Slow Cooker Loaded Potato Soup

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Prep time: 20 minutes
Cook time: 6 to 8 hours on LOW (or 3 to 4 hours on HIGH)
Finishing time: 20 to 30 minutes
Total time: about 7 to 9 hours
Servings: 6 to 8
Course: Soup / Dinner
Cuisine: American
Method: Slow cooker / Crockpot

Equipment

  • 6-quart slow cooker
  • Sharp knife and cutting board
  • Skillet (for the bacon)
  • Potato masher or immersion blender
  • Whisk or large spoon
  • Ladle

Ingredients

For the soup base

  • 3 lb (1.4 kg) Yukon Gold or russet potatoes, peeled and cut into ¾-inch (2 cm) cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) chicken broth, low-sodium
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp dried thyme or Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika

For the creamy finish

  • 1 cup (240 ml) heavy cream or half-and-half
  • 4 oz (115 g) cream cheese, softened and cubed
  • 1½ cups (150 g) shredded sharp cheddar cheese
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for extra thickness)

For the toppings

  • 8 slices (about 8 oz / 225 g) bacon, cooked until crisp and crumbled
  • 2 tbsp chopped fresh chives or green onions
  • Extra shredded cheddar
  • Sour cream

Optional extras

  • 2 tbsp butter, stirred in at the end
  • 1 tbsp bacon drippings, added to the soup for a smoky flavor
  • A pinch of cayenne or a few dashes of hot sauce

Instructions

1. Prepare the potatoes. Peel the potatoes and cut them into even ¾-inch cubes. Uniform pieces cook at the same rate. Rinse the cubes briefly in cold water to remove some surface starch, then drain.

2. Layer the slow cooker. Add the potatoes, diced onion, and garlic to the slow cooker. Sprinkle with the salt, pepper, thyme, garlic powder, and paprika.

3. Add the broth. Pour the chicken broth over the potatoes. The liquid should just cover them. Stir briefly to combine the seasonings.

4. Cover and cook. Put the lid on and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are completely tender and break apart easily with a fork.

5. Cook the bacon. About 30 minutes before serving, cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, then crumble or chop.

Tip: Save a tablespoon of the bacon drippings. Stirring it into the soup adds a deep smoky flavor.

6. Thicken the soup. Use a potato masher to mash about half of the potatoes right in the pot, leaving the rest as chunks, as in the photo. Or use an immersion blender for 3 to 4 quick pulses. This releases starch and turns the broth thick and creamy.

7. Add the dairy. Reduce the heat to LOW. Stir in the cubed cream cheese until melted and smooth. Add the heavy cream and half of the shredded cheddar, stirring until the cheese melts. Replace the lid and cook another 20 to 30 minutes, until heated through.

Tip: Don’t boil the soup after adding the dairy, because high heat can make it curdle or turn grainy.

8. Adjust the thickness. If the soup is thinner than you like, whisk the cornstarch and cold water into a slurry, stir it in, and cook on HIGH for 10 to 15 minutes. If it’s too thick, stir in more broth or milk, ¼ cup at a time.

9. Taste and season. Taste and add salt, pepper, or a dash of hot sauce as needed. Bacon and cheese bring salt, so season carefully.

10. Serve. Ladle the soup into bowls and top with crispy bacon, chives, extra cheddar, and a dollop of sour cream.

Recipe Notes and Tips

Choose the right potato. Yukon Golds are creamy and hold their shape, so they give you tender chunks in a smooth base. Russets are starchier and break down into a thicker, fluffier soup. A mix of both works well.

Mash, don’t blend completely. The photo shows a thick soup with visible potato chunks. Mashing only part of the potatoes gives you body and texture. Fully blending produces a smoother, more velvety soup.

Add dairy at the end. Milk, cream, and cheese can separate during a long cook. Stirring them in near the end keeps the soup smooth.

Shred your own cheese. Pre-shredded cheese contains anti-caking starch that can leave the soup slightly grainy. Block cheddar melts more smoothly.

Cream cheese helps. It makes the soup richer and silkier, and it stabilizes the dairy.

Season in stages. Add a little salt at the start, then taste at the end. Broth, bacon, and cheese vary in saltiness.

Slow cooker liners work well and make cleanup easy.

Variations

  • Dairy-lighter version: Use whole milk or evaporated milk in place of heavy cream, and reduced-fat cheddar.
  • Dairy-free: Replace the cream with full-fat coconut milk or a plant-based cream, and skip the cheese and cream cheese. Use a dairy-free cheese and nutritional yeast for flavor.
  • Gluten-free: The base is naturally gluten-free. Check your broth, and use cornstarch rather than flour to thicken.
  • Vegetarian: Use vegetable broth and skip the bacon. Top with smoked paprika, crispy shallots, or smoked cheddar.
  • Loaded baked potato style: Add 1 cup sour cream at the end and top with extra bacon, cheddar, and chives.
  • Ham and potato soup: Replace the bacon with 2 cups diced cooked ham, added in the last hour.
  • Broccoli cheddar potato: Stir in 2 cups chopped broccoli florets in the last 45 minutes of cooking.
  • Corn and potato chowder: Add 2 cups frozen corn in the last 30 minutes.
  • Instant Pot method: Add the potatoes, onion, garlic, seasonings, and broth, and pressure cook on high for 8 minutes with a quick release. Then mash and stir in the dairy using the sauté function on low.
  • Stovetop method: Simmer everything in a large pot for 20 to 25 minutes until the potatoes are tender, then follow the same finishing steps.

Troubleshooting

  • The soup is too thin. Mash more of the potatoes, or stir in a cornstarch slurry. You can also simmer it uncovered on HIGH for 15 to 20 minutes.
  • The soup is too thick. Whisk in warm broth or milk a little at a time.
  • The soup looks grainy or curdled. The dairy got too hot. Stir in a splash of cold cream, whisk well, and keep the heat low.
  • The potatoes are still firm. They were cut too large or the cooker runs cool. Cook another hour or two before adding the dairy.
  • The soup is bland. Add more salt, a pinch of garlic powder, a splash of hot sauce, or a spoonful of bacon drippings.
  • The soup is too salty. Stir in an extra cubed potato and simmer, or add more cream or unsalted broth.
  • The potatoes turned gluey. They were overblended. Use a masher or short pulses with an immersion blender.

What to Serve With It

  • Crusty bread or warm dinner rolls
  • A grilled cheese sandwich
  • A crisp green salad
  • Cheddar biscuits
  • Steamed broccoli
  • Pickles or a tangy slaw to cut through the richness

Storage

Refrigerate: Cool and store in an airtight container for up to 4 days. The soup thickens as it sits.
Freeze: Potato and dairy soups can turn grainy in the freezer. For the best results, freeze the base before adding the cream and cheese, for up to 3 months, then stir in the dairy when reheating.
Reheat: Warm gently on the stove over low heat, or in the microwave in short bursts, stirring often. Thin with a splash of broth or milk as needed.
Toppings: Store the bacon, chives, and cheese separately so they stay crisp and fresh.

Nutrition (Estimated, Per Serving, Based on 8 Servings, Without Extra Toppings)

  • Calories: about 390
  • Protein: about 13 g
  • Carbohydrates: about 33 g
  • Fat: about 23 g
  • Sodium: moderately high, depending on the broth and bacon

These numbers are approximate and vary with the type of dairy, the brand of bacon, and the toppings you use.

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Prep time: 20 minutes
Cook time: 6 to 8 hours on LOW (or 3 to 4 hours on HIGH)
Finishing time: 20 to 30 minutes
Total time: about 7 to 9 hours
Servings: 6 to 8
Course: Soup / Dinner
Cuisine: American
Method: Slow cooker / Crockpot

Equipment

  • 6-quart slow cooker
  • Sharp knife and cutting board
  • Skillet (for the bacon)
  • Potato masher or immersion blender
  • Whisk or large spoon
  • Ladle

Ingredients

For the soup base

  • 3 lb (1.4 kg) Yukon Gold or russet potatoes, peeled and cut into ¾-inch (2 cm) cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) chicken broth, low-sodium
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp dried thyme or Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika

For the creamy finish

  • 1 cup (240 ml) heavy cream or half-and-half
  • 4 oz (115 g) cream cheese, softened and cubed
  • 1½ cups (150 g) shredded sharp cheddar cheese
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for extra thickness)

For the toppings

  • 8 slices (about 8 oz / 225 g) bacon, cooked until crisp and crumbled
  • 2 tbsp chopped fresh chives or green onions
  • Extra shredded cheddar
  • Sour cream

Optional extras

  • 2 tbsp butter, stirred in at the end
  • 1 tbsp bacon drippings, added to the soup for a smoky flavor
  • A pinch of cayenne or a few dashes of hot sauce

Instructions

1. Prepare the potatoes. Peel the potatoes and cut them into even ¾-inch cubes. Uniform pieces cook at the same rate. Rinse the cubes briefly in cold water to remove some surface starch, then drain.

2. Layer the slow cooker. Add the potatoes, diced onion, and garlic to the slow cooker. Sprinkle with the salt, pepper, thyme, garlic powder, and paprika.

3. Add the broth. Pour the chicken broth over the potatoes. The liquid should just cover them. Stir briefly to combine the seasonings.

4. Cover and cook. Put the lid on and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are completely tender and break apart easily with a fork.

5. Cook the bacon. About 30 minutes before serving, cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, then crumble or chop.

Tip: Save a tablespoon of the bacon drippings. Stirring it into the soup adds a deep smoky flavor.

6. Thicken the soup. Use a potato masher to mash about half of the potatoes right in the pot, leaving the rest as chunks, as in the photo. Or use an immersion blender for 3 to 4 quick pulses. This releases starch and turns the broth thick and creamy.

7. Add the dairy. Reduce the heat to LOW. Stir in the cubed cream cheese until melted and smooth. Add the heavy cream and half of the shredded cheddar, stirring until the cheese melts. Replace the lid and cook another 20 to 30 minutes, until heated through.

Tip: Don’t boil the soup after adding the dairy, because high heat can make it curdle or turn grainy.

8. Adjust the thickness. If the soup is thinner than you like, whisk the cornstarch and cold water into a slurry, stir it in, and cook on HIGH for 10 to 15 minutes. If it’s too thick, stir in more broth or milk, ¼ cup at a time.

9. Taste and season. Taste and add salt, pepper, or a dash of hot sauce as needed. Bacon and cheese bring salt, so season carefully.

10. Serve. Ladle the soup into bowls and top with crispy bacon, chives, extra cheddar, and a dollop of sour cream.

Recipe Notes and Tips

Choose the right potato. Yukon Golds are creamy and hold their shape, so they give you tender chunks in a smooth base. Russets are starchier and break down into a thicker, fluffier soup. A mix of both works well.

Mash, don’t blend completely. The photo shows a thick soup with visible potato chunks. Mashing only part of the potatoes gives you body and texture. Fully blending produces a smoother, more velvety soup.

Add dairy at the end. Milk, cream, and cheese can separate during a long cook. Stirring them in near the end keeps the soup smooth.

Shred your own cheese. Pre-shredded cheese contains anti-caking starch that can leave the soup slightly grainy. Block cheddar melts more smoothly.

Cream cheese helps. It makes the soup richer and silkier, and it stabilizes the dairy.

Season in stages. Add a little salt at the start, then taste at the end. Broth, bacon, and cheese vary in saltiness.

Slow cooker liners work well and make cleanup easy.

Variations

  • Dairy-lighter version: Use whole milk or evaporated milk in place of heavy cream, and reduced-fat cheddar.
  • Dairy-free: Replace the cream with full-fat coconut milk or a plant-based cream, and skip the cheese and cream cheese. Use a dairy-free cheese and nutritional yeast for flavor.
  • Gluten-free: The base is naturally gluten-free. Check your broth, and use cornstarch rather than flour to thicken.
  • Vegetarian: Use vegetable broth and skip the bacon. Top with smoked paprika, crispy shallots, or smoked cheddar.
  • Loaded baked potato style: Add 1 cup sour cream at the end and top with extra bacon, cheddar, and chives.
  • Ham and potato soup: Replace the bacon with 2 cups diced cooked ham, added in the last hour.
  • Broccoli cheddar potato: Stir in 2 cups chopped broccoli florets in the last 45 minutes of cooking.
  • Corn and potato chowder: Add 2 cups frozen corn in the last 30 minutes.
  • Instant Pot method: Add the potatoes, onion, garlic, seasonings, and broth, and pressure cook on high for 8 minutes with a quick release. Then mash and stir in the dairy using the sauté function on low.
  • Stovetop method: Simmer everything in a large pot for 20 to 25 minutes until the potatoes are tender, then follow the same finishing steps.

Troubleshooting

  • The soup is too thin. Mash more of the potatoes, or stir in a cornstarch slurry. You can also simmer it uncovered on HIGH for 15 to 20 minutes.
  • The soup is too thick. Whisk in warm broth or milk a little at a time.
  • The soup looks grainy or curdled. The dairy got too hot. Stir in a splash of cold cream, whisk well, and keep the heat low.
  • The potatoes are still firm. They were cut too large or the cooker runs cool. Cook another hour or two before adding the dairy.
  • The soup is bland. Add more salt, a pinch of garlic powder, a splash of hot sauce, or a spoonful of bacon drippings.
  • The soup is too salty. Stir in an extra cubed potato and simmer, or add more cream or unsalted broth.
  • The potatoes turned gluey. They were overblended. Use a masher or short pulses with an immersion blender.

What to Serve With It

  • Crusty bread or warm dinner rolls
  • A grilled cheese sandwich
  • A crisp green salad
  • Cheddar biscuits
  • Steamed broccoli
  • Pickles or a tangy slaw to cut through the richness

Storage

Refrigerate: Cool and store in an airtight container for up to 4 days. The soup thickens as it sits.
Freeze: Potato and dairy soups can turn grainy in the freezer. For the best results, freeze the base before adding the cream and cheese, for up to 3 months, then stir in the dairy when reheating.
Reheat: Warm gently on the stove over low heat, or in the microwave in short bursts, stirring often. Thin with a splash of broth or milk as needed.
Toppings: Store the bacon, chives, and cheese separately so they stay crisp and fresh.

Nutrition (Estimated, Per Serving, Based on 8 Servings, Without Extra Toppings)

  • Calories: about 390
  • Protein: about 13 g
  • Carbohydrates: about 33 g
  • Fat: about 23 g
  • Sodium: moderately high, depending on the broth and bacon

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