I’m excited to share my Easy Crock Pot Loaded Potato Soup, a creamy and chunky recipe bursting with savory layers that will make you want to read on.

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I always chase soups that feel effortless but not boring, and this Easy Crock Pot Loaded Potato Soup is one of those little wins. I toss in plenty of russet potatoes and a bit of cream cheese so the bowl comes out creamy yet still chunky, and somehow every spoonful gets more interesting the next day.

If you like the idea of a Creamy Loaded Baked Potato Soup Crockpot style but hate fuss, this one will grab your attention. I promise there are easy tricks that make it taste like you spent hours, even when you didnt.

Ingredients

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Russet potatoes: Starchy, gives creamy body and good fiber, keeps soup hearty and filling.
Yellow onion: sweet when cooked, adds savory depth and a little vitamin C.
Garlic: big flavor punch, has antioxidants, keeps the broth from tasting flat.
Sharp cheddar: salty, adds protein and fat, melts into cheesy comforting silk.
Heavy cream: makes soup luxuriously smooth, adds calories and fat, very rich.
Cream cheese: extra creaminess, slightly tangy, ups calories but oh so silky.
Bacon: smoky salty crunch, adds protein and umami, not the healthiest choice.
Dried thyme: herbal earthy notes, brightens potatoes, low calorie, adds aroma.
Green onions: fresh sharp bite, adds color and some vitamins, keeps it lively.

Ingredient Quantities

3 pounds russet potatoes peeled and diced

1 medium yellow onion diced

3 cloves garlic minced

4 cups low sodium chicken broth

1 cup heavy cream

1 cup whole milk

4 tablespoons unsalted butter

4 ounces cream cheese cubed optional but makes it extra creamy

1 to 1 1/2 cups sharp cheddar cheese shredded

6 slices bacon cooked and crumbled optional

1 teaspoon salt adjust to taste

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 bay leaf

2 tablespoons cornstarch mixed with 2 tablespoons cold water optional for thicker soup

2 to 3 green onions or chives sliced for garnish

How to Make this

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1. Cook the bacon in a skillet until crispy, drain on paper towels and crumble, set most aside for garnish, you can skip this if you want it vegetarian.

2. Peel and dice the 3 pounds russet potatoes, dice the medium yellow onion and mince the 3 cloves garlic.

3. Place the potatoes, onion, garlic, 4 cups low sodium chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 bay leaf and 4 tablespoons unsalted butter into the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very tender.

4. Remove the bay leaf. Use an immersion blender to pulse the soup until partly smooth but still chunky, or mash about half the potatoes with a potato masher; if you don’t have an immersion blender, puree a couple cups in a blender then stir back in.

5. Stir in 1 cup heavy cream, 1 cup whole milk and the 4 ounces cream cheese cubes if using, then add 1 to 1 1/2 cups sharp cheddar cheese shredded, reserving a little cheese for topping. Turn crockpot to high and let the cheeses melt and soup warm for about 15 to 20 minutes.

6. If you prefer a thicker soup, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then stir into the crockpot and cook another 5 to 10 minutes until it thickens.

7. Taste and adjust seasoning, add more salt or pepper if needed, then stir in most of the crumbled bacon now if you used it.

8. Ladle soup into bowls, sprinkle with the reserved cheddar, remaining bacon and 2 to 3 sliced green onions or chives for garnish, serve warm and enjoy.

Equipment Needed

1. Crockpot (6 to 7 qt) for slow cooking the soup
2. Large skillet or frying pan for cooking bacon
3. Cutting board (use a separate one if you cook bacon)
4. Chef’s knife for peeling and dicing potatoes and onion
5. Potato peeler for the russets
6. Measuring cups and measuring spoons for broth, cream and seasonings
7. Immersion blender or potato masher (or a regular blender to puree a couple cups)
8. Cheese grater, ladle and a wooden spoon for stirring and serving

FAQ

Q: How long do I cook this in the crockpot? A: Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes are fork tender. Add the heavy cream, milk and butter in the last 30 to 60 minutes so the dairy doesn’t break, and stir in cream cheese or shredded cheddar near the end so they melt smooth.

Q: Can I make this vegetarian or dairy free? A: Yes, swap the chicken broth for vegetable broth and skip the bacon. For dairy free use coconut cream or a cashew cream instead of heavy cream and dairy-free butter or oil, but flavor will change a bit so season more aggressively.

Q: How do I thicken the soup if it’s too thin? A: Mix 2 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 15 to 30 minutes on High. You can also mash some of the potatoes in the pot for a thicker, chunkier texture, or add more cream/cream cheese to thicken and enrich.

Q: Can I freeze this soup? A: You can, but dairy can separate. Best method is to freeze before adding the cream/milk and cheese. Freeze up to 2 to 3 months. When reheating, warm slowly and whisk in dairy, or blend briefly to smooth out any separation.

Q: How do I get it smooth versus chunky? A: For smooth use an immersion blender and pulse a few times, or blend in batches in a blender. For chunky just mash some potatoes with a potato masher and leave the rest. Don’t over-blend or it’ll get gluey from too much potato starch.

Q: How long will leftovers keep and how should I reheat them? A: Store in the fridge for 3 to 4 days. Reheat gently on the stove over low heat, stirring often and adding a splash of broth or milk if it’s too thick. Microwave works too but stir halfway so it heats evenly.

Easy Crockpot Potato Soup Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold or red potatoes, they give a creamier texture and won’t get as mushy.
Low sodium chicken broth: use low sodium vegetable broth or 4 cups water plus 2 chicken bouillon cubes, then taste and adjust salt.
Heavy cream and whole milk: replace both with 2 cups half and half for similar richness, or use a can of evaporated milk; itll still be great.
Bacon: use cooked diced ham or turkey bacon, or skip it and stir in 1 teaspoon smoked paprika for a smoky flavor.

Pro Tips

1) Control the texture by pulsing, not pureeing. Let the pot cool a little then use short bursts with the immersion blender so you get creamy soup but still some potato chunks. If you use a regular blender, only fill it halfway and vent the lid with a towel, otherwise hot soup will explode out.

2) Do your cheese and cream right. Grate cheddar from a block, and let the cream cheese come closer to room temp so it melts smooth; add cheeses on low heat and avoid boiling after they go in or the fats will separate and the texture gets grainy.

3) Use the bacon for more than just topping. Crisp it well so it stays crunchy on garnish, but save a tablespoon of the fat to quickly sauté onion and garlic first for deeper flavor, or roast the bacon on a sheet pan for easy even crisping. Toss most bacon in at the end so it doesnt go soggy.

4) Thicken and store smart. A cornstarch slurry works but add it slowly and cook a few minutes to activate, or stir in a couple spoonfuls of instant potato flakes for fast thickening without messing with texture. If you want to freeze the soup, leave out the milk/cream and add them when you reheat, soups with dairy can split when frozen.

Easy Crockpot Potato Soup Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I’m excited to share my Easy Crock Pot Loaded Potato Soup, a creamy and chunky recipe bursting with savory layers that will make you want to read on.

Servings

servings

Calories

472

kcal

Equipment: 1. Crockpot (6 to 7 qt) for slow cooking the soup
2. Large skillet or frying pan for cooking bacon
3. Cutting board (use a separate one if you cook bacon)
4. Chef’s knife for peeling and dicing potatoes and onion
5. Potato peeler for the russets
6. Measuring cups and measuring spoons for broth, cream and seasonings
7. Immersion blender or potato masher (or a regular blender to puree a couple cups)
8. Cheese grater, ladle and a wooden spoon for stirring and serving

Ingredients

3 pounds russet potatoes peeled and diced
1 medium yellow onion diced
3 cloves garlic minced
4 cups low sodium chicken broth
1 cup heavy cream
1 cup whole milk
4 tablespoons unsalted butter
4 ounces cream cheese cubed optional but makes it extra creamy
1 to 1 1/2 cups sharp cheddar cheese shredded
6 slices bacon cooked and crumbled optional
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch mixed with 2 tablespoons cold water optional for thicker soup
2 to 3 green onions or chives sliced for garnish

Directions

Cook the bacon in a skillet until crispy, drain on paper towels and crumble, set most aside for garnish, you can skip this if you want it vegetarian.
Peel and dice the 3 pounds russet potatoes, dice the medium yellow onion and mince the 3 cloves garlic.
Place the potatoes, onion, garlic, 4 cups low sodium chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 bay leaf and 4 tablespoons unsalted butter into the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very tender.
Remove the bay leaf. Use an immersion blender to pulse the soup until partly smooth but still chunky, or mash about half the potatoes with a potato masher; if you don’t have an immersion blender, puree a couple cups in a blender then stir back in.
Stir in 1 cup heavy cream, 1 cup whole milk and the 4 ounces cream cheese cubes if using, then add 1 to 1 1/2 cups sharp cheddar cheese shredded, reserving a little cheese for topping. Turn crockpot to high and let the cheeses melt and soup warm for about 15 to 20 minutes.
If you prefer a thicker soup, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then stir into the crockpot and cook another 5 to 10 minutes until it thickens.
Taste and adjust seasoning, add more salt or pepper if needed, then stir in most of the crumbled bacon now if you used it.
Ladle soup into bowls, sprinkle with the reserved cheddar, remaining bacon and 2 to 3 sliced green onions or chives for garnish, serve warm and enjoy.

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.