Easy Slow Cooker Potato Soup

Making this Easy Slow Cooker Potato Soup with real potatoes is one of the ultimate comfort foods to warm up with on a fall or winter day. This slow cooker potato soup is packed full of flavor, loaded with chunks of potato, cheese, real bacon bits, and topped with green onions!

For more easy soup recipes try my chicken and potato soup, chicken noodle soup and broccoli cheddar soup.

Potato Crockpot Soup Recipe

There is nothing so easy or rewarding as letting the slow cooker do its thing and cook your soup all day, for you just to enjoy it served with your favorite toppings.

The creamy Yukon gold potatoes combine perfectly with the savory ingredients, while the cheddar cheese contributes to the soups creaminess and smooth texture.

I love anything with potatoes in it and this is my go to creamy potato soup recipe. It is a stick to your ribs comforting soup for a hearty favourful dinner or lunch.

Why you’ll love this recipe

• Easy potato soup recipe for fall or winter
• Takes just 10 minutes of your time
• Hearty crockpot potato soup loaded with flavor
• Perfect warm comfort food on a cold day
• The slow cooker does all the heavy work

Slow Cooker Potato Soup Ingredients

• Yukon Gold Potatoes – these creamy potatoes are perfect for soup, you can peel or leave the skin on
• Cheddar Cheese
• Butter – unsalted butter
• Chicken Broth – store bought or use my homemade chicken broth
• All Purpose Flour
• Heavy Cream – adds a rich, creamy texture to the soup
• Sour Cream
• Yellow Onion
• Garlic Gloves – minced
• Garlic Powder
• Parsley
• Avocado Oil – contributes to the smoothness of the soup or use olive oil
• Salt & Pepper– coarse salt adds another level of seasoning
• Toppings – Real Bacon Bits, Green Onions, Cheddar Cheese

How To Make Slow Cooker Potato Soup

STEP ONE – Turn the slow cooker on low or high.

STEP TWO – In a saute pan add the onion, garlic, and olive oil. Over medium heat stir for 3-4 minutes or until translucent. Add to the slow cooker.

STEP THREE – Add the potatoes, chicken broth, parsley, salt, pepper, and garlic powder to the crockpot.

STEP FOUR – Cook on high for 4 hours or on low for 6 hours.

STEP FIVE – Once the soup has cooked add the butter and flour in a small pot over medium heat. Stir for 3 minutes.

STEP SIX – Add the heavy cream, sour cream, and 2 ½ cups cheddar cheese. Mix until combined.

STEP SEVEN – Pour the cream mixture into the crockpot and mix until combined.

STEP EIGHT – Cook on low for an additional 30 minutes.

STEP NINE – Top the soup with the remainder of the shredded cheddar cheese, bacon, and chopped green onions

Best Toppings For Loaded Potato Soup In Crockpot

Sour cream or yogurt, crispy bacon bits, cheddar cheese, green onions or chives, avocado slices, parmesan cheese, crispy fried onions, croutons, herbs, and hot sauce.

Storage & Reheating Instructions

Store in an airtight container in the fridge for 4 to 5 days.

I do not recommend freezing this soup as the liquid separates and it is no longer creamy and smooth.

Reheat on the stove over a medium low heat, stirring until warmed through.

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