Comforting Crockpot Loaded Potato Soup

If you ask me, loaded potato soup is pure comfort in a bowl.

This crockpot version takes all the best parts of a loaded baked potato and turns it into a creamy, hearty soup that practically makes itself. Tender potato cubes simmer away with bacon, onions, and chicken stock until everything gets nice and soft.

Then you stir in butter, cream, and freshly shredded cheddar to make it rich and smooth. Smoky paprika and garlic powder add just enough flavor without going overboard.

It’s a cozy dinner that feeds a crowd, perfect for those nights when you want something warm and filling without spending hours in the kitchen.

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What Kind of Potatoes Should I Use?

For crockpot loaded potato soup, russet potatoes are your best bet since they break down nicely and create that thick, creamy texture you’re looking for. Yukon golds also work well if you prefer a slightly waxier potato that holds its shape a bit more, giving you some chunky pieces in your soup. I’d stay away from red potatoes for this recipe since they tend to stay too firm and won’t give you that comforting, hearty consistency. Whatever you choose, there’s no need to peel them if you don’t want to – leaving the skins on adds extra nutrients and a nice rustic feel to the soup.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Russet potatoes are ideal here since they break down nicely and create that thick, creamy texture. You can use Yukon golds if that’s what you have, but the soup might be a bit less thick.
• Chicken stock: Vegetable stock works great if you want to keep it lighter, or use beef stock for a richer flavor. In a pinch, water with a couple bouillon cubes will do the job.
• Bacon: Turkey bacon is a leaner option, or you can skip the bacon entirely and add some smoked paprika for that smoky flavor.
• Heavy cream: Half-and-half works if you want something lighter, or use whole milk mixed with 2 tablespoons of butter. For a dairy-free version, try full-fat coconut milk.
• Cheddar cheese: Any melty cheese works here – try Monterey Jack, Colby, or a Mexican blend. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Sour cream: Greek yogurt makes a good substitute and adds extra protein. Use the full-fat version for the best texture.
• Scallions: Chives or even the green parts of leeks work just fine as a garnish.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot potato soup is not cutting the potatoes into evenly-sized chunks, which leads to some pieces turning to mush while others stay hard – aim for 1-inch cubes so everything cooks at the same rate.

When making your roux with butter and flour, rushing this step by not whisking constantly for the full 5 minutes can leave you with a raw flour taste and lumpy texture, so keep stirring over medium heat until it’s golden and smooth.

Adding the cream mixture too quickly or when the soup is on High heat can cause it to curdle or separate, so make sure your slow cooker is on Low and stir the cream in gradually for a silky finish.

Finally, don’t skip blending the potatoes until they’re completely smooth – any chunks left behind will affect the creamy texture you’re going for, so take your time with this step or use an immersion blender right in the pot.

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What to Serve With Loaded Potato Soup?

This hearty soup is pretty filling on its own, but I love serving it with a side of warm, buttery dinner rolls or crusty bread for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the soup. If you want to make it a full meal, cornbread muffins are another great option that pairs perfectly with the creamy, savory flavors. You can also set out extra toppings like more shredded cheddar, crispy bacon bits, sour cream, and chopped scallions so everyone can customize their bowl.

Storage Instructions

Store: This loaded potato soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day! Just give it a good stir before reheating since the cream might separate a bit while sitting.

Freeze: You can freeze this soup for up to 3 months, though the texture of the potatoes might change slightly when thawed. I recommend freezing it in individual portions so you can grab just what you need. Leave a little room at the top of your container since it’ll expand as it freezes.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to keep it from sticking to the bottom. If it seems too thick after reheating, just add a splash of chicken stock or milk to thin it out. You can also microwave individual portions, but stir it halfway through for even heating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 120-140 g
• Fat: 250-280 g
• Carbohydrates: 320-350 g

Ingredients

For the soup base:

• 4 lb potatoes (peeled and cut into 1-inch cubes)
• 36 oz chicken stock (I prefer Swanson unsalted for better salt control)
• 1 onion (finely diced into 1/4-inch pieces)
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1/2 tsp smoked paprika

For the roux and creamy finish:

• 16 oz bacon
• 1.25 cup cheddar (freshly shredded from the block for better melting)
• 4 tbsp butter (I like Kerrygold unsalted for a richer flavor)
• 1/4 cup flour
• 2.5 cups cream
• 1/4 cup sour cream
• 2 tsp garlic powder

For the garnish:

• 2 tbsp scallions

Step 1: Prepare Ingredients and Start the Potatoes

• 4 lb potatoes, peeled and cut into 1-inch cubes
• 36 oz chicken stock
• 1 onion, finely diced
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1/2 tsp smoked paprika
• 16 oz bacon

Peel and cut potatoes into 1-inch cubes, then finely dice the onion into 1/4-inch pieces.

While you’re prepping, cook the bacon in a skillet over medium heat until crispy, about 10 minutes, then drain on paper towels and chop into bite-sized pieces.

Once bacon is done, add the cubed potatoes, chicken stock, diced onion, salt, black pepper, and smoked paprika to your crockpot and stir to combine.

Set the crockpot to High and cook for 4 hours—this long, slow cooking will make the potatoes tender and allow them to begin breaking down naturally.

Step 2: Blend the Potatoes and Add First Layer of Flavor

• blended potato mixture from Step 1
• 1/2 cup cheddar, freshly shredded
• half of the cooked bacon from Step 1

After 4 hours, the potatoes should be very tender.

Using an immersion blender, blend the potato mixture directly in the crockpot until it reaches your desired consistency—I prefer a chunky-smooth texture with some potato pieces remaining for body, rather than completely smooth.

Stir in half of the cooked bacon and 1/2 cup of the freshly shredded cheddar cheese, which will melt into the hot soup and add richness.

Switch the crockpot to Low and let it cook for 1 to 2 hours while you prepare the cream base.

Step 3: Create the Cream Base (Beurre Manié Roux)

• 4 tbsp butter
• 1/4 cup flour
• 2.5 cups cream
• 1/4 cup sour cream
• 2 tsp garlic powder

In a skillet over medium heat, melt the butter completely, then whisk in the flour to create a roux.

Cook this mixture for about 5 minutes, stirring constantly, until it turns a light golden color and smells toasty—this removes the raw flour taste and helps thicken the soup evenly.

Gradually whisk in the cream, sour cream, and garlic powder until the mixture is smooth and thick, stirring constantly to prevent lumps from forming.

This cream base will add the soup’s luxurious texture and depth.

Step 4: Finish the Soup and Meld Flavors

• cream base from Step 3
• potato-bacon mixture from Step 2

Pour the cream mixture from Step 3 into the crockpot with the potato-bacon mixture, stirring gently until fully combined and no streaks of cream remain.

The soup will thicken further as it cooks.

Set the crockpot to Low and cook for 1 hour, which allows all the flavors to meld together beautifully.

During this time, the cheddar will fully integrate into the soup and the texture will become silky.

Step 5: Plate and Garnish with Toppings

• remaining bacon from Step 1
• remaining 3/4 cup cheddar, freshly shredded
• 1/4 cup sour cream
• 2 tbsp scallions

Ladle the hot soup into bowls.

Top each serving with a generous handful of the remaining bacon pieces, the remaining shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh scallions.

The warm soup will slightly melt the cheese and sour cream, creating beautiful flavor layers with each spoonful.

Comforting Crockpot Loaded Potato Soup

Delicious Comforting Crockpot Loaded Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 4 hours hrs 25 minutes mins

Total Time 6 hours hrs 42 minutes mins

Servings 8 servings

Calories 4300 kcal

Ingredients

  

For the soup base::

• 4 lb potatoes (peeled and cut into 1-inch cubes)
• 36 oz chicken stock (I prefer Swanson unsalted for better salt control)
• 1 onion (finely diced into 1/4-inch pieces)
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1/2 tsp smoked paprika

For the roux and creamy finish::

• 16 oz bacon
• 1.25 cup cheddar (freshly shredded from the block for better melting)
• 4 tbsp butter (I like Kerrygold unsalted for a richer flavor)
• 1/4 cup flour
• 2.5 cups cream
• 1/4 cup sour cream
• 2 tsp garlic powder

For the garnish::

• 2 tbsp scallions

Instructions

 

• Peel and cut potatoes into 1-inch cubes, then finely dice the onion into 1/4-inch pieces. While you're prepping, cook the bacon in a skillet over medium heat until crispy, about 10 minutes, then drain on paper towels and chop into bite-sized pieces. Once bacon is done, add the cubed potatoes, chicken stock, diced onion, salt, black pepper, and smoked paprika to your crockpot and stir to combine. Set the crockpot to High and cook for 4 hours—this long, slow cooking will make the potatoes tender and allow them to begin breaking down naturally.
• After 4 hours, the potatoes should be very tender. Using an immersion blender, blend the potato mixture directly in the crockpot until it reaches your desired consistency—I prefer a chunky-smooth texture with some potato pieces remaining for body, rather than completely smooth. Stir in half of the cooked bacon and 1/2 cup of the freshly shredded cheddar cheese, which will melt into the hot soup and add richness. Switch the crockpot to Low and let it cook for 1 to 2 hours while you prepare the cream base.
• In a skillet over medium heat, melt the butter completely, then whisk in the flour to create a roux. Cook this mixture for about 5 minutes, stirring constantly, until it turns a light golden color and smells toasty—this removes the raw flour taste and helps thicken the soup evenly. Gradually whisk in the cream, sour cream, and garlic powder until the mixture is smooth and thick, stirring constantly to prevent lumps from forming. This cream base will add the soup's luxurious texture and depth.
• Pour the cream mixture from Step 3 into the crockpot with the potato-bacon mixture, stirring gently until fully combined and no streaks of cream remain. The soup will thicken further as it cooks. Set the crockpot to Low and cook for 1 hour, which allows all the flavors to meld together beautifully. During this time, the cheddar will fully integrate into the soup and the texture will become silky.
• Ladle the hot soup into bowls. Top each serving with a generous handful of the remaining bacon pieces, the remaining shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh scallions. The warm soup will slightly melt the cheese and sour cream, creating beautiful flavor layers with each spoonful.