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Easy Crockpot Loaded Baked Potato Soup: The Best Comfort Food

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This easy crockpot loaded baked potato soup is the ultimate comfort food—thick, creamy, and packed with all the classic baked potato toppings. With just 15 minutes of prep, your slow cooker does the rest, making it perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup unsalted butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • Extra shredded cheese for garnish

Instructions

  1. Prep the potatoes. Peel the russet potatoes (or leave the skins on if you prefer a more rustic texture—just scrub them really well). Dice them into ½-inch cubes.
  2. Layer the ingredients in the slow cooker. Add the diced potatoes, finely chopped onion, minced garlic, chicken broth, butter pieces, salt, pepper, and smoked paprika to the slow cooker. Give everything a quick stir to combine. Don’t add the milk yet—that goes in later to prevent curdling.
  3. Cook on low for 7-8 hours or high for 4-5 hours. The soup is ready when the potatoes are fork-tender and starting to fall apart.
  4. Mash the potatoes. Once the potatoes are tender, use a potato masher to break them up right in the slow cooker. Mash to your desired consistency—I like mine mostly smooth with a few small chunks for texture.
  5. Add the milk and half the cheese. Stir in the whole milk and ½ cup of the shredded cheddar cheese. Stir until the cheese is completely melted and incorporated.
  6. Cook for another 15-20 minutes. Let the soup heat through with the milk and cheese added. Taste and adjust seasoning.
  7. Prepare the toppings. While the soup finishes, cook the bacon until crispy. Crumble or chop the bacon once it’s cool enough to handle. Slice the green onions thinly.
  8. Serve and garnish. Ladle the soup into bowls. Top each serving with a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and sliced green onions. Serve immediately while hot.

Notes

If the soup is too thick, stir in a little extra warm broth or milk. If too thin, let it cook uncovered for another 20-30 minutes or mash more potatoes. The soup thickens as it sits. For best flavor, cook on low. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot loaded baked potato soup, easy potato soup, slow cooker potato soup, comfort food, weeknight dinner

Find it online: https://cookluma.com/easy-crockpot-loaded-baked-potato-soup-the-best-comfort-food/