Crockpot Loaded Potato Soup

A bowl of potato soup topped with bacon and green onions.

This Crockpot Loaded Potato Soup is packed with bacon, ham, and cheese and is the perfect dinner for a cold night. It's easy to prepare in the crockpot and is the best kind of comfort food, especially during the long winter months. It is the BEST potato soup, and has been a favorite recipe with my family for many years!

Course Main

Cuisine American

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings

Calories 568

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

1 Slow Cooker

Ingredients

6 russet potatoes (about 7 cups chopped potatoes)
1 onion chopped (about 1 1/2 cups)
16 oz diced ham
1 can of cream of chicken soup (10.5 oz.)
1 can chicken broth (14.5 oz.)
1 1/2 cups water
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 cup milk
1 tablespoon flour
16 oz bacon slices cooked and crumbled into bits
sliced green onions for garnish, optional

Instructions

Wash, peel, and dice the potatoes. Place in the bottom of your slow cooker.
Add onion, ham, cream of chicken soup, chicken broth, water, minced garlic and black pepper. Cook on low for 6-8 hours or high for 3-4 hours. You want the potatoes to be tender.
An hour before you're ready to serve the soup, add 1 1/2 cups of the shredded cheese. Whisk together flour and milk in a small bowl and pour into the slow cooker. Stir and replace the lid.
After the cooking time is up, serve and garnish with the remaining cheese, crumbled bacon, green onions, etc. Enjoy!

Video

Notes

Don't forget the toppings! I like to add shredded cheese, chopped bacon, green onions, chives, etc.

My favorite brand (and what I always recommend) for cream soups is Pacific Foods. Most grocery stores carry it. It’s a bit more expensive than Campbell’s or store brand versions of condensed soup, but the flavor and simplicity of ingredients (no weird chemicals) is well worth it.

For a vegetarian version, omit the ham and bacon, and swap the cream of chicken soup for cream of celery soup and the chicken broth for vegetable broth.

To make your potato soup gluten free, swap the all purpose flour with cornstarch and use gluten free cream of chicken soup (Pacific Foods brand is gluten-free, FYI.)

For a quick version of loaded baked potato soup, try my Instant Pot Loaded Potato Soup. I love to make it this way when I don't have time to get my soup into the crockpot earlier in the day.

My favorite kind of cheese to use in this Crockpot Loaded Potato Soup is sharp cheddar cheese, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your cheese from a large block as it will melt into the soup much better.

Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition