There’s something magical about coming home to the smell of slow-cooked comfort food on a chilly evening. I don’t know about you, but when the temperature drops, my cravings scream for something warm, creamy, and utterly satisfying—that’s where this Crock Pot Baked Potato Soup comes in. It’s the kind of dish that feels like a hug in a bowl, and the best part? Your slow cooker does most of the work. No standing over a stove, no fuss—just toss everything in, let it simmer, and come back to pure coziness. Trust me, after one spoonful of this rich, cheesy, bacon-loaded goodness, you’ll be hooked.

Contents : show

Why You’ll Love This Crock Pot Baked Potato Soup

If you’re looking for a soup that feels indulgent but couldn’t be easier, this is it. Here’s why it’s become my go-to recipe:

Creamy dreaminess: The combination of mashed potatoes and melted cheddar creates a velvety texture that’s downright luxurious—no fancy techniques required.
Set it and forget it: Dump everything in the crock pot, walk away, and let magic happen. Perfect for days when you’d rather snuggle under a blanket than babysit dinner.
Top it your way: Pile on crispy bacon, extra cheese, green onions, or even a dollop of sour cream. It’s like a loaded baked potato… but better.
Busy-day lifesaver: Whether it’s a work-from-home lunch or a hectic weeknight, this soup waits for you—never drying out, always welcoming.

Seriously, it’s the kind of recipe that makes you feel like a kitchen hero with almost zero effort.

Ingredients for Crock Pot Baked Potato Soup

This soup’s magic comes from simple ingredients you probably already have. Here’s what you’ll need:

4 large baked potatoes – peeled and diced (trust me, peeling makes the texture silkier)
1 small onion – chopped (yellow or white, whatever’s lurking in your pantry)
3 cups chicken or vegetable broth – low-sodium if you’re watching salt
1 cup heavy cream – the secret to that rich mouthfeel
1 cup shredded cheddar cheese – sharp cheddar for extra flavor punch
4 slices cooked bacon – crumbled (save some for garnishing!)
2 tablespoons butter – because everything’s better with butter
1 teaspoon salt – adjust to taste
1/2 teaspoon black pepper – freshly ground if you’ve got it
1/2 teaspoon garlic powder – easy flavor booster
2 green onions – thinly sliced for that pretty finish

See? Nothing fussy—just good, comforting staples that come together beautifully.

How to Make Crock Pot Baked Potato Soup

Okay, let me walk you through my foolproof method for this dreamy soup. It’s so simple, you’ll wonder why you haven’t been making it every week. Here’s the step-by-step:

Step 1: Combine Base Ingredients

First, grab your crock pot—no need to preheat, we’re keeping this easy. Toss in your peeled, diced potatoes (I like mine in 1-inch chunks) and the chopped onion. Pour in the broth—it should just cover the potatoes. Now, here’s my favorite part: plop in that butter right on top. As it melts, it’ll coat everything in rich goodness. Sprinkle in the salt, pepper, and garlic powder. Give it one quick stir just to mix the seasonings, then walk away. That’s it for now!

Step 2: Slow Cook to Perfection

Now comes the waiting game. Cover and cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the potatoes are fork-tender and the onions have practically disappeared into the broth. About 30 minutes before serving, grab your potato masher (or a fork if you’re like me and can never find the masher). Mash about half the potatoes—this thickens the soup beautifully while leaving some chunks for texture. Don’t overdo it unless you want it super smooth!

Step 3: Add Cream and Cheese

Here’s where the magic happens. Stir in the heavy cream—watch how it transforms the color to that perfect creamy ivory. Then, sprinkle in the shredded cheddar a handful at a time, stirring as you go so it melts evenly. Pop the lid back on for 15 more minutes—just enough time to crisp up some extra bacon for garnish. The cheese will melt into gooey perfection, and the soup will thicken slightly. Resist the urge to dive in face-first (trust me, I’ve been there).

That’s it! Three easy steps to the coziest soup you’ll ever taste. Now let’s talk toppings…

Tips for the Best Crock Pot Baked Potato Soup

After making this soup more times than I can count, here are my can’t-live-without tips:

Mash smart: For chunkier soup, only mash half the potatoes. Want it silky-smooth? Go wild—but leave a few bits for texture. Your spoon, your rules!
Cream swap: Out of heavy cream? Whole milk works (just add an extra tablespoon of butter). For dairy-free, coconut cream adds lushness without overpowering.
Bacon pro move: Cook extra bacon separately—tossing some in early adds flavor, but crispy reserved bits on top? *Chef’s kiss*.

See? Little tweaks make big differences!

Serving Suggestions for Crock Pot Baked Potato Soup

Oh, the joy of dressing up this already-perfect soup! Here’s how I love to serve it:

Crusty bread is a must: Dunk a warm baguette or garlic toast right into that creamy goodness. My family fights over the last piece!
Simple side salad: A crisp green salad cuts through the richness beautifully. Just toss some greens with lemon vinaigrette.
Top it like a pro: Extra shredded cheddar, chopped chives, sour cream dollops, and of course – that crispy reserved bacon. Go wild!

Pro tip: Serve in warmed bowls – it makes all the difference for keeping that soup cozy till the last spoonful.

Storing and Reheating Crock Pot Baked Potato Soup

Here’s the good news—this soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove over low heat with a splash of extra broth to bring back that creamy consistency. (Microwaving works too—just stir every 30 seconds to avoid hot spots.)

Now, I won’t lie—freezing changes the texture. The dairy can separate and the potatoes get grainy. If you must freeze it, stir well when reheating and add extra cream. But honestly? Just make a fresh batch—it’s that easy!

Crock Pot Baked Potato Soup Variations

Once you’ve mastered the classic version, try these fun twists to keep things interesting:

Sweet potato swap: Replace half the regular potatoes with sweet potatoes for a vitamin-packed, slightly sweeter version. The orange color looks gorgeous!
Corn lover’s delight: Toss in a cup of frozen corn during the last hour—it adds pops of sweetness and texture.
Vegan magic: Use vegetable broth, coconut cream instead of dairy, and your favorite vegan cheese. Even my meat-loving husband couldn’t tell the difference!

The best part? This soup welcomes creativity—make it your own!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (give or take—these are estimates based on my exact recipe):

320 calories – just right for a satisfying meal
18g fat (10g saturated) – thank the cream and cheese for that luxurious texture
30g carbs (3g fiber) – mostly from those lovely potatoes
10g protein – bacon and cheese do double duty here

Remember, toppings will add more—but hey, comfort food’s worth every bite!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this soup—here are the ones that pop up most often with my tried-and-true answers:

Can I use raw potatoes instead of baked? Oh honey, no—trust me on this one. Raw potatoes turn grainy in the slow cooker. Baking them first brings out their natural sweetness and gives that perfect velvety texture. If you’re in a pinch, you could microwave the potatoes first, but oven-baked is best.

How do I thicken the soup if it’s too thin? Easy fix! Just mash more of those potatoes—the starch will work its magic. If you’ve already mashed them all, stir in a tablespoon of cornstarch mixed with cold water and let it simmer for 10 minutes.

What’s the best dairy-free substitute for heavy cream? Coconut cream is my go-to—it adds the same lushness without that coconutty flavor overpowering the soup. For cheese, try your favorite vegan cheddar (the meltier kinds work best).

Can I prep this ahead? Absolutely! Chop everything the night before and store ingredients separately. In the morning, just dump and go. The soup actually tastes better after sitting, so leftovers are a bonus!

Now grab your crock pot—it’s time to make some cozy magic happen!

Crock Pot Baked Potato Soup Recipe – So Rich It’s Irresistible

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting soup made with baked potatoes, perfect for slow cooking in a crock pot.

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 Cooking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

4 large baked potatoes, peeled and diced
1 small onion, chopped
3 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 green onions, sliced

Cook Mode Prevent your screen from going dark

Instructions

Add diced potatoes, chopped onion, broth, butter, salt, pepper, and garlic powder to the crock pot.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Use a potato masher to break down some of the potatoes for thickness.
Stir in heavy cream and shredded cheddar cheese.
Cover and cook for another 15 minutes until cheese melts.
Serve topped with crumbled bacon and sliced green onions.

Notes

For a thicker soup, mash more potatoes.
For a lighter version, replace heavy cream with milk.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 50mg