Indulge in this creamy crockpot potato soup bursting with rich flavors. Loaded with tender russet potatoes, aromatic garlic and onion, savory bacon, and melty cheddar cheese, each spoonful delivers a warming blend of smooth cream and tangy sour cream. Perfect for transforming cold evenings into cozy culinary celebrations.

Jump to Recipe

I love making this Crockpot Potato Soup recipe because it’s hearty and surprisingly nutritious. I start off by using 6 large russet potatoes that I peel and cut into cubes, add a medium yellow onion diced up and 3 garlic cloves minced.

Then I pour in 4 cups of chicken broth and mix in 1 cup each of heavy cream and whole milk to give it that rich, creamy feel. After cooking, I stir in 6 slices of cooked, crumbled bacon along with 2 cups shredded cheddar cheese and 1/2 cup sour cream.

Salt and black pepper to taste and a pinch of paprika if you like spice complete the recipe. Its a simple, easy crock pot loaded potato soup that provides protein from the bacon and vitamin C from the potatoes.

I think its one of the best crockpot loaded baked potato soups youll ever try.

Why I Like this Recipe

I really love this recipe because:
1. I like how easy it is to throw everything into the crockpot and let it do all the work for me.
2. I enjoy the creamy, cheesy goodness that makes every spoonful feel so comforting.
3. I appreciate that the crunchy bacon bits add a great texture and flavor contrast.
4. I love that I can customize it with a pinch of paprika and chopped green onions to suit my mood.

Here’s my take on the Crockpot Potato Soup Recipe (and VIDEO!) that really feels like home cooking:

First, peel 6 big russet potatoes and cut them into cubes. Then dice a medium yellow onion and mince 3 garlic cloves. I put the potatoes, onion, and garlic into my crockpot along with 4 cups of chicken broth (or veggie broth if you’re into that), plus a little salt and black pepper. I let it cook on low for about 6 to 8 hours (or high for 3 to 4 hours) until the potatoes are super soft.

Once they’re tender, I mash some of the potatoes right in the crockpot to thicken the soup a bit—this is a neat little trick I learned. Then I stir in 1 cup of heavy cream and 1 cup of whole milk so everything blends nicely. Next, I add 6 slices of cooked, crumbled bacon, which truly make the soup special, and mix in 2 cups of shredded cheddar cheese while the soup’s still warm so the cheese melts perfectly.

After that, I fold in 1/2 cup of sour cream to add a rich, creamy texture. I taste it and add more salt and pepper if necessary; sometimes I even toss in a pinch of paprika for a bit of a kick. When everything’s mixed well, I ladle the soup into bowls and top it off with chopped green onions for that extra burst of flavor.

Overall, this recipe feels like a warm hug on a chilly day, and it’s simple enough that I feel comfortable trying out a few tweaks on my own. Enjoy!

Ingredients

Print Recipe (No Advertisments)

Russet potatoes: provide hearty carbs and fiber for energy and fullness
Yellow onion: adds a mild sweet savor with vitamins and natural antioxidants
Garlic: bursts with flavor, offers health perks and a crisp kick
Chicken broth: creates a rich base for a comforting and smooth soup
Heavy cream and whole milk: add creamy texture and subtle richness to each spoonful
Bacon: infuses a smoky, salty flavor that balances the creamy components
Cheddar cheese and sour cream: round off the dish with tangy, protein packed goodness

Ingredient Quantities

6 large russet potatoes, peeled and cut into cubes

1 medium yellow onion, diced

3 garlic cloves, minced

4 cups chicken broth (or veggie broth if you prefer)

1 cup heavy cream

1 cup whole milk

6 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese

1/2 cup sour cream

Salt to taste

Black pepper to taste

Optional: a pinch of paprika

Optional: chopped green onions for garnish

How to Make this

Print Recipe (No Advertisments)

1. Peel the potatoes, then cut them into cubes and set aside. Dice the onion and mince the garlic too.

2. In your crockpot, add the potatoes, onion, garlic, 4 cups of chicken broth, and a little salt and black pepper to taste.

3. Cover the crockpot and let it cook on low for about 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are soft.

4. Once the potatoes are tender, use a potato masher right in the crockpot to mash some of the potatoes. This helps thicken the soup a bit.

5. Stir in 1 cup of heavy cream and 1 cup of whole milk. Mix well so everything is combined evenly.

6. Now add the 6 slices of bacon that you have cooked and crumbled up into the soup.

7. Next, mix in 2 cups of shredded cheddar cheese while the soup is still warm so the cheese can melt nicely.

8. Add 1/2 cup of sour cream to give the soup a rich, creamy texture.

9. Season with additional salt and black pepper if needed. If you like a bit of spice, add an optional pinch of paprika too.

10. Finally, ladle the soup into bowls and top with chopped green onions for garnish before serving. Enjoy your yummy crockpot potato soup!

Equipment Needed

1. Vegetable peeler for peeling the potatoes
2. Sharp knife for cutting potatoes, dicing the onion, and mincing the garlic
3. Cutting board to do all the chopping
4. Crockpot slow cooker to cook all the ingredients
5. Potato masher to mash some of the potatoes directly in the crockpot
6. Measuring cups for the chicken broth, heavy cream, and whole milk
7. Ladle for serving the soup in bowls
8. And a spatula or spoon for stirring everything together

FAQ

Q: What type of potatoes works best for this soup?

A: Use russet potatoes cause they hold up well during the slow cooking and give the soup a nice texture.

Q: Do i need to peel and cube the potatoes?

A: Yes, its best to peel and cut them into cubes so they cook evenly and blend well in the soup.

Q: Can i make this recipe vegetarian?

A: Sure thing! Just use veggie broth instead of chicken broth and skip the bacon or use a plant-based bacon alternative.

Q: How long should i cook the soup in the crockpot?

A: Cooking on low for about 6 to 8 hours works best, but you can also cook on high for about 4 hours if you're short on time.

Q: What can i do if the soup seems too runny?

A: You can mash a few of the potatoes a bit to thicken the soup or let it simmer uncovered for a little longer.

Crockpot Potato Soup Recipe Substitutions and Variations

Instead of heavy cream, you can go with evaporated milk or even coconut cream if you want a dairy-free version
If you don’t have whole milk handy, try almond milk or oat milk as a lighter alternative
For bacon, turkey bacon works fine or you can even use crispy prosciutto for a different flavor
You can swap cheddar cheese with mozzarella or pepper jack if you prefer a slightly different taste
If sour cream is out of reach, a scoop of Greek yogurt makes a good substitute though it might taste a bit tangy

Pro Tips

1. If you want a really smooth and thick soup, try mashing extra potatoes at the end instead of just a few. This gives the soup a nice creamy feel without needing too much extra cream.
2. Instead of just adding garlic and onions raw, sautéing them lightly in a bit of bacon fat first can boost the flavour big time. It adds a great depth to the overall taste of the soup.
3. When you cook your bacon, make sure it’s really crispy. I mean, the crunch of bacon bits sprinkled on top of the soup gives it a real kick and contrasts really well with the soft texture of the potatoes.
4. Let your soup sit for a few minutes after cooking. That extra resting time allows the flavours to blend better and the soup to thicken up a bit more, making it even tastier when you reheat it for serving.