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Home » Crock Pot Soup Recipes » Crock Pot Loaded Potato Soup

Crock Pot Loaded Potato Soup

Published: Dec 18, 2020 · Modified: Oct 8, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Potato Soup in a large oval pot.
Loaded Potato Soup

You know what tastes delicious on a cold evening? A thick and chunky, rich and creamy bowl of baked potato soup.

A blue bowl filled with loaded potato soup.

Making loaded potato soup is so easy to do when you slow cook the ingredients. The potatoes are tender and the soup is packed full of flavor from slow cooking the ingredients together.

Enjoy this a bowl of Loaded Potato Soup with a dollop of sour cream, crumbled crispy bacon and green onion on top just like the best loaded baked potato. 

overhead photo of a blue cast iron pot with Loaded Baked Potato Soup.

Loaded Baked Potato Soup

This week's crock pot recipe is one of my favorite crock pot soup recipes.

This crock pot soup recipe is thick and creamy with just the right amount of potato chunks in it.

There is nothing more comforting in the cold winter weather than a creamy bowl of soup.

A cobalt blue Fiestaware bowl filled with loaded potato soup.

Homemade Loaded Potato Soup is Comfort Food!

I can't think of a more comforting meal than a piping hot bowl of soup.

Soup is one of those comfort foods that everyone loves to eat during the cold months.

Even the pickiest of eaters will dig into a big bowl of soup when it is cold outside.

Potato Soup in a large oval pot.

Loaded Potato Soup with milk

This loaded potato soup recipe gets its rich and creamy flavor from milk, sour cream and cheddar cheese.

Loaded Potato Soup Ingredients

  • 8 cups diced potatoes: Baking potatoes are the best potatoes to use when making potato soup. Idaho or Russet potatoes are the type of potatoes that will hold there shape when slow cooked in a soup recipe.
  • Onion: a medium yellow or white onion diced.
  • Salt and pepper: Potatoes absorb a lot of salt. You may need to season to taste.
  • Bacon: a 16 oz. package of bacon will be used in the soup and as garnish. Reserve ¼ of a cup of the chopped bacon to use as a garnish.
  • Chicken broth: I used chicken broth or stock but you could use vegetable stock instead.
  • Milk: this recipe used 2 cups of milk.
  • Cornstarch: A slurry of cornstarch and water is used as the thickener.
  • Sour cream: Sour cream is what makes this soup rich and creamy.
  • Shredded cheese: Shredded sharp cheddar or sharp white cheddar cheese for a cheesy flavor and also makes the soup extra creamy.

Loaded Potato Soup Toppings

Baked potato soup needs some baked potato toppings.

All the topping you would normally put on a baked potato can be added to a bowl of this creamy potato soup.

  • Sour cream
  • Sliced green onion or chives
  • Crumbled Bacon
  • Shredded Cheddar Cheese

Let's make soup

Crock pot soups are easy to make. All you do is add all of the ingredients to the crock pot and let the slow cooker do the work for you.

  1. Peel, dice and rinse the potatoes well. Put the cubed potatoes into the crock pot.
  2. Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
  3. Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
  4. In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
  5. Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve ¼ cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
  6. Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup is thick and creamy.
  7. Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
  8. Makes 6 to 8 servings.

Recipe FAQs

What is loaded potato soup?

Loaded potato soup is a rich and creamy potato soup made with cubed potatoes that tastes like a loaded baked potato. The soup has a cream base made with milk, sour cream, shredded cheese and crispy bacon. The soup is topped with sour cream, crispy bacon bits and chopped green onion or chives, like a baked potato.

Do you have to peel Russet potatoes for soup?

You do not have to peel Russet potatoes for potato soup but some of the peel is going to come off of the diced potatoes and float around in the soup.

Recipe Expert Tips

  • Prevent browning potatoes: The trick to prevent the potatoes from browning while you are peeling and cubing them is to immediately place the potatoes in a bowl of cold water as you peel them. Peel all of the potatoes and place them in the water. Remove one potato at a time and cube it. Put all of the cubed potatoes into the bowl of water. Repeat until all of the potatoes are cubed.
  • Rinsing the potatoes: Rinse the cubed potatoes until the water is clear to remove some of the starch.
  • Potatoes absorb salt: Adjust the salt after the recipe has finished cooking.
  • Slow cooking dairy: Add the milk and sour cream to the soup after the potatoes have cooked. Because it will take at least 4 hours for the potatoes to cook. This will prevent the milk from scorching during the long cooking period.
Baked potato soup in a pot.

Related Crock Pot Recipes

Check out these other delicious crock pot soup recipes.

  • Copycat Crock Pot Zuppa Toscana Soup
  • Crock Pot Kielbasa Soup Recipe
  • Crock Pot Chicken Wild Rice Soup Recipe
  • Crock Pot Ham Cabbage Potato Soup
Loaded Potato Soup in a blue pot.

Crock Pot Loaded Potato Soup

Arlene Mobley - Flour On My Face
You know what tastes delicious on a cold evening? Crock Pot Loaded Potato Soup does. I love a good baked potato loaded up with all the extras. What better way to warm up then to combine the two and serve it in a bowl. A big bowl of baked potato soup is packed full of chunks of tender potatoes, smoky bacon with a rich creamy broth.
4.94 from 15 votes
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Soup
Cuisine American
Servings 8 Servings
Calories 563 kcal

Equipment

  • 8-Quart Crock Pot
  • Wooden Spoon
  • Soup Bowls

Ingredients  

  • 6 cups chicken broth
  • 8 cups Idaho baking potatoes peeled and diced
  • 1 whole medium onion diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 ounce bacon cooked crispy, drained well and crumbled
  • 2 cups whole milk
  • 5 tablespoons cornstarch
  • 4 ounces sour cream
  • 8 ounces shredded sharp cheddar cheese
  • 2 whole green onions optional
  • extra sour cream optional topping
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Instructions 

  • Peel, dice and rinse potatoes well.
  • Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
  • Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
  • In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
  • Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve ¼ cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
  • Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup to thicken.
  • Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
  • Makes 6 to 8 servings.

Video

Recipe Expert Tips

  • Prevent browning potatoes: The trick to prevent the potatoes from browning while you are peeling and cubing them is to immediately place the potatoes in a bowl of cold water as you peel them. Peel all of the potatoes and place them in the water. Remove one potato at a time and cube it. Put all of the cubed potatoes into the bowl of water. Repeat until all of the potatoes are cubed.
  • Rinsing the potatoes: Rinse the cubed potatoes until the water is clear to remove some of the starch.
  • Potatoes absorb salt: Adjust the salt after the recipe has finished cooking.
  • Slow cooking dairy: Add the milk and sour cream to the soup after the potatoes have cooked. Because it will take at least 4 hours for the potatoes to cook. This will prevent the milk from scorching during the long cooking period.

Nutrition

Serving: 1Bowl | Calories: 563kcal | Carbohydrates: 37g | Protein: 20g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1533mg | Potassium: 1012mg | Fiber: 2g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 21mg | Calcium: 324mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Carole

    March 12, 2019 at 3:34 pm

    4 stars
    Excellent recipe, turned out perfect. Will make again thanks

    Reply
  2. Miranda

    January 02, 2019 at 7:51 pm

    5 stars
    I've made this twice now. So good! So filling! Tons of leftovers!

    Reply
  3. jayda

    May 01, 2018 at 9:58 pm

    Hello!

    How would i adjust the ingredients to fit my crock pot to feed 2 people...my crock pot is only 6QTS and i'm not sure it would fit this whole recipe. Thanks!

    Reply
    • Arlene Mobley

      May 02, 2018 at 3:11 pm

      Hi Jayda

      I normally use a 6 or 7-quart crock pot. If I were you I would only add 3/4 of the potatoes at first to make sure you will have the room in your 6 quart crock pot. I always have a plenty of room left over when I use my 7 quart so I think you won't have a problem using a 6 quart.

      Reply
  4. susan

    January 09, 2016 at 10:01 am

    can you tell me about how many potatoes would make 8 cups? thanks!!!

    Reply
    • Arlene Mobley

      January 09, 2016 at 11:55 am

      Susan

      I believe I used most of a 5 pound bag of potatoes when making this recipe.

      Reply
  5. Karly

    November 09, 2015 at 3:19 pm

    This is my kind of dinner! Thanks for linking up with What's Cookin' Wednesday!

    Reply
  6. Megan @ C'mon Get Crafty

    November 06, 2015 at 8:46 am

    I'm all about my crockpot in the colder months, and loaded baked potato soup is a house favorite! Thanks for sharing on Merry Monday! Pinned and tweeted!

    Reply
  7. Shadi

    November 04, 2015 at 9:13 am

    5 stars
    Looks so comforting and perfect for cold evenings!

    Reply
    • Arlene Mobley

      November 04, 2015 at 10:54 pm

      Shadi

      Thank you!

      Reply
      • LeAnn Murray

        January 06, 2016 at 1:33 pm

        I tried making this and i could not get my soup to thicken. I follow each of the steps correctly. What did I do wrong?

      • Arlene Mobley

        January 07, 2016 at 9:00 pm

        LeAnn

        Sorry, the recipe didn't work out for you. Did you use tablespoons of cornstarch and not teaspoons? What kind of potatoes did you use? Different type of potatoes have a higher amount of starch and could be the reason the soup didn't thicken for you.

      • Katherine

        December 05, 2016 at 6:15 pm

        Mine didn't thicken either. Am I suppose to use whole milk vs 1% or 2%?

      • Arlene Mobley

        December 08, 2016 at 12:17 am

        Katherine

        I'm not sure what the problem is if you used all the same ingredients in my recipe down to the type of potatoes I used. The type of milk used would not make a difference. The potatoes and the cornstarch is what thickens the soup.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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