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Crockpot Loaded Potato Soup

A close-up of a white bowl filled with creamy crockpot loaded potato soup, topped with shredded cheddar cheese, crispy bacon, and fresh chives.
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A comforting and easy slow cooker soup that tastes like a loaded baked potato. Perfect for weeknights or meal prep.

Ingredients

Scale
  • 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

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

Find it online: https://recipestokeep.com/crockpot-loaded-potato-soup/