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A bowl of slow cooker loaded potato soup topped with shredded cheddar cheese, crumbled bacon, and sliced green onions

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
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.
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