There are few things in this world more comforting than a fully loaded baked potato. Now, imagine that potato transformed into a rich, velvety soup that simmers all day while you are at work. This Creamy Crockpot Potato Soup is the epitome of “set it and forget it” comfort. It features tender chunks of potato swimming in a savory, creamy broth, topped with all the fixings: crispy bacon, sharp cheddar cheese, and fresh green onions.
This recipe relies on the slow cooker to break down the potatoes perfectly, allowing them to release their natural starches and thicken the soup without needing a heavy roux. It is thick, hearty, and satisfying enough to be a standalone meal on a chilly evening.
Why You’ll Love This Recipe
The “Loaded” Experience
This isn’t just a plain potato puree. It’s a texture lover’s dream. You get the smoothness of the cream base, the soft bite of the potato chunks, the crunch of the bacon, and the gooey melt of the cheese. Every spoonful tastes like the best part of a loaded baked potato.
Effortless Thickening
Many potato soup recipes require constant stirring or a complicated flour base. Here, we use a simple trick: mashing some of the cooked potatoes directly in the pot. This creates a naturally thick consistency that is foolproof and requires zero technical skill.
Ingredients
- 2.5 lbs Russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups chicken broth
- 1 tsp garlic powder
- 0.5 cup heavy cream (or half-and-half)
- 0.5 cup sour cream
- 2 tbsp flour (optional thickener)
- 6 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 2 tbsp green onions, sliced
Instructions
- Add potatoes, onions, broth, and seasonings to the slow cooker.
- Cook on LOW for 6-8 hours until potatoes are soft.
- Mash about 1/3 of the potatoes in the pot to thicken.
- Whisk flour and cream together, then stir into the soup along with sour cream. Cook on HIGH for 20 mins.
- Serve topped with cheese, bacon, and green onions.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Russet Potatoes: These are high-starch potatoes that fall apart slightly as they cook, which is exactly what we want for a thick soup. Peel and dice them into 1-inch cubes.
Chicken Broth: Provides the savory liquid base.
Heavy Cream or Half-and-Half: Added at the end for richness.
Bacon: Cooked separately and used as a topping.
Cheddar Cheese: Sharp cheddar adds the best flavor punch.
Sour Cream: Stirred in at the end for a tangy, creamy finish.
Smart Substitutions
Yukon Gold potatoes can be used for a waxier, more buttery texture that holds its shape better. If you want to lighten it up, use evaporated milk instead of heavy cream. For a vegetarian version, swap chicken broth for vegetable broth and omit the bacon (or use imitation bacon bits).
If you are a fan of rich, comforting bowls, you will also love this Creamy Easy Potato Soup which offers a similar stovetop variation.
Step-by-Step Instructions
Prep Phase
Peel and dice the potatoes. Dice the onion. Cook the bacon until crispy, drain, and crumble (refrigerate until serving).
Cooking Phase
Place the diced potatoes and onions in the slow cooker. Pour in the chicken broth, salt, pepper, and garlic powder.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The potatoes should be very tender and easily crushed with a fork.
The Thickening: Mash about 1/3 of the potatoes directly in the slow cooker using a potato masher. This thickens the broth while leaving plenty of chunks.
In a small bowl, whisk the flour with the heavy cream (or milk) until smooth. Stir this into the slow cooker.
Add the sour cream. Stir well. Cover and cook on HIGH for another 20-30 minutes until the soup is thickened and creamy.
Serving Phase
Ladle into bowls. Top generously with shredded cheddar cheese, crumbled bacon, and chopped green onions or chives.
Pro Tips for Perfect Results
Technique Secrets
Don’t Add Dairy Too Early: Dairy products can curdle if cooked for 8 hours in a slow cooker. Always add the cream and sour cream in the last 30 minutes of cooking. This keeps the texture smooth and silky.
Seasoning Layers: Potatoes soak up a lot of salt. Season at the beginning, but taste again at the very end. You likely need a final pinch of salt and pepper to make the flavors pop.
Common Mistakes to Avoid
Using waxy red potatoes. While delicious, they don’t break down as well, resulting in a thinner soup. Stick to Russets or Yukon Golds for the best chowder consistency.
| Ingredient | Role | Alternative |
|---|---|---|
| Russet Potatoes | Thickener & Body | Cauliflower (Low Carb) |
| Heavy Cream | Richness | Coconut Milk (Dairy Free) |
| Sour Cream | Tanginess | Greek Yogurt |
| Bacon | Salty Crunch | Ham cubes |
Serving Ideas & Pairings
Presentation & Plating
Set up a “topping bar” if serving for a crowd. Bowls of cheese, bacon, chives, extra sour cream, and even steamed broccoli florets allow everyone to customize their bowl.
Pairing Suggestions
Serve with a crusty baguette or garlic bread for dipping. A simple arugula salad with a lemon vinaigrette helps cut through the richness of the potato soup.
Frequently Asked Questions
Can I freeze this soup?
Cream-based soups can separate when frozen. It is safer to freeze the potato base before adding the cream/sour cream, then add the dairy when reheating.
Why is my soup gummy?
Over-mashing the potatoes (especially with an electric mixer) can release too much starch, turning the soup gluey. Use a hand masher and be gentle.
Is it gluten-free?
If you omit the flour thickener (or use cornstarch instead), the recipe is naturally gluten-free.
Conclusion
Creamy Crockpot Potato Soup (Loaded!) is the ultimate comfort food hack. It delivers all the savory satisfaction of a baked potato dinner with the ease of a slow cooker, making it a staple for cold nights and busy families.
