Should You Make This?
Time: About 20 minutes of prep, then hands-off cooking in the slow cooker (6–8 hours on low or 3–4 on high).
Ingredients: Gold potatoes, garlic, broth, cream, bacon, sour cream, cheese, salt, and pepper.
Ease: Very easy! Just chop, drop, and let the slow cooker do the work. Great for busy days.
When the weather cools down, there’s nothing better than a hearty, warm bowl of potato soup. This Loaded Crock-Pot Potato Soup version is rich, creamy, and comforting—perfect for chilly days when you want something simple, filling, and full of flavor.
Ingredients & Substitutions
Gold Potatoes – Gold potatoes are creamy and buttery, making them perfect for soup. You can also use russet or red potatoes, but the texture may be slightly different.
Garlic – You can omit it if preferred. To substitute, use about ½ teaspoon garlic powder in place of 3 fresh cloves.
Chicken broth – Adds rich flavor to the base, but vegetable broth works just as well if you want a vegetarian version.
Heavy Cream – Makes the soup extra rich and creamy. For a lighter option, swap out ½ cup of the cream for milk or more broth.
Sour Cream – Adds creaminess with a subtle tang that balances the richness.
Cheese – Use your favorite cheese, i like using cheddar for that classic loaded potato soup flavor.
Chives – Optional, but they add a fresh, mild onion flavor that pairs well with the creamy soup.
Full ingredient list with quantities in the recipe card below
How to Make Crockpot Potato Soup
Step 1 | Load the Crockpot
Add the potatoes, garlic, and broth to your slow cooker. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
Step 2 | Mash
Mash most of the potatoes directly in the slow cooker to create a thick, creamy texture while keeping some chunks.
Step 3 | Cook the Bacon
Cook the bacon in a skillet until crispy, or bake it at 400°F for 15–20 minutes. Drain on paper towels and chop if needed.
Step 4 | Stir in Final Ingredients
Add the heavy cream, cheese, sour cream, salt, and pepper. Ladle into bowls and top with chopped chives and bacon.
Tips
Want a thinner soup? Stir in extra chicken broth or a splash of milk at the end.
Texture control: Mash more potatoes for a smoother, thicker soup, or smash less for a chunkier soup.
Make-ahead friendly: Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of broth or milk to bring back the creamy texture.
Freezing leftovers: You can freeze it, but the texture might change slightly. Stir well after reheating for best results.
Crock-Pot Loaded Potato Soup
Ingredients
- 3 pounds gold potatoes peeled and diced into 1-inch pieces (about 4-5 large potatoes)
- 3 large garlic cloves minced
- 3 cups chicken broth
- 8 strips uncooked bacon
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ teaspoons salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- chives optional
Instructions
- Add the diced potatoes, minced garlic, and chicken broth to your slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
- Use a potato masher or the back of a spoon to mash most of the potatoes directly in the slow cooker. This creates a thick, creamy base while leaving some chunks.
- Cook the BaconStovetop method: Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.Oven method: Bake on a foil-lined sheet at 400°F (200°C) for 15–20 minutes.
- Add the heavy cream, cheese, sour cream, salt, and pepper. Stir until the cheese is melted and everything is well mixed.
- Adjust seasoning if needed. Ladle into bowls and top with chopped chives, crumbled bacon, and extra cheese if you like.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!