Amazing Crockpot Loaded Potato Soup

Oh, you know those dishes that just feel like a warm hug? Like a cookie so perfect it becomes the stuff of family legend? Or maybe a weeknight dinner that’s so good, it’s just *got* to join your regular rotation? Yeah, those are the moments I live for in the kitchen! That’s exactly why we came up with this incredible crockpot loaded potato soup. It’s like taking all the best parts of a loaded baked potato and making it into the easiest, coziest soup you’ve ever dreamed of. Caroline here, and just like my grandmother Eleanor used to teach me, it’s all about those timeless, soul-warming recipes that make a house feel like a home. This slow cooker soup is tested, true, and totally rooted in that good ol’ American tradition you’ll find here at Recipes To Keep. Trust me, this one’s a keeper you’ll want to share! You can even follow along with some of my kitchen adventures on Facebook!

Why You’ll Love This Crockpot Loaded Potato Soup

Honestly, who doesn’t love a soup that practically makes itself? This crockpot loaded potato soup is a game-changer, especially when you’re craving something hearty but don’t have a ton of time.

• Set-and-Forget Ease: Seriously, toss everything in the slow cooker and let it do its thing. It’s the ultimate in hands-off cooking!
• That Loaded Baked Potato Taste: We’ve captured all the yummy flavors – creamy potatoes, savory broth, and all those perfect toppings that make a loaded baked potato so amazing.
• Cozy Fall Vibes: This is exactly the kind of soup you want simmering on a chilly afternoon. It’s pure comfort in a bowl!
• Perfect for Meal Prep: Make a big batch on Sunday and you’ve got lunches or quick dinners ready to go all week.
• Hearty & Satisfying: It’s packed with potatoes and flavor, making it hearty enough to be a main course.

Ingredients for Your Crockpot Loaded Potato Soup

Okay, gathering your ingredients for this amazing crockpot loaded potato soup is super simple. I’ve tested this recipe a million times, and I’ve found that using the right ingredients really makes all the difference! Here’s what you’ll need:

• 4 cups chicken broth (or vegetable broth if you want it vegetarian!)
• 2 pounds russet potatoes, peeled and cubed – trust me on the russets!
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried parsley
• 1 (10.75 ounce) can condensed cream of chicken soup (make sure it’s full-fat for the best creamy texture!)
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• Optional toppings: cooked bacon, extra cheddar cheese, chopped chives

How to Make Crockpot Loaded Potato Soup: Step-by-Step

Alright, let’s get this amazing crockpot loaded potato soup cooking! This is where the magic really happens, and it’s so easy, you’ll wonder why you haven’t made it before. It’s practically a set-it-and-forget-it kind of deal!

1. First things first, grab your trusty slow cooker. Toss in the chicken broth, those cubed russet potatoes (peeled, remember!), the chopped yellow onion, minced garlic, salt, pepper, paprika, and dried parsley. Give it all a good stir so everything gets acquainted.
2. Now, put the lid on tight. You’re going to let this cook on low for about 6 to 8 hours, or if you’re in a bit of a rush, you can cook it on high for 3 to 4 hours. Just wait until those potatoes are super tender when you poke them with a fork.
3. Once the potatoes are nice and soft, it’s time for the creamy goodness! Gently stir in the condensed cream of chicken soup, the milk, and the sour cream. This is that critical step for when to add dairy to crockpot soup – you want to do it towards the end so it doesn’t get weird. Give it a gentle stir until it’s all combined.
4. Pop the lid back on and let it cook for another 30 minutes on low. You just want to heat everything through. Please, please, do not let this soup boil after you add the dairy, or it might separate!
5. After those 30 minutes, stir in that yummy shredded cheddar cheese until it’s all melted and gooey. Oh, that smells incredible!
6. Ladle this glorious soup into bowls and pile on your favorite toppings. Bacon, cheese, chives – go wild!

SAVE IT

Tips for the Best Crockpot Loaded Potato Soup

Okay, so you’ve got the basic steps down, but let me tell you, a few little tricks can take this crockpot loaded potato soup from good to absolutely restaurant-worthy! I’ve learned a thing or two over the years, like that time I accidentally added the dairy too early and ended up with… well, let’s just say it wasn’t a pretty sight! But don’t worry, I’ve got you covered. Following these tips will make sure your soup is perfectly creamy and delicious, every single time you make it. You can always find more kitchen wisdom on my blog if you’re curious!

Thickening Your Crockpot Loaded Potato Soup

If you’re like me and prefer a really chunky, hearty soup, there are a couple of super easy ways to get that perfect texture. Right before you add the dairy, just take a potato masher or even a sturdy fork and smoosh some of those potatoes against the side of the slow cooker. It’ll release some of their starch and thicken things up beautifully! Another option is to use an immersion blender – just carefully scoop out a cup or two of the soup, blend it until smooth, and stir it back in. If you need it even thicker, or forgot to mash, a simple slurry made with 2 tablespoons of cornstarch or gluten-free flour mixed with 1/4 cup of cold water stirred in during the last 30 minutes works wonders!

Choosing the Right Potatoes for Soup

When it comes to potato soup, the potato choice really matters! For this crockpot loaded potato soup, I swear by Russets. They have just the right amount of fluffy starch that breaks down and helps thicken the soup naturally. If you use Yukon Golds, you’ll get a creamier soup, but it won’t thicken up quite as much on its own. So, for that classic loaded potato soup vibe, stick with the Russets!

Serving and Topping Your Crockpot Loaded Potato Soup

Now for the best part – making this crockpot loaded potato soup truly *loaded*! Think of it like setting up your own little soup bar, perfect for game days or just a fun family dinner. Pile on that crispy, smoky bacon, plenty of sharp shredded cheddar cheese, and some fresh, bright chopped chives. A dollop of sour cream or even some crunchy croutons are fantastic additions too! This soup is so hearty and satisfying, it’s perfect all on its own, but if you want something extra, maybe a simple side salad or some warm, crusty bread on the side would be just delightful. And if you’re feeling adventurous, how about whipping up some of our easy Air Fryer Biscuit Donuts? They make the cutest side for dipping!

SAVE IT

Make-Ahead, Storage, and Reheating for Crockpot Loaded Potato Soup

You know, one of the best things about this crockpot loaded potato soup is how perfectly it works for meal prep! It’s like a little culinary gift to your future self. I love making a big pot on a Sunday because it means I’ve got a delicious, comforting lunch or dinner ready to go on a busy weeknight. If you happen to have leftovers (which, let’s be honest, is rare in my house!), they store like a dream.

You can pop it in an airtight container in the fridge for up to 3 months – isn’t that amazing? When you’re ready to enjoy it again, just gently reheat it on the stovetop over low heat, stirring occasionally, or zap it in the microwave. Just be sure not to boil it again after the dairy is in, remember! It comes out tasting just as good as the first time, making it one of my favorite meal prep freezer soups.

SAVE IT

Frequently Asked Questions about Crockpot Loaded Potato Soup

Got questions about this amazing crockpot loaded potato soup? I totally get it! It’s the kind of recipe that makes you think, “Can it really be THAT easy?” And the answer is usually yes! Here are some things people often ask me.

Can I make this vegetarian? You bet! Just swap out the chicken broth for vegetable broth, and you’re good to go. It’s still super flavorful and comforting!

Can I add other veggies? Absolutely! Feel free to toss in some diced carrots or chopped celery along with the potatoes. They add a little extra flavor and color. Just make sure they’re cut small so they cook through.

How do I make it gluten-free? For this particular recipe, you’ll want to check your condensed cream of chicken soup – not all of them are gluten-free. If yours isn’t, or if you just prefer not to use it, my tip about using a cornstarch or gluten-free flour slurry works perfectly to thicken it up and give it that creamy texture. It’s a fantastic swap!

How long does it really take to cook? It’s a slow cooker wonder! You’re looking at about 6 to 8 hours on the low setting, or around 3 to 4 hours if you set it to high. The potatoes get super tender, so you can’t really rush perfection, but it’s mostly hands-off time!

SAVE IT

Estimated Nutritional Information

Now, let’s talk numbers! Since everyone’s kitchen is a little different and we all love our toppings, this is just an estimate, okay? Based on a 1.5-cup serving of this absolutely delicious crockpot loaded potato soup, you’re looking at roughly 350 calories. That includes about 18g of fat (with 10g saturated), 35g carbohydrates, 4g fiber, and 12g protein. It does have around 900mg of sodium, so keep that in mind if you’re watching your intake. Remember, adding extra cheese or bacon will change those loaded potato soup calories per cup, but honestly, it’s so worth it!

Share Your Crockpot Loaded Potato Soup Creations!

Okay, seriously, I can’t wait to hear what you think of this crockpot loaded potato soup! Did you try it with extra bacon? Maybe you added some other veggies? Please, leave a comment below with your feedback, a rating, or any fun twists you put on it! And if you snapped a photo (which I bet you did because it’s so pretty!), tag us on social media – we absolutely love seeing your delicious creations come to life! If you ever have questions or want to share your experiences directly, you can always reach out!

Crockpot Loaded Potato Soup

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A comforting and easy slow cooker soup that tastes like a loaded baked potato. Perfect for weeknights or meal prep.

• Author: Caroline Hayes
• Prep Time: 15 min
• Cook Time: 4 hours
• Total Time: 4 hours 15 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 4 cups chicken broth
• 2 pounds russet potatoes, peeled and cubed
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried parsley
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• Optional toppings: cooked bacon, extra cheddar cheese, chopped chives

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Instructions

1. Place chicken broth, potatoes, onion, garlic, salt, pepper, paprika, and parsley in your slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
3. Stir in the condensed cream of chicken soup, milk, and sour cream.
4. Cook for another 30 minutes on low, or until heated through. Do not boil.
5. Stir in cheddar cheese until melted.
6. Serve hot, garnished with your favorite toppings.

Notes

• For a thicker soup, mash some of the potatoes against the side of the slow cooker with a spoon before adding the dairy. You can also blend a portion of the soup using an immersion blender.
• If you don’t have condensed cream of chicken soup, you can thicken the soup by whisking together 2 tablespoons of cornstarch or gluten-free flour with 1/4 cup of cold water and stirring it into the soup during the last 30 minutes of cooking.
• This soup can be reheated gently on the stovetop or in the microwave.
• Leftovers can be frozen for up to 3 months. Thaw in the refrigerator and reheat gently.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 45mg