Easy Slow Cooker Loaded Potato Soup

If you’re looking for the ultimate comfort food soup recipe that’s creamy, cozy, and incredibly easy to make, this Easy Slow Cooker Loaded Potato Soup is it! It’s rich, hearty, and full of flavor, everything you want in a cold-weather meal. Plus, it’s budget-friendly, family-approved, and perfect for busy weeknights when you just want something simple and satisfying simmering away in the slow cooker.

You know those recipes that just hit different? This is one of them. I made this Slow Cooker Loaded Potato Soup on a chilly Sunday afternoon, thinking it would last us for a couple of days. My kids, who usually don’t even touch leftovers, ended up requesting it three days in a row!

When I served it for the third time, my youngest son said, “Mommy, this soup is so good that you should start making recipe videos on YouTube and social media.” 😂 I had to laugh because… well, that’s exactly what I already do for a living! But hearing that from him was the best compliment! That’s when I knew this recipe was something special!

This soup checks all the boxes and tastes like something you’d order from a cozy café, but you can make it right at home for a fraction of the price.

How to Make Crockpot Loaded Potato Soup

Here’s What You’ll Need:

• 7–8 russet potatoes, peeled and chopped  ($2.47 for 5lb bag)
• 1 (32-ounce) carton low-sodium chicken broth  ($1.50)
• ½ cup water (or more if needed)
• 1 yellow onion, diced ($0.75)
• 2 cloves garlic, minced ($0.72 for 1 bulb)
• 1 (16-ounce) package thick-cut bacon, cut into ½-inch pieces ($4.67)
• 1 cup shredded sharp Cheddar cheese, plus more for serving  ($1.97)
• 1½ cups heavy cream  ($2.96 for 16oz carton)
• ¼ cup sour cream  ($1.24 for 8oz container)
• 2 teaspoons garlic powder- (on hand) – $0.00
• ½ teaspoon smoked paprika- (on hand) – $0.00
• ½ teaspoon Italian seasoning- (on hand) – $0.00
• Salt & pepper to taste
• Optional: 2 tablespoons diced green onions, for garnish

Estimated Total Cost: $16.28 (based on Walmart’s current pricing as of November 2025, not tax included)
Cost per serving (based on 8 servings): ≈ $2.04 per serving

Not bad for a meal that tastes like it came straight out of a restaurant!

Step-by-Step Instructions:

Prep the slow cooker.
Combine the potatoes, chicken broth, onion, garlic powder, smoked paprika, Italian seasoning, salt, and pepper in your slow cooker. Cook on High for about 4 hours, until the potatoes are fork-tender.

Cook the bacon.
While the soup cooks, place bacon in a large skillet and cook over medium-high heat until crispy. Remove half of the bacon for garnish, then add minced garlic to the skillet with the remaining bacon and sauté for about 1 minute. Using a slotted spoon, transfer the bacon and garlic mixture to the slow cooker.

Blend until creamy.
Once the potatoes are tender, use an immersion blender to puree the soup right in the slow cooker until smooth and creamy. If you don’t have an immersion blender, you can use a regular blender. Just work in small batches and be sure to vent the lid slightly to let the steam escape (cover the opening with a clean kitchen towel to prevent splatters). Carefully blend until smooth, then pour the soup back into the slow cooker and continue with the recipe as directed.

Add the creamy goodness.
Stir in the shredded cheddar cheese, sour cream, and heavy cream. Add a splash of water if the consistency is too thick, then switch the slow cooker to Low and cook for another 1–2 hours.

Serve & enjoy.
Season to taste with salt and pepper. Ladle into bowls and top with the reserved bacon, shredded cheddar cheese, and diced green onions.

Tips for the Perfect Loaded Potato Soup

• Use russet potatoes for the creamiest texture. Yukon golds work too, but russets blend better.
• Don’t skip the bacon! It adds a smoky depth that balances the creaminess.
• Make it lighter: Swap heavy cream for half-and-half or milk for a lighter version.
• Add veggies: Toss in some chopped broccoli, cauliflower, or carrots for extra nutrition.
• Meal prep magic: This soup reheats beautifully, just add a splash of milk or broth before warming.

More Comfort Food Recipes You’ll Love

• Slow Cooker Creamy Taco Soup
• Spicy Slow Cooker Pad Thai Chicken & Ramen Soup
• Slow Cooker Beanless Butternut Squash Chili

This Slow Cooker Loaded Potato Soup is more than just a cozy meal, it’s a reminder that food brings joy, comfort, and connection. Whether you’re feeding your family on a budget or looking for something soul-warming to get you through the week, this recipe delivers in every way. And if my kids, the self-proclaimed “no leftovers, please” crew, are asking for it three days in a row, then you know it’s good!

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Easy Slow Cooker Loaded Potato Soup (Crockpot Potato Soup)

Makes 8-10 Servings

Servings 8

Ingredients

• 7-8 russet potatoes peeled and chopped
• 1 (32oz) carton low-sodium chicken broth
• ½ cup water or more if needed
• 1 yellow onion diced
• 2 cloves garlic minced
• 1 (16oz) package bacon, cut into ½-inch pieces
• 1 cup shredded sharp Cheddar cheese plus more for serving
• 1½ cups heavy cream
• ¼ cup sour cream
• 2 teaspoons garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• Salt & pepper to taste
• Optional: 2 tablespoons diced green onions for garnish

Instructions

• Combine the potatoes, chicken broth, onion, garlic powder, smoked paprika, Italian seasoning, salt, and pepper in your slow cooker. Cook on High for about 4 hours, until the potatoes are fork-tender.
• While the soup cooks, place bacon in a large skillet and cook over medium-high heat until crispy. Remove half of the bacon for garnish, then add minced garlic to the skillet with the remaining bacon and sauté for about 1 minute. Using a slotted spoon, transfer the bacon and garlic mixture to the slow cooker.
• Once the potatoes are tender, use an immersion blender to puree the soup right in the slow cooker until smooth and creamy. If you don’t have an immersion blender, you can use a regular blender. Just work in small batches and be sure to vent the lid slightly to let the steam escape (cover the opening with a clean kitchen towel to prevent splatters). Carefully blend until smooth, then pour the soup back into the slow cooker and continue with the recipe as directed.
• Stir in the shredded cheddar cheese, sour cream, and heavy cream. Add in water if the consistency is too thick, then switch the slow cooker to Low and cook for another 1–2 hours.
• Season to taste with salt and pepper. Ladle into bowls and top with the reserved bacon, shredded cheddar cheese, and diced green onions.

Notes

Nutrition Information: (1 serving-based on 8 serving ) Calories: 430 | Carbohydrates: 33g | Protein: 14g | Fat: 28g | Saturated Fat: 14g | Fiber: 3g | Sodium: 620mg