Slow Cooker Loaded Potato Soup is creamy, hearty and filling. I love being able to toss ingredients into my slow cooker and then come home to a delicious dinner ready to go after a long day. This slow cooker potato soup recipe doesn’t disappoint in ease to make and delectable taste.
I love slow cooker cheesy potato soup. There is just something mouthwatering about potatoes and cheese together. When you add in green onions and bacon you can’t go wrong. My slow cooker was being used to make my cream cheese brownies so I used my Instant Pot as a slow cooker to make this slow cooker potato soup recipe.
I tested out several different crockpot potato soup recipes to help you find the very best one. And, this was definitely my family’s favorite potato soup recipe. My family prefers a creamy soup and I like a thin soup. So, after making this soup when I am serving up my bowl I add a little more chicken broth to my bowl to thin my soup some.
Frequently Asked Questions About Slow Cooker Loaded Potato Soup
What size slow cooker do I need for this soup recipe?
I used my 6 quart Instant Pot for this soup recipe. I recommend using a 6 quart slow cooker at least. You could also use a 7 quart slow cooker or an 8 quart pressure cooker. I do not recommend using anything smaller than a 6 quart slow cooker.
What other type of potatoes can I use?
Yukon Gold potatoes work very well in this recipe which is why I used them. They are the most buttery and creamy potato. However, you can also use russet or red potatoes in this recipe if you have these potatoes on hand already.
Can I use frozen hash browns instead?
Yes, you can use frozen shredded or diced hash browns instead of fresh potato. Your soup may not be as creamy but it will still be delicious.
Can I freeze Slow Cooker Loaded Potato Soup?
Yes and no. Technically there is no law saying that you cannot freeze your loaded potato soup. However, the potatoes will continue to soak up the moisture in the soup making it dryer if you freeze your soup. On top of your soup being dryer the cream in your soup will separate when thawing. So, because of those reasons I personally do not recommend freezing your potato soup. Don’t think you will eat the entire batch before it goes bad? Cut this recipe in half or pack up half and pass it along to a family member or neighbor. I usually share with my sister when I make a big batch of soup like this potato soup.
How long can I store potato soup in the fridge?
You can safely store your leftover potato soup for up to five days in your fridge. Be sure to keep your soup in an airtight container to keep it fresh while in the fridge.
How can I make this potato soup lighter or lower fat?
Here are a few substitutions that will lower the overall fat content of your loaded potato soup.
- Use low fat sour cream
- Fat free half and half makes a great substitution for heavy whipping cream
- Use a reduced fat 2% milk cheddar cheese. I do not recommend using a fat free cheese as it just doesn’t melt properly in the soup.
- Use whipped or light butter instead of regular butter.
Additional Toppings for your soup
Corn: add cooked canned or frozen corn to your soup
Croutons: add a crunchy to the top of your soup
Chives: add a slight green onion flavor to your soup
Avocado: diced avocado will add a creamy and rich texture and flavor to your soup.
Slow Cooker Loaded Potato Soup
- Yukon Gold potatoes, peeled and cubed
- yellow onion, diced
- garlic, minced
- cooked bacon, chopped or crumbled
- diced ham (optional)
- ground mustard
- smoked paprika
- chicken or vegetable broth
- heavy cream
- sour cream
- all purpose flour
- shredded cheddar cheese
How To Make
Spray your slow cooker insert with cooking oil.
Steps 1-3: Add potatoes, onion, and garlic to the slow cooker. Add bacon, spices and 2 cups of the broth.
Step 4: Add ham if using in the recipe. Close the lid and cook on high for 3-4 hours or on low for 6-8 hours or until potatoes are tender. (Check halfway through for tenderness.)
Steps 5-7: Add butter to medium sized skillet. When butter begins to sizzle, slowly add flour, whisking constantly. As the mixture becomes solid, slowly whisk in the broth. When the mixture is smooth, remove from the heat.
Step 9-10: Using a slotted spoon, remove about a cup of potatoes from the slow cooker. Mash and add to the mixture. Blend until smooth. Add the mixture to the slow cooker and mix well.
Step 11: Mix in 2 cups of the cheese until it melts.
Serve in bowls and top with remaining cheese, and your favorite toppings.
- Gold potatoes have a buttery taste and make for a creamier soup.
- Cook your bacon in the microwave or skillet or use real bacon pieces.
- I find that block cheddar cheese that I shred myself melts better in this soup.
More Slow Cooker Recipes
Slow Cooker Hash brown Casserole
Crock Pot Green Bean Casserole
Slow Cooker Loaded Potato Soup
- Slow Cooker or Crock Pot
- 3 pounds Yukon Gold potatoes peeled and cubed
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 1 cup cooked bacon chopped or crumbled
- 1 cup diced ham optional (not in the ingredients photo)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 3 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup sour cream
- 2 tablespoons butter
- 1 tablespoon all purpose flour
- 2 ½ cups shredded cheddar cheese
- Spray your slow cooker insert with cooking oil.
- Add potatoes, onion, and garlic to the slow cooker. Add bacon, spices and 2 cups of the broth.
- Add ham if using in the recipe. Close the lid and cook on high for 3-4 hours or on low for 6-8 hours or until potatoes are tender. (Check halfway through for tenderness.)
- Add butter to medium sized skillet. When butter begins to sizzle, slowly add flour, whisking constantly. When mixture becomes solid, slowly whisk in the broth. When the mixture is smooth, remove from the heat.
- Using a slotted spoon, remove about a cup of potatoes from the slow cooker. Mash and add to the mixture. Blend until smooth. Add the mixture to the slow cooker and mix well.
- Mix in 2 cups of the cheese until it melts.
- Serve in bowls and top with remaining cheese, and your favorite toppings.
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