Crock pot loaded potato soup is easy to make, creamy and hearty and has cheese, bacon and green onions mixed right in for a filling and cozy soup!
I’m feeling a little extra giddy today to be sharing this crock pot loaded potato soup with you.
Recently I shared with you this potato leek soup that’s so creamy and cozy.
Loaded baked potato soup has been a long-time favorite of mine though and I just had to share this easy version in the crock pot.
It's rich and decadent, warm and hearty, with cheese, bacon and green onions mixed right in.
So much flavor!
Plus, it’s hands off so you can go about your day without being tied to the stove.
This comes in handy for me on soccer practice nights.
It also makes this soup a good option for taking to a friend’s house since it’s so easy to transport right in the slow cooker. I’ve done that and we all devoured it!
Another bonus: this is only 8 ingredients. And takes just 10 minutes to prep.
It’s a serious winner.
So let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make crock pot potato soup. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
- Leeks: We’re only using the white and light green parts of the leeks. The rough and fibrous green leaves get discarded. Also, be sure to clean and rinse the leeks very, very well so you don’t add sand to your soup.
- Potatoes: Be sure to peel your potatoes because you don’t want the skin floating in the soup.
- Milk: You need whole milk to get the rich, creamy flavor for this soup (not skim milk). You could also substitute half and half.
- Puree: You need to puree the potato and leek mixture after it’s initial cook time in the slow cooker to get that smooth consistency.
I adore my immersion blender and blend it right in the slow cooker.
Or you can transfer the soup to a regular blender - please be careful to avoid splatters and burns - and blend it there. Make sure to blend in batches if needed so you don’t overfill your blender.
Then you’re ready to add the milk, cheese, green onions and bacon and let it cook for another hour in the crock pot.
(So please note that you do have a second/additional cook time. It’s accounted for in the time listed in the recipe card below but I thought it was important to point it out as well.)
After that, you are ready to dive in!
And since we’ve already mixed those delicious goodies into the soup, it really is all set on its own.
If you want to add some extra flavor, though, here are a few suggestions for toppings.
Topping Ideas:
- Extra shredded cheese
- Extra cooked, crumbled bacon
- Sliced green onions
- Dollop of sour cream or Greek yogurt
- Fresh snipped chives
- Fresh herbs, such as parsley or cilantro
- Croutons or oyster crackers
- Hot sauce
Mix and match your faves.
Last thing, let’s talk about what to do with any leftovers.
Leftover crock pot potato leek soup, once cooled, can be stored in the refrigerator for up to 4-5 days.
Reheat in a pot on the stove until warmed through. Add extra water or broth if needed for consistency. (The soup can thicken as it sits).
Grab your spoon and get ready to cozy up to a delicious bowl.
Happy cooking!
XO,
Kathryn
Crock Pot Loaded Potato Soup
Ingredients
- 4 tablespoons unsalted butter
- 2 medium leeks, finely chopped (white and light green parts only)
- 4 large russet potatoes, peeled and diced in ½-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk, or half and half
- 2 cups finely shredded sharp cheddar cheese
- 6 green onions, finely chopped (white and light green parts only)
- 8 strips bacon, cooked crisp then drained and crumbled
- Salt and black pepper, to taste
For serving (optional):
- Sour cream, extra cheese, extra bacon, extra green onions, hot sauce, etc.
Instructions
- In a large skillet, heat the butter over medium heat. Add the leeks and sauté for 2-3 minutes, until softened. Transfer the to the slow cooker insert.
- Add the potatoes and chicken broth to the slow cooker.
- Cover and cook on high for 3 hours or on low for 5-6 hours.
- Uncover and use an immersion blender to puree the soup until very smooth. (Alternatively, you can let the soup cool for a bit and transfer it to a blender to puree then return it to the slow cooker.)
- Add the milk, cheese, green onions and bacon. Stir well to combine. Cover and cook on low for an additional 1 hour.
- Season the soup with salt and pepper, to taste, and serve hot with desired toppings.
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