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Creamy Crockpot Potato Soup with Bacon | Easy Loaded Recipe

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This creamy loaded Crockpot potato soup is the kind of recipe that becomes a regular in your rotation. It’s easy, forgiving, and incredibly satisfying, with velvety broth, tender chunks of potato, and crispy bits of bacon.

Ingredients

Scale
  • 8 slices bacon, chopped (thick-cut preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds russet potatoes (about 6 medium), peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • ½ cup sour cream, plus more for serving
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • 4–5 green onions, sliced thin (for garnish)
  • Optional toppings: extra shredded cheese, extra bacon crumbles, dollop of sour cream, fresh chives or parsley

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold skillet. Turn the heat to medium and cook, stirring occasionally, until crispy and fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
  2. Sauté the aromatics: Add the diced onion to the skillet with the reserved bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  3. Layer the Crockpot: Place the diced potatoes in the bottom of a 6-quart or larger slow cooker. Top with the sautéed onions and garlic. Pour in the chicken broth. Do not stir.
  4. Cook low and slow: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until potatoes are fork-tender.
  5. Mash some potatoes: Use a potato masher to mash about half the potatoes right in the Crockpot, leaving some chunks for texture. Alternatively, use an immersion blender for a smoother soup.
  6. Add the dairy: Stir in the butter, heavy cream, sour cream, and 1 cup of the shredded cheddar cheese. Stir until cheese is fully melted and soup is smooth and creamy. Taste and adjust salt and pepper.
  7. Finish and serve: Let the soup heat through for another 10-15 minutes on low. Ladle into bowls and top with reserved crispy bacon, remaining shredded cheese, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents that prevent smooth melting. Add dairy at the very end to prevent curdling. If soup is too thick, thin with extra broth or milk; if too thin, cook uncovered for 20-30 minutes. For freezing, freeze before adding dairy and add it when reheating. Store toppings separately to keep them fresh.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, creamy potato soup, bacon potato soup, slow cooker soup, comfort food, easy dinner

Find it online: https://fizzlefork.com/creamy-crockpot-potato-soup-with-bacon-easy-loaded-recipe/