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Crockpot Loaded Potato Soup Recipe
Ash Tyrrell

Crockpot Loaded Potato Soup Recipe

I still remember the first time I made this crockpot loaded potato soup on a cold Sunday afternoon, mostly because I didn't want to stand over a stove all day. I tossed everything into the slow cooker, walked away, and came back hours later to the kind of smell that makes everyone wander into the kitchen asking "what's for dinner?"
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Total Time 4 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs russet potatoes peeled and cubed – russets break down beautifully and give the soup its classic thick texture
  • 1 small onion chopped – adds a mellow sweetness that builds the soup's base flavor
  • 2 cups chicken broth – use low-sodium so you can control the salt level yourself
  • 4 cloves garlic minced – fresh garlic beats the jarred stuff for flavor every time
  • 1/2 tsp salt – adjust later since broth and cheese both bring their own saltiness
  • 1/2 tsp ground black pepper – freshly cracked makes a noticeable difference
  • 8 oz cream cheese softened – this is what gives the soup its rich, velvety body
  • 4 oz cheddar cheese shredded – grate it fresh off the block since bagged cheese doesn't melt as smoothly
  • 1.5 cups heavy cream – half-and-half or whole milk works if you want it lighter
  • Optional toppings: cooked bacon bits sour cream, chopped chives, extra shredded cheese

Method
 

  1. I start by washing and peeling the russet potatoes, then cutting them into roughly two-inch chunks so they cook evenly. I chop the onion into smaller pieces since it blends into the soup later. This step takes me about ten minutes and it's the only real "work" involved in the whole recipe.
  2. Next, I add the potatoes, onion, chicken broth, garlic, salt, and pepper straight into the slow cooker. I give everything a quick stir so the seasoning is distributed evenly. There's no need to sauté the onion or garlic first; the slow cooker handles softening everything on its own.
  3. I set my crockpot to high for 4 hours, though cooking on low for 6-8 hours works just as well if I'm out of the house longer. I know it's done when I can easily pierce the potatoes with a fork and they're starting to fall apart on their own.
  4. Once the potatoes are tender, I open the lid and add the softened cream cheese, shredded cheddar, and heavy cream. Using a potato masher, I mash everything together right in the crockpot until I get a slightly chunky texture, which is my personal favorite. If I'm in the mood for a smoother soup, I reach for my immersion blender instead.
  5. Before serving, I always give the soup a taste and add a little extra salt or pepper if needed. Sometimes I'll stir in a splash of more broth or cream if it feels too thick for my liking at this stage.
  6. Finally, I ladle the soup into bowls and pile on my favorite toppings like crispy bacon, shredded cheese, sour cream, and chives. This is the step that turns a simple potato soup into a truly "loaded" one, so I never skip it.

Notes

  • I always soften my cream cheese on the counter first so it blends in smoothly instead of leaving lumps.
  • I grate my own cheddar from a block because pre-shredded cheese has anti-caking coatings that keep it from melting evenly.
  • I like to reserve a cup of the cooking liquid before mashing, just in case the soup turns out thicker than I want.
  • I cook my bacon separately and crisp it up in the oven so it stays crunchy even after sitting on top of hot soup.
  • I taste my broth before adding extra salt since different brands vary a lot in sodium content.