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+ servings
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.
4.89 from 9 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Cuisine American
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Servings 8 Servings
Calories 563 kcal


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


  • 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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  • 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.



  • 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.


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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