Slow Cooker Loaded Potato Soup with Bacon and Cheddar
Creamy comfort soup featuring tender Idaho potatoes slow-cooked in chicken broth, then enriched with sharp cheddar cheese, crispy bacon, and sour cream. Perfect for busy weeknights or cold weather meals when you want hands-off cooking that delivers restaurant-quality results. The cornstarch slurry creates an exceptionally smooth, thick texture while the bacon adds smoky richness throughout.
Ingredients
- 6 cups chicken broth
- 8 cups Idaho baking potatoes, peeled and diced
- 1 whole medium onion, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 16 ounce bacon, cooked crispy, drained well and crumbled
- 2 cups whole milk
- 5 tablespoons cornstarch
- 4 ounces sour cream
- 8 ounces shredded sharp cheddar cheese
- 2 whole green onions(optional)
- extra sour cream, optional topping(optional)
Instructions
- 1
Peel, dice and rinse potatoes well
- 2
Add chicken broth, diced onion, salt and pepper to potatoes and stir to combine
- 3
Place lid on slow cooker and cook on high for 4 to 8 hours until potatoes are fork tender
- 4
Mix cornstarch and milk in small bowl until dissolved, then pour into crock pot and stir well
- 5
Add shredded cheddar cheese, sour cream and crumbled bacon to crock pot, reserving 1/4 cup bacon for garnish, and stir to combine
- 6
Replace lid and cook 30 to 60 minutes longer until cheese melts and soup thickens
- 7
Serve topped with sour cream, reserved bacon and green onions if desired
Tips
Reserve 1/4 cup bacon bits before adding to soup for garnish to maintain texture contrast.
Dissolve cornstarch completely in cold milk before adding to prevent lumps in the finished soup.
Cook until potatoes are completely fork tender before adding dairy ingredients for best texture.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently, adding milk if needed to restore consistency.
Can be made 1 day ahead through step 3. Add dairy ingredients when reheating to serve.
Serve immediately while hot with crusty bread or crackers. Garnish with reserved bacon, sour cream and green onions.
Common Mistakes
Add cornstarch mixture slowly while stirring to avoid lumps forming in the soup.
Do not boil after adding dairy ingredients to prevent curdling.
Cook bacon until very crispy to avoid soggy texture in finished soup.
Substitutions
FAQ
Can I use russet potatoes instead of Idaho potatoes?
Yes, russet potatoes work well as they break down slightly during cooking, creating a naturally thicker soup texture.
How long will this soup keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently and add milk if needed to restore consistency.
Can I freeze this loaded potato soup?
Not recommended as dairy-based soups can separate and become grainy when frozen and thawed.