This slow-cooker potato soup takes all the flavor of a loaded baked potato—butter, bacon and onion—and turns it into an easy Crockpot potato soup you can serve any day of the week.
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Slow-Cooker Potato Soup
![Slow-Cooker Potato Soup](https://www.tasteofhome.com/wp-content/uploads/2024/06/Slow-Cooker-Potato-Soup_EXPS_TOHD24_179256_JuliaHartbeck.jpg)
This cozy, creamy Crockpot potato soup recipe has all the good stuff from a loaded baked potato, in soup form. Serve it with a big green salad for a simple lunch, or eat it alongside baked lemon chicken or another easy-to-prepare protein at dinnertime.
Using a slow cooker for this potato soup makes preparation easy: The potatoes cook slowly until perfectly tender, without any supervision from you, then when you’re ready to serve, simply stir in the dairy and add the toppings.
Ingredients for Slow-Cooker Potato Soup
- Potatoes: Peeled and cubed potatoes are the star of this dish, cooked until they’re fall-apart tender so they blend seamlessly into the soup.
- Onion: One finely chopped onion slow-cooks with the potatoes so its flavor is infused throughout the dish.
- Chicken broth: Store-bought or homemade chicken broth adds more to any soup than plain water.
- Garlic: Minced garlic combines with the onion and minced chive garnish to give a boost of allium flavor.
- Cream cheese: Soft and silky cream cheese adds body to the broth, combining with the potatoes for a thick and luscious soup.
- Half-and-half: Using half-and-half cream makes this soup super decadent, but whole milk would work well too.
- Butter: Just like a baked potato right out of the oven, this soup is finished with butter.
Toppings:
- Bacon: Crispy, cooked, salty bacon is everyone’s favorite topping.
- Cheddar cheese: Whether you prefer sharp or young, orange or white, cheddar cheese sprinkled on at the last minute melts and makes each spoonful gooey and delightful.
- Chives: Minced chives add a bright green pop and some mild onion-y goodness to the finished soup.
Directions
Step 1: Slow-cook the potatoes
Add the potatoes to a 6-quart slow cooker, along with the onion, chicken broth, garlic, salt and pepper. Cook on low for 8 to 10 hours, until potatoes are fall-apart tender.
Step 2: Mash the potatoes and add dairy
Mash the potatoes as much as you like—leave them a little chunky for more texture, or go for a smoother soup. Stir in the cream cheese, half-and-half and butter. Cook on low, covered, for another 15 minutes, until everything is heated through.
Step 3: Garnish and serve
When you’re ready to serve, give the soup a whisk to combine all the ingredients, then ladle it into bowls and top each with bacon, cheddar cheese and chives, as desired.
Recipe Variations
- Heat things up: If you like things a little spicier, add a pinch of cayenne pepper to the potatoes while they’re cooking, and add sliced fresh jalapeno peppers to the topping options.
- Cheddar isn’t the only cheese: While cheddar cheese and baked potatoes are a popular pairing, other flavorful cheeses are delicious too. Try spicy pepper jack or nutty Swiss cheese.
- Add broccoli: Steam broccoli florets just before dishing up the soup, and include them in the toppings for more color and nutrition.
How to Store Slow-Cooker Potato Soup
Baked potato soup can be stored without the toppings for three to four days and gently reheated.
Can you make slow-cooked loaded potato soup ahead of time?
If you want to make a Crockpot loaded potato soup ahead of time, hold off on the dairy until you’re ready to serve. Slow-cook your potatoes and store them in the refrigerator. When you’re ready to serve, bring the broth up to a simmer, mash the potatoes, reduce the heat and stir in the cream cheese, half-and-half and butter. Cook until heated through, and serve with toppings.
Slow-Cooker Potato Soup Tips
What are the best potatoes to use in this soup?
A classic baking russet potato works best here, because they will fall apart when cooked and make a thick and creamy soup.
What’s the simplest way to mince chives?
Chives are easiest to mince after they’ve been washed and completely dried. A sharp knife will mince well, but if your knife isn’t the sharpest, try using kitchen shears to snip chives.
Can I make this on the stovetop?
Yes, you can make this easy crockpot potato soup on the stove. Just combine potatoes, onions, garlic and broth in a 6-quart saucepan and bring it to a boil over medium heat. Reduce to a simmer, cover, and cook until the potatoes are tender, about 20 minutes.
Watch How to Make Slow-Cooked Loaded Potato Soup
Slow-Cooked Loaded Potato Soup
Ingredients
- 5 pounds potatoes, peeled and cubed (about 10 cups)
- 1 medium onion, finely chopped
- 5 cans (14-1/2 ounces each) chicken broth
- 1 garlic clove, minced
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 packages (8 ounces each) cream cheese, softened and cubed
- 1 cup half-and-half cream
- 1/4 cup butter, cubed
- TOPPINGS:
- 1 pound bacon strips, cooked and crumbled
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup minced chives
Directions
- Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.
- Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
- Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
Nutrition Facts
1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.