Loaded crock pot potato soup comes down to two things: the right potatoes and not skipping the toppings at the end. Gold potatoes give you that naturally buttery, creamy texture you want in every bite, and finishing with bacon, sour cream, and cheddar is what makes it truly loaded.
This is a set it and forget it soup that tastes like it took way more effort than it did. You only need about 20 minutes to prep the potatoes, then hands-off cooking in the slow cooker for a few hours.
Ingredients & Substitutions
Gold Potatoes - Gold potatoes are naturally buttery and creamy, which is exactly what you want in a potato soup. Russet potatoes work too and will give you a slightly fluffier texture. Red potatoes are fine, but they hold their shape more, so the soup will be chunkier.
Chicken broth - This is the base of your soup and adds a lot of flavor. Vegetable broth works just as well if you want to keep it vegetarian.
Heavy Cream - This is what makes the soup feel rich and velvety. If you want to lighten it up a little, swap half the cream for whole milk or extra broth. Just know the soup will be a bit thinner.
Cheese - I use cheddar for that classic loaded potato soup flavor. Sharp cheddar will give you a stronger taste, mild cheddar keeps it more mellow. Either works great.
Bacon - Cook it until crispy so it holds up as a topping and doesn't go soggy in the soup. I usually bake mine at 400°F for 15-20 minutes. It's easier than the stovetop.
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
Texture control: Mash more potatoes for a smoother, thicker soup. Leave more chunks if you like it heartier. There's no wrong answer here - it's totally up to you.
Want it thinner? Stir in a splash of extra broth or milk after adding the cream until you hit the consistency you like.
Salt at the end: Broth can vary a lot in saltiness, so wait until the soup is fully finished before you season. Start with a little, taste, and add more from there.
Crispy bacon matters: Soft bacon as a topping just doesn't hit the same way. Get it really crispy so it adds that crunch against the creamy soup. Baking it in the oven is the easiest way to get it there without standing over a pan.
Looking for more soup recipes to rotate through this season? There are plenty of slow cooker and stovetop options to keep dinners easy all fall and winter.
Common Questions
Can I use russet potatoes instead of gold?
Yes! Russet potatoes will give you a slightly fluffier, starchier texture. They break down a little more than gold potatoes, so the soup may end up a bit thicker. Both work great.
Can I add other toppings?
Absolutely. This soup is great with green onions, jalapeños, or even a drizzle of hot sauce if you like a little heat.
How do I know when the potatoes are done?
Poke them with a fork. They should slide right off with zero resistance. If there's any firmness left, give it another 30-45 minutes and check again.
Storage & Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days.
The soup will thicken as it sits because the potatoes continue to absorb liquid. When reheating, add a splash of broth or milk and stir until it loosens back up. Reheat on the stovetop over medium-low heat, or microwave in 60-second intervals, stirring in between.
Freezing: You can freeze this soup, but dairy-based soups can sometimes separate after freezing. If you want to freeze it, leave out the cream and sour cream and stir those in fresh after reheating. The texture will be much better that way.
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!