Crockpot Loaded Potato Soup Recipe
Make the best Crockpot Loaded Potato Soup with tender russet potatoes, crispy bacon, sharp cheddar cheese, cream cheese, and sour cream. This rich, creamy slow cooker soup has all the delicious flavors of a loaded baked potato and is perfect for easy family dinners!
Ingredients
- For the potato soup:
- 2½ pounds russet potatoes peeled and diced into ¾-inch cubes
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 ounces cream cheese softened
- 1 cup half-and-half
- 1½ cups sharp cheddar cheese freshly shredded
- ½ cup sour cream
- For the toppings:
- 8 slices bacon cooked and crumbled
- ½ cup sharp cheddar cheese shredded
- 3 green onions thinly sliced
- Additional sour cream optional
Instructions
- Prepare the potatoes. Wash, peel, and dice the russet potatoes into approximately ¾-inch cubes. Add them to a 6-quart slow cooker.
- Add the vegetables. Add diced yellow onion and minced garlic to the crockpot with the potatoes.
- Add the broth and seasonings. Pour chicken broth into the slow cooker. Add kosher salt, black pepper, and smoked paprika. Stir to combine.
- Slow cook the potatoes. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are completely fork-tender.
- Mash some of the potatoes. Use a potato masher to mash approximately one-third of the potatoes directly in the slow cooker. This will naturally thicken the broth while leaving plenty of potato chunks.
- Add the creamy ingredients. Reduce the slow cooker to low. In a separate bowl, whisk softened cream cheese with a ladle of hot soup broth until smooth. Stir in the slightly warmed half-and-half, then add the mixture to the slow cooker.
- Heat the soup. Cover and cook on low for another 15-20 minutes, or until the creamy mixture is heated through.
- Add cheddar and sour cream. Turn off the slow cooker. Stir in 1½ cups of freshly shredded sharp cheddar cheese, a handful at a time, until melted. Add ½ cup sour cream and gently stir to combine.
- Cook the bacon. While the soup finishes, cook bacon in a skillet over medium heat for 8-12 minutes, until crispy. Drain on paper towels and crumble.
- Adjust the consistency. If the soup is too thick, stir in a splash of warm milk or chicken broth. Taste and adjust salt and pepper if needed.
- Serve. Ladle the soup into bowls and top with crumbled bacon, the remaining ½ cup of cheddar cheese, sliced green onions, and additional sour cream if desired.
Notes
Potatoes: Russet potatoes are recommended for the creamiest texture. Yukon Gold potatoes can also be used for a slightly firmer texture.
Cream cheese: Use softened, full-fat cream cheese and mix it with hot broth before adding it to the slow cooker for a smoother consistency.
Cheddar cheese: Freshly shredded sharp cheddar melts more smoothly than packaged shredded cheese.
Extra thick soup: Mash half of the cooked potatoes instead of one-third, or add a cornstarch slurry before stirring in the dairy ingredients.
Extra creamy: Replace the half-and-half with heavy cream for a richer soup.
Bacon: Cook bacon separately and add it as a topping to keep it crispy.
Gluten free: Use gluten-free broth, bacon, and seasonings. No flour is required to thicken this recipe.
Vegetarian option: Replace chicken broth with vegetable broth and leave out the bacon.
Make ahead: Prepare the soup ahead of time and store the toppings separately until serving.
Storage: Refrigerate leftovers in airtight containers for up to 3-4 days.
Freezing: For the best texture, freeze the cooked potato and broth mixture before adding cream cheese, half-and-half, cheddar, and sour cream.
Reheating: Reheat gently on the stove with a splash of milk or broth until the soup reaches 165°F.
Serving suggestion: Serve with warm garlic bread, a fresh green salad, or toasted sandwiches for a complete meal.
Tried this recipe?Let us know how it was!