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Slow Cooker Loaded Potato Soup - Everyone's favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That's it!

Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it!

Slow Cooker Loaded Potato Soup - 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 - Everyone's favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That's it!

Slow Cooker Loaded Potato Soup

Slow Cooker Loaded Potato Soup

Everyone's favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That's it!
4.9 stars (50 ratings)

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
  • 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.

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