This classic loaded potato soup in crockpot recipe is delicious and comforting on a chilly day! Luscious, creamy, buttery potatoes combined with salty, crispy bacon, fresh chives, and shredded cheese with tangy sour cream. The whole family will devour this soup and be begging for more - good luck saving any for leftovers!
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- You'll Love This Crockpot Loaded Potato Soup!
- Loaded Potato Soup in Crockpot Ingredients
- How To Make Crockpot Potato Soup
- How to Serve Crockpot Loaded Potato Soup
- Baked Potato Soup in Crock Pot Tips
- Loaded Potato Soup in Crockpot FAQ's
- 📖 The recipe.
- More Slow Cooker Recipes To Love
- 💬 What readers are saying.
You'll Love This Crockpot Loaded Potato Soup!
Super Delicious! This soup is simply addicting with the classic flavor combination of a loaded baked potato - buttery potato, cheese, bacon, chives, and sour cream. The balance of textures of creamy, crispy, crunchy, and cheesy means you'll never get tired of it!
Ultimate Comfort Food. There is simply nothing more comforting than a warm bowl of a creamy and hearty soup like this one. Soup can be enjoyed all year long but a warm bowl of your favorite soup on a chilly day really hits the spot.
Family Favorite. My family was obsessed with this loaded baked potato soup from the first time they ate it! It is a classic go to recipe and is requested on a regular basis - which is fine with me, because it's easy to make - and I love it too.
Loaded Potato Soup in Crockpot Ingredients
Here are the ingredients you will need to make this loaded potato soup in crockpot:
- Bacon: you can use regular or thick-cut bacon.
- Yukon Gold Potatoes: these potatoes tend to have a softer, creamier texture and are best in this soup recipe.
- Chicken Broth: you can use regular or low-sodium chicken broth.
- Half and Half: use half and half or heavy cream for the best creamy result.
- Sour Cream: regular or low-fat options can be used.
- Shredded Cheddar Cheese: I used sharp cheddar cheese but you can use other cheese varieties if desired or a combination.
- Vegetables: celery, onion, and garlic.
- Seasonings: salt, ground black pepper.
- Herbs: freshly chopped parsley.
- Garnish: crumbled bacon, shredded cheddar cheese, chopped chives, and sour cream.
For exact ingredient quantities, please see the recipe card below. Enjoy!
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Substitutions and Variations
- Sneak in more veggies and saute a couple of peeled and chopped carrots in with the celery and onion.
- Add more fresh or dried herbs for a variety of flavor combinations! Parsley and thyme go really well in this soup!
- Adjust any ingredients to your taste preferences - it's a very forgiving soup!
- Use low fat options for any dairy items of your choice.
- Use any variety of cheese in this soup - sharp varieties give it a tang and depth of flavor.
- Spice it up by adding some chipotle powder, red pepper flakes, or some fresh diced jalapeno.
- Use a different kind of potato if you would like such as russet or red. You can leave the skin on just make sure you wash your potatoes before cooking.
How To Make Crockpot Potato Soup
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
1. Cook the bacon and reserve two tablespoons of bacon fat.
2. Saute onion and celery until tender. Add garlic.
3. Transfer onions and celery to the crockpot and add potatoes, broth, parsley, salt and pepper.
4. Cover and cook on LOW until the potatoes are tender. Blend the soup to the desired consistency if desired.
5. Warm half and half in a microwave and add to the soup. Add remaining ingredients and stir.
How to Serve Crockpot Loaded Potato Soup
- Adjust any seasonings to your liking - usually all it needs is salt and pepper.
- Garnish with green onions or chives, a dollop of sour cream, shredded cheddar cheese, and bacon bits.
- Add extra texture by topping with crushed crackers, croutons, or crushed chips!
- Meal idea! Serve your soup with a small side salad with your favorite dressing and a slice of fresh, warmed, crusty bread - yum!
Baked Potato Soup in Crock Pot Tips
- Use an immersion blender to make this soup as creamy or chunky as you want!
- Do not add cold half-and-half or milk to the soup; it can curdle! Warm it in the microwave or mix it with a couple of ladles of soup first, then add.
- Sauteeing the veggies in the reserved bacon fat will add a salty, smoky flavor and is added to the soup for extra flavor!
Loaded Potato Soup in Crockpot FAQ's
Store your leftovers(if any) in an air tight container and store in the fridge for up to 3 days.
Portion your soup in a microwave-safe bowl, cover, and microwave in 30-second increments at a time. By doing this, it prevents the soup from separating.
This depends on the type of soup you are making. Russet potatoes always hold up their shape and texture best when cooked longer if you are not blending them. If you are making potato soup a creamy soup, Yukon gold potatoes are best for their buttery texture and taste.
If your soup is blended with the immersion blender and your soup is still thin, you can add a cornstarch slurry to help thicken it. Use a 1:1 ratio of cornstarch to cold water for the best result.
Sometimes, if you don't use a heavy dairy product in your soup, such as regular milk instead of heavy cream or half and half, this will result in a thinner soup. Use heavy cream or half and half, and add sour cream along with cheese for the best creamy texture. Tip: make sure to warm these ingredients slightly before adding to hot soup or they can curdle.
📖 The recipe.
Baked Potato Soup Crock Pot Recipe
Equipment
Ingredients
- ¼ pound bacon (chopped)
- ¾ cup chopped celery
- ¾ cup chopped onions
- 2 teaspoons minced garlic
- 1½ pounds chopped Yukon gold potatoes (peeled or unpeeled, your preference)
- 3 cups chicken broth
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon salt (plus extra to taste)
- ¼ teaspoon ground black pepper (plus extra to taste)
- 1 cup half and half
- ½ cup sour cream
- ½ pound shredded cheddar cheese (or other favorite cheese; plus extra for garnish)
- ¼ cup chopped chives or green onion (plus extra for garnish)
Instructions
- Heat a skillet (or a crockpot with a browning function) over medium-high heat and add bacon. Cook until brown. Using a slotted spoon, remove the bacon and transfer it to paper towels. Remove all but 2 tablespoons of bacon fat from the pan and discard the rest. (Note: if you don't have 2 tablespoons add in butter to make up the extra.)
- In the same skillet, add the onion and celery. Sauté until tender, about 6 to 8 minutes. Add garlic and saute for 1 minute. (Note: if you're in a hurry, you can skip this step and just add it directly into the crockpot.)
- Transfer onions and celery to a crockpot and add potatoes, broth, parsley, salt, and pepper.
- Cover and cook on LOW for 4 to 5 hours or until the potatoes are tender. (Note: after the potatoes are tender, you can blend the soup with a handheld immersion blender (or a traditional blender - 2 cups at a time) until the desired consistency is reached.)
- Pour half and half into a microwave-safe dish and warm on high heat for 1 minute. Stir into soup. Add remaining ingredients. Stir until the cheese is melted. Adjust seasoning with salt and pepper to taste.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Sneak in more veggies and saute a couple of peeled and chopped carrots in with the onions and celery; play around with herbs (fresh or dried). Parsley and thyme go really well in this soup; adjust the seasoning to taste.
- TIPS:
- Using an immersion blender, make this soup as creamy or chunky as you want.
- Do not add cold half-and-half or milk to the soup; it could curdle. Warm it before adding it to the soup. Warm it in a microwave or mix it with a couple of ladles full of soup first.
- SERVING SUGGESTIONS: Adjust seasoning to taste. Top with green onion or chives, a dollop of sour cream, shredded cheddar cheese, and bacon bits.
Nutrition
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