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A bowl of creamy loaded potato soup topped with chopped green onions, bacon bits, and black pepper. Nearby are small bowls of shredded cheese and more bacon, with a chunk of cheese beside the bowl on a wooden surface.
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5 from 2 votes

Crockpot Loaded Potato Soup

Creamy slow-cooker potato soup with cheddar, cooked bacon, and green onions; mash some of the tender russets for a thick, chunky finish.
Prep Time10 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 40 minutes
Course: Soup
Cuisine: American
Keyword: comfort, loaded, potato, soup
Servings: 6 servings
Author: AB

Ingredients

Soup

  • 6 medium russet potatoes peeled and evenly diced
  • 1 onion finely chopped
  • 4 cups chicken broth or chicken stock
  • 1 cup heavy cream
  • 1 cup cheddar cheese freshly shredded
  • salt and black pepper to taste

Toppings

  • 1/2 cup cooked bacon crumbled
  • green onions chopped, for garnish

Instructions

  • Peel and dice the potatoes into evenly sized, bite-size pieces. Finely chop the onion. If the cut potatoes were held in water, drain them before cooking.
  • Add the potatoes, onion, and chicken broth to the slow cooker. Stir and season lightly with salt and black pepper. Cover and cook on LOW for about 6 hours, or HIGH for about 3 hours, until the potatoes yield easily when pierced with a fork. Keep the lid closed during cooking; if the potatoes are still firm, continue cooking until tender.
  • Lift the lid away from your face to release the steam safely. Mash some of the potatoes directly in the slow cooker, leaving some chunks for texture.
  • Stir in the heavy cream and shredded cheddar until the cheese begins to melt. Taste and adjust the salt and black pepper. Cover and cook on HIGH for another 30 minutes, until hot and creamy. Avoid prolonged boiling.
  • Stir the soup and divide among six bowls. Top with the cooked, crumbled bacon and chopped green onions. Keep toppings separate from any leftover soup.

Notes

  • Cut the russet potatoes evenly and mash only part of the cooked potatoes to keep a creamy base with some chunks.
  • Freshly shred the cheddar and add it after the potatoes are tender; keep the final HIGH-heat finish to about 30 minutes rather than boiling the dairy for hours.
  • Add the cooked bacon and green onions to individual bowls just before serving so the toppings keep their texture.
Timing: the card shows the LOW option, including the 30-minute finish on HIGH. The HIGH option takes about 3 hours 40 minutes total. Prep and cooking times are estimates and vary with potato size and slow cooker.
Estimated nutrition is per serving, based on six equal portions with full-fat dairy and all the listed cooked bacon. Added salt, optional seasonings, green-onion garnish, and extra toppings are excluded. Values vary with ingredient sizes and brands.

Nutrition

Serving: 1serving (1/6 batch) | Calories: 390kcal | Carbohydrates: 33g | Protein: 13g | Fat: 24g