Crockpot Loaded Baked Potato Soup

By Tyla | Last modified on Dec 10, 2025

Featured in: Soups

There’s something incredibly comforting about a warm bowl of loaded baked potato soup, especially when it’s effortlessly prepared in a crockpot. This creamy, cheesy soup combines the heartiness of tender potatoes with the smoky goodness of bacon and the fresh bite of green onions, creating the ultimate cozy meal perfect for chilly days.

Slow cooking allows the flavors to meld beautifully while keeping your hands free for other tasks. Whether you’re looking for an easy weeknight dinner or a satisfying dish to share with family, this Crockpot Loaded Baked Potato Soup is a flavorful crowd-pleaser every time.

Why You’ll Love This Recipe

Easy slow cooker method means minimal prep and fuss.
Rich, creamy texture packed with classic baked potato toppings.
Versatile and customizable to suit different dietary needs.
Perfect for comforting lunches or hearty dinners.

Ingredients

Russet potatoes: Six medium potatoes, peeled and diced to create a fluffy, creamy base once cooked.
Chicken broth: Four cups of savory broth add depth and richness to the soup.
Small onion: One diced onion brings a subtle sweetness and savory flavor.
Garlic cloves: Three minced cloves for aromatic flavor that enhances the overall profile.
Salt: One teaspoon to season and elevate all ingredients.
Black pepper: Half a teaspoon for a gentle spicy kick balanced throughout.
Dried thyme: One teaspoon offering earthy herbal notes that complement potatoes well.
Shredded cheddar cheese: One cup melted smoothly for creamy, cheesy indulgence.
Cooked bacon: One cup crumbled to add smoky crunch and richness on top.
Sour cream: Half a cup folded in for tangy creaminess and smooth texture.
Heavy cream: Half a cup that enhances the soup’s velvety mouthfeel.
Cream cheese: Four ounces softened for extra creaminess and subtle tang.
Green onions: Two chopped for fresh garnish adding mild onion flavor and vibrant color.

Instructions

Add and combine base ingredients: Place the diced potatoes, chicken broth, diced onion, minced garlic, salt, black pepper, and dried thyme into your crockpot. Stir gently to evenly distribute the herbs and seasoning, ensuring every bite is flavorful. This forms the savory foundation of your soup.
Slow cook to tender perfection: Cover the crockpot and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the potatoes are tender. Slow cooking allows the potatoes to soften gradually, releasing their starches which help thicken the soup naturally while blending the flavors beautifully.
Mash potatoes for thickness: After cooking, use a potato masher or fork to mash some of the potatoes directly in the crockpot. This step is crucial for achieving a creamy, hearty consistency without the need for added thickeners.
Incorporate creamy ingredients: Stir in the softened cream cheese, shredded cheddar, sour cream, and heavy cream until everything melts into a luxurious, velvety texture. This combination brings the richness and classic tang of loaded baked potatoes into every spoonful.
Finish with toppings and serve: Sprinkle crumbled cooked bacon and chopped green onions on top before serving. These final toppings add contrasting textures and pops of fresh flavor. Enjoy the soup hot alongside crusty bread for a complete and satisfying meal.

You Must Know

For a lighter version, you can substitute half the potatoes with cauliflower to reduce carbs and calories.
This soup can be made vegetarian by omitting bacon and adding roasted corn or mushrooms for extra texture and flavor.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months without losing quality.

Storage Tips

Keep any leftover soup refrigerated in a sealed container for up to four days. For longer storage, freeze portions in airtight freezer-safe containers for up to two months. Reheat gently on the stovetop or microwave.

Serving Suggestions

Serve this loaded potato soup with warm crusty bread, garlic toast, or a fresh green salad for a complete meal. Add extra toppings like shredded cheese, sour cream, or chives at the table for personalized bowls to delight everyone.

Professional Tips

Use russet potatoes for the best fluffy texture and natural thickening of the soup.
Soften cream cheese before adding to avoid lumps and ensure a smooth finish.
Mashing some potatoes instead of blending keeps the soup rustic and hearty.
Brown the bacon ahead of time for extra crisp texture before crumbling as topping.

FAQs

Can I use vegetable broth instead of chicken broth?: Yes, vegetable broth works well to keep this soup vegetarian-friendly while maintaining a rich flavor.
Can this recipe be made without a crockpot?: Absolutely! Cook the ingredients on the stove simmering for about 45 minutes until potatoes are tender, then proceed with the creamy additions.
How to make the soup thicker or thinner?: Mash more potatoes to thicken. If it’s too thick, add extra broth or cream to thin to desired consistency.
Can I prepare this soup in advance?: Yes, the soup tastes even better the next day as flavors develop. Store cooled soup in the fridge and gently reheat before serving.
Is it possible to freeze leftovers?: Yes, this soup freezes well for up to two months. Thaw overnight in the fridge and reheat slowly to preserve texture and flavor.
How spicy is the soup?: This recipe is mildly seasoned with black pepper; you can add cayenne or hot sauce if you prefer more heat.
What can I use instead of heavy cream?: Sour cream or half-and-half can be substituted for a lighter option, though the soup will be less rich.