Crockpot Potato Soup Recipe

I love this crockpot potato soup for its unique blend of hearty potatoes, crispy bacon, and melty cheddar. Cream and milk create the perfect rich base, while garlic and onion add lively depth to every bite. Every bowl delivers a soul-satisfying mix of comfort and indulgence. Seriously, it’s pure magic.

I’m excited to share my Crockpot Potato Soup Recipe that’s both hearty and full of flavor. I start with 6 medium russet potatoes that are peeled and diced, a large chopped onion, and 3 garlic cloves minced to build the base of the soup.

Next I add 4 cups of chicken broth and 2 cups water to create a rich, nourishing liquid. To boost the creaminess, I mix in 1 cup heavy cream and 1 cup whole milk.

This recipe also packs in protein and flavor with 8 cooked and crumbled bacon slices, 2 cups shredded cheddar cheese, and 1/2 cup sour cream for a tangy finish. I season with salt and pepper to taste and top with chopped green onions if desired.

This is an easy crockpot loaded potato soup that is also a slow cooker baked potato soup making it a nutritious family recipe perfect for chilly days.

Why I Like this Recipe

I really love this recipe for crockpot loaded potato soup because it hits all the right notes for a comfort meal. First, it’s super easy to throw together. I just dice up some potatoes, chop an onion, and mince sausage‑I mean garlic, then dump everything into my crockpot with chicken broth and water. After a few hours of low and slow cooking, the potatoes get all softy and perfect for mashing right in the pot to make the soup thicker.

Here are a few reasons why I like this recipe:
1. I like that it’s super simple and almost hands‑free. After putting in all the ingredients, you can just let the crockpot work its magic, which makes it perfect for busy days.
2. I really dig how the creamy mix of heavy cream and whole milk blends in with the tender potatoes and the melted cheddar cheese. It makes every spoonful rich and satisfying.
3. I’m all about that bacon crunch! Stirring in the crumbled bacon into the warm soup gives it a smoky and savory kick that makes it feel extra special.
4. I also love how you can tweak it a little bit by adding a dollop of sour cream at the end or a sprinkle of green onions on top for a little extra pop of flavor.

All in all, this soup is my go-to when I need something hearty and comforting. Even though I’ve played around with it a bit over time, it always comes out tasting awesome and makes me feel right at home. Enjoy cookin it just as much as I do!

Ingredients

• Russet potatoes supply carbohydrates and fiber, making your soup hearty and satisfying.
• Onions add sweetness and fiber while enhancing the soup flavor with subtle pungency.
• Garlic bring a spicy kick and help boost your immune system with natural antioxidants.
• Cream and milk add richness and smooth texture, turning the soup decadent and creamy.
• Bacon infuses smoky, salty flavor and crisp texture, balancing the creamy base perfectly.
• Cheddar cheese gives a tangy richness and protein punch, elevating each spoonful.
• Sour cream adds a delightful tang that contrasts with the savory soup ingredients.
• Salt and pepper season the soup, rounding out flavors with a perfect, simple enhancement.

Ingredient Quantities

• 6 medium russet potatoes, peeled and diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 1 cup whole milk
• 8 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Optional: chopped green onions for garnish

How to Make this

1. Peel and dice the 6 medium russet potatoes, then chop the 1 large onion and mince the 3 garlic cloves.

2. Put the potatoes, onion, and garlic into your crockpot, then pour in the 4 cups of chicken broth and 2 cups of water. Season with salt and pepper to taste.

3. Cover the crockpot and cook on low for about 6 to 8 hours or on high for 4 hours, until the potatoes are soft.

4. When the potatoes are tender, use a potato masher to lightly mash them right in the crockpot so the soup gets a thicker texture.

5. Stir in the 1 cup heavy cream and 1 cup whole milk, then let the soup simmer on low for another 15 minutes.

6. Add the 8 slices of cooked and crumbled bacon along with the 2 cups of shredded cheddar cheese, and mix until the cheese starts to melt.

7. Before serving, spoon in about 1/2 cup sour cream for a creamy finish and stir it in.

8. Ladle the soup into bowls and garnish with chopped green onions if desired. Enjoy your comforting crockpot potato soup!

Equipment Needed

1. Crockpot for slow cooking
2. Sharp knife to chop the potatoes, onion, and garlic
3. Vegetable peeler for the potatoes
4. Cutting board to protect your surface
5. Measuring cups to measure the broth, water, heavy cream, and whole milk
6. Potato masher to mash the potatoes in the crockpot
7. Stirring spoon to mix in the cream, milk, bacon, and cheese
8. Soup ladle for serving the finished soup into bowls
9. Soup bowls to enjoy your dish

FAQ

Crockpot Potato Soup Recipe Substitutions and Variations

• You can swap out the chicken broth for vegetable broth if you want a lighter flavor
• If heavy cream is too rich, try using coconut cream or even half and half to mix it up
• Whole milk can be replaced with almond milk if you want a dairy-free option that still tastes great
• If youre not a fan of bacon, turkey bacon or smoked sausage makes a pretty good substitute
• Instead of sour cream, plain Greek yogurt can be a nice alternative for a tangy kick

Pro Tips

1. Try to use freshly shredded cheddar instead of the pre-shredded kind if you can. It melts better and gives the soup a smoother taste even tho it might take a little extra time to grate.

2. When you add the cream and milk, stir it in slowly and let it simmer a little longer so all the flavors mix well. Sometimes if you rush it, the creamy texture might seem a bit off.

3. Taste the soup during the last few minutes of cooking and add more salt or pepper if needed. A little tasting here and there makes a big difference in how the final soup turns out.

4. If you want a bit more crunch in your soup, you could reserve some of the bacon and sprinkle it on top right before serving. This gives a cool texture contrast to the creamy soup.