Slow Cooker Loaded Potato Soup

There is something about a big pot of slow cooker loaded potato soup simmering all day that just makes a house feel like home. I still remember the first time I made this recipe on a cold January afternoon. The whole kitchen smelled incredible, and my family came running before I even called them to the table. Rich, creamy, and loaded with cheese, bacon, and ham, this soup is pure comfort in a bowl.

Slow cooker loaded potato soup has been one of my most-made recipes for years, and for good reason. You just toss everything in the crockpot in the morning and come home to a meal that tastes like you spent all day in the kitchen. It is hearty enough to be dinner on its own, and everyone always asks for seconds. If you love easy crockpot meals, you will also want to try this Slow Cooker Creamy Chicken Noodle Soup on your next cozy night in.

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Ingredients for Slow Cooker Loaded Potato Soup

I have made this soup more times than I can count, and over the years I have learned exactly which ingredients make it shine. I always use russet potatoes for the creamiest, most velvety texture, and I never skip shredding the cheese fresh from a block. Here is everything you need:

• 6 cups russet potatoes (washed, peeled, and diced into 1-inch cubes) I always use russets; they break down beautifully and give the soup that thick, creamy base
• 1 medium yellow onion (diced)
• 1 cup cooked ham (diced) leftover holiday ham works perfectly here
• 1 can (10.5 oz) cream of chicken soup my go-to brand is Pacific Foods for the cleanest flavor
• 2 cups chicken broth
• 1 cup water
• 2 tsp minced garlic
• 1/2 tsp black pepper
• 1 1/2 cups sharp cheddar cheese, shredded (plus extra for topping) I recommend shredding from a block; it melts so much better than the bagged kind
• 3 tbsp all-purpose flour
• 1 cup whole milk in my experience, whole milk gives you a richer consistency than low-fat alternatives
• Crumbled crispy bacon (for topping)
• Sliced green onions (for topping)

Step-by-Step Instructions

I recommend reading through all the steps before you start so the timing feels natural and nothing catches you off guard. This slow cooker loaded potato soup is simple, but a few small details make a big difference in the final result.

Step 1: Wash, peel, and dice your potatoes into roughly 1-inch pieces. Keeping them uniform helps them cook evenly. Place them in the bottom of your slow cooker and spread them out in an even layer.

Step 2: Add the diced onion, ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper on top of the potatoes. Give everything a gentle stir to combine all the ingredients.

Step 3: Place the lid on and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are completely fork-tender. Every slow cooker runs a little differently, so start checking at the earlier end of the time range. The potatoes should mash easily when pressed with a fork.

Step 4: About one hour before you are ready to serve, stir in 1 1/2 cups of the shredded sharp cheddar cheese directly into the hot soup. Stir gently until it begins to melt into the broth.

Step 5: In a small bowl, whisk together the flour and milk until completely smooth with no lumps. Pour this mixture slowly into the slow cooker and stir well to incorporate it throughout the soup. Replace the lid and cook for the remaining hour. This step is what creates that thick, creamy consistency. If the soup seems too thick at the end, stir in a small splash of warm chicken broth to loosen it up.

Step 6: Serve hot in bowls topped with extra shredded cheddar, crumbled crispy bacon, and sliced green onions. A dollop of sour cream on top takes it to the next level.

What to Serve with Slow Cooker Loaded Potato Soup

This soup is rich, filling, and packed with flavor on its own, but the right sides bring great texture and balance to the table. Here are my favorite pairings:

Crusty Sourdough Bread: Nothing beats tearing off a warm chunk of crusty bread to dip into this creamy soup. It soaks up every drop and makes the meal feel extra special on a cold night.

Simple Garden Salad: A light green salad with a tangy vinaigrette cuts through the richness of the soup beautifully. It adds a bright, fresh contrast that balances the heaviness of the cheese and bacon.

Corn Muffins: Slightly sweet corn muffins are a classic pairing for potato soup. They are easy to make ahead and always a hit with kids and adults alike. The subtle sweetness plays really well against the savory, smoky flavors in the soup.

Grilled Cheese Sandwich: For the ultimate cozy dinner, serve this soup alongside a golden, crispy grilled cheese. This is the kind of comfort food combination that never gets old.

Cheesy Crockpot Meatball Pasta: If you are feeding a crowd and want to stretch the meal, this Cheesy Crockpot Meatball Pasta is a hearty side that complements the soup’s rich, savory profile without overpowering it.

Loaded Potato Taco Bowl: If your family loves loaded potato flavors as much as mine does, this Loaded Potato Taco Bowl makes a fun and filling companion dish for a bigger weekend spread.

Slow Cooker Street Corn Chicken: For a complete slow cooker dinner night, pair this soup with this Slow Cooker Street Corn Chicken on the side. The bright corn flavors bring a nice contrast to the creamy potato base.

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Storage and Serving Tips

Leftover slow cooker loaded potato soup stores wonderfully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, so do not be surprised if it tastes even better the next day.

To reheat, warm individual portions in the microwave in 60-second intervals, stirring between each one, or heat gently on the stovetop over medium-low heat. I recommend adding a small splash of chicken broth or whole milk when reheating to bring the creamy consistency back. The soup thickens quite a bit as it chills.

Pro tip: this soup also freezes well for up to three months. Let it cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the fridge before reheating. For the best texture after freezing, reheat slowly on the stovetop and stir frequently.

FAQs

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Slow Cooker Loaded Potato Soup

A rich and creamy crockpot loaded potato soup packed with sharp cheddar cheese, diced ham, and topped with crispy bacon and green onions. The ultimate comfort food dinner made effortlessly in the slow cooker.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Southern

Calories: 568

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups russet potatoes washed, peeled, and diced into 1-inch cubes
• 1 medium yellow onion diced
• 1 cup cooked ham diced
• 1 can (10.5 oz) cream of chicken soup Pacific Foods brand recommended
• 2 cups chicken broth
• 1 cup water
• 2 tsp minced garlic
• 1/2 tsp black pepper
• 1 1/2 cups sharp cheddar cheese shredded fresh from a block, plus extra for topping
• 3 tbsp all-purpose flour
• 1 cup whole milk
• crumbled crispy bacon for topping
• sliced green onions for topping

Equipment

• 6 to 7 quart slow cooker
• Small mixing bowl
• whisk
• ladle

Method

 

1. Wash, peel, and dice the potatoes into roughly 1-inch pieces. Keep them uniform for even cooking. Place them in the bottom of your slow cooker in an even layer.
2. Add the diced onion, ham, cream of chicken soup, chicken broth, water, minced garlic, and black pepper on top of the potatoes. Stir gently to combine.
3. Place the lid on and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are completely fork-tender. Start checking at the earlier end of the time range.
4. About one hour before serving, stir in 1 1/2 cups of shredded sharp cheddar cheese directly into the hot soup. Stir gently until it begins to melt.
5. In a small bowl, whisk together the flour and milk until completely smooth with no lumps. Pour slowly into the slow cooker and stir well. Replace the lid and cook for the remaining hour to thicken. If the soup is too thick at the end, stir in a splash of warm chicken broth.
6. Serve hot topped with extra shredded cheddar, crumbled crispy bacon, and sliced green onions. Add a dollop of sour cream if desired.

Notes

For gluten-free: use a gluten-free cream of chicken soup and swap all-purpose flour for rice flour. For vegetarian: omit the ham, replace chicken broth with vegetable broth, and use cream of celery soup. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months. Add a splash of broth or milk when reheating to restore creamy consistency.