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Creamy Crockpot Loaded Baked Potato Soup

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This creamy crockpot loaded baked potato soup is thick, indulgent, and tastes like you spent hours stirring, but the slow cooker does all the work. It’s the perfect comfort food for cold days and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 cups sharp cheddar cheese, shredded (plus more for topping)
  • 8 slices bacon, cooked crisp and crumbled
  • ½ cup sour cream (plus more for serving)
  • Salt and black pepper to taste
  • 4–5 green onions, sliced (for garnish)

Instructions

  1. Prep your ingredients: Peel and dice the russet potatoes into ½-inch cubes. Dice the onion and mince the garlic. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then transfer to a paper-towel-lined plate. Once cool, crumble it into small pieces.
  2. Layer everything in the slow cooker: Add the diced potatoes, onion, garlic, and chicken broth to the crockpot. Do not add the cream, cheese, or sour cream yet. Give everything a stir to combine. The broth should just barely cover the potatoes; if it does not, add a splash more.
  3. Cook on low for 7-8 hours or high for 4-5 hours. You will know the potatoes are ready when you can easily pierce them with a fork.
  4. Mash some of the potatoes: Use a potato masher to mash about half of them right in the slow cooker. This creates a thick, creamy base while leaving plenty of chunky potato pieces for texture. If you prefer a completely smooth soup, use an immersion blender.
  5. Add the cream and butter: Stir in the heavy cream and butter until the butter is fully melted.
  6. Stir in the cheese and sour cream: Add the shredded cheddar cheese and sour cream. Stir gently but thoroughly until the cheese is completely melted and the sour cream is incorporated, about 2-3 minutes. Do not let the soup boil at this stage.
  7. Season and adjust: Taste the soup and add salt and pepper as needed. Start with ½ teaspoon of salt and ¼ teaspoon of pepper.
  8. Serve immediately: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and a generous sprinkle of sliced green onions. Serve hot.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Add dairy only at the end to prevent curdling. The soup thickens as it sits; add a splash of broth or milk when reheating. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, comfort food, easy soup recipe

Find it online: https://evabakery.com/creamy-crockpot-loaded-baked-potato-soup-easy-best-recipe/