Crockpot Loaded Baked Potato Soup is a warm, comforting bowl filled with tender potatoes, melted cheese, crispy bacon, and creamy sour cream. It’s the kind of soup that feels like a hug on a chilly day, with all the flavors of a classic loaded baked potato turned into a smooth, hearty soup.
I love making this soup in the crockpot because it’s so easy—just toss everything in and let it cook while you go about your day. The slow cooking makes the potatoes perfectly soft, and the flavors blend together beautifully. I always add an extra handful of cheese on top just before serving because who can resist that gooey, cheesy finish?
This soup is perfect for a cozy night in or when you want to feed a crowd with minimal effort. I like to serve it with some crusty bread or a simple green salad to balance out the richness. Plus, it’s fun to let everyone add their own toppings like chives, extra bacon, or a dollop of sour cream. It’s a crowd-pleaser every time!
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are best here because they get soft and fluffy when cooked. If you don’t have russets, Yukon Gold potatoes work well too and offer a creamier texture.
Cheddar Cheese: Sharp cheddar adds that classic tang and richness. If you want, mild cheddar or even a mix of cheddar and Monterey Jack can be tasty substitutes.
Bacon: Bacon brings a smoky crunch that really lifts the flavor. For a vegetarian option, you could use smoked paprika or a smoky seasoning instead.
Cream Cheese & Sour Cream: These make the soup creamy and smooth. Greek yogurt can be swapped for sour cream to add a little tang and cut some fat.
Chicken Broth: Using broth is key for depth of flavor. Vegetable broth works great if you want a vegetarian version or just don’t have chicken broth on hand.
How Do You Get the Perfect Creamy Yet Chunky Potato Texture?
Avoid over-blending if you want a nice balance of creamy and chunky. Here’s how I do it:
- Once potatoes are tender, mash them gently right in the crockpot using a potato masher or a large spoon.
- Don’t puree everything; leaving some potato pieces whole adds a pleasant texture to the soup.
- Add in the cream cheese and cheeses gradually while stirring to melt smoothly without making the soup too thick.
- If it’s too thick, add a splash more milk or broth until you reach your preferred consistency.
Equipment You’ll Need
- Crockpot (slow cooker) – I love mine because it cooks the potatoes evenly all day without fuss.
- Sharp knife and cutting board – makes peeling and chopping potatoes and onions quick and safe.
- Small saucepan – for melting butter and preparing the roux to thicken the soup.
- Whisk – helps smoothly blend the milk mixture without lumps.
- Potato masher or large spoon – perfect for smashing potatoes to the right texture in the crockpot.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for different meaty flavors.
- Add sautéed garlic or jalapeños to spice things up.
- Mix in chopped cooked broccoli or spinach for a nutrient boost.
- Use different cheeses like Monterey Jack or Pepper Jack for a flavorful twist.
How to Make Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large baking potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth (or vegetable broth)
- 8 oz cream cheese, cubed and softened
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled (plus extra for garnish)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk or half-and-half for creamier texture)
- Salt and freshly ground black pepper, to taste
- 3-4 green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep. Then, you’ll cook the soup in the crockpot for 7-8 hours on low or 4 hours on high. Finally, it needs about 15-30 minutes on the stove to finish and melt the cheese. In total, plan for around 8 hours or less if cooking on high.
Step-by-Step Instructions:
1. Prepare Your Potatoes and Onions:
Start by peeling and dicing your potatoes into small pieces, then chop your onion finely. Add these into the crockpot along with the chicken broth. This liquid will help the potatoes soften and soak up flavor as they cook.
2. Slow Cook the Soup Base:
Cover the crockpot and cook your potatoes and onions on low for 7-8 hours, or on high for 4 hours. You want the potatoes to be tender enough that you can mash them easily but still leave some chunkiness for texture.
3. Make the Thickening Mixture:
While the potatoes cook, melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux and cook for about 1-2 minutes while stirring constantly. Slowly whisk in the milk, and keep whisking until this mixture thickens a bit, which should take about 3-5 minutes.
4. Combine and Finish the Soup:
When the potatoes are done, use a potato masher or large spoon to gently mash them right in the crockpot. Add the cream cheese, sour cream, most of the cheddar cheese (saving some for garnish), cooked bacon, and your thickened milk mixture. Stir everything well to combine. Let it cook on low for another 15-30 minutes until the cheese melts and all the flavors blend nicely.
5. Season and Serve:
Taste your soup, then add salt and freshly ground black pepper as you like. Serve the soup hot in bowls, garnished with the remaining cheddar cheese, extra crumbled bacon, and chopped green onions for a fresh, colorful finish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just be sure to thaw them completely before adding to the crockpot to ensure even cooking and avoid excess water in the soup.
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup smooth and creamy.
Can I Make This Soup Vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and leave out the bacon—or replace it with smoked paprika or a smoky seasoning to keep that rich flavor.
What Can I Use Instead of Cream Cheese?
If you don’t have cream cheese, you can use full-fat Greek yogurt or mascarpone for a creamy texture, but add them towards the end of cooking to avoid curdling.
