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.
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)
Instructions
- Prep the Potatoes: Wash, peel, and dice the potatoes. Place them in the bottom of the slow cooker.
- Load the Base: Add onion, ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper. Stir gently to combine.
- Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
- 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.
- 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