Description
This Crockpot Loaded Potato Soup is a hearty and comforting slow cooker recipe featuring tender russet potatoes simmered in a flavorful broth with onion, garlic, and herbs. Cream cheese and heavy cream create a rich, velvety texture, while shredded cheddar cheese and crispy bacon add savory toppings. Perfect for an easy, warming meal with minimal effort.
Ingredients
Main Ingredients
- 4 cups diced russet potatoes
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Dairy and Toppings
- 2 tablespoons butter
- 4 oz cream cheese, cubed
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cooked and crumbled bacon, divided
- 1/2 cup heavy cream
- 1/4 cup sliced green onions
- Additional salt and pepper to taste
Instructions
- Combine Ingredients: Add diced potatoes, onion, minced garlic, chicken broth, salt, black pepper, dried thyme, and dried parsley into the crockpot. Stir gently to combine all ingredients evenly.
- Cook Slowly: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and easily mashed.
- Mash Potatoes: Use a potato masher to lightly mash some of the potatoes inside the crockpot. Leave some chunks for texture and to help thicken the soup naturally.
- Add Creamy Ingredients: Stir in the butter, cubed cream cheese, and heavy cream. Mix thoroughly until the cream cheese is fully melted and the soup has a smooth, creamy consistency.
- Incorporate Cheese and Bacon: Add half of the shredded cheddar cheese and half of the cooked, crumbled bacon into the soup. Stir to combine.
- Heat Through: Cover and cook for an additional 15 to 20 minutes on low, until the cheese is melted and the soup is heated through.
- Serve and Garnish: Ladle the soup into bowls and top each serving with the remaining cheddar cheese, bacon, and sliced green onions. Add additional salt and pepper as desired.
Notes
- For extra richness, add a splash of sour cream before serving.
- Yukon gold potatoes can be used instead of russet for a creamier texture.
- Add a pinch of smoked paprika to the soup for additional depth of flavor.
