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Crock Pot Loaded Potato Soup

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A creamy, cheesy crock pot loaded potato soup simmered low and slow with russet potatoes, crispy bacon, and sharp cheddar.

Ingredients

Scale
  • 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

  1. Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and smoked paprika to the crock pot and stir to combine.
  2. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
  3. Use a potato masher to mash about half of the potatoes directly in the crock pot, leaving the rest chunky for texture.
  4. Stir in the cubed cream cheese until fully melted and smooth.
  5. Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
  6. Fold in the crumbled bacon, reserving some for topping.
  7. 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.

Find it online: https://www.receipster.com/crock-pot-loaded-potato-soup/