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Easy Crockpot Loaded Potato Soup

Close-up of a bowl of creamy easy crockpot potato soup topped with bacon, cheese, and chives.
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This hands-off slow cooker potato soup delivers creamy, cheesy comfort. Use simple ingredients for a hearty meal with minimal effort.

Ingredients

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  • 3 pounds Russet potatoes, peeled and diced
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 (8 ounce) package cream cheese, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup milk or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 1 cup cooked, crumbled bacon (for topping)
  • 2 tablespoons chopped fresh chives (for topping)

Instructions

  1. Place the diced potatoes and chopped onion into the basin of your slow cooker.
  2. Pour the chicken broth over the potatoes and onions.
  3. Add the cream of chicken soup, cream of celery soup, salt, pepper, garlic powder, and onion powder to the slow cooker. Stir everything to combine.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
  5. Once the potatoes are soft, add the cubed cream cheese and milk. Stir occasionally until the cream cheese melts completely into the soup, about 15 minutes.
  6. Stir in the shredded cheddar cheese until it melts and the soup becomes smooth and creamy. Do not let the soup boil after adding the cheese.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Ladle the soup into bowls. Top each serving with crumbled bacon and fresh chives before serving your hearty crockpot dinner.

Notes

  • For a thicker soup, remove about 2 cups of the soup mixture (mostly potatoes) after cooking, mash them with a fork or immersion blender, and return them to the slow cooker before adding the cheese.
  • If you prefer using frozen hash browns instead of fresh potatoes, use 30 ounces of frozen shredded hash browns and reduce the cooking time on LOW to 4 hours.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove or in the slow cooker on low.

Nutrition

Find it online: https://tastethisplate.com/easy-crockpot-potato-soup/