Description
This creamy crockpot loaded potato soup is a set-it-and-forget-it meal that delivers rich, velvety broth with chunky potato pieces. Perfect for busy weeknights, it’s a comforting bowl of goodness that tastes like it simmered all day with minimal effort.
Ingredients
Scale
- 6 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 lbs russet potatoes, peeled and diced into ½-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 4 oz cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup milk or heavy cream
- For Toppings: extra shredded cheddar cheese, crispy bacon bits, chopped green onions or chives, a dollop of sour cream, freshly cracked black pepper
Instructions
- Cook the bacon. In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble it into pieces. Leave about 2 tablespoons of the rendered bacon fat in the skillet.
- Sauté the aromatics. Add the diced onion to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Layer the slow cooker. Place the diced potatoes in the bottom of your 6-quart slow cooker. Pour the sautéed onion and garlic over the top. Add the chicken broth, salt, pepper, garlic powder, and smoked paprika. Give everything a gentle stir to combine.
- Slow cook. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender when done. Avoid opening the lid during cooking.
- Add the creaminess. Once the potatoes are tender, turn the slow cooker to WARM or OFF. Add the cubed cream cheese and shredded cheddar cheese. Stir gently until the cheeses are fully melted and the broth is smooth and creamy.
- Thicken to your liking (optional). For a thicker, more rustic soup, use a potato masher to gently mash some of the potatoes right in the pot. I like to mash about 1/3 of them, leaving plenty of chunky bites. For an ultra-smooth soup, use an immersion blender, but be careful not to over-blend.
- Finish with milk or cream. Stir in the milk or heavy cream. This adds the final touch of richness and adjusts the consistency. If the soup seems too thick, add a splash more broth or milk.
- Serve and load it up. Ladle the soup into bowls. Top generously with the crumbled bacon, extra shredded cheddar cheese, chopped green onions, and a dollop of sour cream. Serve immediately while hot.
Notes
Don’t skip the bacon fat sauté for the best flavor. Cut potatoes into uniform ½-inch cubes for even cooking. Add dairy at the end to prevent curdling. Taste and adjust seasoning before serving. The soup thickens as it sits; add a splash of milk or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
Keywords: crockpot potato soup, loaded potato soup, slow cooker soup, creamy potato soup, easy potato soup