Crockpot Loaded Baked Potato Soup is a creamy and comforting dish filled with tender potatoes, melted cheese, crispy bacon bits, and a touch of green onions for freshness. It’s the kind of hearty soup that feels like a warm hug on a chilly day, all made easy in the slow cooker so you can set it and forget it.
I love this recipe because it’s so simple to throw together, and the slow cooker does all the work while I go about my day. The best part is when I get to add the sour cream and toppings right before serving—it always makes the soup taste extra special and fresh. Plus, who doesn’t love a little crispy bacon on top?
My favorite way to enjoy this soup is with a crusty piece of bread or some buttery crackers on the side. It’s perfect for a cozy night in or even a casual dinner with friends. This soup brings everyone to the table, full of warmth and good flavors that make you want seconds, or maybe even thirds!
Key Ingredients & Substitutions
Russet potatoes: These potatoes are perfect because they break down nicely and give the soup a creamy texture. You can swap with Yukon Gold for a slightly waxier texture, though it may be less fluffy.
Chicken broth: Adds flavorful liquid base. For a vegetarian option, use vegetable broth instead. Homemade broth works great if you have some on hand.
Cheddar cheese: Sharp cheddar brings a nice tang and meltiness. You can use mild cheddar if you prefer a gentler flavor, or Monterey Jack for creaminess.
Bacon: Adds a smoky crunch. For bacon-free, try smoked paprika or a few drops of liquid smoke to keep a smoky note. Turkey bacon is a lower-fat option, too.
Sour cream and cream cheese: These make the soup rich and creamy. Greek yogurt works as a lighter substitute, though it can be a bit tangier.
How Do I Get the Soup Creamy Without It Being Too Thick or Too Runny?
The trick to creamy soup is layering your thickeners carefully. Here’s how I do it:
- First, cook potatoes in broth until soft—they help naturally thicken the soup.
- Next, whisk milk with flour before adding it in. This mix thickens the soup gently without lumps.
- Add cream cheese and sour cream last, stirring continuously, so they melt smoothly and thicken the soup without curdling.
- If you want extra creaminess, mash some potatoes directly in the crockpot but keep chunks for texture.
- Finally, simmer a bit more on high to let the soup thicken—but watch it so it doesn’t bubble up and stick.
Patience here turns simple ingredients into the perfect creamy comfort food!
Equipment You’ll Need
- 6-quart crockpot – I recommend a large one so everything cooks evenly without overflowing.
- Large mixing bowl – for whisking the milk and flour mixture until smooth.
- Immersion blender or potato masher – to blend some potatoes for a creamier texture while leaving chunks intact.
- Measuring cups and spoons – for accurate ingredient amounts.
- Stirring spoon – to mix ingredients and scrape the sides of the crockpot easily.
Flavor Variations & Add-Ins
- Swap shredded cheddar for pepper jack or mozzarella for different cheesy flavors.
- Add sautéed mushrooms or chopped bell peppers to make it more veggie-filled.
- Mix in cooked shredded chicken or ham for added protein.
- Use smoked paprika or a dash of cayenne for a spicy kick.
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
- 2 cloves garlic, minced
Creamy Mix:
- 1 cup milk (whole or 2%)
- 1/4 cup all-purpose flour
- 4 oz cream cheese, softened
- 1 cup sour cream
Flavors and Toppings:
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 8 slices cooked bacon, crumbled, plus extra for topping
- 1/2 cup chopped green onions, divided
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep. Then, cook the soup in the crockpot on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender. After stirring in the creamy mixture, cook for an additional 15-30 minutes to let the soup thicken and heat through.
Step-by-Step Instructions:
1. Add Potatoes, Onion, and Garlic to Crockpot:
Put the diced potatoes, chopped onion, and minced garlic into your crockpot. Pour in the chicken broth and give it a good stir to mix everything evenly.
2. Cook Potatoes Until Tender:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be soft and easy to mash when done.
3. Prepare Creamy Flour Mixture and Add It In:
In a small bowl, whisk together the milk and flour until smooth and lump-free. Stir this mixture into the crockpot to start thickening the soup.
4. Add Cream Cheese, Sour Cream, Cheese, Bacon, and Onions:
Toss in the softened cream cheese and stir until it melts completely. Next, add sour cream, shredded cheddar cheese, crumbled bacon (reserve some bacon for topping), and half of your chopped green onions. Stir until combined.
5. Adjust Seasoning and Texture:
Season with salt and freshly ground black pepper to your taste. For a creamier texture, mash some of the potatoes in the soup with a potato masher or an immersion blender, but leave some chunks for a nice bite.
6. Final Cook to Thicken:
Cover the crockpot and cook on high for another 15-30 minutes until the soup is heated through and thickened to your liking.
7. Serve and Garnish:
Ladle the soup into bowls and top with extra shredded cheddar cheese, crispy bacon bits, and the rest of the chopped green onions. Enjoy!
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before adding to the crockpot so they cook evenly and don’t add extra water to the soup.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup up to step 6, then cool and refrigerate. When ready to serve, reheat gently on low in the crockpot or on the stove, stirring occasionally and adding a splash of milk if it thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring well to heat evenly.
Can I Substitute the Bacon?
If you want to skip bacon, try smoked paprika or liquid smoke for a smoky flavor, or add cooked ham or turkey bacon for a different twist.