Crock-Pot Loaded Potato Soup

https://meganvskitchen.com/loaded-crock-pot-potato-soup/

Crock-Pot Loaded Potato Soup

Crock-Pot Potato Soup is creamy, comforting, and packed with tender potatoes, crispy bacon, cheddar cheese, and a touch of garlic—perfect for a cozy, filling dinner.

Prep Time 20

Cook Time 3

Total Time 3 20

Servings cups

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 Bacon
Stovetop 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

Want it thinner? Stir in a little more chicken broth or a splash of milk at the end until it reaches your desired consistency.

Texture: Mash more potatoes for a smoother soup, or leave it chunkier for extra texture.

Make-ahead tip: This soup reheats well! Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen if needed.

Freezing note: This soup can be frozen, but the texture may change slightly due to the cream and potatoes. Stir well after reheating.

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