Slow Cooker Loaded Potato Soup is a deliciously decadent soup. This is a thick, rich satisfying slow cooker potato soup recipe. When you make a batch of this crock pot loaded potato soup, it will disappear fast!
Slow Cooker Loaded Potato Soup
This is a version of loaded baked potato soup. When I make this potato soup recipe, I never have leftovers. Maybe just enough for Paul to take some to work, but that’s it!
This is a favorite recipe of my family. I’ve been making it for years, but recently modified it a bit, so it gets a brand new recipe post!
Which potatoes are best for this potato soup recipe?
Russet potatoes are my favorite for this soup because they are starchier. But you can use what you have.
Can I use regular bacon instead of thick cut?
Sure! It will not hold up as well, but will still be tasty in the soup. Use the same weight (1/2 lb), and cut the pieces a little larger than bite sized.
Do I need the flour to thicken it?
A flour/milk slurry is my favorite way to thicken this soup, but you can use corn starch, or potato starch. Even if you don’t thicken it, this soup may be thick enough for you.
Does Slow Cooker Loaded Potato Soup reheat well?
Yes it does. Heat it up gradually for best results. You may want to stir in a little bit of milk to loosen it up.
Does this potato soup freeze well?
I’m going to say no. I haven’t tried to freeze this recipe, but have tried freezing potato soups in the past. To me, they become kind of grainy. They also separate a little.
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Slow Cooker Loaded Potato Soup is a deliciously decadent soup. This is a thick, rich satisfying soup. When you make a batch of this crock pot loaded potato soup, it will disappear fast!
- 2¼ lbs Potatoes (about 6 or 7 med) peeled and cut in 2" cubes
- 1 small Onion, diced fine
- 1 teaspoon Kosher Salt
- 1 teaspoon Pepper
- ½ cup Butter, cubed
- 6 cups Chicken Broth, low sodium
- ¾ cup Flour
- 2 cups Milk, divided
- 8 oz Cream Cheese, cubed
- 2½ cups Sharp Cheddar Cheese, shredded
- ½ lb Thick Cut Bacon, cooked, chopped
- 1 cup Ham, diced
- 1 cup Sour Cream
- 4 Green Onions, chopped
In a 6 qt or larger slow cooker, add the onion in an even layer.
Add the cubed potatoes on top of the onion. Sprinkle on salt and pepper, and the butter.
Pour the chicken broth over and put the lid on. Cook on Low for 6-8 hours, or High for 3-4 hours.
Turn slow cooker to High (if not already). Whisk together the flour and 1 cup of the milk. Stir into the soup and put the lid back on. Cook another 20 minutes.
Turn off the slow cooker. Add the cream cheese. Then use a potato masher to mash up the potatoes. Leave a few chunks if you want to.
Warm up the remaining milk and stir it in, cheddar cheese, bacon and ham. Stir.
In a small bowl, add the sour cream and a ladleful of the soup, Stir together (to temper) and then stir into the soup. Taste and adjust salt if needed.
Add the green onions and serve hot with some crusty bread.
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