This 5-ingredient slow cooker potato soup is exactly the kind of easy, crowd-pleasing dish that earns a permanent place in a Labor Day weekend rotation. Using cubed Goldrush potatoes gives the soup a naturally creamy body as they soften and break down in the cooker, while bacon and cheese bring that familiar loaded baked potato flavor people gravitate toward when the weather starts hinting at fall. It is a practical recipe for feeding a gathering because it requires very little hands-on time and holds well for serving over a relaxed afternoon.
Serve this velvety bacon loaded potato soup with a crisp green salad, simple coleslaw, or a platter of tomato sandwiches for a casual holiday spread. If you want to round it out for a bigger crowd, set out warm dinner rolls, cornbread, or pretzel rolls for dipping, and offer extra shredded cheese, chopped chives, and crumbled bacon on the side so everyone can finish their bowl the way they like.
5-Ingredient Slow Cooker Labor Day Gathering Velvety Bacon Loaded Potato Soup using Cubed Goldrush Potatoes
Servings: 8
Ingredients
2 1/2 pounds Goldrush potatoes, peeled and cut into cubes
1 medium yellow onion, finely diced
6 cups chicken broth
8 ounces cream cheese, cubed and softened
8 slices bacon, cooked crisp, crumbled, plus a little extra for garnish if desired
Directions
1. Add the cubed Goldrush potatoes, diced onion, and chicken broth to the slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
2. Once the potatoes are soft, use a potato masher to mash some of them directly in the slow cooker, leaving plenty of chunks for texture. This helps create the velvety consistency without needing flour or a separate roux.
3. Stir in the cream cheese and most of the crumbled bacon. Cover and cook for 15 to 20 minutes more, stirring once or twice, until the cream cheese has fully melted and the soup is smooth and rich.
4. Taste and adjust with a little salt and pepper if needed, depending on the saltiness of your broth and bacon. Ladle into bowls and top with the remaining bacon. Serve hot.
Variations & Tips
Cheddar finish: For an even more classic loaded baked potato flavor, stir in 1 to 1 1/2 cups shredded sharp cheddar at the end, after the cream cheese has melted. Add it gradually so it blends smoothly into the hot soup.
Extra smooth texture: If you prefer a silkier soup, use an immersion blender for a few short pulses before adding the cream cheese. Blend only part of the batch so the soup keeps some hearty potato pieces.
Make-ahead tip: This soup can be made a day in advance and refrigerated once cooled. Reheat gently on the stovetop or in the slow cooker on low, stirring occasionally and adding a splash of broth if it thickens too much overnight.
Topping bar idea: For a Labor Day gathering, set out bowls of shredded cheddar, sliced green onions or chives, sour cream, and extra bacon. Letting guests customize their bowls makes a simple five-ingredient soup feel more festive.