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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amazing, such easy delicious soup
Super excited to try this recipe this week. We always substitute plain greek yogurt in place of sour cream. Hoping it’ll be okay to do the same thing here.
How did using the Greek yogurt turn out? Making this soup today and I was planning on substituting Greek yogurt for the sour cream too.
The Greek yogurt turned out fabulous in the soup! I doubled the recipe and I used an immersion blender. My whole family loved it!
This was delicious! Best potato soup I’ve had!
This recipe looks amazing — I am planning to make it for a function for a bunch of teenagers. I need to FILL my crockpot, and I’m having trouble telling how much volume this recipe makes. Should I double it to fill my crockpot or does one batch fill it?
LOVE how easy and delicious this is! Last potato soup recipe I tried involved cooking something with flour prior to putting it in the crock pot, but this one is just throwing everything in and it’s so simple! I made a few changes, I used bacon bits instead of actual bacon strips, parsley instead of thyme & I didn’t have heavy cream OR milk ♀️ so I added extra chicken broth and water to thin it out, delicious!!!
Husband says this one is a keeper! Super easy to make and impressive to serve. Very yummy! I made it exactly as the recipe says.
Was a huge hit the first time it was made. The whole family and friends ate it. Making it again in double the batch.
Absolutely delicious, a favorite with the family. Just adjusted the seasoning.
Excited about making this on Halloween- just in time for a huge temperature drop in my area! Question: Can it be cooked on low for longer than 8 hours? I leave for work at 6:30 am and won’t be home until around 3:30 pm. I figure if anything the potatoes and onions will just be extra soft. Thoughts?
Hi Angela! Unfortunately, we cannot guarantee or predict the outcome of the recipe with the added hour. As always, please use your best judgment when making substitutions and modifications. Good luck!
Update- it turned out well! Very easy to blend everything with the potato masher since they were extra tender! THanks for the great recipe!
Thanks for the update! I have a somewhat similar work schedule, so this is good to know!
Very good recipe! My husband and I enjoyed it but my toddler did not. I cooked it as stated in the recipe but I used I Can’t Believe It’s Not Butter (Original) instead of unsalted and I did end up adding more salt and pepper and more chicken stock to thin it out. Very tasty in my opinion.
Made it without bacon and it turned out fantastic.
This soup is cooking right now, it should be ready by 12pm tomorrow. It already smells good!
Smells and tastes amazing!!!!!
Thank you for another wonderful recipe..
You are so welcome, Lisa!
Delicious! I made a couple slight modifications – my husband is a weirdo that won’t eat onions, so I left that out and subbed in 1 1/2 tsp onion powder. Also, I used Yukon gold potatoes because that’s what I had. Finally, I drizzled in about a half tbsp bacon grease when I added the potatoes to the crockpot because I’m southern and I just have to! This was so creamy and satisfying and had a fantastic flavor. Husband approved! I’m totally making it for myself with onions next time he has to travel for work.
We’re so glad to hear this was a winner for you, Laura! Thanks for sharing!
I didn’t have any cream so I used coconut milk and some turkey bacon. no salt required. Will do it again with some veggies.
Can bacon be omitted?
Yes, of course, but please note that the flavor profile may change with this omission.
Do you think you could use an immersion blender?
Sure!
This soup was so good and so easy. Will be my go to potato soup from now on.
I have been trying to make potato soup that my daughter like for years now. She finally said I nailed it! Thank you!!
Oh amazing!
Make it at least once a month for my family of 8. We all love it!! It is damn delicious
Wow that’s awesome!