Crockpot Loaded Baked Potato Soup with toppings in a bowl

Crockpot Loaded Baked Potato Soup

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Why Make This Recipe

Crockpot Loaded Baked Potato Soup is a perfect meal for busy days. It’s warm, creamy, and packed with flavors that everyone will love. Using a slow cooker makes it easy to plan your day around cooking. You can set it up in the morning and come home to a delicious soup ready to enjoy. Plus, it’s great for families or gatherings since everyone can make their own toppings!

How to Make Crockpot Loaded Baked Potato Soup

Ingredients

  • 6 medium russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup shredded cheddar cheese
  • 1 cup cooked bacon, crumbled
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 green onions, chopped (for garnish)

Directions

  1. Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are tender.
  3. Mash some of the potatoes in the pot to thicken the soup.
  4. Stir in cream cheese, cheddar, sour cream, and heavy cream. Mix until smooth and creamy.
  5. Top with bacon and green onions before serving. Enjoy hot with crusty bread.

How to Serve Crockpot Loaded Baked Potato Soup

Serve the soup hot in bowls. You can let everyone add their favorite toppings on the side, like extra cheese, bacon, or green onions. Pair the soup with some warm, crusty bread or biscuits for a complete meal.

How to Store Crockpot Loaded Baked Potato Soup

To store leftovers, let the soup cool completely. Then, place it in an airtight container in the fridge. It will keep well for 3 to 4 days. If you want to store it for a longer time, you can freeze it. Allow it to cool, then transfer it to a freezer-safe container. It will last up to 2 months in the freezer.

Tips to Make Crockpot Loaded Baked Potato Soup

  • Use fresh potatoes for the best flavor and texture.
  • If you prefer a thicker soup, mash more of the potatoes or add a bit more cream cheese.
  • For extra flavor, consider adding a pinch of smoked paprika or some chili powder.

Variation

You can modify this recipe by adding different toppings or ingredients. Try adding broccoli for a veggie twist or substitute the bacon with turkey bacon for a healthier option.

FAQs

Can I use other types of potatoes?
Yes, you can use Yukon gold or red potatoes, but russet potatoes hold up well in soups due to their starch content.

Can I make this recipe vegetarian?
Absolutely! You can replace the chicken broth with vegetable broth and omit the bacon for a vegetarian version.

How do I reheat the soup?
You can reheat the soup on the stovetop over low heat, stirring occasionally. Alternatively, you can microwave it in short bursts, stirring in between, until heated through.

Crockpot Loaded Baked Potato Soup

A warm, creamy, and flavorful soup that's easy to make in a slow cooker, perfect for busy days and gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium russet potatoes, peeled and diced Use fresh potatoes for the best flavor and texture.
  • 4 cups chicken broth You can replace with vegetable broth for a vegetarian version.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup shredded cheddar cheese
  • 1 cup cooked bacon, crumbled
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 green onions chopped (for garnish)

Method
 

Preparation
  1. Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
Cooking
  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup.
  3. Stir in cream cheese, cheddar, sour cream, and heavy cream. Mix until smooth and creamy.
Serving
  1. Top with bacon and green onions before serving. Enjoy hot with crusty bread.

Notes

To store leftovers, let the soup cool completely. Place it in an airtight container in the fridge. It will keep well for 3 to 4 days. If you want to store it for longer, you can freeze it. Allow it to cool, then transfer it to a freezer-safe container. It will last up to 2 months in the freezer. Consider adding smoked paprika or chili powder for extra flavor. You can modify the recipe with different toppings or ingredients such as adding broccoli or substituting turkey bacon.