Print

Creamy Loaded Baked Potato Soup (Easy Crockpot Recipe)

creamy loaded baked potato soup crockpot - featured image
Print Recipe

This creamy loaded baked potato soup in the crockpot is thick, cheesy, packed with tender potatoes and all the classic fixings—bacon, chives, sour cream, the works. The slow cooker does all the heavy lifting, turning simple ingredients into something that tastes like it simmered all day.

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 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 8 slices bacon, cooked and crumbled
  • ½ cup sour cream (plus more for serving)
  • 4–5 green onions, sliced
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside.
  2. Prep the vegetables: Peel and dice the potatoes into ½-inch cubes. Dice the onion and mince the garlic.
  3. Layer in the crockpot: Add the diced potatoes, onion, and garlic to the slow cooker. Pour in the chicken broth. Do not add the cream, cheese, or cream cheese yet. Give everything a good stir.
  4. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Add the cream cheese: Once the potatoes are tender, add the softened, cubed cream cheese. Stir until fully melted into the broth, about 2-3 minutes.
  6. Blend (optional): Use an immersion blender to pulse the soup a few times, blending about half for a creamier texture while leaving some chunks. Alternatively, transfer 2 cups of soup to a regular blender, blend until smooth, and stir back in.
  7. Add the cream and cheese: Stir in the heavy cream and 1½ cups of the shredded cheddar cheese. Reserve the remaining ½ cup for topping. Stir until the cheese is completely melted and the soup is smooth and creamy, about 2 minutes.
  8. Season and finish: Stir in the sour cream. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or milk. If too thin, let it cook uncovered for another 15-20 minutes to reduce.
  9. Serve: Ladle the soup into bowls. Top with remaining shredded cheddar, crumbled bacon, sliced green onions, and an extra dollop of sour cream. Serve hot.

Notes

Add dairy at the end to prevent curdling. Shred your own cheese for best melting. For a thicker soup, mash some potatoes against the side of the crockpot or let cook uncovered. For a vegetarian version, omit bacon and use vegetable broth. Soup can be frozen before adding dairy for up to 3 months.

Nutrition

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

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