This Easy Slow Cooker Crockpot Loaded Potato Soup is served creamy with bacon, sour cream, ranch seasoning, and shredded cheese. You will love all of the flavors of a baked potato piled into a bowl.
This post contains affiliate links. Please read my full disclosure here.
Table of Contents
What Type of Potatoes to Use
I like to use russet potatoes, but you can use any potatoes you like. You can also leave the skin on the potatoes if you prefer.
What Type of Vegetables to Use
I add carrots, celery, and onions to the soup. Any veggies you like will work for this soup.
Spices and Seasoning
I love to use my Homemade Ranch Seasoning to give the soup a burst of flavor that actually tastes like a baked potato!
How to Make Slow Cooker Crockpot Loaded Potato Soup
- Add potatoes, celery, carrots, onions, garlic, bacon, broth, ranch seasoning, salt, and pepper to taste to a slow cooker.
- Slow cook.
- Open the pot and add sour cream (or Greek yogurt) and half and half (or heavy cream).
- Stir until the soup thickens.
Cook Time/How Long to Cook
Cook on High for 3-4 hours or on low for 6-7 hours.
How to Thicken the Soup
Sour cream or plain Greek yogurt is used in the recipe for flavor and to help with thickening the soup.
Soup Topping Ideas
- Crumbled Bacon
- Shredded Cheese
- Green Onions
- Croutons
- Fresh Dill
- Parsley
- Sour Cream or Plain Greek Yogurt
How to Store Leftovers
Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
Reheat in the microwave or in a pot on the stove until warm.
Freezer Tips
I love to freeze soup using these freezer molds from Amazon. Because the soup contains dairy, you will notice separation when you reheat it. This does not bother me, because it tastes the same.
If this bothers you, save the dairy ingredients (do not add them when prepping the soup) for when you reheat the soup. Don’t add it during the cooking steps.
What to Pair With the Soup
Air Fryer Green Beans
Broccoli Salad with Cheese
Grilled Asparagus
Roasted Air Fryer Carrots
Slow Cooker Crockpot Pinto Beans
More Soup Recipes
Slow Cooker Chicken Pot Pie
Autumn Butternut Squash Soup
Homestyle Chicken Noodle Soup
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Pizza Soup
Chicken Florentine Soup
Slow Cooker Crockpot Loaded Bacon and Potato Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 ½ pounds russet potatoes Peeled and cut into 1 inch cubes.
- 5 slices bacon Cooked and crumbled.
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onions
- 2-3 garlic cloves Minced
- 3-4 cups broth Any broth will work. Use enough to cover the potatoes.
- Ranch Seasoning to taste Taste repeatedly and adjust.
- salt and pepper to taste Taste repeatedly and adjust.
- ½ cup half and half or heavy whipping cream Either will work.
- ½ cup sour cream or plain Greek yogurt
Instructions
Slow Cooker Soup
- Add the potatoes, celery, carrots, onions, garlic, bacon, broth, ranch seasoning, salt, and pepper to taste to the slow cooker. Stir.
- Cook on High for 3-4 hours or on low for 6-7 hours.
- Open the pot and add the sour cream (or Greek yogurt) and half and half (or heavy cream).
- Stir until the soup thickens.
- Cool before serving.
Instant Pot Instructions
- Add the potatoes, celery, carrots, onions, garlic, bacon, broth, ranch seasoning, salt, and pepper to taste to the Instant Pot. Stir.
- Cook for 10 minutes on Manual > High-Pressure Cooking.
- When the pot indicates it has finished, quick release the steam. Open the pot and add the sour cream (or Greek yogurt) and half and half (or heavy cream).
- Stir until the soup thickens.
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Elise says
I made this soup for dinner and all I can say is wow! Do not skip the homemade ranch seasoning not only was it easy to make but I already had the ingredients on hand. The flavors came together beautifully. I did skip the carrots and optional ingredients to thicken the soup and it still tasted wonderful.
staysnatched says
I'm glad you enjoyed it!
Lauren says
This is delicious! All the flavors came together perfectly. Looking forward to my leftovers! Thank you Brandi!
staysnatched says
You're welcome! Glad you enjoyed it!
Jill says
This soup has flavor especially when you add the ranch seasoning. It’s a great switch up to plain potato soup. The leftovers taste even better the next day.
staysnatched says
Perfect for leftovers!
Joan says
The write up mentions shredded cheese but it’s not in the recipe. If used, what kinds anndb and how much? The recipe looks fantastic. I hope to make it soon
Thanks
staysnatched says
The cheese is an optional topping. I buy cheddar cheese and grate it. I add it to each bowl and I don't measure how much I use.