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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I don’t understand how people say they love a recipe after making a million changes to it. Once you change ingredients it’s not the original recipe.
I followed the recipe as written, no substitutions, and it came out great. Everyone liked it a lot, and I’ll be making it again. Thanks for sharing such a good recipe.
Amen!! I never understood that!! And I don’t think you should give it a rating until you actually made the recipe!!
Good soup
This is a great creamy potato soup recipe! I was out of sour cream, onion, & garlic, so I used extra butter, cheese, & half and half in place of the sour cream, and I used garlic and onion powder. Also, I used half and half instead of heavy cream to make it a little lighter. It was VERY good. I also didn’t add the bacon grease to the crock pot, but just used the bacon on top. I’d definitely recommend this recipe. It was a perfect recipe for a rainy after church lunch!
I have made baked potato soup for years. I wanted to try a recipe for the crockpot This soup is wonderful. It has become my go to soup. I made it exactly like the recipe. Great soup.
I tried this recipe today and it was delicious! Unfortunately, it did turn out a little thin. I’m not quite sure why, other than the possibility that I didn’t mash the potatoes enough, before adding the sour cream, heavy cream, and cheese. I will definitely try it again though! I also cooked my onion in bacon grease as suggested from other reviews.
OH YUM. I took the advice of another reviewer and sauteed the onions in the bacon grease when I added the onion and I think that is a GREAT addition (because TEXAS). It was a little thick for me at the end, but I cooked on high for a little longer, but just added a little more milk and cream and it was good. I used a whole package of bacon because my husband doesn’t like “meatless meals” (insert eyeroll), so it was very bacon-y, but I’m not complaining. I also used red potatoes – there is ice everywhere here right now and didn’t want to go to the store, but unpeeled red potatoes taste amazing, so it’s a great sub. Made with your Mile High Biscuits which are loved by all in this house. Super filling and delicious, as always! 🙂
This is easy forgiving and yummy. If possible cook your onions,etc right in the bacon fat then dump into crock pot makes a world of difference in flavor! My new go to soup recipe!
This is SOOOOOO GOOD! Y’all, even my super picky 4-year-old ate this. I used turkey bacon instead of regular bacon since we don’t eat red meat, and added celery and carrots to make it healthier. Will def be making this again!
This is sad. I made this wonderful soup in my crockpot, scooped enough out for dinner (this soup really is divine and left it to cool ). Later I attempted to put the crockpot in the fridge . Disaster. The top slipped off and the whole pot of soup sloshed onto the kitchen floor. Never mind the mess, and it was epic but I weep a bit still for that pot of delicious soup.
But I’m going in again!
Think good thoughts for me!
I made just a bit quite a bit bigger batch, but I would suggest leaving I in a little bit longer than suggested for both low and high, potatoes aren’t quite as the consistency they should be for the soup
Making this tonight. I haven’t tried it yet but I’m sure it will be good. I doubled the recipie, added extra bacon, 1/4 tsp celery salt, and I subbed out 1 cup of broth for a Guinness extra stout.
Absolutely to die for!!!!!!
Potato soup is the best soup, in my opinion, so I was in search of a really good crockpot recipe and I found it here! The only issue for me though is that the recipe as is only gives me 3 servings. I am going to double the recipe next time.
Want to make this overnight so I can take some for dinner to work and my family can have for dinner tomorrow night. It says serve immediately? Any major reason why!?!?
Yummy! I just cooked this for tonight’s dinner and it was amazing! I added about 1 cu each fresh chopped celery and carrots, along with some steamed broccoli (I had it on hand and it would have gone bad). I had to sub half and half for the sour cream and heavy cream because that was what I had. Accidentally left out the butter. But it was still delicious! I think this is a forgiving recipe. So good! Thank you!
Forgot to add- I only stirred in steamed broccoli at the end so it wouldn’t get mushy cooking all day.
Hi – wondering how this can be adapted to make in the Instant Pot?
I put two extra bacon strips. It’s a wonderful receipe. Its so yummy.
I am wondering about using frozen diced hash brown potatoes instead of fresh potatoes.
Can I use milk instead of heavy cream? Is there a difference between when cooking?
This Looks so good!
Can I use vegetable broth in this? Im on a low sodium diet and this soup sounds righteous!!! I really want to make it!
Hi Jennifer. This is my first time making this recipe. I just made it with vegetable broth and it taste AMAZING! I hope it suits your taste buds.
In the slow cooker now!! Rainy and in the house (Corona!!) wish me luck!!