Crockpot Loaded Potato Soup: Hearty Creamy Goodness (Print Version)
Warm up with this Crockpot Loaded Baked Potato Soup Recipe! Creamy, cheesy, and packed with flavor. An easy, comforting meal for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, meat
# Ingredients:
→ Base Ingredients for Crockpot Loaded Baked Potato Soup
01 -
2 lbs Russet potatoes, peeled or unpeeled, diced into 1-inch cubes
02 -
4 cups chicken broth
03 -
1 cup heavy cream
04 -
4 oz cream cheese, softened
05 -
2 tbsp unsalted butter
06 -
1 yellow onion, chopped
07 -
3 cloves garlic, minced
→ Flavor Boosters for Your Crockpot Loaded Baked Potato Soup
08 -
8 slices bacon, cooked crispy and crumbled
09 -
1.5 cups sharp cheddar cheese, shredded (plus more for garnish)
10 -
1 tsp salt (or to taste)
11 -
0.5 tsp black pepper (or to taste)
→ Garnish & Toppings
12 -
Fresh green onions, chopped
13 -
Sour cream
→ Optional Extras
14 -
Diced ham
15 -
Sliced jalapeños
# Instructions:
01 -
First up, grab those russet potatoes. I like to scrub them really well, then dice them into about 1-inch cubes. You can peel them if you want, but I usually leave the skins on for extra fiber and rustic charm – plus, less work! Then, mince your garlic and chop your onion. I always get teary-eyed with onions, it's just part of the process, right? This is where the kitchen starts to smell good, even before the crockpot gets going.
02 -
In a skillet, melt a tablespoon of butter over medium heat. Toss in your chopped bacon and cook it until it's perfectly crispy. Pull the bacon out with a slotted spoon, leaving a little of that glorious bacon fat in the pan. Now, add your diced onion and cook until it's softened and translucent, about 5-7 minutes. Then, throw in the minced garlic and cook for just another minute until fragrant. Don't let it burn, I've done that before and it's a sad, bitter smell.
03 -
This is the fun part! Dump your diced potatoes, the sautéed onions and garlic, and the chicken broth into your slow cooker. Give it a good stir. This is where I sometimes forget to add a pinch of salt and pepper now, which is a mistake because seasoning in layers is key! Cover it up and set it to low for 6-8 hours or high for 3-4 hours. You're basically letting the crockpot do all the heavy lifting for this Crockpot Loaded Baked Potato Soup.
04 -
Once the potatoes are fork-tender (seriously, test them!), it's time to make it creamy. Scoop out about 2 cups of the potatoes and broth into a separate bowl. Use a potato masher or an immersion blender directly in the crockpot to mash or blend the remaining potatoes until they're mostly smooth but still have some texture. Then, add the reserved potatoes back in. This gives you a nice balance of creamy and chunky, exactly what I love in a loaded baked potato soup.
05 -
Now for the good stuff! Add the heavy cream, cream cheese, and shredded cheddar cheese to the crockpot. Stir it all gently until the cheeses are completely melted and the soup is beautifully smooth and creamy. This step smells absolutely divine; it's that moment you know it's going to be amazing. Taste it, and adjust the salt and pepper as needed. Sometimes I add a little extra black pepper here, just because.
06 -
Ladle your gorgeous Crockpot Loaded Baked Potato Soup into bowls. Crumble that crispy bacon you cooked earlier over the top. Add a generous dollop of sour cream, a sprinkle of fresh green onions, and maybe a little extra cheddar, because why not? The aroma filling your kitchen right now? That's pure comfort, my friend. It should look thick, creamy, and utterly irresistible.
# Notes:
01 -
Adding the cream cheese and heavy cream after mashing helps prevent curdling and keeps the soup silky smooth.
02 -
When reheating, do it gently on the stovetop to maintain the best texture; microwaving can sometimes cause separation.
03 -
Grating your own cheddar cheese makes a huge difference in melt and flavor, trust me on this one!
04 -
A sprinkle of smoked paprika at the end adds a surprising depth that makes this soup extra special.
# Equipment Needed:
01 -
Slow cooker (Crockpot)
02 -
large skillet
03 -
potato masher or immersion blender
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g