There’s nothing better on a chilly day than a rich, creamy bowl of soup.
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This Loaded Crockpot Potato Soup is the ultimate comfort food, packed with all the incredible flavors of a loaded baked potato—crispy bacon, sharp cheddar cheese, and fresh green onions.
And the best part? This recipe is UNBELIEVABLY easy, thanks to the magic of the slow cooker (I use a crockpot)
It’s the perfect set-and-forget meal for a busy family weeknight.
Why This is the BEST Loaded Potato Soup Recipe Ever
So Easy, So Creamy: The slow cooker does all the work, making the potatoes perfectly tender and the soup incredibly creamy.
Packed with Flavor: We’re not just making soup; we’re building layers of flavor with bacon, cheese, and all your favorite baked potato toppings.
A True Family Favorite: This is a kid-approved, crowd-pleasing recipe that will have everyone asking for seconds.
Perfect for Meal Prep: Makes a big batch that tastes even better the next day!
Recipe At a Glance:
- Total Time: 4 – 8 hours
- Prep Time: 15 minutes
- Cook Time: 4 – 8 hours (in the slow cooker)
- Servings: 8 generous servings
- Method: Slow Cooker / Crockpot
- Cuisine: American Comfort Food
Ingredients You’ll Need
For the Creamy Soup Base:
- 2.5 lbs (about 1.2 kg) Yukon Gold or Russet Potatoes, peeled and cut into 1/2-inch cubes
- 4 cups (32 oz / 950 ml) Chicken or Vegetable Broth, low-sodium
- 1 large Yellow Onion, diced
- 3-4 cloves Garlic, minced
- 1 tsp Salt (or to taste)
- ½ tsp Black Pepper
- ½ tsp Paprika
- 1 cup (240 ml) Heavy Cream
- 1 (8-ounce / 225 g) block Cream Cheese, cubed and softened
Using Hashbrowns instead of potatos: Using frozen hashbrowns is a fantastic shortcut. This is a great way to make a Crock Pot Loaded Baked Potato Soup with Hashbrowns. Simply substitute the fresh potatoes with a 30-ounce bag of frozen diced hashbrowns…
For the “Loaded” Toppings:
- 1 lb (450 g) Bacon, cooked until crispy and crumbled
- 2 cups (8 oz / 225 g) Shredded Sharp Cheddar Cheese, divided
- ½ cup Sliced Green Onions or Chives, for garnish
- Sour Cream or Greek Yogurt, for serving
How to Make Loaded Potato Soup in the Crockpot (Step-by-Step)
Step 1: Prep the Base
First, let’s build the foundation of our soup. Peel your potatoes and chop them into uniform 1/2-inch to 1-inch cubes. Dice the yellow onion. The more uniform your potatoes are, the more evenly they will cook.
Step 1: Prep the Base
First, let’s build the foundation of our soup. Peel your potatoes and chop them into uniform 1/2-inch to 1-inch cubes. Dice the yellow onion. The more uniform your potatoes are, the more evenly they will cook.
Step 2: Load The Crockpot
Place the cubed potatoes, diced onion, and minced garlic into the bottom of your slow cooker. Pour the chicken broth over the top and add the salt, black pepper, and paprika. Give it a gentle stir to make sure everything is submerged.
Step 3: Cook Low & Slow
Secure the lid on your crockpot. Set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the potatoes are completely tender and can be easily pierced with a fork.
Step 4: Make it Creamy
This is where the magic happens! Use a potato masher to gently mash about half of the potatoes directly in the crockpot. This thickens the soup beautifully while still leaving some nice chunky bits. If you prefer a completely smooth soup, you can use an immersion blender for this step.
Reduce the crockpot heat to the “Keep Warm” setting. Slowly stir in the heavy cream and the cubed cream cheese until the cheese is fully melted and the soup is silky smooth and creamy.
Step 5: Add the Flavor & Serve
Stir in half of your shredded cheddar cheese and half of your crumbled cooked bacon directly into the soup. Let it sit for another 10 minutes for the flavors to meld together.
Ladle the hot soup into bowls. Top each serving with the remaining shredded cheese, bacon, and a generous sprinkle of fresh green onions. Add a dollop of sour cream for that classic loaded baked potato experience. Serve immediately and enjoy!
My 6 Top Tips to get the Absolute BEST Loaded Potato Soup
Follow these simple but crucial tips to take your slow cooker potato soup from great to absolutely unforgettable.
These are the little secrets that make all the difference!
1. Choose Your Potato Wisely
The type of potato you use has a big impact on the final texture.
For a naturally buttery and creamy soup that still holds some shape, Yukon Gold potatoes are the absolute best choice. They have a dense, waxy texture that doesn’t get gummy.
For a thicker, fluffier, more classic “baked potato” texture, Russet potatoes are fantastic. They are starchier and will break down more, which helps to thicken the soup naturally.
2. The Ultimate Pro-Move: Crispy Potato Skin Garnish
Want to add an incredible, authentic ‘baked potato’ flavor that will set your soup apart? Don’t throw away your potato peels! After you peel your potatoes, take about a cup of the peels, toss them with a teaspoon of olive oil and a pinch of salt, and spread them on a baking sheet.
Bake at 400°F (200°C) for 10-15 minutes, or until golden and crispy. Crumble these ‘potato skin crumbles’ over the top of your finished soup along with the bacon and cheese. It adds a fantastic crunchy texture and an earthy flavor that tastes exactly like the skin of a perfect baked potato!
3. Build a Flavor Base with Bacon Fat
This is a restaurant-level trick that adds incredible depth of flavor!
Before adding your onions to the crockpot, sauté them in a skillet with one tablespoon of the leftover bacon grease from your cooked bacon.
Cook for 3-4 minutes until they are soft and fragrant, then add them to the slow cooker. This one extra step layers in a savory, smoky flavor right from the start.
4. Master Your Creaminess: To Mash or To Blend?
You have complete control over the final texture!
For a Rustic, Chunky-Creamy Soup (Recommended): Use a simple potato masher directly in the crockpot. Gently press down until about half of the potatoes are broken up. This creates a wonderful texture that is both thick and hearty.
For a Silky-Smooth, Velvety Soup: If you prefer a completely smooth soup, an immersion blender is your best friend. Insert it into the cooked potatoes (before adding the dairy!) and blend for 30-60 seconds until you reach your desired smoothness.
No Immersion Blender? No Problem: Carefully transfer 2-3 cups of the cooked potatoes and broth to a regular blender. CRITICAL SAFETY TIP: Hot liquids expand when blended. Leave the blender lid’s vent open and cover it loosely with a folded kitchen towel to allow steam to escape. Blend until smooth and then stir it back into the crockpot.
5. The Golden Rule: Don’t Boil the Dairy!
To avoid a grainy or separated soup, never boil dairy products like heavy cream and cream cheese. High heat can cause the milk solids to curdle. Always turn your slow cooker down to the “Keep Warm” setting before stirring in the cream and cheeses. The residual heat of the soup is more than enough to melt everything into a perfectly smooth and creamy finish.
6. Create a “Loaded Potato Soup Bar”
Turn dinner into a fun, interactive experience! Instead of just topping the bowls yourself, set up a “Topping Bar” for your family or guests. Put out small bowls of:
- Crumbled Bacon
- Shredded Cheddar (and maybe some Monterey Jack!)
- Sliced Green Onions
- Sour Cream or Greek Yogurt
- Bonus Ideas: Steamed broccoli florets, sliced jalapeños, or even a drizzle of hot sauce.
Everyone gets to build their own perfect bowl, which is a guaranteed hit with kids and picky eaters
What to Serve with Loaded Potato Soup
This creamy and hearty soup is practically a meal in itself, but serving it with the right pairings can turn it into an unforgettable feast.
Here are some of our favorite, family-approved ideas:
Crusty Bread for Dipping: This is a must! A warm, crusty baguette, some soft dinner rolls, or a slice of homemade sourdough are perfect for soaking up every last drop of the creamy soup.
A Crisp, Fresh Salad: Balance the richness of the soup with a simple side salad. A green salad with a tangy vinaigrette or a classic Caesar salad cuts through the creaminess perfectly.
Hearty Sandwiches: For an ultimate comfort food combo, serve smaller bowls of soup alongside a classic grilled cheese sandwich or a savory ham and Swiss panini.
Roasted Vegetables: A side of simple roasted vegetables like broccoli, asparagus, or green beans adds a lovely bit of texture and nutrition to the meal.
FAQs
Can I make this with a slow cooker instead of a Crock-Pot?
Yes, absolutely! That’s a fantastic and very common question. “Crock-Pot” is simply a brand name for a slow cooker, just like Kleenex is a brand of tissue. The terms are used interchangeably. This recipe will work perfectly in any brand of slow cooker, as long as it’s around a 6-quart size.
How do I store leftover potato soup?
This soup makes for amazing leftovers!
Here’s the best way to store it:
Cool Completely: Allow the soup to cool down on the counter for about an hour before refrigerating. Placing a large, hot pot directly in the fridge can raise the internal temperature and affect other foods.
Store Airtight: Transfer the cooled soup to an airtight container.Refrigerate: It will keep well in the refrigerator for up to 3-4 days.
Note: The soup will thicken considerably as it chills. When you reheat it on the stove or in the microwave, simply add a splash of milk or broth and stir until it reaches your desired consistency.
Can I freeze this soup?
Yes, you can, but it’s important to know that dairy- and potato-based soups can sometimes change texture slightly after freezing (the potatoes can become a bit grainy). For the best results, follow this method:
The Best Way (Freeze Before Dairy): If possible, freeze the soup before adding the heavy cream and cream cheese. Cook the potato base as directed, let it cool, and freeze it in freezer-safe bags or containers for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat it gently on the stove, and then stir in the cream and cheese until smooth.
Freezing the Finished Soup: If you’ve already made the full batch, you can still freeze it. Let it cool completely, pour it into freezer-safe containers, and freeze. When reheating, thaw it in the fridge first and warm it slowly over low heat, whisking frequently to help bring the creamy texture back together.
Can I make this recipe vegetarian?
Definitely! It’s very easy to adapt this into a delicious vegetarian loaded potato soup. Make these two simple swaps:
Use Vegetable Broth: Substitute the chicken broth with an equal amount of good-quality vegetable broth.
Omit the Bacon: To replace that smoky, savory flavor, add ½ teaspoon of smoked paprika along with your other seasonings. For a crunchy topping, you can use store-bought vegetarian bacon bits or crispy fried onions.
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