Crockpot Loaded Baked Potato Soup is a cozy, creamy bowl filled with tender potatoes, melted cheese, crispy bacon bits, and a dollop of sour cream. It’s like all the best parts of a loaded baked potato turned into a warm, comforting soup that’s easy to make and perfect for chilly days.
I love how simple it is to throw everything into the crockpot in the morning and come home to a delicious, hearty meal. The slow cooking lets all the flavors blend together beautifully, and the potatoes get nice and soft without falling apart completely. Adding the bacon on top right before serving always gets everyone grinning!
My favorite way to eat this soup is with a side of crusty bread or some buttery crackers. It’s the kind of dish that feels like a warm hug after a long day, and I find myself wanting seconds every time. Plus, it’s great for sharing with friends or family around the table because everyone loves a good loaded potato in soup form.
Key Ingredients & Substitutions
Russet potatoes: These are the best for soup because they get soft and fluffy as they cook. If you can’t find russets, Yukon Golds work well too and add a buttery flavor.
Chicken broth: I use chicken broth for a richer base, but vegetable broth is a great substitute for a vegetarian option. Just watch the seasoning.
Cheddar cheese: Sharp cheddar adds nice tang and depth. Mild cheddar or a mix with Monterey Jack can work too if you want a milder taste.
Bacon: Bacon gives a smoky crunch, but turkey bacon or vegetarian bacon bits are good swaps if you prefer less fat or no pork.
Sour cream: This adds creaminess and a slight tang. You can use Greek yogurt for a healthier look or skip it if dairy-free, adding more milk instead.
How Do I Get Creamy Soup Without Making It Too Thick or Lumpy?
The trick is in slow cooking the potatoes until tender and then mashing only some of them. This creates a nice creamy base with texture.
- Cook potatoes fully in the crockpot until soft.
- Use a potato masher or back of a spoon to mash about half the potatoes inside the pot.
- If you want thicker soup, make a quick roux by melting butter and whisking in flour. Let it cook briefly, then stir it in gradually.
- Add milk or half-and-half slowly, stirring well to keep the soup smooth.
Taking your time here helps you control the soup’s body and avoid lumps or an overly thick texture. Don’t forget to stir gently when adding cheese and sour cream to avoid curdling.
Equipment You’ll Need
- Crockpot or slow cooker – I like it because it handles everything and frees up your stove.
- Potato peeler or knife – for peeling and chopping potatoes easily.
- Stirring spoon or spatula – to mix ingredients and mash some potatoes inside the crockpot.
- Small saucepan or microwave-safe bowl – for melting butter and preparing the roux (optional).
- Measuring cups and spoons – to measure broth, milk, spices, and cheese.
- Serving bowls and toppings – for garnishing each bowl with cheese, bacon, green onions, and sour cream.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or turkey for added protein — perfect for leftovers.
- Add sautéed mushrooms or diced bell peppers for extra veggies and flavor.
- Stir in a dash of hot sauce or smoked paprika for a smoky kick.
- Swap the cheddar for pepper jack or Monterey Jack for a different cheese twist.
Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese, plus extra for garnish
- ½ cup sour cream, plus extra for garnish
- 6 slices bacon, cooked and chopped, plus extra for garnish
- 3 green onions, thinly sliced, plus extra for garnish
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
Time Needed:
About 10 minutes to prep and 6 to 7 hours of slow cooking on low (or 3-4 hours on high). This hands-off method lets the flavors develop perfectly while you go about your day.
Step-by-Step Instructions:
1. Set Up the Crockpot:
First, spray your crockpot with non-stick spray or lightly grease it to prevent sticking. Then, place the diced potatoes, chopped onion, and minced garlic right inside.
2. Add Broth and Cook:
Pour in the chicken or vegetable broth and gently stir everything together. Cover the crockpot, then cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are soft and fork tender.
3. Mash and Thicken the Soup:
Once the potatoes are tender, use the back of a spoon or a potato masher to mash some of them in the crockpot. Leave some chunks for nice texture. If you like your soup thicker, melt butter in a small pan and whisk in the flour to make a roux. Cook it for 1-2 minutes, then slowly whisk this into the soup. Stir well.
4. Add Dairy and Flavorings:
Add the milk or half-and-half, salt, pepper, and smoked paprika (if using). Stir to combine. Then mix in the shredded cheddar cheese and sour cream until everything is melted and smooth. Taste and adjust seasoning as you like.
5. Stir in Bacon and Green Onions:
Fold in most of the cooked bacon and green onions, saving some for topping. Give it a gentle mix to spread the flavor around.
6. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with extra shredded cheddar cheese, a dollop of sour cream, more bacon bits, and sliced green onions for a colorful, tasty finish.
Enjoy your warm, cozy bowl of Crockpot Loaded Baked Potato Soup — perfect for chilly days or when you want comfort food that’s easy to make!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time! Just be sure to add some extra cooking time in the crockpot until they become tender.
How Can I Make This Soup Dairy-Free?
Swap the milk, half-and-half, sour cream, and cheese for dairy-free alternatives like almond milk, coconut cream, dairy-free sour cream, and vegan cheese. The soup will still be creamy and delicious!
Can I Prepare This Soup Ahead of Time?
Definitely! You can assemble all the ingredients in the crockpot insert, cover, and refrigerate for up to 24 hours before cooking. Just give it a good stir before starting the slow cooker.
How Should I Store Leftovers?
Store any 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.
