Crock Pot Loaded Potato Soup
There's nothing quite as comforting as a bowl of crock pot loaded potato soup after a long day. Let your slow cooker do all the work while tender potatoes simmer into a rich, cheesy, bacon-studded soup that tastes like it took hours of effort.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Crock Pot Loaded Potato Soup
A creamy, cheesy crock pot loaded potato soup simmered low and slow with russet potatoes, crispy bacon, and sharp cheddar.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 4 1x
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 5 pounds russet potatoes, peeled and cubed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 8 slices bacon, cooked and crumbled, plus more for topping
- 1/4 cup sliced green onions, for topping
- 1/2 cup sour cream, for topping
Instructions
- Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and smoked paprika to the crock pot and stir to combine.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
- Use a potato masher to mash about half of the potatoes directly in the crock pot, leaving the rest chunky for texture.
- Stir in the cubed cream cheese until fully melted and smooth.
- Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
- Fold in the crumbled bacon, reserving some for topping.
- Ladle the soup into bowls and top with extra cheddar cheese, crumbled bacon, sliced green onions, and a dollop of sour cream.
Notes
For an extra thick soup, mash more of the potatoes in step 3. Leftovers keep well in the fridge for up to 4 days and can be reheated gently on the stove with a splash of milk to loosen the texture.
Frequently Asked Questions
Can I make crock pot loaded potato soup ahead of time?
Yes, this crock pot loaded potato soup actually tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days and reheat gently on the stove or in the microwave.
What potatoes work best for crock pot loaded potato soup?
Russet potatoes are ideal for crock pot loaded potato soup because they break down easily and create a naturally creamy, thick texture as they cook.
Can I freeze crock pot loaded potato soup?
You can freeze it, but keep in mind the dairy may separate slightly upon thawing. Freeze for up to 2 months, thaw overnight in the fridge, and stir well while reheating to restore the creamy texture.
How do I thicken crock pot loaded potato soup?
Mashing a portion of the cooked potatoes directly in the crock pot naturally thickens the soup without needing extra flour or cornstarch.
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