar cheese, and sour cream are naturally gluten free when made without gluten-containing additives.

You’ll want to check the labels on the chicken broth, bacon, and any packaged seasonings to make sure they’re gluten free.

Since this recipe uses mashed potatoes instead of flour to thicken the broth, there’s no need to prepare a gluten-free roux.

Can you double the recipe?

Absolutely! This is a great soup to double when you’re feeding a crowd.

You’ll need 5 pounds of potatoes, 8 cups of chicken broth, and twice the amount of the remaining ingredients.

I recommend using an 8-quart slow cooker or dividing the recipe between two 6-quart crockpots.

Make sure the ingredients don’t exceed the manufacturer’s recommended fill line.

A larger batch may need additional cooking time, so always check that the potatoes are completely tender before adding the dairy ingredients.

Can you keep potato soup warm in the crockpot?

Yes, but I recommend keeping it on the warm setting only for a limited time.

Once the soup is fully cooked and the cheese has melted, switch the slow cooker to warm if you’re serving it for a gathering.

Stir occasionally to keep the creamy ingredients combined.

The soup should remain at 140°F or above for safe hot holding.

For the best texture, I recommend serving it within 1-2 hours after adding the cheese and sour cream.

If the soup becomes too thick while sitting, stir in a little warm chicken broth or milk.

What to serve with loaded potato soup

This Crockpot Loaded Potato Soup is hearty enough to serve as a complete meal, but it’s also delicious with a few simple side dishes.

Since the soup is rich, creamy, and packed with cheese and bacon, I like pairing it with something fresh or crunchy.

Garlic bread is one of my favorite things to serve with potato soup. Warm, buttery bread with plenty of garlic flavor is perfect for dipping into the creamy broth.

A green salad is another great option. Crisp lettuce, fresh vegetables, and a tangy vinaigrette help balance the richness of the soup.

Grilled cheese sandwiches are perfect if you’re craving an extra comforting dinner. A golden brown sandwich filled with melted cheddar cheese is delicious dipped into a warm bowl of potato soup.

Roasted broccoli is an easy vegetable side that pairs wonderfully with cheddar cheese. You can even add some broccoli directly to the soup!

Dinner rolls are another delicious choice. Soft, buttery rolls are perfect for soaking up every last spoonful of the creamy broth.

A turkey or ham sandwich makes a great pairing if you’re serving smaller bowls of soup for lunch.

For a casual family dinner, I like setting out a big pot of loaded potato soup with warm garlic bread and a simple green salad.

Everyone can add their favorite toppings, and the meal is ready to enjoy!

How to make it ahead of time

If you’re planning to serve this soup for a busy weeknight dinner or family gathering, there are a few things you can prepare in advance.

The easiest option is to dice the onion and mince the garlic the day before cooking.

Store them in airtight containers in the refrigerator until you’re ready to prepare the soup.

You can also shred the cheddar cheese a day or two in advance and keep it refrigerated in a sealed container.

The bacon can be cooked ahead of time, too!

Cook the bacon until crispy, allow it to cool, then crumble it into small pieces and refrigerate promptly.

When you’re ready to serve, you can reheat the bacon briefly in a skillet or microwave to bring back some of its crispiness.

I recommend cutting the potatoes right before adding them to the slow cooker.

Raw diced potatoes can turn brown when exposed to air, so preparing them at the last minute is the easiest option.

If you need to cut them ahead of time, submerge the diced potatoes in cold water and refrigerate them overnight.

Drain thoroughly before adding them to the crockpot.

You can also prepare the entire soup ahead of time and refrigerate it, then reheat it gently before serving.

Just keep the bacon, green onions, and other toppings separate until you’re ready to eat!

How to store and reheat leftovers

One of my favorite things about making a large batch of potato soup is having leftovers for another meal!

The soup will thicken as it cools, but it’s easy to make it creamy again when reheating.

How to store it

Allow the soup to cool slightly, then transfer it to shallow, airtight containers.

Refrigerate within 2 hours of cooking.

Leftover loaded potato soup will stay good in the refrigerator for 3-4 days when stored properly at 40°F or below.

I recommend storing the bacon, green onions, and additional cheese toppings separately.

This keeps the bacon crispy and the green onions fresh.

How to reheat it

My favorite way to reheat potato soup is in a saucepan on the stove.

Transfer the soup to a saucepan over medium-low heat.

Add a splash of milk or chicken broth to loosen the soup, since it will thicken in the refrigerator.

Stir occasionally until the soup is hot throughout and reaches 165°F.

Avoid bringing the soup to a hard boil, because the dairy ingredients can separate when overheated.

You can also reheat individual portions in the microwave.

Place a serving in a microwave-safe bowl and add 1-2 tablespoons of milk.

Cover loosely and heat in 30-60 second intervals, stirring between each interval, until heated through.

Add fresh bacon, cheddar cheese, and green onions right before serving.

Can you freeze loaded potato soup?

You can freeze potato soup, but I don’t recommend freezing this particular recipe after adding all of the dairy ingredients.

Potatoes can become slightly grainy after freezing, while cream cheese, sour cream, and half-and-half may separate when thawed.

For the best flavor and texture, I recommend enjoying this soup fresh or refrigerating leftovers for another meal.

If you want to prepare a freezer-friendly version, cook the potatoes, onion, garlic, seasonings, and broth without adding the dairy ingredients.

Allow the potato mixture to cool, then transfer it to freezer-safe containers.

Freeze for up to 3 months for the best quality.

When you’re ready to serve, thaw the potato mixture overnight in the refrigerator.

Reheat it thoroughly on the stove, then stir in the softened cream cheese, half-and-half, cheddar cheese, and sour cream.

Finish with crispy bacon and green onions.

This is a great way to prepare most of the soup ahead of time without sacrificing that wonderful creamy texture!

More easy slow cooker soup recipes

If you love this Crockpot Loaded Potato Soup, there are so many other delicious soups you can make in your slow cooker!

Slow cooker broccoli cheddar soup is another creamy, cheesy favorite. Tender broccoli and carrots simmer in a flavorful broth before being combined with cream and plenty of cheddar cheese.

Crockpot chicken and potato soup is a great option when you want a hearty, comforting dinner. Tender chicken, potatoes, and vegetables cook together for a delicious one-pot meal.

Slow cooker cheeseburger soup combines seasoned ground beef, potatoes, cheddar cheese, and a creamy broth for a soup that tastes like a classic cheeseburger.

Crockpot corn chowder is another delicious potato-based soup. Sweet corn, tender potatoes, and a creamy broth make it a comforting dish that’s perfect throughout the year.

And if you’re looking for something a little different, try making a creamy slow cooker chicken and wild rice soup.

I love having a collection of easy soup recipes for those nights when I want a homemade dinner without spending hours in the kitchen.

This loaded potato soup is definitely one to keep on your regular meal plan!

With tender potatoes, a thick, creamy broth, melted cheddar cheese, crispy bacon, and all of your favorite baked potato toppings, it’s a delicious meal that brings classic comfort food flavors together in one bowl.

Serve it warm with extra cheese and bacon on top, and enjoy every creamy, delicious spoonful!

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