Slow Cooker Loaded Chicken Bacon Potato Soup
19 Comments Nov 04, 2016
Updated May 25, 2021
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This creamy Slow Cooker Loaded Chicken Bacon Potato Soup is hearty enough to be the main course!
Hi all! I am so happy to share this soup with you today. I love baked potato soup! This time I added bacon and chicken into the mix to add more flavor and make it heartier.
This recipe starts with simple ingredients. I like to cook to the bacon before adding it to the soup, it get’s the fat out and has a better texture that way. I let the soup cook for 8 hours before I add the cream cheese.
I think my favorite part of this soup is the toppings. Years ago on one of my first dates with my husband we went to a restaurant that served their potato soup with perfect rows of toppings like this. It’s the little things like this in life that make me happy.
More slow cooker soup recipes:
- Slow Cooker Black Bean Soup
- Slow Cooker Corned Beef and Cabbage Soup
- Slow Cooker French Onion Soup
- Slow Cooker Stuffed Pepper Soup
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Slow Cooker Loaded Chicken Bacon Potato Soup
Ingredients
- 1 1/2 lbs. boneless chicken breasts or thighs
- 5 cups peeled and cubed russet potatoes
- 1 cup diced white onion
- 6 slices cooked bacon, sliced
- 1/4 tsp. salt
- 1/4 pepper
- 1 garlic clove, minced
- 32 oz. container chicken broth
- 12 oz. cream cheese,
For serving
- sour cream
- shredded cheese
- additional bacon
- sliced green onion
Instructions
- Add the chicken, potatoes, onion, bacon, salt, pepper, garlic and chicken broth to the slow cooker.
- Cover and cook on LOW for 8 hours.
- Remove the chicken on to a plate, and dice. Don’t add it back to the slow cooker yet.
- Add a few ladles of the broth and potatoes to a blender, add the cream cheese to the blender. Cover and blend until smooth. Add this mixture to the slow cooker with the rest of the soup. Add the chicken and stir.
- Serve with desired toppings.
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made today with one pound of frozen chicken breast along with all the other ingredients and using two russet potatoes diced up for just the two of us. Of course our Son and grandson had to try also. Everyone agreed this tasted scrumptious! Excellent for a very cold day of about 7 degrees outside. We will have this again and again! Thank you.
Can I use Yukon gold potatoes or the little red potatoes?
I don’t see why not, though I would peel them still.