Crockpot Loaded Baked Potato Soup: Hearty & Simple (Print Version)
Crockpot Loaded Baked Potato Soup brings a creamy, comforting hug in a bowl! Simple prep, rich flavors, and a family favorite for easy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Soup Base
01 -
4 large Russet baking potatoes (about 3 lbs), peeled and 1-inch diced
02 -
4 cups chicken broth (low-sodium preferred)
03 -
8 oz cream cheese, softened and cut into cubes
04 -
1 cup heavy cream
→ Flavor Boosters
05 -
1 tbsp unsalted butter
06 -
1 medium yellow onion, finely chopped
07 -
3 cloves garlic, minced
08 -
1/4 cup all-purpose flour
→ Loaded Toppings
09 -
8 slices bacon, cooked crispy and crumbled (plus more for garnish)
10 -
2 cups shredded sharp cheddar cheese (plus more for garnish)
11 -
1/2 cup sour cream or Greek yogurt, for serving
12 -
2 tbsp fresh chives or green onions, chopped, for garnish
→ Seasoning
13 -
1 tsp salt (or to taste)
14 -
1/2 tsp black pepper (or to taste)
# Instructions:
01 -
First things first, scrub those Russet potatoes clean. I usually peel them because, honestly, who wants potato skin in their creamy soup? Then dice them into about 1-inch cubes. Don't worry too much about perfection; they'll get mashed later. Next, finely chop your onion and mince that garlic. This is where the kitchen starts to smell good, signaling that something delicious is coming. I sometimes get a little teary-eyed chopping onions, but it's worth it for the flavor!
02 -
In a skillet, melt a knob of butter over medium heat. Toss in your chopped onion and let it soften until it’s translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until it’s fragrant – don't let it burn, that's a mistake I made once and the whole batch tasted bitter! Stir in a bit of flour to create a roux; this will help thicken our soup later. It's a quick step but so important for that creamy texture. This is where I start to get really excited, the smells are just incredible.
03 -
Now, transfer your sautéed onion and garlic mixture into your trusty crockpot. Add your diced potatoes, chicken broth, and a good pinch of salt and pepper. Give it a gentle stir to combine everything. Cover it up and let it cook on low for 6-8 hours or on high for 3-4 hours, until those potatoes are fork-tender. This is the beauty of the slow cooker – just set it and forget it! I love coming home to that warm, savory aroma filling the house.
04 -
Once the potatoes are super soft, grab a potato masher or a large fork and gently mash about half to two-thirds of the potatoes right in the crockpot. You want some chunks left for texture, so don't go crazy! This is where the soup starts to get its body. Then, stir in the cream cheese and heavy cream. Let it cook for another 30 minutes on high, or until the cream cheese is fully melted and the soup is wonderfully creamy and heated through. I sometimes forget to stir it enough, and end up with a little cream cheese lump, oops, but it always melts eventually!
05 -
While the soup is getting its final simmer, cook your bacon until it's perfectly crispy. I usually do this in a skillet or even bake it in the oven for less mess. Crumble it up – try not to eat it all before it makes it into the soup! Stir about half of your cooked, crumbled bacon and half of your shredded cheddar cheese into the soup. This adds so much flavor and that classic 'loaded' feel right into the base. It’s messy, but so worth it.
06 -
Ladle that glorious Crockpot Loaded Baked Potato Soup into bowls. Now for the fun part: load it up! Top each serving with the remaining crispy bacon bits, a generous sprinkle of fresh shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. A sprinkle of fresh chopped green onions or chives adds a lovely pop of color and fresh flavor. It should look rich, creamy, and inviting, with those beautiful specks of bacon and green. Enjoy!
# Notes:
01 -
Don't over-mash the potatoes! Leaving some chunks gives the soup a much better, heartier texture. I learned this the hard way trying to make it too smooth.
02 -
Freshly grated cheese is a game-changer. The pre-shredded stuff just doesn't melt as smoothly and can make the soup a bit gritty.
03 -
Taste and adjust seasoning *before* adding the bacon and cheese. Broths vary in saltiness, and you want to get that base flavor just right.
04 -
For an extra touch, a swirl of chili oil on top adds a nice, subtle kick!
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large skillet
03 -
potato masher
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 40 g
Total Carbohydrate: 35 g
Protein: 25 g