Creamy soup with chunks of soft potatoes, crispy bacon and sharp cheddar cheese is what this recipe is all about! Slow cooker loaded baked potato soup is a go to recipe of mine and will be yours too. The best part is you can dump all of the ingredients into a crock pot or a slow cooker, set it and forget it!
Why this recipe works.
Making soup at home can seem intimidating to some and feel like a lengthy process. With this slow cooker potato soup recipe it's so easy; just dump everything in, and you're ready to eat in no time.
Using a bag of frozen potatoes is a great short cut, saving you the need to bake and cube the potatoes ahead of time. Perfect for a busy weeknight or when you don't have time to sit in the kitchen for hours.
And if you are wondering if frozen potatoes sacrifice flavor, I will tell you, it doesn't! You'll be pleasantly surprised.
Ingredients you need for loaded baked potato soup.
1 bag of frozen cubed potatoes
1 box of chicken broth or stock
1 block of cream cheese
1 can of cream of chicken soup
1 tablespoon of salt, black pepper, and garlic powder blend
Shredded cheddar cheese
Crispy bacon
Green onion (Optional garnish)
How to make slow cooker loaded baked potato soup.
If using raw bacon, take the entire pack and cook it on your stove top or in your oven at 400 °F until crispy. I like to place it on a baking sheet, with parchment paper underneath, and cook the bacon all at once. It takes about 15-20 minutes. Drain the excess bacon fat and pat the grease off of the bacon with a paper towel.
Once the bacon is cooked and cooled down, dice and set it aside.
Into a slow cooker, dump in a bag of frozen potatoes and season with a salt, pepper and garlic powder blend. Then proceed to dump the remaining ingredients in like the chicken broth, cream cheese, cream of chicken soup, cheddar cheese and bacon.
Set your slow cooker to high, and cook for 3-4 hours or on low heat for 6-8 hours. If you can, stir everything after a couple of hours. Once the cheeses have melted, the potatoes have cooked through, and the soup is warm, its time to eat!
Serving:
To serve, ladle a few spoonfuls of the soup in a bowl and add your favorite toppings. I like to top each bowl of soup with extra cheese, bacon and green onions. A dollop of sour cream is always a great option too.
Making adjustments:
If the soup is too thick, you can thin it out with a little milk or more chicken stock. If the soup is too thin, add more cream of chicken soup or a corn starch slurry.
The slurry can be made with 2 tablespoons of corn starch mixed with 2-3 tablespoons of warm water. Mix it together until combined, and then pour it into your soup to thicken it up.
The soup will also thicken quite a bit as it cools down.
Storing and reheating.
Store the soup in an airtight container in your fridge for up to 5 days. If you have a lot of extra leftovers you can freeze some. Just place the leftovers in a gallon zip lock bag and freeze for another time.
To reheat simply place everything back into a pot over medium heat until warmed through, or microwave for 45 seconds. If frozen, thaw the soup first and then reheat.
Make this loaded baked potato soup!
This hearty soup is so good! Next time you are searching for some comfort food, or are looking for a delicious and easy meal, make sure you try this recipe. This one is perfect for the whole family and its always soup season at our house with this easy recipe!
Print
Slow cooker loaded baked potato soup
- Total Time: 4 hours 15 minutes
- Yield: 6-8 1x
Ingredients
- 28 oz bag of frozen cubed potatoes
- 3 cups chicken stock
- 8 oz block of cream cheese
- 10.5 oz can of cream of chicken soup
- 1 tablespoon of salt, pepper, and garlic powder blend
- 2 cups shredded cheddar cheese
- 1 lb of crispy bacon
- ¼ cup of green onion (Optional garnish)
Instructions
- Place bacon onto a parchment lined baking sheet and bake in the oven at 400°F for 15 minutes to cook. Some bacon may require longer cooking time, depending on the thickness and size. Remove at your desired doneness.
- Remove bacon from excess grease and pat dry with paper towels, chop or break apart, and set aside.
- In a slow cooker, add frozen cubed potatoes and season with salt, pepper and garlic powder blend. Add cream cheese, cream of chicken soup, chicken stock, half of the bacon and 1.5 cups of cheddar cheese. (The remaining cheese and bacon will be for later)
- Place a lid on top of the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. Once the cheese has melted all the way and the potatoes are soft, it's ready to eat.
- Top each bowl of soup with extra cheddar cheese, bacon and green onions if desired. Enjoy!
Notes
If the soup is too thick, you can thin it out with a little milk or more chicken stock. If the soup is too thin, add more cream of chicken soup or a corn starch slurry.
The slurry can be made with 2 tablespoons of corn starch mixed with 2-3 tablespoons of warm water. Mix it together until combined and then pour it into your soup to thicken it up.
The soup will also thicken quite a bit as it cools down.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Robin says
I made this today for lunch and it was very good and very easy; however next time I make it, I will decrease the garlic and the salt to 1/2 T each. I love both spices but it was too salty even for me and the garlic overpowered the other flavors.
Jordan Hanger says
Thanks for the feedback Robin. hopefully you can dial it in for next time.
Audra Kahler says
Omg the potato soup is out standing I could eat it all winter