If there’s one recipe that brings instant comfort the second it hits the slow cooker, it’s this Crockpot Loaded Potato Soup. It’s creamy, cheesy, packed with tender potatoes, and finished with all the “loaded” toppings you love. Think baked potato…but in soup form…and way easier. This is the kind of recipe you make on a chilly weeknight, for a simple weekend dinner, or when you just want your house to smell like pure comfort.

What I love most is that this recipe uses simple, budget-friendly ingredients and requires almost zero effort. You toss everything in, let the crockpot do its magic, and end up with a rich, hearty soup that tastes like you spent hours babysitting it on the stove. Nope—your slow cooker did all the work.

And here’s the best part: you can use either fresh diced Yukon gold potatoes or frozen chopped potatoes. So whether you feel like peeling potatoes…or you don’t…this recipe will always work for you.

What Makes This Soup So Good?

This soup is everything you want in a cozy meal—creamy but not too thick, cheesy without being heavy, and full of flavor thanks to bacon, garlic, onion, and buttery richness. Yukon gold potatoes make it extra velvety, but if you use frozen potatoes, the texture still be just as good!

The final touch is what sends this recipe soaring: stirring in the cheddar cheese and sour cream right at the end. They melt into the soup and create that luxurious, silky texture that makes you want to ladle out just one more bowl.

Ingredients You’ll Need

• 6 slices cooked bacon, diced
• 3 cups chicken broth
• 2 pounds Yukon gold potatoes, peeled and diced or use frozen chopped potatoes!
• 1 medium yellow onion, diced
• 6 garlic cloves, minced
• 1 tablespoon dried parsley
• 1/2 cup butter
• 1 1/2 cups half-and-half
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste

These are staple ingredients you likely already have on hand, making it a perfect last-minute meal option.

How to Make Crockpot Loaded Potato Soup

1. Add everything to your slow cooker.

Place the diced potatoes, onion, garlic, bacon, parsley, butter, and chicken broth into your crockpot. Season with salt and pepper, give it all a good stir, and let it cook for 6–8 hours on low or 3–4 hours on high, until the potatoes are fork-tender.

2. Stir in the half & half.

Once the potatoes have softened, pour in the half-and-half and gently mix everything together.

3. Mash the potatoes.

Use a potato masher to mash about three-quarters of the potatoes. This step is what creates that thick, hearty texture while still leaving some chunks.

4. Make it creamy & cheesy.

Stir in the shredded cheddar cheese and sour cream. The heat will melt the cheese into the soup, turning it rich and velvety. Taste and adjust with more salt and pepper if needed.

Continue cooking for 30 minutes on low or 15 minutes on high to let all the flavors come together.

Tips for the Best Potato Soup

• Use sharp cheddar for the most flavor—mild cheese just doesn’t hit the same.
• Don’t skip mashing — it thickens the soup naturally without flour or cornstarch.
• Frozen potatoes are your friend when you need a true dump-and-go meal.
• Top it like a baked potato: add extra cheese, bacon, green onions, or even a dollop of sour cream.

This Crockpot Loaded Potato Soup is the definition of comfort. It’s simple, nourishing, affordable, and always a crowd-pleaser. Whether you’re feeding your family, hosting friends, or just want a cozy bowl for yourself, this recipe never disappoints. Pair it with crusty bread or a simple side salad and enjoy a warm, hearty meal that tastes like a hug in a bowl.