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Crockpot Loaded Potato Soup recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Crockpot Potato Soup Loaded With Cozy Satisfying Flavors You Will Love

This Crockpot Potato Soup Loaded is an easy dinner option perfect for a weeknight or family dinner. This slow cooker potato soup is rich and hearty, packed with cheesy potato soup goodness alongside bacon, ham, and tender potatoes. Enjoy a warm and satisfying meal that’s ideal for cold evenings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Calories: 568
Ingredients Method Notes

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

Method
 

  1. Peel and chop the potatoes, then layer them in the slow cooker.
  2. Add the diced onion, ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper on top.
  3. Set the slow cooker to low heat and let it cook for 6 to 8 hours, or choose high heat and cook for 3 to 4 hours, until the potatoes are soft.
  4. About 60 minutes before serving, mix the shredded cheese with the flour and milk in a separate bowl.
  5. Pour this cheese mixture into the slow cooker and stir well, then cover and continue cooking.
  6. Once fully cooked, dish out the soup and finish with the remaining cheese, crumbled bacon, and optional green onions as garnish. Serve hot and enjoy!

Notes

  • For extra flavor, top your soup with shredded cheese, crumbled bacon, green onions, or chives. Use Pacific Foods brand for cream soups if available for a cleaner ingredient profile. To make this soup vegetarian, skip the ham and bacon and substitute cream of chicken soup with cream of celery and chicken broth with vegetable broth. Gluten-free options include replacing flour with cornstarch and using gluten-free cream of chicken soup varieties. Sharp cheddar cheese from a block melts best and adds a rich flavor. Store leftovers in an airtight container in the refrigerator for up to four days.