Crockpot Loaded Potato Soup
Easy, Creamy, and Gluten-Free !

Bowl of Crockpot Loaded Potato Soup
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This loaded potato soup for the crockpot (slow cooker) is easy to make, full of flavor, and gluten-free. Each serving is topped with generous amounts of sour cream, shredded Cheddar, crispy bacon, and sliced green onions for a real loaded potato experience! 

If you are short on time, you can skip the sautéeing of the onions and garlic. The bacon can be cooked later in the microwave between several layers of paper towels. But sautéeing brings out the most flavor if you have the time.

Bowl of Crockpot Loaded Potato Soup
#SoupSoFineCrockpot Loaded Potato Soup


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Prep Time: 20 minutes     Cook Time: 6-8 hours LOW        Total Time: 6 hours 20 minutes         Serves: 4-6

Ingredients for Crockpot Loaded Potato Soup

6 slices bacon

1 onion, chopped

3 cloves of garlic, minced

5 medium russet potatoes - well-scrubbed, unpeeled, and cut into large pieces

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

4 cups chicken stock

1 cup light cream

2 tablespoons cornstarch

2 cups sharp Cheddar cheese, shredded - divided

gluten-free sour cream for optional garnish

green onions, sliced for optional garnish

Bowl of Crockpot Loaded Potato Soup
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Directions for Crockpot Loaded Potato Soup

  1. Cook: In a large skillet, cook the bacon until crispy. Set aside on a paper towel-lined plate to drain. When cool crumble into pieces for garnish. Drain off all but 2 tablespoons of the bacon drippings.
  2. Sauté: Add the chopped onion to the skillet with the bacon drippings and cook until tender, about 5 minutes. Add the garlic and cook one more minute.
  3. Combine: In 6 quart crockpot, combine the cubed potatoes, sautéed onions and garlic, salt, white pepper, and chicken stock.
  4. Cook: With lid on, cook for 6-8 hours on LOW or for 3-4 hours on HIGH.
  5. Mash: When cooking is complete and the potatoes are tender, use an immersion blender to “mash” the potatoes to desired chunkiness.
  6. Dissolve: In an oversized measuring cup, add the light cream and whisk in the cornstarch. Mix until cornstarch is dissolved.
  7. Stir in: Add this cream mixture to the crockpot; stir to combine.
  8. Cook: Cover with lid and cook on LOW for 30 minutes.
  9. Stir in cheese: Stir in 1 cup of the shredded Cheddar cheese. (Use the rest for garnish)
  10. Add toppings: When melted, ladle soup into bowls and top with sour cream, shredded Cheddar, bacon crumbles, and sliced green onions.



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Bowl of Crockpot Loaded Potato Soup
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