Crockpot Loaded Baked Potato Soup is the perfect cozy meal for chilly days. This creamy soup is packed with tender potatoes, melted cheese, crispy bacon bits, and a touch of green onion for a little fresh flavor. It’s like a loaded baked potato transformed into a warm, comforting bowl that you can set and forget in the slow cooker.
I love how easy this soup is to make—just toss everything into the crockpot and let it work its magic while you go about your day. The best part is coming back to the rich, cheesy aroma filling your kitchen. I usually add extra cheddar on top along with a dollop of sour cream and a sprinkle of chives because it makes each spoonful taste even better.
This soup always feels like a special treat but comes together with no fuss, making it one of my go-to recipes when I want something filling and satisfying without having to spend hours in the kitchen. It’s great for family dinners or even meal prep because it reheats wonderfully and tastes just as good the next day.
Key Ingredients & Substitutions
Russet Potatoes: These are the best for a creamy, fluffy texture. If you want a quicker cook time, try Yukon Golds, which are waxier but mash nicely, too.
Cream Cheese & Cheddar: Cream cheese adds richness and thickness, while cheddar brings sharp flavor. You can swap cheddar for Colby Jack or Monterey Jack if you prefer a milder taste.
Bacon: Crispy bacon gives this soup its classic baked potato feel. For a vegetarian option, use smoked paprika or liquid smoke instead for that smoky kick.
Chicken Broth: This builds the base flavor. Vegetable broth works well for a vegetarian version and adds depth without meatiness.
Green Onions: They add a fresh, mild onion flavor and a pop of color. You can substitute with chives or regular onions if needed.
How Can You Get the Perfect Creamy but Chunky Potato Texture?
Balancing creaminess with some chunkiness makes this soup satisfyingly hearty. Here’s how I do it:
- After cooking, mash some potatoes directly in the crockpot with a potato masher or pulse gently with an immersion blender.
- Leave plenty of potato chunks intact to keep that classic loaded baked potato feel.
- Adding cream cheese while the soup is hot helps it melt smoothly, thickening the soup without making it too stiff.
- Finishing with heavy cream adds richness and softens the texture.
- Simmering with the lid off lets excess liquid reduce, giving you a nice thickened soup without being gloopy.
Patience at this step makes all the difference. Don’t over-blend—the texture is what turns this from a simple soup into a meal worth sharing!
Equipment You’ll Need
- 16-inch Crockpot – I recommend a large one to give everything enough space to cook evenly.
- Potato masher or immersion blender – helps you achieve the perfect creamy texture with some chunks left.
- Cooking spoon or ladle – for stirring and serving the soup easily.
- Measuring cups and spoons – to add ingredients precisely for the best flavor balance.
- Frying pan – for cooking bacon crispy and crumbling on top just before serving.
Flavor Variations & Add-Ins
- Swap bacon for cooked ham or sausage to add a different protein and smoky flavor.
- Use different cheeses like Colby Jack or Monterey Jack to change up the taste and meltability.
- Stir in cooked broccoli or sautéed mushrooms for more veggies and texture.
- Add a pinch of cayenne or hot sauce for a spicy kick that pairs well with the creamy base.
Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
- 6 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 8 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese, plus extra for garnish
- 6 slices bacon, cooked and crumbled, plus extra for garnish
- Salt and black pepper to taste
- ½ teaspoon smoked paprika (optional)
- ¼ cup chopped green onions, plus extra for garnish
- Sour cream for serving (optional)
Time Needed
This recipe takes about 10 minutes to prep and then 6 to 8 hours cooking on low (or 3 to 4 hours on high) in the crockpot. Plus, an extra 20–30 minutes of final cooking with the lid off to thicken the soup. It’s a total of about 7 to 8 hours if you go with the low setting, perfect for a slow day!
Step-by-Step Instructions:
1. Prepare Ingredients and Start Cooking:
Place the diced potatoes, chopped onion, minced garlic, and chicken broth into your crockpot. Give it a good stir so everything is mixed well.
2. Cook Potatoes Until Tender:
Put the lid on and cook everything on low for 6 to 8 hours, or on high for 3 to 4 hours. You want the potatoes to be very soft when done.
3. Mash Partially for Perfect Texture:
About 30 minutes before serving, use a potato masher or immersion blender to mash some of the potatoes right in the crockpot. Leave plenty of chunks so the soup stays hearty and satisfying.
4. Add Cheese, Bacon, and Seasonings:
Mix in the softened cream cheese, shredded cheddar, crumbled bacon, smoked paprika (if using), salt, and pepper. Stir until the cheeses melt and your soup looks creamy and smooth.
5. Stir In Cream and Green Onions:
Pour in the heavy cream and toss in the chopped green onions. Taste and add more salt or pepper if you like.
6. Thicken the Soup:
Leave the crockpot uncovered and cook on low for another 20 to 30 minutes. This step helps the soup thicken to a comforting, creamy consistency.
7. Serve and Enjoy:
Ladle the soup into bowls and top with extra shredded cheese, bacon bits, green onions, and a scoop of sour cream if you want. Get ready to enjoy all the cozy, cheesy deliciousness!
Can I Use Frozen Potatoes Instead of Fresh?
Yes, you can! Just make sure to thaw frozen diced potatoes completely before adding them to the crockpot to avoid extra liquid and uneven cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, then let it cool and refrigerate. When ready to serve, reheat gently in the crockpot or on the stove, finishing the thickening step before serving.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute Dairy Ingredients?
Yes, you can use dairy-free cream cheese and non-dairy milk like coconut or almond milk as a substitute, though the flavor and creaminess might be slightly different.
