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Creamy Crockpot Loaded Potato Soup for a Crowd

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This creamy crockpot loaded potato soup is the ultimate comfort food for feeding a crowd. With simple ingredients like russet potatoes, cream cheese, cheddar, and bacon, it’s a hands-off, crowd-pleasing meal that feels like a hug in a bowl.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 6 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 1 pound bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 1 bunch green onions, sliced
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme

Instructions

  1. Peel and dice the russet potatoes into ½-inch cubes. Dice the onion and mince the garlic. Place everything in a 6-quart or larger slow cooker.
  2. Pour in the chicken broth, then add the smoked paprika, dried thyme, salt, and pepper. Stir to combine.
  3. Cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are fork-tender.
  4. About 30 minutes before serving, cut the softened cream cheese into cubes and stir it into the soup. Let it cook for about 20 minutes, stirring occasionally, until melted and smooth.
  5. Partially blend the soup using an immersion blender (or transfer about 3 cups to a regular blender, blend until smooth, and stir back in). Aim for about half blended and half chunky.
  6. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with more salt, pepper, or smoked paprika if needed.
  7. Ladle the soup into bowls and serve with toppings: crispy bacon, shredded cheddar, sour cream, and sliced green onions.

Notes

For a thicker soup, let it simmer with the lid slightly ajar for an additional 30-60 minutes. If the soup is too thick after blending, stir in a splash of warm chicken broth or milk. The soup thickens as it sits. For best results, use freshly shredded cheddar cheese. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of milk or broth to restore consistency.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, slow cooker soup, creamy potato soup, crowd-pleasing soup, comfort food, potato soup for a crowd

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