Crockpot Loaded Potato Soup

Crockpot Loaded Potato Soup delivers hearty, velvety broth packed with diced russet potatoes, crisp bacon, sharp cheddar, and silky heavy cream—perfect for a stress‑free dinner that feels indulgent without the fuss.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Soup Base

• 3 lbs russet potatoes, peeled and diced 1‑inch cubes
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Toppings

• 8 oz thick‑cut bacon, chopped ½‑inch pieces
• 2 cups sharp cheddar cheese, shredded
• 2 green onions, sliced (optional)

Step-by-Step Instructions

1. 1. Place diced potatoes, chicken broth, salt, pepper, and garlic powder into the crockpot; stir to combine.
2. 2. Cook on low for 3½‑4 hours, or until potatoes are fork‑tender.
3. 3. While the soup cooks, crisp the chopped bacon in a skillet over medium heat for 5‑7 minutes, then set aside on paper towels.
4. 4. Once potatoes are tender, stir in the heavy cream; continue cooking on low for an additional 15 minutes.
5. 5. Ladle soup into bowls, top each with shredded cheddar, crispy bacon, and optional green onion.
6. 6. Serve immediately, allowing the cheese to melt into the hot broth.

Tips for Success

• Use a low‑sodium broth to control salt levels.
• Do not over‑blend; keep potato cubes for texture.
• Crisp bacon separately to maintain crunch.
• Add heavy cream at the end to prevent curdling.
• If soup thickens too much, thin with a splash of broth.

Storage

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Freeze in portions for up to 2 months; thaw overnight and reheat gently on low, adding a splash of broth if needed.

Notes

Crisp bacon separately for texture, and add cream at the end to keep the soup silky.

FAQs