Recipe: Easy Slow Cooker Loaded Potato Soup

You know those recipes that just hit different? This is one of them. I made this Slow Cooker Loaded Potato Soup on a chilly Sunday afternoon, thinking it would last us for a couple of days. My kids, who usually don’t even touch leftovers, ended up requesting it three days in a row.

When I served it for the third time, my youngest son said, “Mommy, this soup is so good that you should start making recipe videos on YouTube and social media.”  I had to laugh because … well, that’s exactly what I already do for a living. But hearing that from him was the best compliment. That’s when I knew this recipe was something special.

Tips for the perfect loaded potato soup

• Use russet potatoes for the creamiest texture. Yukon golds work too, but russets blend better.
• Don’t skip the bacon. It adds a smoky depth that balances the creaminess.
• Make it lighter: Swap heavy cream for half-and-half or milk for a lighter version.
• Add veggies: Toss in some chopped broccoli, cauliflower or carrots for extra nutrition.
• Meal prep magic: This soup reheats beautifully, just add a splash of milk or broth before warming.

More comfort food recipes you’ll love

• Slow Cooker Creamy Taco Soup
• Spicy Slow Cooker Pad Thai Chicken & Ramen Soup
• Slow Cooker Beanless Butternut Squash Chili

Slow Cooker Loaded Potato Soup is more than just a cozy meal, it’s a reminder that food brings joy, comfort and connection. Whether you’re feeding your family on a budget or looking for something soul-warming to get you through the week, this recipe delivers in every way. And if my kids, the self-proclaimed “no leftovers, please” crew, are asking for it three days in a row, then you know it’s good.

Easy Slow Cooker Loaded Potato Soup (Crockpot Potato Soup)

Click here for a printable recipe.

Serves: 8

Ingredients

• 7-8 russet potatoes peeled and chopped
• 1 (32 ounce) carton low-sodium chicken broth
• ½ cup water or more if needed
• 1 yellow onion diced
• 2 cloves garlic minced
• 1 (16 ounce) package bacon, cut into ½-inch pieces
• 1 cup shredded sharp Cheddar cheese plus more for serving
• 1 ½ cups heavy cream
• ¼ cup sour cream
• 2 teaspoons garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• Salt & pepper to taste
• Optional: 2 tablespoons diced green onions for garnish

Instructions

• Combine the potatoes, chicken broth, onion, garlic powder, smoked paprika, Italian seasoning, salt and pepper in your slow cooker.
• Cook on High for about 4 hours, until the potatoes are fork-tender.
• While the soup cooks, place bacon in a large skillet and cook over medium-high heat until crispy.
• Remove half of the bacon for garnish, then add minced garlic to the skillet with the remaining bacon and sauté for about 1 minute.
• Using a slotted spoon, transfer the bacon and garlic mixture to the slow cooker.
• Once the potatoes are tender, use an immersion blender to puree the soup right in the slow cooker until smooth and creamy.
• If you don’t have an immersion blender, you can use a regular blender.
• Just work in small batches and be sure to vent the lid slightly to let the steam escape (cover the opening with a clean kitchen towel to prevent splatters).
• Carefully blend until smooth, then pour the soup back into the slow cooker and continue with the recipe as directed.
• Stir in the shredded cheddar cheese, sour cream and heavy cream.
• Add in water if the consistency is too thick, then switch the slow cooker to low and cook for another 1–2 hours.
• Season to taste with salt and pepper.
• Ladle into bowls and top with the reserved bacon, shredded cheddar cheese and diced green onions.

Recipe notes

Nutrition information (1 serving-based on 8 servings): calories 430, carbohydrates 33 grams, protein 14 grams, fat 28 grams, saturated fat 14 grams, fiber 3 grams, sodium 620 milligrams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.