Loaded Potato Soup

Get ready for a comforting bowl of goodness with this loaded potato soup. Packed with creamy mashed potatoes, crispy bacon bits, and melted cheese, it’s the perfect way to warm up your day.

Looking for the best loaded potato soup recipe? 

The crockpot potato soup is the ultimate comfort food, with layers of dreamy potatoes, bacon, and cheddar cheese. It’s a perfect low-maintenance, hearty meal the whole family will love.The slow cooker is one of our favorite tools for making cozy soup recipes, like our slow cooker taco soup and slow cooker tomato soup. This comforting soup recipe is the perfect dump-and-go recipe for busy weeknights or chilly days when you need a warm bowl of soup to warm your soul.

What Is Loaded Potato Soup?

This creamy potato soup is like taking twice baked potatoes with bacon and adding heavy cream, chicken broth, and cheddar cheese. It’s an indulgent soup that will quickly become a family favorite. 

How to Make Loaded Potato Soup

• First, cook the bacon in a large, non-stick skillet until it’s crispy. Once done, transfer it to a paper towel-lined plate to drain, and remember to reserve 2 tablespoons of bacon grease in the skillet. Cover the bacon and refrigerate it until you’re ready to serve.
• Next, add the onions, garlic, and thyme to the bacon fat in the skillet. Cook over medium-high heat for about 8-10 minutes or until the onion is softened and lightly browned. Stir in the flour and cook for an additional minute. Whisk in one cup of chicken broth, making sure to scrape up any browned bits. Transfer this mixture to the slow cooker.
• Now, stir in the remaining 3 cups of broth and the cubed potatoes into the slow cooker. Cover and cook until the potatoes are tender, which usually takes 4-6 hours on the low setting.
• After that, transfer 2 cups of the cooked potatoes to a bowl and mash them until smooth. Stir in the cheddar cheese until evenly melted. Then, add the cream and the mashed potatoes to the slow cooker and let the soup heat through.
• Reheat the bacon, and when ready to serve, ladle the soup into bowls, topping it with bacon, extra cheese, and scallions.

* I added shredded horseradish cheese and sour cream instead of just cheddar and heavy cream.

How to Store Leftovers & Reheat

Store leftover loaded potato soup in an airtight container in the fridge for up to 3 days. 

To reheat, place a small pot on the stovetop on medium heat. Add your soup and let it heat up for a few minutes until warm. 

What to Serve With Creamy Potato Soup

Load up your soup with delicious toppings and a side of fluffy artisan bread to soak up the soup. 

This hearty bowl of slow-cooked loaded potato soup will bring warmth and comfort to your table with every spoonful. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

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Loaded Potato Soup

from Slow Cooker Revolution

Ingredients:

• 8 oz bacon, chopped
• 1 onion, minced
• 2 garlic cloves, minced
• 1 1/2 teas minced fresh thyme
• 2 tbs flour
• 4 cups low sodium chicken broth
• 3 lbs russet potatoes (about 6 medium, peeled and cut into 1/2″ cubes
• 2 cups shredded cheddar cheese, plus extra for topping*
• 1/2 cup heavy cream*
• salt and pepper
• scallions sliced thin for serving

Preparation:

Cook bacon in a 12″ non stick skillet over medium heat until crisp. Transfer to paper towel lined plate to drain. Reserve 2 tbs of bacon fat in the skillet. Cover bacon and refrigerate until ready to serve.

Add onions, garlic, and thyme to fat in skillet and cook over medium high heat about 8 – 10 minutes, or until onion is softened and lightly browned. Stir in the flour and cook for 1 minute. Whisk in one cup of the chicken broth, scraping up and browned bits as needed; transfer to slow coker.

Stir remaining 3 cups broth and potatoes into slow cooker. Cover and cook until potatoes are tender, 4-6 hours on low.

Transfer 2 cups cooked potatoes to a bowl and mash until smooth with potato masher (alternatively, whip out the immersion blender and go to town). Stir in cheddar and mix until evenly melted. Stir in cream and mashed potatoes. Let soup heath through.

Reheat the bacon. Ladle soup into bowls and serve with bacon, extra cheese, and scallions.

* I added shredded horseradish cheese and sour cream instead of just cheddar and heavy cream.

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