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Easy Crockpot Loaded Potato Soup

A creamy bowl of easy crockpot potato soup topped with shredded cheddar, bacon bits, and fresh chives.
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Make this creamy, hearty potato soup in your slow cooker with minimal effort. This hands-off recipe is perfect for a cozy weeknight dinner.

Ingredients

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  • 3 pounds Russet potatoes, peeled and cubed
  • 1 large 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 cup milk or half-and-half
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Place the cubed 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, and garlic powder to the slow cooker. Stir gently to combine.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender.
  5. Remove about 2 cups of the soup mixture and place it in a separate bowl. Mash the potatoes in the bowl until mostly smooth, then return the mixture to the slow cooker.
  6. Stir in the cubed cream cheese until it melts completely into the soup.
  7. Stir in the milk or half-and-half until the soup reaches your desired creaminess.
  8. Taste and adjust seasonings if needed.
  9. Serve the soup hot, topped with crumbled bacon, shredded cheddar cheese, and fresh chives.

Notes

  • For a thicker soup, use frozen hash browns instead of fresh potatoes.
  • If you prefer a smoother texture, use an immersion blender carefully in the slow cooker to blend part of the soup before adding the milk.
  • This is a great make ahead slow cooker meal; you can reheat leftovers easily on the stove or in the microwave.

Nutrition

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