Easy Crockpot Loaded Potato Soup


Easy crockpot loaded potato soup is a great healthy meal to celebrate St. Patrick's Day. Throw your ingredients in the slow cooker and enjoy!

Easy Crockpot Loaded Potato Soup

One thing I think of when talking about Ireland is potatoes! I made this easy potato soup in my slow cooker to get in the spirit for St. Patrick's Day, and it was so delicious and so easy. Using your slow cooker makes dinner time so much easier. I find it takes all of the fuss out of preparing dinner in the evening. The dishes are usually taken care of already as well, since your meal was prepared hours ago. I find this makes dinner time extra relaxing as well.

Easy Crockpot Loaded Potato Soup

What Do I Need to Make Loaded Potato Soup in My Crockpot?

While the full recipe details are below, here is a breakdown of what you will need for this recipe:

  • Potatoes: I recommend you use Yukon gold potatoes for this recipe. They have a thin skin and tender flesh, which makes them perfect for mashing into soup!
  • Bacon and Onion: Bacon makes this soup extra delicious. Sauté the bacon and onions before adding them to the slow cooker. Be sure to set some bacon aside to top your soup with when serving.  Just like a baked potato, this soup is all about the toppings!
  • Broth: You can use chicken or vegetable broth for this recipe. I recommend using a low sodium broth, since the bacon has a high salt content.
  • Garlic Powder and Bay Leaves: These are important ingredients, because they add lots of flavor to the soup! Make sure you remove the bay leaves before mashing the potatoes in your soup. This is important, because bay leaves do not soften as they cook.
  • Non-Fat Plain Greek Yogurt: This is what will thicken your soup! Make sure you whisk some of the hot broth into your yogurt to temper it before adding the yogurt to your soup. This is important, because Greek yogurt has a tendency to curdle with extreme temperature changes.
  • Sharp Cheddar Cheese: The cheese is what ties this recipe together. You will add some in the same step that you added the Greek yogurt and stir it into the soup as it melts. Save some for later to top your bowls with too!
  • Toppings: As I said before, this soup is all about the toppings! Some of my favorites include bacon, shredded cheddar cheese, green onions, and sour cream. Get creative and garnish your soup with your favorite toppings!
Easy Crockpot Loaded Potato Soup

Do I Have to Have a Slow Cooker to Make Potato Soup?

No at all! This soup can be made on the stovetop, it will just take more attention on your part. You will still sauté the bacon and onions in a large Dutch oven or pot at the beginning of the process. Then you will add the potatoes, broth, garlic powder, and bay leaves and simmer until the potatoes are very tender. Next, mash the potatoes and mix in your Greek yogurt and cheese. Serve in bowls and garnish with your favorite toppings, and enjoy!


Easy Crockpot Loaded Potato Soup

Easy crockpot loaded potato soup is a great healthy meal to celebrate St. Patrick’s Day. Throw your ingredients in the slow cooker and enjoy!

Prep Time:
Cooking Time:


  • 3 slices bacon, diced
  • 1 + 1/4 cup white onion, diced (approx. 1 large)
  • 1 tsp garlic powder
  • 2 bay leaves
  • 2 lb Yukon gold potatoes, diced
  • 4 cups low sodium chicken or vegetable broth
  • 3/4 cup non-fat plain Greek yogurt
  • 1 cup light shredded sharp cheddar cheese

Optional Toppings:

  • reserved bacon (from above)
  • extra shredded light sharp cheddar cheese
  • sliced green onions
  • sour cream


  1. Heat a large non-stick skillet on medium-high heat. Add the diced bacon and cook until it starts to crisp. Remove approximately 1 slice of the bacon pieces and set aside for serving at the end. Add the onion and sauté until softened, approximately 2 to 3 minutes.
  2. Add the bacon and onions, garlic powder, bay leaves, potatoes, and broth to the slow cooker. Set the crockpot to cook for 6 hours on low heat.
  3. Once the slow cooker has finished cooking, remove the bay leaves. In a small mixing bowl, whisk the Greek yogurt as you slowly ladle in some of the hot broth from the soup. This will temper the yogurt so it doesn’t curdle. Once the yogurt is fairly runny and warmed by 2 to 3 ladles of broth, slowly add the yogurt to the soup, mixing it in constantly as you add it. Mash the potatoes in the slow cooker using a potato masher until you have a smooth consistency. Stir in the shredded cheddar until it melts and is well incorporated. Serve with your favorite toppings and enjoy!

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