Description
This Crockpot Loaded Potato Soup is a creamy and comforting dish perfect for chilly days. Made with tender russet potatoes, savory bacon, cheddar cheese, and a blend of seasonings, it’s effortlessly cooked in a slow cooker to develop deep flavors and a smooth, hearty texture.
Ingredients
Scale
Main Ingredients
- 6 cups russet potatoes (peeled and diced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Dairy & Toppings
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 slices bacon (cooked and crumbled)
- 2 tablespoons chopped chives (optional for garnish)
Instructions
- Prepare ingredients: Peel and dice the russet potatoes, chop the onion, and mince the garlic to have all ingredients ready for the slow cooker.
- Add to crockpot: Place the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and dried thyme into the crockpot. Stir thoroughly to combine all flavors.
- Cook the soup: Cover the crockpot and cook on low for 7–8 hours or on high for 4–5 hours until the potatoes are tender and easily pierced with a fork.
- Mash potatoes: Use a potato masher or an immersion blender to slightly mash the potatoes within the soup, leaving some chunks for texture.
- Add cream and cheese: Stir in the heavy cream, shredded cheddar cheese, and sour cream until the soup is smooth, creamy, and well combined.
- Final heating: Cook the soup for an additional 15–20 minutes on low heat, allowing everything to heat through and the cheese to melt completely.
- Serve: Ladle the soup into bowls and garnish with cooked and crumbled bacon and chopped chives if desired. Serve hot for a comforting meal.
Notes
- Substitute Greek yogurt for sour cream to reduce fat and calories.
- Add extra shredded cheese or top with green onions for enhanced flavor.
- For thicker soup, reduce chicken broth slightly or stir in a cornstarch slurry to achieve desired consistency.
