Simple Crock Pot Loaded Potato Soup

If you ask me, loaded potato soup is one of the best comfort foods out there.

This hearty crock pot soup brings together tender potato chunks, crispy bacon, and melted sharp cheddar in a creamy, savory broth. The slow cooker does most of the work while the flavors blend together.

It’s topped with sour cream, green onions, and extra bacon for a bowl that tastes just like a loaded baked potato. A bit of smoked paprika and garlic add depth without being fancy.

It’s a satisfying meal that feeds a crowd, perfect for chilly evenings when you want something warm and filling.

What Kind of Potatoes Should I Use?

For this loaded potato soup, you’ll want to reach for russet potatoes or Yukon golds, both of which work great in slow cooker soups. Russets will break down more as they cook, giving you a thicker, creamier soup with a heartier texture. Yukon golds hold their shape a bit better and add a buttery flavor, so if you like chunkier potato pieces in your soup, those are your best bet. 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 touch to the soup.

Options for Substitutions

This potato 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. I’d avoid waxy red potatoes for this one.
• Bacon: Turkey bacon works if you want a lighter option, though you’ll miss some of that smoky richness. You could also use diced ham or skip the meat entirely for a vegetarian version.
• Broth: Chicken or vegetable broth both work great. If you only have bouillon cubes, dissolve them in hot water following the package directions to make 6 cups.
• Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar, Colby, or a Mexican cheese blend all work. Just make sure to shred it yourself rather than using pre-shredded, as it melts better.
• Sour cream and yogurt: You can use all sour cream (about 2 cups total) if you don’t have yogurt, or use Greek yogurt for both portions if you want a tangier, protein-packed soup.
• Cornstarch: If you’re out of cornstarch, use 8 tablespoons of flour mixed with cold water instead. Add it slowly and let it simmer to thicken.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crock pot potato soup is adding the dairy ingredients too early, which can cause the sour cream and yogurt to curdle and separate – always wait until the very end when the potatoes are fully cooked and tender.

Another common error is not cutting your potatoes into even-sized chunks, which leads to some pieces turning to mush while others stay hard, so aim for uniform 1-inch cubes for consistent cooking.

Don’t skip mashing or blending at least some of the potatoes after cooking, as this step creates the thick, creamy base that makes the soup satisfying rather than just brothy.

Finally, if your soup seems too thin after adding the dairy, mix the cornstarch with a few tablespoons of cold water to make a slurry before stirring it in, which prevents lumps and thickens the soup perfectly.

What to Serve With Loaded Potato Soup?

This soup is pretty filling on its own, but I love serving it with a simple side salad to balance out all that creamy richness. A basic mixed greens salad with cherry tomatoes and a light vinaigrette does the trick perfectly. Crusty dinner rolls or warm buttermilk biscuits are also great for soaking up the soup, and they make the meal feel extra cozy. If you want to keep the comfort food theme going, some garlic breadsticks or even cornbread muffins work really well too.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just know that it might thicken up a bit as it sits, so you can add a splash of broth or milk when you reheat it to get it back to the perfect consistency.

Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly since dairy-based soups can sometimes separate. I recommend freezing it in individual portions so you can grab just what you need for a quick meal.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often to prevent sticking. If you’re using the microwave, heat it in 1-minute intervals on medium power, stirring between each round. Add a little extra broth if it seems too thick, and save the fresh toppings like green onions and extra cheese for after reheating.

Estimated Nutrition

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

• Calories: 4000-4300
• Protein: 130-150 g
• Fat: 235-255 g
• Carbohydrates: 295-315 g

Ingredients

For the soup base:

• 3.5 lb potatoes (peeled and cut into 1-inch chunks for even cooking)
• 12 slices bacon
• 1.5 large onion
• 8 garlic cloves
• 6 cups broth (I prefer Swanson chicken broth for a consistent savory base)
• 1.5 tbsp parsley
• 1.5 tsp salt
• 1/2 tsp garlic salt
• 0.75 tsp pepper
• 1/4 tsp smoked paprika

For the finishing stage:

• 3.75 cups cheddar (I always use Tillamook sharp cheddar for the best melt)
• 1.5 cups sour cream (full-fat gives a much better texture and moisture)
• 1/2 cup yogurt
• 4 tbsp cornstarch

For the garnish:

• green onions

Step 1: Prepare Mise en Place and Cook Bacon

• 12 slices bacon
• 3.5 lb potatoes
• 1.5 large onion
• 8 garlic cloves

Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes.

While the bacon cooks, peel and cut the potatoes into 1-inch chunks, dice the onion into small pieces, and mince the garlic cloves.

Once the bacon is done, transfer it to a paper towel-lined plate to cool, then crumble it into bite-sized pieces.

Reserve about 2 tablespoons of the bacon fat in the pan—this adds incredible flavor that we’ll use shortly.

Step 2: Build Aromatic Base and Fill Slow Cooker

• Bacon fat from Step 1
• 1.5 large onion
• 8 garlic cloves
• 3.5 lb potatoes
• Crumbled bacon from Step 1
• 6 cups broth
• 1.5 tbsp parsley
• 1.5 tsp salt
• 1/2 tsp garlic salt
• 0.75 tsp pepper
• 1/4 tsp smoked paprika

Heat the reserved bacon fat over medium heat and sauté the diced onion for 2-3 minutes until softened and fragrant, then add the minced garlic and cook for another minute.

I find this quick sauté really deepens the flavor compared to adding raw aromatics directly to the slow cooker.

Transfer the sautéed onion and garlic to your slow cooker, then add the potato chunks, crumbled bacon, broth, parsley, salt, garlic salt, pepper, and smoked paprika.

Stir well to combine.

Step 3: Slow Cook Until Potatoes Are Tender

Cover the slow cooker and cook on HIGH for 4 hours, or until the potatoes are completely tender and break apart easily when pressed with a spoon.

The slow cooking allows the flavors to meld beautifully while the potatoes become creamy.

Step 4: Achieve Desired Texture and Mix Cornstarch Slurry

• 4 tbsp cornstarch

Once potatoes are tender, decide on your texture preference.

For a chunkier soup, mash the potatoes with a potato masher directly in the slow cooker, leaving some larger pieces.

For a creamier soup, use an immersion blender to puree about half the potatoes while leaving some texture.

While you’re doing this, whisk the cornstarch with a splash of broth (about 3-4 tablespoons) in a small bowl to create a smooth slurry—this prevents lumps and ensures the soup thickens evenly without overpowering the creaminess.

Step 5: Add Dairy, Cheese, and Final Seasoning

• 1.5 cups sour cream
• 1/2 cup yogurt
• 3.75 cups cheddar cheese

Stir the cornstarch slurry into the soup, then add the full-fat sour cream and yogurt, stirring gently to distribute evenly.

I always use full-fat sour cream because it gives a much better texture and richer mouthfeel than the low-fat version.

Turn the slow cooker to LOW, add the sharp cheddar cheese in handfuls, and stir constantly until all the cheese is melted and the soup is smooth and creamy, about 2-3 minutes.

Taste the soup and adjust seasoning with additional salt and pepper as needed—the cheese adds saltiness, so be cautious.

Step 6: Serve and Garnish

• Crumbled bacon from Step 1
• green onions

Ladle the soup into bowls and top each serving with crumbled bacon pieces from Step 1, shredded cheddar cheese, and sliced green onions for brightness and freshness.

The warm cheese will slightly melt from the hot soup, creating an indulgent garnish.

Simple Crock Pot Loaded Potato Soup

Delicious Simple Crock Pot Loaded Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 2 hours hrs 55 minutes mins

Total Time 4 hours hrs 27 minutes mins

Servings 7 servings

Calories 4150 kcal

Ingredients

  

For the soup base::

• 3.5 lb potatoes (peeled and cut into 1-inch chunks for even cooking)
• 12 slices bacon
• 1.5 large onion
• 8 garlic cloves
• 6 cups broth (I prefer Swanson chicken broth for a consistent savory base)
• 1.5 tbsp parsley
• 1.5 tsp salt
• 1/2 tsp garlic salt
• 0.75 tsp pepper
• 1/4 tsp smoked paprika

For the finishing stage::

• 3.75 cups cheddar (I always use Tillamook sharp cheddar for the best melt)
• 1.5 cups sour cream (full-fat gives a much better texture and moisture)
• 1/2 cup yogurt
• 4 tbsp cornstarch

For the garnish::

• green onions

Instructions

 

• Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes. While the bacon cooks, peel and cut the potatoes into 1-inch chunks, dice the onion into small pieces, and mince the garlic cloves. Once the bacon is done, transfer it to a paper towel-lined plate to cool, then crumble it into bite-sized pieces. Reserve about 2 tablespoons of the bacon fat in the pan—this adds incredible flavor that we'll use shortly.
• Heat the reserved bacon fat over medium heat and sauté the diced onion for 2-3 minutes until softened and fragrant, then add the minced garlic and cook for another minute. I find this quick sauté really deepens the flavor compared to adding raw aromatics directly to the slow cooker. Transfer the sautéed onion and garlic to your slow cooker, then add the potato chunks, crumbled bacon, broth, parsley, salt, garlic salt, pepper, and smoked paprika. Stir well to combine.
• Cover the slow cooker and cook on HIGH for 4 hours, or until the potatoes are completely tender and break apart easily when pressed with a spoon. The slow cooking allows the flavors to meld beautifully while the potatoes become creamy.
• Once potatoes are tender, decide on your texture preference. For a chunkier soup, mash the potatoes with a potato masher directly in the slow cooker, leaving some larger pieces. For a creamier soup, use an immersion blender to puree about half the potatoes while leaving some texture. While you're doing this, whisk the cornstarch with a splash of broth (about 3-4 tablespoons) in a small bowl to create a smooth slurry—this prevents lumps and ensures the soup thickens evenly without overpowering the creaminess.
• Stir the cornstarch slurry into the soup, then add the full-fat sour cream and yogurt, stirring gently to distribute evenly. I always use full-fat sour cream because it gives a much better texture and richer mouthfeel than the low-fat version. Turn the slow cooker to LOW, add the sharp cheddar cheese in handfuls, and stir constantly until all the cheese is melted and the soup is smooth and creamy, about 2-3 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed—the cheese adds saltiness, so be cautious.
• Ladle the soup into bowls and top each serving with crumbled bacon pieces from Step 1, shredded cheddar cheese, and sliced green onions for brightness and freshness. The warm cheese will slightly melt from the hot soup, creating an indulgent garnish.