When chilly weather rolls in and you want a steaming bowl of velvety comfort waiting for you at dinner time, nothing satisfies quite like this ultra-rich crockpot potato soup. Diced russet or Yukon Gold potatoes slow-simmer with sweet yellow onions, garlic, and savory chicken broth until tender, then get mashed and swirled with melted cream cheese, sour cream, sharp cheddar, and smoky crispy bacon. It tastes just like a fully loaded steakhouse baked potato in a bowl—with almost zero hands-on stove time.
Why This Crockpot Potato Soup Is Thick, Velvety & Never Gluey
The biggest mistake people make with slow cooker potato soup is blending the entire pot in a high-speed blender, which ruptures the potato starches and turns the soup gummy. In this foolproof crockpot potato soup, we mash just half of the tender potato cubes right inside the slow cooker with a handheld potato masher while leaving the other half in bite-sized chunks! Combined with softened cream cheese and sharp cheddar, the mashed potatoes naturally thicken the broth into a rich, spoon-coating chowder.
If you love our stovetop loaded baked potato soup or our creamy broccoli cheddar soup, this dump-and-go slow cooker version is a game changer for busy weekdays. It is a standout favorite in our easy crockpot dinners collection and pairs wonderfully with warm homemade dinner rolls.
Essential Ingredients for Loaded Crockpot Potato Soup
Gather these simple, cozy ingredients to build restaurant-level flavor:
- Russet or Yukon Gold Potatoes (3 lbs): Peeled and diced into 3/4-inch cubes. Russets break down into a fluffy, starchy base, while Yukon Golds hold their buttery shape—using a 50/50 mix of both is pure perfection!
- Yellow Onion, Celery & Garlic: Finely diced onion, celery, and minced garlic build a savory aromatic foundation in the broth.
- Low-Sodium Chicken Bone Broth: Three and a half cups of rich chicken broth (or vegetable broth) simmers the potatoes without overpowering their buttery flavor.
- Full-Fat Cream Cheese, Sour Cream & Evaporated Milk (or Heavy Cream): Stirred in during the final 20 minutes for an ultra-creamy, velvety texture that never separates.
- Thick-Cut Bacon, Sharp Cheddar & Green Onions: Folded into the soup and piled generously on top of every bowl!
Step-by-Step Instructions for Effortless Slow Cooker Soup
Follow these simple steps for the creamiest loaded potato soup you have ever tasted:
- Combine Potatoes, Aromatics & Broth: Place the peeled, cubed potatoes, diced yellow onion, diced celery, minced garlic, kosher salt, black pepper, and smoked paprika into a 6-quart slow cooker. Pour in the 3.5 cups of chicken broth and dot the top with 3 tablespoons of butter.
- Simmer Until Fork-Tender: Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3.5 to 4 hours) until the potatoes are completely tender when pierced with a fork.
- Mash Half & Melt the Cream Cheese: Add the cubed, softened cream cheese and 1 cup of heavy cream (or evaporated milk) to the hot slow cooker. Use a handheld potato masher right inside the pot to mash about half of the potatoes while blending the melted cream cheese into a thick, creamy base.
- Fold in Cheddar, Sour Cream & Crispy Bacon: Stir in the sour cream, 1.5 cups of freshly shredded sharp cheddar cheese, and two-thirds of the crumbled crispy bacon. Cover on LOW for 10 minutes until the cheddar is completely melted.
- Load Up the Toppings & Serve: Ladle into warm bowls and crown each serving with extra shredded cheddar, reserved crispy bacon bits, sliced green onions, and a dollop of sour cream!
Pro Chef Tips for Loaded Baked Potato Soup
Keep these kitchen secrets handy for 10/10 results:
- Wait to Add Dairy Until the End: Adding cream cheese and cheddar during the last 20 minutes rather than at hour zero prevents the dairy from curdling during long slow cooking.
- Crisp Bacon Separately: Always fry or bake your bacon until crisp before crumbling it into the soup and over the bowls so every spoonful has smoky crunch.
Crockpot Loaded Potato Soup (Creamy Bacon & Cheddar)
Simmer this ultra-creamy crockpot potato soup loaded with tender potatoes, cream cheese, sharp cheddar, sour cream, and smoky crispy bacon!
Equipment
- 6-quart slow cooker
- Handheld potato masher
- Box grater
- Soup ladle
Ingredients
Instructions
- 1Place the cubed potatoes, diced onion, diced celery, minced garlic, kosher salt, black pepper, smoked paprika, butter, and chicken broth into a 6-quart slow cooker.
- 2Cover and cook on LOW for 6 to 7 hours (or HIGH for 3.5 to 4 hours) until the potatoes are fork-tender.
- 3Add the softened cubed cream cheese and warm heavy cream to the slow cooker. Use a potato masher to mash about half of the potatoes directly in the pot until the broth is thick and velvety.
- 4Stir in the sour cream, 1.5 cups of the shredded sharp cheddar cheese, and two-thirds of the crumbled crispy bacon. Cover and heat for 10 minutes until melted and smooth.
- 5Ladle into warm soup bowls and top generously with the remaining 1/2 cup cheddar cheese, crispy bacon, and sliced green onions.
Notes
- No-Roux Naturally Gluten-Free: Because mashed russet potatoes and cream cheese thicken this soup naturally without any wheat flour, this recipe is 100% gluten-free!
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of milk or broth.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Soup / Main Course
Cuisine: American
Servings: 8
Keyword: crockpot potato soup, slow cooker loaded baked potato soup, creamy bacon cheddar potato soup crockpot, easy potato soup recipe
