Is there anything cozier than walking into a house that smells like slow-cooked comfort food? This Crock Pot Loaded Baked Potato Soup has been my go-to winter warmer for years – it’s like getting hugged by a baked potato! I first made it during a snowstorm when my power went out (thank goodness for that trusty slow cooker), and now my family demands it all season long. The best part? You just dump everything in the pot and let it work its magic while you go about your day. Creamy, cheesy, and loaded with all the good stuff (bacon, green onions, extra sour cream – yes please!), it’s basically a loaded baked potato in spoonable form. Trust me, once you try this soup, you’ll understand why my kids start doing a happy dance when they smell it cooking!

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Why You’ll Love This Crock Pot Loaded Baked Potato Soup

This isn’t just any potato soup – it’s the kind of meal that makes people hover around the kitchen, stealing bites before it even hits the table. Here’s why it’s become my most-requested recipe:

Set-it-and-forget-it easy: Dump everything in the crock pot in the morning, and by dinnertime? Magic. No babysitting stirs or last-minute panic.
Creamy dreaminess: The combo of melted cheese, sour cream, and heavy cream gives it that velvety texture you could practically eat with a fork.
Topping bar fun: Let everyone customize with their favorite loaded baked potato fixings – extra bacon bits, chives, even jalapeños for heat lovers.
Meal prep hero: Makes a giant batch that reheats beautifully (if there are leftovers – good luck with that!).

Ingredients for Crock Pot Loaded Baked Potato Soup

Here’s everything you’ll need to make the creamiest, dreamiest potato soup – and trust me, every ingredient plays a special role in creating that perfect loaded baked potato flavor. I’ve learned over the years that quality matters here, especially with the dairy. (Splurge on the good cheddar – you’ll taste the difference!)

The Essentials

6 large russet potatoes, peeled and diced (about 1-inch pieces – you want them to hold up during cooking)
1 yellow onion, chopped (don’t skip this – it adds such depth!)
3 garlic cloves, minced (fresh is best, but 1 tsp jarred works in a pinch)
4 cups chicken broth (or veggie broth to keep it vegetarian)

The Creamy Magic

1 cup heavy cream (half-and-half works, but won’t be as luxe)
1 cup shredded sharp cheddar cheese, packed (I always use extra-sharp for more flavor)
½ cup sour cream (full-fat gives the best texture)

The Toppings (Because That’s the Best Part!)

6 slices bacon, cooked crispy and crumbled (save some for garnish!)
2 green onions, thinly sliced (the green parts add such fresh contrast)
Salt and pepper to taste (I use about 1 tsp salt and ½ tsp pepper to start)

How to Make Crock Pot Loaded Baked Potato Soup

Okay, let’s get to the good stuff! Making this soup is so simple you’ll wonder why you haven’t been eating it every week. The slow cooker does most of the work – just follow these easy steps and you’ll have a pot of comfort ready when you are.

Step 1: Prep the Vegetables

First things first – chop those potatoes! I like to peel them (though you can leave the skins on if you prefer more texture) and cut them into nice, even 1-inch cubes. This size is perfect – big enough to hold their shape during cooking but small enough to get tender. Don’t stress about perfection, but try to keep them roughly the same size so they cook evenly. Toss them into your crock pot along with the chopped onion and garlic. Easy peasy!

Step 2: Slow Cook the Base

Now pour in that chicken broth – just enough to barely cover the potatoes. No need to drown them! Set your crock pot to low for 6-8 hours (my preference for maximum flavor melding) or high for 3-4 hours if you’re in a rush. You’ll know it’s done when you can easily pierce a potato cube with a fork. The aroma at this stage is absolute torture – try not to peek too often!

Step 3: Add Creaminess

Here comes the magic! Use a potato masher to break down about half of the potatoes right in the pot – this creates that perfect thick-yet-chunky texture. Now slowly stir in the heavy cream, then the cheese a handful at a time so it melts evenly. Finally, blend in the sour cream. Pro tip: Let the soup cool slightly before adding dairy to prevent curdling. If you prefer silky smooth soup, go ahead and use an immersion blender – but I love those little potato bits!

Step 4: Serve and Garnish

This is where the party starts! Ladle that creamy goodness into bowls and let everyone go wild with toppings. Beyond the classic bacon and green onions, try shredded cheese, a dollop of sour cream, or even some diced jalapeños for kick. My weirdo husband adds crumbled potato chips – don’t knock it till you try it!

Tips for the Best Crock Pot Loaded Baked Potato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, can I have the recipe?” Here are my can’t-live-without tips:

Sauté those aromatics first: While you can dump everything raw into the crock pot, taking 5 minutes to sauté the onions and garlic in a skillet adds incredible depth. That caramelized flavor makes all the difference!
Save your bacon crispies: Toss half the cooked bacon into the soup to infuse flavor, but reserve the rest for topping. That way you get both infused bacon goodness and that satisfying crunch.
Adjust the thickness last minute: Too thick? Stir in more broth. Too thin? Mash more potatoes or let it cook uncovered for 20 minutes. Every batch is different!
Wait to add dairy: Stir in cream and cheeses during the last 30 minutes to prevent separation – trust me, I learned this the hard way!
Salt at the end: Broth and bacon add saltiness, so always taste before adding extra salt at the finish.

Variations for Crock Pot Loaded Baked Potato Soup

One of the best things about this soup? It’s like a blank canvas for your potato-loving creativity! Over the years, I’ve played around with all sorts of variations depending on what’s in my fridge or who’s coming to dinner. Here are my favorite twists that still keep that comforting baked potato soul:

Turkey bacon or pancetta for a slightly lighter but still smoky version (my sister swears by this swap)
Vegan magic: Use vegetable broth, coconut cream instead of dairy, and your favorite melty vegan cheese
Sweet corn kernels stirred in at the end – sounds weird but adds such a nice sweetness and texture contrast
Spicy kick: Add a can of diced green chiles or a dash of hot sauce with the broth
Leftover baked potatoes? Chop them up and use instead of raw – cuts cooking time in half!

The moral of the story? Don’t be afraid to make it your own. As long as you’ve got potatoes and love, you really can’t mess it up!

Serving Suggestions for Crock Pot Loaded Baked Potato Soup

Okay, let’s talk about turning this already-amazing soup into a full-on feast! My family goes wild when I set up what we call the “Potato Bar” – little bowls with all the possible toppings so everyone can customize their bowl. Beyond the classic bacon and chives, try offering:

Crusty bread: A warm baguette or garlic toast for dipping (because we all know the best part is scraping up every last cheesy bit)
Simple side salad: Something crisp like an arugula lemon salad cuts through the richness perfectly
The ultimate toppings bar: Beyond the basics, set out extra shredded cheese, chopped chives, sour cream, crispy fried onions – even a small bowl of caviar if you’re feeling fancy (my aunt’s holiday tradition!)

Honestly? This soup is hearty enough to stand alone, but why stop at delicious when you can make it spectacular?

Storing and Reheating Crock Pot Loaded Baked Potato Soup

Here’s the good news – this soup gets even better as leftovers! (Well, if you manage to have any left…) Store cooled soup in airtight containers in the fridge for up to 3 days – just be sure to keep toppings separate so they stay crisp. For longer storage, freeze portions for up to a month. When reheating, go low and slow on the stovetop with a splash of extra cream to bring back that velvety texture. Pro tip: Stir frozen soup straight into the pot – no need to thaw first!

Nutritional Information for Crock Pot Loaded Baked Potato Soup

Now, I’m no nutritionist (and let’s be honest, when a soup tastes this good, do we really want to know?), but here’s the scoop on what’s in that creamy, dreamy bowl. Keep in mind these are estimates – your actual numbers will vary based on how generous you are with the cheese and bacon (no judgment here!).

Per serving (about 1 generous cup):

Calories: 420
Fat: 22g (hello, happy taste buds!)
Protein: 14g (thanks to all that cheese and bacon)
Carbs: 42g (mostly from those wholesome potatoes)

Remember: comfort food isn’t about numbers – it’s about that warm, happy feeling you get with every spoonful. And this soup delivers that in spades!

FAQs About Crock Pot Loaded Baked Potato Soup

After sharing this recipe with so many friends, I’ve heard all the questions – here are the ones that come up most often (and my honest answers!):

Can I leave the potato skins on?

Absolutely! I usually peel them for that classic baked potato vibe, but the skins add great texture and nutrients. Just give them a good scrub first. Fair warning – your soup will look a bit more “rustic” (my kids call it “dirty potato soup” when I do this).

How do I make this vegetarian?

Easy peasy! Swap the chicken broth for vegetable broth and skip the bacon (or use a plant-based bacon alternative). The soup still tastes amazing – I sometimes add smoked paprika to bring back that smoky depth the bacon usually provides.

Can I cook it on high the whole time?

You can, but I don’t recommend it. Low and slow lets the flavors meld beautifully. If you’re pressed for time, 3-4 hours on high works, but check the potatoes early – they might get mushy if overcooked. My happy medium? Start on high for 1 hour, then switch to low.

Why did my cheese get stringy?

Ah, the cheese struggle! Always shred your own – pre-shredded has anti-caking agents that make it clump. Add cheese slowly off the heat, stirring constantly. If it still gets stringy, a quick blast with an immersion blender will smooth it right out.

Can I freeze leftovers?

Yes, but the texture changes slightly. The potatoes get grainy when frozen, so I prefer storing in the fridge. If freezing, leave out the dairy and add it fresh when reheating. Works great for meal prep this way!

Share Your Crock Pot Loaded Baked Potato Soup

Did you make this soul-warming soup? I’d love to see your masterpiece! Snap a pic of your loaded bowl (extra bacon, obviously) and tag me or leave a comment below. Your tweaks and topping ideas might just inspire someone else’s next cozy meal!

Creamy Crock Pot Loaded Baked Potato Soup in 3 Steps

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A hearty baked potato soup made easy in the crock pot. Creamy, cheesy, and loaded with toppings.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 6 hours
Total Time: 6 hours 15 mins
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

6 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup sour cream
6 slices bacon, cooked and crumbled
2 green onions, sliced
Salt and pepper to taste

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Instructions

Place potatoes, onion, and garlic in the crock pot.
Pour chicken broth over the potatoes.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Use a potato masher to break down some of the potatoes for thickness.
Stir in heavy cream, cheese, and sour cream until smooth.
Season with salt and pepper.
Serve topped with bacon and green onions.

Notes

For extra flavor, sauté onions and garlic before adding to the crock pot.
Use an immersion blender for a smoother texture.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 14g
Cholesterol: 65mg