When potato soup just isn’t enough, you need this Crockpot Loaded Potatoes Soup. It’s rich, smooth, and creamy, and it really is loaded with bacon, sour cream, shredded cheese, and green onions!
We love loaded baked potatoes, and we love potato soup. So we though to ourselves, “Selves, why not combine them both?” That’s exactly what we did, and the result is absolutely the best potato soup you’ll ever make.
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a few kitchen staples.
- It’s super easy to make and loaded with flavor.
- It’s full of everything we love in loaded potatoes like bacon, cheese, and sour cream.
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You’ll only need a few ingredients to make this recipe, and you’ll probably have all of them in your kitchen, already. If not, they’re all readily available at your local grocery store.
The main players are below, but you’ll find the complete ingredient list along with amounts in the recipe card at the end of the post.
- Russet potatoes
- Chicken broth
- Heavy cream
- Sour cream
- Shredded cheese
- Green onions
🔪 How to Make Crockpot Loaded Potatoes Soup
This is one of the easiest recipes you’ll ever make. The crockpot does most of the work for you. You just have to wait for it to do its thing!
Step 1: Cook the Potatoes
Add chopped potatoes, onion, salt, pepper, and chicken broth to a crockpot. Then, cook on low for 6 hours or high for 4 hours. Preheat the oven to 400 degrees an hour before the potatoes are finished.
Step 2: Mash the Potatoes
Using a potato masher, mash the potatoes a bit inside the crockpot.
Step 3: Cook the Bacon
Place bacon slices on a baking sheet lined with parchment paper. Back at 400 degrees for 20 to 22 minutes or until crispy. Set the bacon aside to cool.
Step 4: Make Thickened Heavy Cream Mixture
Melt butter over medium heat in a large skillet. Then, whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the heavy cream and cook over medium-low heat until thickened. Add it to the slow cooker and stir well.
Step 5: Finish the Soup
Continue to cook the soup in the crockpot until the timer turns it off. Then, serve topped with chopped bacon, sour cream, shredded cheese, and green onions.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy – Add a bit of cayenne or diced jalapenos for a kick of heat.
- Cheesy – Stir the cheese into the soup for a cheesy variation.
- Yukon Gold Potatoes – Yukon Gold Potatoes work well for this soup, as well.
If this recipe looks good to you, then you’ll want to check out these slow cooker cheesy potatoes.
- Measuring cups and spoons
- Cutting board
- Potato masher
- Baking sheet
- Parchment paper
Store this soup in an air-tight container in the refrigerator for up to 5 days. Don’t freeze this soup.
- Chop your potatoes into small pieces so they get extremely tender before they’re ready to be mashed.
- You can use an immersion blender to mash up your potatoes in the crockpot.
- Be sure to cook the flour and butter mixture for at least 2 minutes to get rid of the raw flour flavor.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
This answer is twofold. First, the potatoes themselves soak up the moisture, leading to a grainy texture. Second, the dairy in this recipe will break when it’s defrosted, and your creamy potato soup will become a watery, grainy mess.
You probably didn’t chop them up small enough. While they’ll get soft if chopped into larger chunks, they won’t be nearly as soft and ready for blending as they would if they were chopped up into small pieces.
You sure can. It’s delicious that way!
🍽 More Recipes
Do you enjoy potato soup? Then try these delicious recipes:
- Slow Cooker Kielbasa Potato Soup
- Creamy Ham and Potato Soup
- Instant Pot Kielbasa Mushroom and Potato Soup
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Crockpot Loaded Potato Soup
- baking dish with rimmed edges
- large skillet
- 4 cups russet potatoes peeled and chopped into pieces
- ½ cup onion finely chopped
- 4 cups chicken broth
- ½ tbsp. Salt
- ½ tbsp. Pepper
- 4 tbsp. Butter
- ¼ cup flour
- 1 ½ cups heavy cream
- 16 oz. bacon
- Sour cream for topping
- Shredded cheese for topping
- Fresh green onions chopped, for topping
- To your crockpot, add chopped potatoes, onion, salt, pepper, and chicken broth.
- Cook on low for 6 hours or high for 4 hours.
- About an hour before cooking is finished, preheat your oven to 400 degrees.
- Then, take a potato masher and mash up the potatoes a bit inside the crockpot.
- Next, line a large baking sheet with parchment paper, and place your bacon slices onto the parchment paper.
- Bake for 20-22 minutes in a 400 degree oven, until bacon is cooked and crispy.
- Set aside to cool. In a large skillet, melt butter over medium heat.
- Sprinkle flour into the pan and whisk into the melted butter. Cook for 1-2 minutes.
- Slowly whisk in heavy cream.
- Cook over medium-low heat until the mixture begins to thicken.
- Pour the mixture into your slow cooker, and stir well.
- Finish cooking according to your original cook time for the crockpot.
- To serve, top with chopped bacon pieces and green onions.