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Easy Crockpot Loaded Potato Soup with Bacon

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This easy crockpot loaded potato soup with bacon is a creamy, comforting, and budget-friendly meal that’s perfect for busy weeknights. Made with simple ingredients like potatoes, bacon, cheese, and milk, it’s a crowd-pleaser that tastes like a hug in a bowl.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, diced (about 6–7 medium potatoes)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup whole milk
  • 1/2 cup heavy cream (optional)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup shredded sharp cheddar cheese (for topping)
  • 2 green onions, sliced
  • 1/4 cup sour cream (for topping)

Instructions

  1. Prep your ingredients: Dice potatoes into 1/2-inch cubes (leave skin on), dice onion, mince garlic. Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble.
  2. Build the soup base: Add diced potatoes, onion, garlic, chicken broth, salt, pepper, and smoked paprika to a 6-quart or larger slow cooker. Stir to combine. Liquid should just cover potatoes; add more broth or water if needed.
  3. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender.
  4. Blend for creaminess: Use an immersion blender to blend about half the soup directly in the crockpot, leaving some chunks for texture. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return to the crockpot.
  5. Add creamy ingredients: Stir in milk, heavy cream, shredded cheddar cheese, and sour cream until cheese is melted and soup is smooth. Cook on low for another 10-15 minutes to heat through; do not let it boil.
  6. Taste and adjust: Adjust seasonings with additional salt, pepper, or garlic powder as desired.
  7. Serve with toppings: Ladle soup into bowls and top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For a dairy-free version, use unsweetened oat milk and dairy-free cheese. For a lower-fat version, use 2% milk, reduce cheese, and skip heavy cream. Don’t overfill the crockpot (fill no more than 3/4 full). Cook bacon separately for best texture. Blend carefully to avoid splattering. Let soup rest for 10 minutes after adding dairy for best flavor. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, bacon potato soup, slow cooker soup, easy potato soup, comfort food, budget-friendly meal, weeknight dinner

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