Need an easy and comforting dinner idea?  This crock pot loaded potato soup is the answer! Let this easy potato soup simmer all day and come back to fork tender potatoes loaded with your favorite toppings.

Oh man. I LOVE soup season. I love when the weather starts to cool down and I can start whipping up hearty soups without overheating the house. This crock pot loaded potato soup is hands down our favorite soup to make. My husband loves, my kids love it and I love it! It makes great leftovers and freezes beautifully.

Crock pot loaded potato soup

This easy soup recipe has it all – hearty potatoes, creamy base and all the toppings. It’s delicious! The best part of this soup? It’s SUPER easy to make! In fact, the hardest part would be making your roux, but even that’s fairly straightforward. Once you have everything prepped, toss it all in your crock pot and let it slow cook the potatoes under they are tender and delicious. Then you can eat it plan or load it up with your favorite baked potato toppings.

Crock Pot Potato Soup Ingredients

The ingredients needed for this soup are pretty basic and can easily be found at your local grocery store. To make your own loaded potato soup you will need:

• 6 slices of bacon
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon dried rosemary or a few sprigs of fresh
• 2 tablespoons flour
• 4 cups chicken broth, divided
• 6-8 large potatoes of choice
• 2 cups shredded cheese
• 1/2 cup heavy cream
• salt and pepper to taste
• 3 scallions, sliced for topping

Bacon – Use your favorite bacon for this recipe. I would suggest staying away from the maple flavored variety as it may give your soup a maple-y taste.

Flour – You can make this recipe gluten free by using a gluten free flour blend.

Broth – Chicken broth works best for this recipe since it’s a milder flavor than beef broth. You can also use vegetable both, if you prefer.

Potatoes – Russets or yellow potatoes are what you need for this loaded potato soup recipe.

Shredded cheese – I love a good sharp cheddar on my potato soup. You can use any cheese you prefer or have on hand.

How to make loaded potato soup in the crock pot

This recipe is super easy and you end up with a delicious soup that everyone will love. Once you have gathered your ingredients, you will also need to grab:

• Measuring cups and spoons
• Large skillet
• Spatula
• Crock pot
• Cutting board and knife
• Slotted spoon
• Potato masher

Step 1 Cook bacon and saute onion

In a large skillet, add your bacon and fry it until crispy on both sides. Remove the bacon and place it on a plate with a paper towel to absorb the grease. Leave the bacon grease and add in your onion and garlic. Saute until fragrant and starting to turn translucent.

Step 2 Make the roux

Add in your flour and stir to coat the onion and garlic. Allow it to cook for about a minute before adding in the chicken broth. Let it reach a simmer and thicken up a bit before transferring it to the crock pot.

Step 3 Slow cook in your Crock Pot

Add the potatoes and the rest of the broth to the roux mixture in the Crock Pot. Give it a good stir and then allow to cook on low or high, depending on your time frame.

Step 4 Finish and serve

Use a potato masher to mash up your potatoes under you reach your desired consistency. This will thicken up the potato soup a bit. If you want to have chunks, make sure not to mash up all of the potatoes. Stir in the cheese and allow it to melt. Then stir in the heavy cream right before serving. Ladle into bowls and top with your favorite baked potato toppings.

Side dish recommendations

This soup is a great one-dish meal that you can enjoy all on it’s own, but an easy side dish just makes it so much better! My suggestions for dishes are:

• Homemade hoagie rolls
• Honey roasted carrots
• Loaded broccoli salad
• One hour dinner rolls

Can I make this in the Instant Pot?

Yes! You can! If you want to enjoy this soup even faster, you can make it in your Instant Pot. Pretty easily too! Use the saute function to cook the bacon and then saute the onion and garlic. Add in the flour and make your roux with the chicken broth. Whisk until smooth. Add in the rest of the broth and the potatoes.

Seal the lid and cook on high pressure for 10 minutes. Manually release the pressure and then mash your potatoes with a potato masher. Add in the cheese and heavy cream and top with your favorite toppings.

Do I have to cook the bacon, onion and garlic first?

No, you don’t HAVE to do any cooking beforehand. Cooking the bacon, onion and garlic give the soup a great depth of flavor that you wont get without it. The soup will also not be as creamy if you don’t make the roux first. BUT you can just toss everything together in your crock pot and cook it if you don’t want to do any cooking before hand.

How to store leftovers

Place any leftover soup in a Tupperware with a lid. Put the Tupperware in the fridge for up to 4 days. Make sure to stir it well after reheating.

Can I freeze loaded baked potato soup?

You can! I do suggest not adding the cheese or the heavy cream to the soup if you plan on freezing it. So follow the steps to make the soup and then leave those 2 ingredients out. Freeze it in a Ziplock bag and then add the shredded cheese and heavy cream later.

Tips and Tricks

This is a a pretty simple recipe, but here are some tips and tricks to make the crock pot loaded potato soup even better.

1. Use a slotted spoon to remove the bacon from the skillet. This will allow you to retain the bacon grease and cook the garlic and onion.
2. While the bacon is cooking, dice your potatoes. This will save you some time.
3. If you cook this in the Instant Pot, make sure you scrap the bottom of the inner pot before cooking the potatoes. That way to can avoid getting the dreaded burn notice.

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Crock pot loaded potato soup

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Ingredients

• 6 slices of bacon
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon rosemary or a few sprigs of fresh
• 2 tablespoons flour or gluten free flour (https://amzn.to/2KvECOx)
• 4 cups chicken broth, divided
• 6-8 large potatoes of choice, diced into small chunks
• 2 cups cheese (plus more for topping)
• 1/2 cup heavy cream
• salt and pepper to taste
• 3 scallions, sliced for topping

Instructions

In a large skillet cook the bacon until crisp. Remove with slotted spoon and set aside. Do not drain grease.

Add the onion, garlic and rosemary to the bacon grease. Cook until the onions are slightly brown and fragrant.

Stir in flour and cook for a minute or so. It will be a thick mixture but that's good! Just try to remove any lumps.

Add in 1 cup of the chicken broth to loosen up the bit stuck to the skillet. Transfer everything in the skillet to the crock pot.

Add the remaining broth and potatoes to the crock pot. Set to cook on high for 3-4 hours or low for 4-6 hours.

Once the potatoes are and heated through, use a potato masher to mash the taters. I like mine a little lumpy so I leave a few unmashed in the soup.

Stir in the cheese and allow to melt. Add in the heavy cream and heat for about 5 minutes.

Spoon in a bowl and top with cheese, crumbled bacon and scallions. Add salt and pepper as needed.

Enjoy!

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Kelley

Hey y'all!I'm Kelley. I'm a recipe making, picture taking, coffee drinking momma to 4 crazy kiddos. Join me as I share our family favorite dinners and my copycat coffee drinks too!

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