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Loaded Baked Potato Soup (Easy Crockpot Recipe)

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This loaded baked potato soup is thick, cheesy, and packed with crispy bacon bits. It’s a hands-off crockpot recipe that’s perfect for feeding a crowd, with simple pantry-friendly ingredients and that classic loaded baked potato flavor.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes (about 6–7 medium potatoes)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream
  • ½ cup unsalted butter, cut into pieces
  • 2 cups sharp cheddar cheese, freshly shredded (about 8 ounces)
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • ½ cup sour cream
  • ¼ cup fresh chives or green onions, thinly sliced
  • Extra shredded cheddar cheese for topping

Instructions

  1. Prep the potatoes (10 minutes): Peel the potatoes and dice them into ½-inch cubes. Rinse the diced potatoes in cold water to remove excess starch. Drain well.
  2. Sauté the aromatics (5 minutes): In a small skillet over medium heat, cook the diced onion in a tablespoon of butter or reserved bacon drippings for about 3 minutes, until softened. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Layer in the crockpot (5 minutes): Add the diced potatoes to the slow cooker. Top with the sautéed onions and garlic. Pour in the chicken broth and water. Add the salt, pepper, and smoked paprika. Stir well.
  4. Slow cook (6-8 hours on low or 3-4 hours on high): Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender.
  5. Mash some of the potatoes (5 minutes): Use a potato masher to mash about half of the potatoes right in the pot, leaving some chunks for texture.
  6. Add the creamy goodness (5 minutes): Stir in the heavy cream and butter pieces. Let it cook for another 10-15 minutes on low, until the butter is fully melted and the soup is heated through.
  7. Melt in the cheese (5 minutes): Turn off the slow cooker (or switch to warm). Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted.
  8. Taste and adjust (2 minutes): Add more salt and pepper if needed.
  9. Prep the toppings (10 minutes while soup cooks): Cook the bacon until crispy (bake at 400°F for 15-18 minutes on a foil-lined sheet pan). Let cool, then crumble. Slice the chives or green onions. Grate extra cheese for topping.
  10. Serve and garnish (5 minutes): Ladle the soup into bowls. Top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and fresh chives. Serve immediately.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Rinse diced potatoes to remove excess starch and prevent a gluey texture. Cook on low for creamier texture. Don’t boil after adding dairy to prevent curdling. Soup tastes even better the next day. For a vegetarian version, omit bacon and use vegetable broth with liquid smoke.

Nutrition

Keywords: loaded baked potato soup, crockpot potato soup, easy potato soup, slow cooker soup, comfort food, potluck recipe, game day soup

Find it online: https://sunnysavory.com/loaded-baked-potato-soup-easy-crockpot-recipe/