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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.