Print

Creamy Crockpot Loaded Baked Potato Soup: Easy Best Recipe

creamy crockpot loaded baked potato soup - featured image
Print Recipe

This creamy, velvety loaded baked potato soup is made entirely in the slow cooker with minimal effort. It features tender russet potatoes, smoky bacon, sharp cheddar, and a rich, comforting broth that tastes like it simmered all day.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 8 slices bacon, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup half-and-half
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional toppings: additional shredded cheddar, crumbled bacon, sliced green onions, sour cream, fresh chives

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate; leave rendered fat in skillet.
  2. Sauté the aromatics: Add diced onion to the skillet with bacon fat. Cook over medium heat until soft and translucent, about 4-5 minutes. Add minced garlic and cook 30 seconds more until fragrant.
  3. Layer in the slow cooker: Place diced potatoes in the bottom of a 6-quart slow cooker. Add sautéed onions and garlic on top. Pour in chicken broth. Season with salt and pepper (go easy on salt).
  4. Cook on low: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Mash some potatoes: Use a potato masher to gently mash some potatoes in the slow cooker, leaving chunks for texture. For smoother soup, use an immersion blender for 2-3 pulses.
  6. Stir in dairy: Add milk, half-and-half, shredded cheddar, sour cream, and butter. Stir gently until cheese is melted and combined. Let cook on low for another 10-15 minutes to heat through. Do not boil.
  7. Adjust consistency: If too thick, add more broth or milk. If too thin, cook uncovered on low for 15-20 minutes.
  8. Taste and adjust seasoning: Add salt and pepper to taste. I usually add another 1/2 teaspoon black pepper.
  9. Serve with toppings: Ladle into bowls and top with reserved bacon, extra cheddar, green onions, and sour cream.

Notes

Don’t skip cooking the bacon first—it adds essential smoky flavor. Shred your own cheese for smooth melting. Add dairy at the end to prevent curdling. For a thicker soup, mash more potatoes or let cook uncovered. Leftovers taste even better the next day.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, easy potato soup, comfort food, winter soup

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