Crockpot Loaded Baked Potato Soup is the perfect comforting dish when you want something warm, hearty, and full of all the classic baked potato flavors. Think tender chunks of potatoes, creamy broth, crispy bacon pieces, melted cheese, and a dollop of sour cream right on top. It’s everything you love about a loaded baked potato but in a cozy, spoonable soup form that’s easy to make in the slow cooker.
I love how simple this soup is to prepare—just toss all the ingredients into the crockpot, set it, and forget it until dinner time. It’s a real lifesaver on busy days or chilly evenings when you want something satisfying without spending too much time in the kitchen. Plus, the slow cooking makes the potatoes super soft and the flavors blend wonderfully together. I like to stir it up with some freshly chopped chives or green onions for a little extra brightness.
One of my favorite ways to serve this soup is with some crusty bread or even a salted pretzel roll to soak up all that creamy goodness. Everyone always asks for seconds, and it’s a great meal to share with family or friends. This soup feels like a warm hug in a bowl and never fails to bring smiles around the table, especially when topped with all those tasty extras like cheese, bacon, and sour cream!
Key Ingredients & Substitutions
Russet Potatoes: These are great because they get soft but still hold some shape. If you don’t have russets, Yukon gold potatoes work well for a creamier texture.
Bacon: Bacon adds a smoky crunch. If you want a vegetarian option, try smoked paprika or use cooked mushrooms for a similar umami flavor.
Cheddar Cheese: Sharp cheddar gives a nice tang. You can swap it for Colby Jack, mozzarella, or Monterrey Jack if you prefer a milder cheese.
Sour Cream: It adds creaminess and a little tang. Greek yogurt works as a lighter substitute and adds protein too.
Chicken Broth: It’s the soup base; use vegetable broth for a vegetarian version. Homemade broth or low-sodium store-bought both work well.
How Do You Get Creamy Soup Without It Being Too Thick or Too Thin?
The balance here is key to a comforting soup. Here’s how I handle it:
- Cook the potatoes fully so they break down well and help thicken the soup naturally.
- Whisk flour into milk before adding it in. This creates a smooth mixture that thickens the soup gently without lumps.
- Add sour cream and cheese last, stirring gently to melt and blend them in. This keeps the soup creamy but not gluey.
- Use a potato masher or immersion blender to mash some potatoes, but don’t overblend. Leaving chunks gives a nice texture contrast.
Equipment You’ll Need
- Slow cooker (crockpot) – I recommend a 6- to 7-quart size for plenty of room to cook and serve.
- Skillet – for cooking bacon and sautéing onions and garlic; it helps build flavor before adding to the crockpot.
- Potato masher or immersion blender – to mash the potatoes and get that creamy texture you’re after.
- Small bowl and whisk – for mixing flour into milk smoothly before stirring into the soup.
- Cookbook or ladle – for serving the soup into bowls easily and neatly.
Flavor Variations & Add-Ins
- Replace bacon with cooked sausage or ham for a different savory touch, perfect if you like extra protein.
- Stir in cooked broccoli, spinach, or kale near the end for a boost of greens and extra nutrients.
- Add a teaspoon of smoked paprika or chili powder to give the soup a smoky or spicy kick.
- Top with shredded mozzarella, Monterey Jack, or even crumbled blue cheese to vary the flavor profile.
Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
- 5-6 medium russet potatoes, peeled and diced
- 6 slices bacon
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup sour cream
- 1½ cups shredded sharp cheddar cheese, divided
- 2 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 2 tbsp all-purpose flour
- 3 green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Then, cook it in your crockpot on low for 6-7 hours or on high for 3-4 hours. Add another 30 minutes at the end to thicken and finish cooking. It’s easy and mostly hands-off!
Step-by-Step Instructions:
1. Prepare Potatoes and Bacon
Put your peeled and diced potatoes into the bottom of the crockpot. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble it up. Save some bacon pieces for topping later.
2. Sauté Onion and Garlic
In the same skillet (using the leftover bacon fat for flavor), cook the onion and garlic until soft, about 3-4 minutes. Add these into the crockpot on top of the potatoes.
3. Add Broth and Seasonings
Pour the chicken broth over the veggies and potatoes. Season with salt, pepper, and paprika if you want a little extra flavor. Stir everything gently.
4. Slow Cook
Cover your crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are very tender.
5. Thicken the Soup
About 30 minutes before serving, mix the flour into the milk until smooth. Pour this into the crockpot and stir to thicken the soup a bit.
6. Add Cheese and Sour Cream
Mix in the sour cream and 1 cup of the shredded cheddar cheese. Stir until the cheese melts and the soup is creamy. Taste and adjust salt or pepper as needed.
7. Mash Some Potatoes
Use a potato masher or an immersion blender to mash part of the potatoes in the crockpot. Leave some chunks to make your soup nice and hearty.
8. Serve and Garnish
Spoon the soup into bowls. Top each serving with the crumbled bacon you saved, the remaining shredded cheddar cheese, a dollop of sour cream if you like, and the sliced green onions. Enjoy it warm, maybe with some crusty bread or crackers on the side!
This soup is creamy, cheesy, and filled with crispy bacon – perfect comfort food for any day!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time! Just make sure to thaw them completely and pat dry before adding to the crockpot to avoid extra water in the soup.
How Can I Make This Soup Vegetarian?
Simply skip the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, add smoked paprika or sautéed mushrooms as a bacon substitute.
Can I Prepare This Soup in Advance?
Absolutely! You can assemble everything in the crockpot insert the night before and refrigerate. Just add the flour-milk mixture, sour cream, and cheese right before cooking to keep the best texture.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.
