Crockpot Loaded Baked Potato Soup is the ultimate comfort food that cooks itself while you go about your day. It’s packed with tender potatoes, crispy bacon bits, melted cheese, and creamy sour cream, all cooked together perfectly in the crockpot. The best part? It’s creamy and hearty without much effort, making it perfect for busy days or when you want something warm and filling.
I love this soup because it’s so easy to throw everything into the crockpot and let it work its magic. I usually add a little extra cheese on top and a sprinkle of green onions for some fresh crunch. Everyone I’ve shared it with always asks for seconds, which tells me it’s a winner every time. Sometimes I even toast some bread on the side to soak up every last bit—it doesn’t get better than that!
This soup reminds me of cozy nights at home, wrapped up in a blanket with a bowl that feels like a warm hug. If you’re looking for a simple, no-fuss dinner that tastes like it took hours to make, this crockpot loaded baked potato soup is my go-to. It’s one of those meals that feels like a treat but stays easy and simple.
Key Ingredients & Substitutions
Russet potatoes: These starchy potatoes give your soup a creamy, thick texture as they cook down. If you can’t find russets, Yukon Golds work well too—they’re a bit waxier but still delicious.
Cream cheese: This adds richness and creaminess. If you want a lighter option, try using Greek yogurt or a bit of sour cream instead, but add it at the end to prevent curdling.
Cheddar cheese: Sharp cheddar gives the soup that classic cheesy flavor. You can swap for Colby Jack, Monterey Jack, or a mild cheese if you prefer a less intense taste.
Bacon: Crispy bacon bits add texture and smoky flavor. For a vegetarian version, use smoked paprika and sautéed mushrooms or crispy fried onions as a substitute.
Sour cream: Adds tang and creaminess. If you don’t have it on hand, plain yogurt or crème fraîche works nicely.
How Do You Get the Perfect Creamy, Chunky Potato Texture?
This step makes or breaks the soup texture. You want it creamy but with potato chunks for a hearty feel. Here’s how:
- Once the potatoes are very soft, mash some directly in the crockpot using a potato masher. This helps thicken the soup naturally.
- If you use an immersion blender, pulse just a few times and stop before it’s fully smooth.
- If mashed too much, the soup turns gluey; too little mashing leaves potatoes too chunky and watery.
- If you like, remove a few potato pieces first, mash the rest, and then stir the chunks back in for control.
Take your time here—this balance is what makes the soup feel homemade and satisfying.
Equipment You’ll Need
- Crockpot (slow cooker) – I use it because it lets the soup cook low and slow without babysitting.
- Large spoon or spatula – helps stir ingredients and mash potatoes easily.
- Immersion blender or potato masher – to blend the soup to your desired creamy consistency.
- Sharp knife and cutting board – for chopping potatoes, onions, and bacon.
- Measuring spoons and cups – to get the right amounts of ingredients.
- Soup bowls and ladle – for serving your delicious soup right at mealtime.
Flavor Variations & Add-Ins
- Swap bacon for sautéed mushrooms or diced ham to make it vegetarian or change flavors.
- Use different cheeses like Monterey Jack or Pepper Jack for a milder or spicier kick.
- Add cooked broccoli or sautéed spinach for some greens and extra nutrients.
- Mix in a splash of hot sauce or cayenne pepper if you like a little heat in your soup.
Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 cup water
- 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 8 oz cream cheese, softened and cubed
- 1 ½ cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 6 strips cooked bacon, chopped (plus more for garnish)
Optional Garnishes and Add-Ins:
- ¼ cup chopped green onions or chives, for garnish (optional)
- ¼ cup heavy cream (optional, for extra creaminess)
- Fresh parsley or dried parsley flakes for garnish (optional)
How Much Time Will You Need?
This comforting soup takes about 10-15 minutes of prep time and then cooks slowly for 6-7 hours on low (or 3-4 hours on high) in your crockpot. After cooking, there’s a little extra time to blend, mix in ingredients, and warm it up, making this a perfect hands-off meal that fills your home with delicious aromas.
Step-by-Step Instructions:
1. Add Potatoes and Onion to Crockpot
Start by peeling and dicing your potatoes, then finely chop the onion. Place them both into the crockpot bowl, ready to soak up all the flavorful broth.
2. Pour in Broth and Seasonings
Add the chicken broth and water. Sprinkle in the garlic powder, salt, and pepper. Give everything a good stir to mix all the flavors.
3. Cook the Soup
Cover your crockpot and cook the mixture on low for 6-7 hours, or on high for 3-4 hours — wait until the potatoes are nice and tender.
4. Mash Potatoes to Create Texture
Once soft, use a potato masher or immersion blender to gently mash or blend the soup inside the crockpot. Aim for a creamy texture with a few chunks left for great mouthfeel. Avoid overblending!
5. Stir in Cream Cheese and Cheddar
Add the softened cream cheese pieces and stir until fully melted. Next, add 1 cup of shredded cheddar cheese and the sour cream. Stir until everything is creamy and smooth.
6. Add Bacon and Heat Through
Fold in the chopped cooked bacon. Let the soup warm through on low heat for about 10-15 minutes, stirring occasionally.
7. Optional: Add Heavy Cream
If you want an even richer soup, stir in the heavy cream now and heat until warmed through.
8. Taste and Adjust Seasoning
Give the soup a taste, then add more salt or pepper if needed to suit your preference.
9. Serve and Garnish
Ladle the soup into bowls. Top each serving with more shredded cheddar cheese, crispy bacon bits, chopped green onions or chives, and a sprinkle of parsley if you like.
10. Enjoy!
Serve your warm, tasty soup with crusty bread or crackers—perfect for dipping and soaking up every last bite.
Can I Use Frozen Potatoes for the Soup?
Yes, you can use frozen diced potatoes to save prep time. Just make sure to thaw them completely and drain any excess water before adding to the crockpot to avoid a watery soup.
How Can I Make This Soup Vegetarian?
Replace the chicken broth with vegetable broth and omit the bacon. For a smoky flavor, you can add smoked paprika or use sautéed mushrooms as a tasty bacon substitute.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to step 6, then cool and refrigerate. Reheat gently on the stove, stir in any additional cheese or cream, and finish with bacon and garnishes just before serving.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to keep it smooth and creamy.
