Easy Crockpot Loaded Potato Soup
This Easy Crockpot Loaded Potato Soup is a hearty fall soup that you don’t want to miss. I love the creamy texture paired up with the flavor of potatoes and onion. It really is one of my favorite go-to soup recipes that deliver time and time again. And not just for fall.
Make certain to check out my Roasted Vegetable Fall Harvest Soup for another easy soup recipe!
Easy Crockpot Loaded Potato Soup
Being able to use a crockpot or your slow cooker to make soup really makes this recipe hard to pass up. There’s minimal prep work involved and it’s as easy as letting the crockpot take over and do all the hard work.
I think that soup toppings are a big deal and always need to be planned out as well! I love how adding different toppings to your soup can easily change the flavor for each and every bowl.
What are good soup toppings?
This really just depends on what you like. Shredded cheese is always a good choice as is soup crackers or crushed-up saltines. You can also use chives, cilantro, or even some hot sauce to kick the heat and flavor over the top.
Can you freeze leftover potato soup?
This type of soup is best served fresh, in my opinion. Since it has heavy cream added, I don’t think that it freezes well at all. Typically when dairy products such as soup or other liquids are leftover, it’s best to eat them whenever 2-3 days in the fridge. Potatoes get a little mushy and even in this soup, not a good texture.
Are you ready to learn how to make this easy potato soup in the crockpot? I can’t wait to hear what you think about the ease and flavor.
Ingredients needed for Slow Cooker Potato Soup
- 4 cups russet potatoes, peeled and chopped into pieces
- ½ cup onion, finely chopped
- 4 cups chicken broth
- ½ tbsp. Salt
- ½ tbsp. Pepper
- 4 tbsp. Butter
- ¼ cup flour
- 1 ½ cups heavy cream
- 16 oz. bacon
- Sour cream, for topping
- Shredded cheese, for topping
- Fresh green onions, chopped, for topping
How to Make Potato Soup in Crockpot
To your crockpot, add chopped potatoes, onion, salt, pepper, and chicken broth. Cook on low for 6 hours or high for 4 hours.
About an hour before cooking is finished, preheat your oven to 400 degrees. Then, take a potato masher and mash up the potatoes a bit inside the crockpot.
Next, line a large baking sheet with parchment paper, and place your bacon slices onto the parchment paper.
Bake for 20-22 minutes in a 400-degree oven, until bacon is cooked and crispy. Set aside to cool.
Note – if you prefer to fry bacon in skillet, that’s another way of frying bacon.
In a large skillet, melt butter over medium heat. Sprinkle flour into the pan and whisk into the melted butter. Cook for 1-2 minutes.
Slowly whisk in heavy cream. Cook over medium-low heat until the mixture begins to thicken.
Pour the mixture into your slow cooker, and stir well. Finish cooking according to your original cook time for the crockpot.
To serve, top with chopped bacon pieces, sour cream, shredded cheese, green onions, and any other toppings you like.
Once you make this simple potato soup, you’ve going to have more than enough to share. This is perfect for a family gathering, or a recipe that you can eat and enjoy for days.
I also love having a great piece of bread with this such as a baguette or sour dough.
You could also consider using sour dough bread as your bowls for this.
More Soup Recipes
- Slow Cooker Vegetable Soup with Beans
- Turkey White Bean Soup Great For Leftover Turkey
- Chunky Bacon Potato Soup Recipe
Crockpot Loaded Potato Soup
This simple potato soup recipe has such great flavor!
Ingredients
- 4 cups russet potatoes, peeled and chopped into pieces
- ½ cup onion, finely chopped
- 4 cups chicken broth
- ½ tbsp. Salt
- ½ tbsp. Pepper
- 4 tbsp. Butter
- ¼ cup flour
- 1 ½ cups heavy cream
- 16 oz. bacon
- Sour cream, for topping
- Shredded cheese, for topping
- Fresh green onions, chopped, for topping
Instructions
To your crockpot, add chopped potatoes, onion, salt, pepper, and chicken broth. Cook on low for 6 hours or high for 4 hours.
About an hour before cooking is finished, preheat your oven to 400 degrees. Then, take a potato masher and mash up the potatoes a bit inside the crockpot.
Next, line a large baking sheet with parchment paper, and place your bacon slices onto the parchment paper.
Bake for 20-22 minutes in a 400-degree oven, until bacon is cooked and crispy. Set aside to cool.
In a large skillet, melt butter over medium heat. Sprinkle flour into the pan and whisk into the melted butter. Cook for 1-2 minutes. Slowly whisk in heavy cream.
Cook over medium-low heat until the mixture begins to thicken.
Pour the mixture into your slow cooker, and stir well. Finish cooking according to your original cook time for the crockpot.
To serve, top with chopped bacon pieces, sour cream, shredded cheese, green onions, and any other toppings you like. Enjoy!
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Happy Travels,
Rosemary
This sounds so good, Rosemary! I’ve got the ingredients on my grocery list and I’m going to make it on Friday.
It is soup season, but we love soup all year round.
I made my first potato corn chowder last month. This recipe looks so stinkin’ easy! It’s next!
I love corn chowder, but used to have a company I bought a mix from. Potato is a favorite.
This look so delicious, Rosemary! I love using my crockpot this time of year. Thanks for the recipe.
I use my crockpot all year long. Always have been a big CP user.