Creamy Slow Cooker Loaded Potato Soup with Cheddar & Bacon

So… you want something warm, creamy, cheesy, and basically a hug in a bowl—but you also don’t feel like babysitting a stove for two hours? Same.

Welcome to your new comfort-food soulmate: Creamy Slow Cooker Loaded Potato Soup with Cheddar & Bacon.

This soup is what happens when baked potatoes, cheese, and bacon decide to throw a party in your slow cooker—and everyone shows up.

You toss stuff in, walk away like a boss, and come back to magic. Honestly, it feels like cheating… but in a good way. 😌

If “minimal effort, maximum flavor” is your life motto, you’re about to be very happy.

Why This Recipe is Awesome

First of all, it’s slow cooker magic, which means: you dump, you leave, you live your life. No stirring. No stressing. No dramatic kitchen disasters.

Second, this soup is ridiculously comforting. Creamy potatoes? ✔️ Melted cheddar? ✔️ Crispy bacon? ✔️ Emotional support in liquid form? ✔️✔️✔️

It’s also idiot-proof. Like, even if you’re running on three hours of sleep and caffeine, you’ll still nail this. IMO, that’s elite-level cooking.

Plus, it’s customizable. Want it thicker? Easy. More cheese? Obviously. Extra bacon? Always yes. This recipe respects your cravings.

Ingredients You’ll Need

Grab these heroes from your kitchen or grocery store:

• 6 medium russet potatoes – peeled and diced (yes, peeling is annoying, but worth it)
• 1 medium onion – chopped (crying is optional, drama is not)
• 3 cloves garlic – minced (or more, because garlic is life)
• 4 cups chicken broth – veggie broth works too
• 1 cup heavy cream – don’t be shy, this is the good stuff
• 1 cup milk – balances things out
• 2 cups shredded cheddar cheese – freshly grated = better melting
• 6 slices bacon – cooked and crumbled (snack responsibly)
• 2 tbsp butter – flavor booster
• 1 tsp salt – adjust later
• ½ tsp black pepper – mild sass
• ½ tsp paprika – optional, but fun
• ½ cup sour cream – for extra creaminess

Optional Toppings (Highly Recommended):

• Extra cheese
• Green onions
• More bacon (obviously)
• Croutons if you’re feeling fancy

Step-by-Step Instructions

1. Prep your potatoes and veggies.
   Peel and dice your potatoes into small chunks. Chop the onion and mince the garlic. Smaller pieces = faster cooking. Science.
2. Load up the slow cooker.
   Add potatoes, onion, garlic, broth, butter, salt, pepper, and paprika. Give it a quick stir. Don’t overthink it.
3. Set it and forget it.
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Potatoes should be fork-tender. If they fight back, cook longer.
4. Mash it up.
   Use a potato masher or immersion blender. Mash some chunks, leave some whole. Texture is personal.
5. Make it creamy.
   Stir in milk, heavy cream, sour cream, and shredded cheese. Watch it melt. Feel joy.
6. Add bacon magic.
   Fold in most of the bacon. Save some for topping. Self-control matters.
7. Taste and adjust.
   Add more salt, pepper, or cheese if needed. Always taste before serving.
8. Serve like a legend.
   Ladle into bowls. Top with cheese, bacon, and green onions. Take a photo. Flex gently.

Nutritional Facts

Approximate values per serving (1 bowl):

Nutrient	Amount
Calories	420 kcal
Protein	15 g
Carbohydrates	32 g
Fat	26 g
Fiber	3 g
Sodium	780 mg
Calcium	220 mg

This soup delivers energy, comfort, and serious satisfaction in every spoonful. Potatoes give you carbs for fuel, while cheese and bacon bring protein and fats that keep you full longer. It’s not “diet food,” and it’s not pretending to be.

Personally? I think balance matters. Eat this, enjoy it, smile—and maybe take a walk later. Life is about priorities. 😉

Common Mistakes to Avoid

• Cutting potatoes too big.
  Huge chunks = undercooked sadness.
• Skipping seasoning early.
  Salt at the start builds flavor. Don’t wait till the end like a rookie.
• Using pre-shredded cheese only.
  It melts weird sometimes. Fresh is better.
• Over-blending.
  Unless you want potato baby food, stop before it’s glue.
• Forgetting to taste.
  Your tongue exists for a reason. Use it.

Alternatives & Substitutions

• No heavy cream?
  Use more milk + extra sour cream. Still creamy, still good.
• Vegetarian version?
  Swap chicken broth for veggie broth. Replace bacon with smoked paprika and mushrooms.
• Dairy-free?
  Use coconut milk and vegan cheese. Different vibe, still tasty.
• Low-carb-ish?
  Replace half the potatoes with cauliflower. Works surprisingly well.
• No slow cooker?
  Use a big pot. Simmer for 30–40 minutes. Same idea, more babysitting.

Honestly, I’m team “make it work with what you’ve got.” Perfection is overrated.

FAQ (Frequently Asked Questions)

1. Can I leave the potato skins on?
Yes, if you like texture. No, if you’re feeling fancy. Your call.

2. Can I freeze this soup?
Technically yes. Cream may separate a little. Stir well when reheating and pretend it’s fine.

3. Can I make it thicker?
Absolutely. Mash more potatoes or add extra cheese. Problem solved.

4. Is this soup spicy?
Nope. It’s cozy, not aggressive. Add chili flakes if you want drama.

5. Can I use margarine instead of butter?
Well… technically yes. But why hurt your soul like that?

6. How long does it last in the fridge?
About 3–4 days in an airtight container. If it survives that long.

7. Can I double the recipe?
Yes, if your slow cooker can handle the responsibility.

Final Thoughts

This Creamy Slow Cooker Loaded Potato Soup with Cheddar & Bacon is proof that great food doesn’t require stress, fancy skills, or 47 dirty dishes. It’s warm, rich, forgiving, and always there for you—like a culinary best friend.

Make it for family. Make it for friends. Make it for yourself in pajamas. No judgment here.

Now go impress someone—or yourself—with your new soup-making powers. You’ve earned it. 🥄💛