Thick ‘n Creamy Loaded Potato Soup

  • Author: The Kitchen Whisperer

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Thick ‘n Creamy Loaded Potato Soup - perfect for that cool Fall day or the middle of winter! Tender potatoes nestled in a creamy, cheesy soup with bacon, scallions and more cheese. #soup #breadbowl #cheesesoup #potatosoup #loadedbakedpotato #bakedpotato
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  • 3 pounds red potatoes, washed but not peeled
  • 1/2 cup yellow onion, cut into small pieces
  • 1 1/2 tablespoon minced garlic
  • 6 cups chicken or vegetable stock
  • 8 ounces low fat cream cheese, softened
  • 1/2 cup heavy cream
  • 12 teaspoon fresh black pepper
  • 12 teaspoon salt
  • 23 cups shredded sharp cheddar
  • 8 slices crispy bacon, crumbled
  • 34 green onions, chopped (white and green parts)
  • Sourdough Bread Bowls


  1. Cut the potatoes into 1/2” cubes.
  2. In a 5 quart or large crock pot add in the cubed potatoes, onion, garlic, stock, 1 teaspoon pepper and 1 teaspoon salt.
  3. Cook on high for 4 hours or low for 8 hours. I tested my potatoes around 3 ½ hours (high temp) and they were almost done.
  4. Ladle out half of the mixture, potatoes and all into a large bowl OR into a blender.
  5. Add in the softened cream cheese and cream.
  6. Blend until the mixture is pureed and thick.
  7. Add this back to the crock and stir to combine.
  8. Add in 1 cup of shredded cheddar and stir.
  9. Ladle into bread bowls, garnish with cheese, bacon and green onions.
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