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slow cooker loaded potato soup in a white bowl with bacon and cheese
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Slow Cooker Crockpot Loaded Bacon and Potato Soup

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.
Course dinner, lunch
Cuisine American
Keyword Crockpot loaded potato soup, slow cooker loaded potato soup, slow cooker potato bacon soup
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8 cups
Calories 171kcal
Author Brandi Crawford

Equipment

Ingredients

  • 2 1/2 pounds russet potatoes Peeled and cut into 1 inch cubes.
  • 5 slices bacon Cooked and crumbled.
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 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.
  • 1/2 cup half and half or heavy whipping cream Either will work.
  • 1/2 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

Use 3 cups of broth for thick soup, use more/add more broth to thin out overly thick soup.
The dairy in the recipe can be omitted if you want a dairy free version.
I typically use a couple of teaspoons of my Homemade Ranch Seasoning. Add the ranch seasoning to taste to ensure the ranch flavor suit your taste and does not overpower the soup.
For a creamy soup without the potato chunks, feel free to puree it with an immersion blender or high powered blender once cooked.
If you prefer to cook the soup on the stove, follow the instructions noted above and simmer the soup until the potatoes have softened. Then add the sour cream (or Greek yogurt) and half and half (or heavy whipping cream).

Nutrition

Serving: 1cup | Calories: 171kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g