Slow Cooker Loaded Potato Soup
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Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it!
Can I just be the first one to admit how relieved I am it is sweater weather right now?
Because I just had my fair share of this loaded baked potato soup. Which also means I had my fair share of garnishes. AKA. Extra bacon. Cheese. And green onions.
Wait. Green onions aren’t that bad for you. So I think we’re just fine.
We’re also fine because we are making this in the slow cooker. All you have to do is dump in your ingredients – then you can let it do its thing for 7-8 hours.
There’s no babysitting here. Your only job is to have your garnishes ready for serving.
Slow Cooker Loaded Potato Soup
Ingredients
- 4 slices bacon, diced
- 2 pounds russet potatoes, peeled and chopped
- 3 cups chicken stock
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- ⅔ cup sour cream
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.
- Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.
- Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately.
Did you make this recipe?
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My family loves this! I double the recipe and use an immersion blender for a smooth texture.
We enjoy this recipe and have made it 5-8 times in the past, but I gave it 4 stars since there is always an odd bitter undertone. Yesterday, I cooked it, but added the fresh thyme when I added the dairy items. There was more flavor and no undertone/aftertaste.
Some other ways I have experimented and enjoyed this recipe: Yukon gold potatoes instead, and put Instant Pot on sauté setting and sautéed onions and garlic first (add garlic for last minute) then switch to crockpot setting for the remainder of time. Hope this is helpful!
Will this one freeze well? Please let me know if you have tried that. thanks
Amazing. Flavor was chefs kiss. Only thing I did differently and because I didn’t have heavy cream was use half and half. And since I had so many green onions I just cooked them instead of yellow. Will most definitely make this again and half to double the recipe as it was a hit.
To kick off our first rainy, cold day, I made this soup. It was creamy, and quite tasty. I’ve made several more of your recipes, always turn out fantastic!!! Thank you for sharing, keep it up!!
Can I substitute canned coconut milk in place of the heavy cream?
I 1 1/2 this recipe so I would have leftovers and added a cup of broccoli finely chopped but followed the rest and it was amazing Thank you
This was delicious, and really, really easy.
I didn’t have time to peel and chop potatoes, so, I used a 1.5lb bag of baby yukon gold potatoes and then .75lb of baby reds and just quartered them no peeling. followed the recipe exactly other than that and my kids ate 3 bowls each. no leftovers.
I’m making again this week but will likely use the full 1.5lbs of baby reds too to see if maybe we can have some leftover.
This soup is very tasty. I doubled the recipe, but used 4C broth. It was still a little runnier than I’d like. We enjoyed it.
Girl how are you peeling and chopping two pounds of potatoes, onion, garlic and cooking bacon in 15 minutes 🙁 I can’t even peel and chop all those potatoes in 15 minutes.
Delicious recipe tho
That is hilarious, but I thought the same thing myself! It’s gonna take me at least 15- 20 for the potatoes alone. Recipe is amazing too by the way!
Love this soup so much! I make it frequently.
Has anyone calculated the calories per serving for this yet?
Too many haha. Best not to know
Looks delicious! How can I adjust this for an 8 qt slow cooker?
It says 8 servings, I’m assuming a serving is one cup. If that’s correct, it’s roughly 307 calories per cup.
I love this recipe, and actually make it in my instant pot instead, so I can make stews in my crock pot. And usually this turns out soooo good, people ask me for the recipe!
Delicious! This was my first time making potato soup but it was not my first visit to your site. I have pinned, tried and enjoyed lots of your recipes. I will definitely make this soup again. Thanks!
Easy and delicious!
I didn’t have heavy cream so I used whole milk. And I didn’t have bacon but used real bacon bits instead. Didn’t have broth but used bullion. Turned out so good even making all these adjustments I love flexible recipes.
Fabulous soup and super easy to make
So easy and delicious! I have a 2 quart slow cooker, so I halved the recipe. Loved it!
So the soup broth was delicious however , my potatoes never got soft enough to mash with potato masher. I cut the potatoes into small bite size pieces, but still were crunchy. I did everything to get them soft, but nothing worked. Perhaps boiling the potatoes before they go in the slow cooker would work, though I read and reread the recipe and it doesn’t say to do that.
you can microwave the potatoes first for about 15 mins, let cool and cut up.
Even a non-cooking husband can handle this project. Taste great!!
Beautiful recipe, perfect and forgiving process. I’d recommend adding the cooked bacon with the dairy because I got a meat consistency of pork brisket when I was mashing up the potatoes. Bonus: it would also make it easier to use an emulsion blender and still have small chunks of bacon. Good soup