Loaded Potato Soup Crockpot
This creamy, cheesy Crockpot Loaded Potato Soup is the ultimate comfort food for chilly nights. Packed with tender potatoes, savory ham, crispy bacon, and gooey cheddar cheese, it's a hearty one-pot meal your whole family will love. Easy to make in the crockpot, it’s perfect for busy days and warms you up from the inside out.
Ingredients
- 6 medium russet potatoes peeled and diced
- 1 large yellow onion chopped
- 2 cups diced ham pre-cooked or leftover
- 2 cans 10.5 oz each cream of chicken soup
- 4 cups low-sodium chicken broth
- 2 cloves garlic minced
- 1 teaspoon black pepper or to taste
- 1 ½ cups sharp cheddar cheese shredded (plus extra for topping)
- 1 cup milk
- 2 tablespoons all-purpose flour
- 8 slices cooked bacon crumbled (for topping)
- 4 green onions chopped (for topping)
- Optional: sour cream or chives for garnish
Instructions
- Prep the Ingredients:
- Peel and dice the potatoes, chop the onion, and prepare the ham.
- Layer the Ingredients:
- Place the diced potatoes in the bottom of your crockpot. Add the chopped onion, ham, cream of chicken soup, chicken broth, garlic, and black pepper. Stir gently to combine.
- Cook:
- For low heat, cook for 6-8 hours.
- For high heat, cook for 3-4 hours. Check to make sure the potatoes are tender.
- Add Cheese and Thicken:
- One hour before serving, stir in 1 ½ cups of shredded cheddar cheese. In a small bowl, whisk together the milk and flour until smooth. Pour this mixture into the crockpot and stir well. Cover and cook for another hour to thicken.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheese, green onions, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- Vegetarian Option: Replace ham with more veggies like carrots or celery, and use cream of celery soup and vegetable broth instead.
- Gluten-Free: Swap the all-purpose flour with cornstarch, and ensure the cream of chicken soup is gluten-free.
- Storage Tips: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
- Pro Tip: For extra creamy soup, use Yukon gold potatoes instead of russets and shred your cheese fresh from the block.