Enjoy a comforting and delicious Easy Loaded Potato Soup in Crock Pot is the perfect cozy meal the whole family will love.
This slow cooker recipe combines potatoes, bacon, cheese, and chives in a creamy soup base to make a hearty dish that's perfect to serve year round!
Don't stop here! Click through to discover more amazing soup recipes perfect for any occasion.
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This creamy soup is comfort food in a bowl! It requires minimal preparation and delivers maximum flavor without any fuss.
It's very similar to my Loaded Potato Soup, only this version is made in the slow cooker!
Looking for more Soup Recipes? Try my Chicken Soup with Macaroni, or my Broccoli Cheese Soup. Yum!
Table of Contents
- Crock Pot Tips and Tricks
- Do I need to peel the potatoes for this soup, or can I leave the skins on?
- Can I prep potatoes for soup the night before?
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Before you Begin!
- Recipe FAQ's
- What to Serve with Potato Soup
- Storage and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Crock Pot Tips and Tricks
Russet potatoes work best for this recipe due to their high starch content, which helps thicken the soup. However, Yukon Gold potatoes can also be used for a creamier texture.
If you prefer a lighter soup, you can substitute heavy cream with half-and-half or milk. Just be aware that this may result in a slightly thinner consistency.
For added nutrition and flavor, consider adding other vegetables such as carrots, celery, or corn. Chop them into bite sized pieces and add them along with the potatoes.
The cornstarch added towards the end of the potatoes cooking helps to thicken the soup. Stir it into the heavy cream before adding to the soup, and it'll thicken the last hour of cook time.
Do I need to peel the potatoes for this soup, or can I leave the skins on?
Peeling the potatoes is recommended for a smoother texture in your loaded potato soup. However, if you prefer a more rustic texture and added nutrients, you can leave the skins on. Just be sure to wash the potatoes thoroughly to remove any dirt or debris.
Can I prep potatoes for soup the night before?
Yes, you can peel and chop the potatoes and onion, then store them in a bowl of water in the refrigerator to prevent browning. In the morning, drain the potatoes and onion before adding them to the Crock Pot.
🛒Helpful Kitchen Tools
Rainspire 3-Piece Peeler Set, Premium Swivel Vegetable Peeler, Kitchen Gadgets Apple Peeler Potato Peeler Veggie Peeler Fruit Peeler, Dishwasher Safe Kitchen Accessories, Black
Starfrit Rotato Express, Electric Peeler 093209-006-BLCKBLACK+DECKER 7-Quart Slow Cooker, SC2007D, Lid Holder, 3 Heat Settings, Extra Large Handles, Dishwasher Safe, TealGeedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Grater for Fruit, Vegetables, Nuts
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
Substitutions and Variations
- I used Russet potatoes in this recipe, but you can also use Yukon Golds.
- For a lighter variation, substitute the heavy cream with half-and-half or milk.
- You can substitute the sour cream with Greek yogurt for a tangy twist.
- To add some extra vegetables, try incorporating chopped carrots, celery, or corn into the slow cooker along with the potatoes and onion.
- You can use precooked bacon bits as a time saving option.
- Try my Homemade Italian Seasoning Mix Blend in place of store-bought!
Step-by-Step Instructions
Step 1: Add potatoes and onions to the slow cooker.
Step 2: Pour in the water and season with chicken bouillon.
Step 3: After the potatoes have cooked for 3 hours, combine the butter, heavy cream and cornstarch, sour cream, garlic, and spices.
Step 4: Simmer the cream mixture until thickened then add to the potatoes.
Quick Tip
Incorporate the cornstarch into the cold cream before bringing to a simmer. Cornstarch added directly to hot liquids will clump up.
Step 5: Top the potato soup with shredded cheddar cheese, bacon pieces, and chives.
Step 6: Serve and enjoy!
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To thicken potato soup in your crock pot, mash some of the potatoes or make a slurry with flour and water. For extra richness, stir in cream or Greek yogurt near the end of cooking.
Yes! For the best results, blend the cream cheese into the soup. You can use an immersion blender right in the pot, or transfer a portion of the soup to a regular blender, add the cream cheese, blend until smooth, and then stir it back into the pot.
What to Serve with Potato Soup
This soup is delicious on its own, but you can also serve it with a side of crusty bread or a simple green salad for a complete meal.
You could even serve it in a bread bowl for a delicious and fun presentation.
Storage and Reheating Instructions
Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the soup is too thick.
Freezer: This soup can be frozen, but the texture may change slightly due to the dairy content. To freeze, first allow it to cool completely to room temperature. Transfer the soup into freezer safe containers or resealable freezer bags, leaving some space at the top for expansion. For optimal quality, it can typically be stored for 2-3 months.
Thaw and Reheat: Thaw in the refrigerator overnight and reheat on the stove.
More Recipes You'll Love!
- Check out my other Crock Pot Recipes like this budget- friendly Potato Corn Chowder.
- Or you might enjoy this recipe for Potato Leek Soup with White Cheddar.
📖 Recipe Card
Easy Loaded Potato Soup in Crock Pot
Ingredients
- 3 large russet potatoes
- 1 medium onion, chopped
- 3 cups water
- 1 tablespoon chicken bouillon seasoning
- 1 tablespoon butter
- 1 cup heavy cream
- ½ cup sour cream
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons cornstarch
- shredded cheddar cheese
- cooked bacon
- chopped chives
Method
- Peel and chop the potatoes and the onion into bite size pieces, then add them to the slow cooker.
- Add the chicken bouillon to the water and mix, then add it to the slow cooker.
- Cook on high for 4 hours.
- At the 3 hour mark, melt the butter in a medium saucepan over medium heat. Add the heavy cream, sour cream, garlic, and spices. Whisk in the cornstarch and bring to a simmer. Let it simmer for 5 minutes to thicken.
- Add the cream mixture to the potatoes and let it cook for the last hour.
- Serve topped with cheese, chives and bacon.
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