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Crockpot Potato Soup

10-Minute Crock Pot Loaded Baked Potato Soup

This Crockpot Potato Soup is creamy, filling, and made with simple ingredients your family already enjoys.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups Russet potatoes peeled & diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 4 tbsp butter
  • 1 tsp salt more to taste
  • ½ tsp black pepper
  • 1 8 oz block cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ –1 cup heavy cream adjust for desired thickness
Optional add-ins:
  • Celery
  • Carrots
  • Sour cream
  • Smoked paprika
  • Ham cubes

Equipment

  • Crock pot

Method
 

Prep your ingredients
  1. Peel the potatoes and dice them, then chop the onions and mince the garlic.
    Overhead kitchen scene with peeled potatoes being diced on a wooden cutting board, chopped white onions in a bowl, minced garlic in a small dish, chef’s knife in hand, warm natural lighting, rustic home kitchen style
Layer your base
  1. Add potatoes, onions, garlic, broth, butter, salt, and pepper to your Crockpot.
    Crockpot on kitchen counter being filled with raw diced potatoes, chopped onions, minced garlic, cubes of butter, pouring broth, salt and pepper sprinkled, cozy slow cooker meal prep.
Start slow cooking:
  1. You'll know it’s ready when the potatoes are tender.
    Crockpot with lid on, gently steaming, slow cooker set to low heat, cozy kitchen atmosphere, potatoes cooking inside.
  2. Cook it on LOW for 6 to 8 hours or switch to HIGH for 3 to 4 hours.
Blend or mash (optional)
  1. Use an immersion blender for a smooth finish or a potato masher for a chunkier texture.
    Cooked potatoes inside crockpot being blended with immersion blender for smooth soup, creamy texture forming, alternative scene with potato masher for chunky texture
Add the creamy elements
  1. Mix in the cream cheese or heavy cream until fully melted and smooth
    Cream cheese or heavy cream being stirred into hot potato soup, creamy swirls melting smoothly, wooden spoon mixing
Bring in the loaded toppings
  1. Mix in shredded cheddar, crumbled bacon, and extra seasonings.
    Shredded cheddar cheese melting into potato soup, crumbled bacon sprinkled on top, thick hearty texture, indulgent loaded potato soup
Finish and serve
  1. Adjust the salt and pepper to your liking. Top with green onions, sour cream, or more cheese.
    Bowl of loaded potato soup garnished with chopped green onions, sour cream swirl, extra shredded cheese, served with spoon on rustic table, cozy comfort food presentation

Notes

Potatoes
Russet potatoes will give you a classic creamy texture, while Yukon Gold potatoes produce a slightly buttery richness. Either works beautifully.
Cream Base
If you prefer a thick, stick-to-your-spoon soup, cream cheese is your best friend. If you want something lighter but still silky, a splash of heavy cream will do the trick.
Bacon
Crispier is better, add it at the very end so it doesn’t soften as it cooks.