Crock-Pot Loaded Potato Soup

Name: Crock-Pot Loaded Potato Soup
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 lb bacon; 5 lbs rustic potatoes (peeled and diced); 2 onions (diced); 5-6 garlic cloves (minced); 8 cups chicken broth; 1-2 tsp black pepper; 1 tsp dried thyme; 2 cups heavy cream; 6.5 oz garlic & herb spreadable cream cheese; 1 lb sharp cheddar cheese (freshly grated); Salt (pepper, and garlic powder to taste); Chopped chives (for garnish)

This recipe creates a creamy, savory potato and cheddar soup with a rich blend of flavors from bacon, garlic, and herbs. The soup starts with baking the bacon in the oven until it’s crispy, while the potatoes, onions, and garlic are prepared and added to a Crock-Pot with chicken broth, black pepper, and thyme. Half of the bacon is chopped and added to the Crock-Pot, and the mixture is cooked until the potatoes are soft and tender—about 6-8 hours on low or 4-5 hours on high.

Once the potatoes are tender, heavy cream, freshly grated sharp cheddar cheese, and garlic & herb cream cheese are stirred in and left to melt into the soup. After about 10 minutes, the soup is creamy and ready to be seasoned to taste. To serve, it’s garnished with extra cheddar, bacon crumbles, and chives, adding a final touch of flavor and texture. This hearty, comforting soup is ideal for cool weather, offering rich, layered flavors that balance smoky bacon with creamy cheese and tender potatoes.

Crock-Pot Loaded Potato Soup

This creamy potato and cheddar soup combines tender potatoes, crispy bacon, and savory garlic and herbs. After slow-cooking the ingredients in a Crock-Pot until the potatoes are soft, heavy cream, cheddar, and herb cream cheese are added for a rich, smooth texture. Finished with bacon crumbles, extra cheese, and chives, this hearty soup is perfect for a cozy, flavorful meal.

Course Main Course

Cuisine American

Keyword #potato, baked potato soup, cheddar cheese, Crockpot, Soup

Prep Time 10

Cook Time 6

Total Time 6 10

Servings 6 People

Ingredients

1 lb bacon
5 lbs rustic potatoes peeled and diced
2 onions diced
5-6 garlic cloves minced
8 cups chicken broth
1-2 tsp black pepper
1 tsp dried thyme
2 cups heavy cream
6.5 oz garlic & herb spreadable cream cheese
1 lb sharp cheddar cheese freshly grated
Salt pepper, and garlic powder to taste
Chopped chives for garnish

Instructions

Preheat oven to 400°F. Line a baking sheet with foil and arrange the bacon on top. Bake for 15-20 minutes, or until crispy. Once done, chop bacon and set aside.
While the bacon cooks, wash, peel, and dice the potatoes. Dice the onions and mince the garlic.
Add potatoes, onions, garlic, chicken broth, black pepper, and thyme to your Crock-Pot. Stir in half of the chopped bacon. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until potatoes are fork-tender.
Once potatoes are done, set the Crock-Pot to warm. Add heavy cream, half of the cheddar cheese, and the cream cheese. Cover for 10 minutes to allow everything to melt. Stir, taste, and adjust seasonings as needed.
Serve topped with extra cheddar cheese, bacon, and chives.

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