Crockpot Loaded Potato Soup – Cozy, Cheesy & Crowd-Pleasing

This Crockpot Loaded Potato Soup is creamy, hearty, and loaded with bacon, ham, and cheddar comfort food at its best. It’s a fast prep, slow-cook dinner that fits any Best Soup Ideas list and shines among Fall Time Soup Recipes. If you’re looking for a true soul recipe and delicious things to eat with potatoes, this one’s a keeper for busy weeknights and lazy weekends alike.

Crockpot Loaded Potato Soup

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• Author: Aria Nova
• Total Time: 8 hours 30 minutes

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Description

This Crockpot Loaded Potato Soup is the ultimate comfort dish for cold nights rich, creamy, and bursting with cheesy, smoky flavor. With tender potatoes, ham, bacon, and melted cheddar, every spoonful delivers cozy satisfaction. Easy to prep and slow-cooked to perfection, this hearty soup is perfect for weeknight dinners, potlucks, or fall gatherings.

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Ingredients

• 6 russet potatoes (about 7 cups), washed, peeled, and diced
• 1 onion, chopped (about 1½ cups)
• 16 oz diced ham
• 1 can (10.5 oz) cream of chicken soup
• 1 can (14.5 oz) chicken broth
• 1½ cups water
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 1 tablespoon all-purpose flour
• 16 oz bacon, cooked and crumbled
• Sliced green onions, for garnish (optional)

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Instructions

1. Prep the Potatoes: Wash, peel, and dice the potatoes. Place them in the bottom of the slow cooker.
2. Load the Base: Add onion, ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper. Stir gently to combine.
3. Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
4. Thicken and Enrich: About 1 hour before serving, stir in 1½ cups of shredded cheddar. Whisk flour into milk until smooth, then pour into the slow cooker. Stir, cover, and cook on LOW for the remaining hour.
5. Finish and Serve: Once the soup is creamy and slightly thickened, ladle into bowls. Top with the remaining cheddar, bacon, and green onions. Serve hot and enjoy!

Notes

• Loaded Toppings: Extra cheese, bacon, chives, and green onions make it taste like a baked potato in soup form.
• Baked Potato Variation: Bake the potatoes first at 350°F for 45 minutes, then dice and add near the end for chunkier texture.
• Vegetarian Swap: Omit ham and bacon; use cream of celery soup and vegetable broth.
• Gluten-Free Option: Replace flour with 2 teaspoons cornstarch mixed into cold milk and use gluten-free soup.
• Flavor Tip: Sharp cheddar gives the best flavor—shred it fresh for perfect melting.
• Storage: Refrigerate up to 4 days; reheat gently with a splash of milk or broth.
• Sausage Twist: Add ½–1 lb browned Italian sausage during the last hour for a rich, hearty variation.

• Prep Time: 30 minutes
• Cook Time: 8 hours

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Course: Soup
Cuisine: American

Ingredients

• 6 russet potatoes (about 7 cups), washed, peeled, and diced
• 1 onion, chopped (about 1½ cups)
• 16 oz diced ham
• 1 can (10.5 oz) cream of chicken soup
• 1 can (14.5 oz) chicken broth
• 1½ cups water
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 1 tablespoon all-purpose flour
• 16 oz bacon, cooked and crumbled
• Sliced green onions, for garnish (optional)

Equipment: 1 slow cooker

Step-by-Step Instructions

1. Prep the potatoes
   Wash, peel, and dice the potatoes. Place them in the bottom of the slow cooker.
2. Load the base
   Add onion, ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper. Stir gently to combine.
3. Slow cook
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are very tender.
4. Thicken and enrich
   About 1 hour before serving, stir in 1½ cups of the shredded cheddar. Whisk the flour into the milk until smooth, then pour into the slow cooker and stir. Replace the lid and continue cooking on LOW.
5. Finish and serve
   When the soup is creamy and slightly thickened, ladle into bowls. Top with the remaining cheddar, crumbled bacon, and green onions. Serve hot and enjoy.

Notes & Variations

• Don’t skip toppings: extra cheddar, chopped bacon, chives, and green onions bring that loaded baked potato vibe.
• Prefer baking your potatoes first? You can bake whole russets at 350°F for about 45 minutes until fork-tender, then peel and dice before adding near the end for chunkier texture.
• Vegetarian swap: omit ham and bacon, use cream of celery soup and vegetable broth.
• Gluten-free swap: replace all-purpose flour with cornstarch (start with 2 teaspoons mixed into cold milk) and use a gluten-free cream soup.
• Cheese tip: sharp cheddar gives the best pop of flavor; shred from a block for smoother melting.
• Storage: refrigerate leftovers in an airtight container for up to 4 days; reheat gently and thin with a splash of broth or milk if needed.
• Sausage twist (for fans of Potato And Ground Sausage Recipes / Easy Soup With Sausage / Cheesy Sausage Soup): brown ½–1 lb ground Italian sausage, drain, and stir in during the last hour.

Nutrition (per serving, approx.)

Calories: 568 | Carbohydrates: 34g | Protein: 29g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 1496mg | Fiber: 2g | Sugar: 4g | Calcium: 271mg | Iron: 2.3mg

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Conclusion

This Crockpot Loaded Potato Soup delivers everything you want in a cold-weather bowl: creamy texture, savory ham and bacon, and that classic cheddar finish. It’s simple to prep, easy to customize, and reliably satisfying perfect for seasons and suppers recipes collections and one of the best fall time soup recipes to keep on repeat.

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