Loaded Crockpot Potato Soup Ultimate
This Loaded Crockpot Potato Soup is the ultimate comfort food, perfect for a weeknight meal. Rich, creamy, and packed with potatoes, bacon, cheese, and sour cream, this soup is incredibly easy to make in your slow cooker. Simply load it up, set it, and forget it for a delicious and satisfying dinner.
Equipment
- Slow cooker (Crockpot)
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- immersion blender (or regular blender)
- Ladle
- Bowls
Ingredients
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 tablespoons butter
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 lb bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- ½ cup chopped green onions
- Hot sauce optional
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces.
- Chop the onion and mince the garlic.
- Add the potatoes, onion, garlic, chicken broth, butter, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are fork-tender.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches, venting the lid to prevent pressure from building up.
- Stir in the softened cream cheese and heavy cream until fully incorporated and the soup is creamy and luscious.
- Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, sour cream, and green onions. Add a dash of hot sauce if desired.
Notes
If the soup is too thick, add more chicken broth or milk. If the soup is too thin, cook it on high, uncovered, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. You can use other potatoes like Russet or Red potatoes, but Yukon Gold are recommended. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen, but the texture may change slightly after thawing. Add bacon while cooking for more smokey flavor. Experiment with different cheeses like Monterey Jack or Gruyere. Consider adding chopped carrots, celery or bell peppers. Add fresh herbs like thyme, rosemary, or chives during the last 30 minutes. Don't overcook the potatoes, and use good quality ingredients for the best flavor.