I’m excited to share my Easy Crock Pot Loaded Potato Soup, packed with tender potatoes, sharp cheddar, and smoky bacon for a simple, make-ahead dinner.

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I never thought hulking russet potatoes could become something cheeky and irresistible in a crockpot, but here we are. My version reads like the Crock Pot Loaded Baked Potato Soup you see in blogs, yet somehow more casual and messy, in a good way.

The aroma of bacon makes me hover by the kitchen like a nosy neighbor, opening the lid because I can’t help it. It’s Slow Cooker Potato Soup that tastes like a weekend project even when you didn’t plan one.

I learned some lazy tricks that punch up flavor without extra work, and yeah you’ll want to steal them.

Ingredients

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Russet potatoes: Starchy, filling, great source of potassium and fiber makes soup thick and comforting.
Bacon: Salty, smoky, adds savory crunch and umami mostly fat and protein.
Cream cheese: Ultra creamy, adds body and tang lots of fat makes soup silky.
Sharp cheddar cheese: Melts to gooey richness, gives calcium and protein.
Cream or half and half: Makes it lush, adds richness, high in calories.
Onion and garlic add sweetness and sharp depth low calorie aromatic.
Chicken broth: Adds savory base and salt thins or flavors the liquid low fat.
Sour cream: Tangy boost, adds creaminess, brings lactic acidity small protein amount.
Butter: Rounds flavors gives silkiness and richness mostly saturated fat.

Ingredient Quantities

3 lb russet potatoes, peeled and cut into 1 inch cubes (about 6 medium)

1 medium yellow onion, finely chopped

3 cloves garlic, minced

6 slices bacon, cooked and crumbled (save a few for topping)

4 cups chicken broth (32 oz)

1 cup heavy cream or 1 1/2 cups half and half, your call

8 oz cream cheese, softened

2 cups shredded sharp cheddar cheese, divided

4 tbsp unsalted butter

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

2 tbsp chopped green onions or chives, plus extra for garnish

1/2 cup sour cream (optional, for extra tang and creaminess)

How to Make this

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1. Cook the 6 bacon slices in a skillet until crisp, drain on paper towels, crumble most of it and save a few pieces whole for topping.

2. In the same skillet add 4 tbsp butter (or a splash of the bacon fat) and sauté the finely chopped yellow onion until soft, about 4 to 5 minutes; add the 3 minced garlic cloves and cook 30 seconds more.

3. Put the peeled and 1 inch cubed potatoes, the cooked onion and garlic, crumbled bacon, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme into the crockpot. Pour in 4 cups chicken broth so the potatoes are just covered.

4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.

5. When potatoes are done, mash about half of them right in the slow cooker with a potato masher or use an immersion blender for a few seconds to get a creamy but still chunky texture, it’s up to you how smooth you want it.

6. Turn the crockpot to warm/low. Add the softened 8 oz cream cheese, 1 cup heavy cream (or 1 1/2 cups half and half), about 1 1/2 cups shredded sharp cheddar (reserve the rest for topping), 1/2 cup sour cream if using, and stir until everything melts together and the soup is creamy. Taste and add more salt or pepper if needed.

7. If the soup seems too thin mash a few more potatoes in the pot or let it cook uncovered 15 to 30 minutes to thicken; if it’s too thick thin it with a splash of warm chicken broth or cream.

8. Stir in 2 tbsp chopped green onions or chives and let them warm through for a minute or two.

9. Serve hot topped with the reserved crumbled bacon, the remaining shredded cheddar, extra chopped green onions or chives, and a dollop of sour cream if you like. Leftovers keep well in the fridge for 3 to 4 days.

Equipment Needed

1. Large skillet or frying pan, for cooking the bacon and sautéing the onion
2. Slow cooker or Crockpot (4 to 6 quart), where the soup finishes cooking
3. Chef’s knife, for chopping potatoes, onion and garlic
4. Cutting board, big enough for potatoes and bacon
5. Vegetable peeler, to peel the russets
6. Measuring cups and spoons, to measure broth, cream and seasonings
7. Potato masher or an immersion blender, to get the texture you want
8. Heatproof spoon or silicone spatula, for stirring in the cheese and cream
9. Paper towels and tongs or a slotted spatula, for draining and handling the bacon

FAQ

Can I make this soup vegetarian?

Yes. Swap the chicken broth for vegetable broth and skip the bacon or use a smoky substitute like smoked paprika, liquid smoke, or store bought vegan bacon. The cream cheese and cheddar still give great richness.

What if I only have milk instead of heavy cream or half and half?

You can use whole milk, but the soup will be thinner. Thicken it by mashing some of the cooked potatoes in the crockpot, or stir in a cornstarch slurry (1 to 2 tbsp cornstarch mixed with cold water) and cook on high until it thickens. Add milk near the end and heat gently so it doesn't separate.

How do I make the soup chunkier or smoother?

If you want chunky soup, reserve a cup of the potato cubes before mashing and stir them back in at the end. For a smoother texture, mash half the potatoes in the crockpot or use an immersion blender for a few pulses. Don’t over-blend or it gets gluey.

How long does it keep and can I freeze it?

Stored in the fridge, it lasts 3 to 4 days. You can freeze it up to 2 to 3 months, but dairy can separate. For best results cool completely, freeze, then thaw in the fridge and reheat slowly, stirring in extra cream or sour cream if it seems grainy.

What are the actual crockpot times and how do I know it's done?

Cook on low for 7 to 8 hours or high for 4 to 5 hours. It's done when the potato cubes are fork tender and easily mashable. If potatoes are still hard, give it another 30 to 60 minutes and check again.

Any quick flavor or texture tips?

Sauté the onion and garlic first in a bit of butter or bacon fat for more depth. Add most of the cheddar at the end off heat to avoid stringy cheese. Reserve some bacon and chives for garnish so it looks and tastes fresher. If you want more tang, stir in the sour cream at the end.

Easy Crockpot Potato Soup Recipe Substitutions and Variations

Russet potatoes: use Yukon Golds for a creamier, slightly buttery soup that holds together better, or red potatoes if you want firmer chunks—they won’t mash as easily.
Chicken broth: swap for vegetable broth to make it vegetarian, or use low-sodium broth or good quality bouillon dissolved in water if you need pantry-friendly options.
Heavy cream / half and half: replace with evaporated milk for similar richness, or use whole milk thickened with 1 tbsp cornstarch mixed into 1 cup milk if you want it lighter.
Bacon: use pancetta or smoked ham for a similar smoky pork flavor, or turkey bacon for lower fat, or omit and add 1 tsp smoked paprika to keep that smoky note.

Pro Tips

1) Save a little bacon fat and use that to sweat the onions instead of all butter, it adds flavor without having to add more salt. Crisp extra bacon in the oven on a sheet while the soup cooks so you get crunchy bits for topping, not soggy pieces.

2) Cube the cream cheese and warm the cream or half and half a bit before adding, or temper the cheese by whisking in a ladle of hot broth first. This helps everything melt smoothly and prevents grainy lumps, trust me its worth the 2 extra minutes.

3) For the best texture mash only half the potatoes with a masher and pulse the rest very briefly with an immersion blender if you want creamier soup, dont over-blend or it will turn gluey. If it gets too thick add a little hot broth, too thin let it simmer uncovered 10-20 minutes.

4) Taste before you salt, bacon and sharp cheddar are already salty. Finish with a little acid to brighten it up, a squeeze of lemon juice or a spoonful of sour cream right before serving makes the flavors pop.

Easy Crockpot Potato Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m excited to share my Easy Crock Pot Loaded Potato Soup, packed with tender potatoes, sharp cheddar, and smoky bacon for a simple, make-ahead dinner.

Servings

servings

Calories

565

kcal

Equipment: 1. Large skillet or frying pan, for cooking the bacon and sautéing the onion
2. Slow cooker or Crockpot (4 to 6 quart), where the soup finishes cooking
3. Chef’s knife, for chopping potatoes, onion and garlic
4. Cutting board, big enough for potatoes and bacon
5. Vegetable peeler, to peel the russets
6. Measuring cups and spoons, to measure broth, cream and seasonings
7. Potato masher or an immersion blender, to get the texture you want
8. Heatproof spoon or silicone spatula, for stirring in the cheese and cream
9. Paper towels and tongs or a slotted spatula, for draining and handling the bacon

Ingredients

3 lb russet potatoes, peeled and cut into 1 inch cubes (about 6 medium)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
6 slices bacon, cooked and crumbled (save a few for topping)
4 cups chicken broth (32 oz)
1 cup heavy cream or 1 1/2 cups half and half, your call
8 oz cream cheese, softened
2 cups shredded sharp cheddar cheese, divided
4 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
2 tbsp chopped green onions or chives, plus extra for garnish
1/2 cup sour cream (optional, for extra tang and creaminess)

Directions

Cook the 6 bacon slices in a skillet until crisp, drain on paper towels, crumble most of it and save a few pieces whole for topping.
In the same skillet add 4 tbsp butter (or a splash of the bacon fat) and sauté the finely chopped yellow onion until soft, about 4 to 5 minutes; add the 3 minced garlic cloves and cook 30 seconds more.
Put the peeled and 1 inch cubed potatoes, the cooked onion and garlic, crumbled bacon, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme into the crockpot. Pour in 4 cups chicken broth so the potatoes are just covered.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
When potatoes are done, mash about half of them right in the slow cooker with a potato masher or use an immersion blender for a few seconds to get a creamy but still chunky texture, it's up to you how smooth you want it.
Turn the crockpot to warm/low. Add the softened 8 oz cream cheese, 1 cup heavy cream (or 1 1/2 cups half and half), about 1 1/2 cups shredded sharp cheddar (reserve the rest for topping), 1/2 cup sour cream if using, and stir until everything melts together and the soup is creamy. Taste and add more salt or pepper if needed.
If the soup seems too thin mash a few more potatoes in the pot or let it cook uncovered 15 to 30 minutes to thicken; if it’s too thick thin it with a splash of warm chicken broth or cream.
Stir in 2 tbsp chopped green onions or chives and let them warm through for a minute or two.
Serve hot topped with the reserved crumbled bacon, the remaining shredded cheddar, extra chopped green onions or chives, and a dollop of sour cream if you like. Leftovers keep well in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.