Print

Cozy Loaded Baked Potato Soup: Easy Crockpot Recipe

loaded baked potato soup crockpot - featured image
Print Recipe

This creamy, cheesy loaded baked potato soup is made entirely in the slow cooker with minimal effort. Perfect for busy weeknights or cozy nights in, it delivers rich comfort food flavor with simple pantry ingredients.

Ingredients

Scale
  • 3 pounds russet potatoes (about 5–6 medium), scrubbed and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 2 cups whole or 2% milk
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup sour cream (plus more for serving)
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional toppings: chopped fresh chives or green onions, extra shredded cheddar, extra sour cream, smoked paprika

Instructions

  1. Prep the potatoes: Scrub russets clean (no need to peel unless desired) and cut into 1-inch cubes. You should have about 8 cups.
  2. Sauté the aromatics: In a small skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Layer in the slow cooker: Add cubed potatoes to the Crockpot. Top with sautéed onion and garlic. Pour in 4 cups broth. Stir gently. Liquid should just cover potatoes; add a splash more if needed.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are very tender and easily pierced with a fork.
  5. Mash for texture: Use a potato masher to mash some of the potatoes right in the pot, leaving about half whole for chunkiness. For a smooth soup, use an immersion blender but avoid over-blending.
  6. Add creamy elements: Stir in softened cream cheese until melted and incorporated. Add 2 cups milk and 2 tablespoons butter. Stir well. Soup will be thin at this point.
  7. Melt in the cheese: Gradually add 2 cups shredded sharp cheddar, stirring constantly until each addition is melted before adding more. Season with salt and pepper to taste.
  8. Final warm-up: Let soup cook on LOW for another 15-20 minutes to meld flavors. It should be hot, creamy, and slightly bubbling.
  9. Prepare toppings: While soup finishes, cook bacon until crispy and crumble. Chop chives or green onions. Grate extra cheddar.
  10. Serve and enjoy: Ladle soup into bowls. Top with crumbled bacon, shredded cheddar, a dollop of sour cream, and fresh chives. Add a pinch of smoked paprika if desired. Serve immediately with crusty bread or crackers.

Notes

Don’t skip the cream cheese—it gives the soup its velvety texture. Shred your own cheese to avoid graininess. Use low-sodium broth and adjust salt at the end. For thicker soup, mash more potatoes and let sit on warm for 30 minutes. The soup thickens as it sits.

Nutrition

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

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