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There’s something incredibly comforting about a hot bowl of creamy, cheesy potato soup—especially when it’s made in the slow cooker. This Crockpot Loaded Baked Potato Soup is the perfect set-it-and-forget-it meal that’s hearty, flavorful, and easy to prepare. Packed with tender potatoes, savory bacon, melted cheese, and a touch of sour cream, it tastes just like your favorite baked potato in soup form.
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup transforms everything you love about a classic baked potato—cheddar cheese, crispy bacon, sour cream, green onions—into a rich, creamy soup. The Crockpot version makes it incredibly convenient for busy weekdays or cozy weekends. Just toss in the ingredients, let it cook low and slow, and enjoy a warm, filling bowl of comfort.
When I First Tried Loaded Baked Potato Soup in the Crockpot
The first time I made this soup, it was during a chilly fall weekend. I had leftover baked potatoes and some odds and ends in the fridge—bacon, cheese, and cream. Tossing them into the slow cooker with some broth felt like an experiment, but by dinnertime, the house smelled amazing. One taste and I knew it would be a new favorite. Since then, it’s become my go-to comfort meal.
Prep Time, Cook Time, and Nutrition
Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: ~6 hours 15 minutes
Servings: 6
Calories: ~450 per serving (varies with toppings)
Ingredients
Here’s everything you’ll need:
6–7 medium russet potatoes, peeled and diced
1 small onion, finely chopped
4 cups chicken broth (low sodium preferred)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1 cup heavy cream or half-and-half
1/2 cup sour cream
2 cups shredded cheddar cheese
6 slices cooked bacon, crumbled
2 tablespoons butter
Chopped green onions or chives, for garnish
Step-by-Step Instructions
1. Prepare the Ingredients
Peel and dice the potatoes into small chunks so they cook evenly. Chop the onion and cook the bacon until crispy. Set the bacon aside for topping later.
2. Add Everything to the Crockpot
Place the diced potatoes, onion, chicken broth, garlic powder, salt, and pepper into your slow cooker. Stir everything together, cover, and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
3. Blend for Creaminess
Once the potatoes are fully cooked, use an immersion blender directly in the Crockpot to puree some of the soup. You can leave some chunks for texture or puree it completely for a smoother consistency. If you don’t have an immersion blender, carefully transfer some of the soup to a blender, then return it to the pot.
4. Add Creamy Goodness
Stir in the heavy cream (or half-and-half), sour cream, shredded cheddar cheese, and butter. Let everything melt and combine, stirring occasionally for another 15–20 minutes on low. Taste and adjust seasoning if needed.
5. Garnish and Serve
Ladle the soup into bowls and top with crispy bacon bits, extra shredded cheese, and chopped green onions or chives. For a complete meal, serve with crusty bread or a side salad.
Optional Add-Ins and Variations
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken.
Add Protein: Stir in cooked chicken or diced ham for an extra-filling soup.
Make it Spicy: Add a dash of cayenne pepper or top with jalapeño slices.
Extra Veggies: Add shredded carrots or corn for more flavor and texture.
Storage and Reheating Tips
Refrigerator: Leftovers can be stored in an airtight container for up to four days.
Freezer: This soup can be frozen, but dairy-based soups may slightly separate. For best results, freeze before adding the cheese and cream, then stir those in after reheating.
To Reheat: Warm on the stove over medium-low heat, stirring occasionally. You may need to add some broth or milk if the soup has thickened too much.
Why You’ll Love This Crockpot Loaded Baked Potato Soup
This recipe is perfect for busy families, weeknight dinners, or weekend comfort. You’ll love how easy it is to prepare, how filling it is, and how it brings everyone back for seconds. It’s customizable, freezer-friendly, and made with pantry staples. Cooking for a crowd or prepping meals for the week, this soup delivers every time.
Final Thoughts
Loaded Baked Potato Soup made in the Crockpot is the ultimate cozy dinner. It brings all the comforting flavors of a classic baked potato into a rich, creamy soup, without standing over a stove. Whether it’s your first time trying this dish or it’s already in your recipe rotation, this version is sure to become a regular request at the table.
More Recipes:
Cheesy Kielbasa Pasta Casserole Recipe
Monterey Chicken Spaghetti Casserole Recipe
Crockpot Loaded Baked Potato Soup Recipe
Ingredients
- 6–7 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 tablespoons butter
- Chopped green onions or chives, for garnish
Instructions
- Peel and dice the potatoes into small chunks so they cook evenly. Chop the onion and cook the bacon until crispy. Set the bacon aside for topping later.
- Place the diced potatoes, onion, chicken broth, garlic powder, salt, and pepper into your slow cooker. Stir everything together, cover, and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
- Once the potatoes are fully cooked, use an immersion blender directly in the Crockpot to puree some of the soup. You can leave some chunks for texture or puree it completely for a smoother consistency. If you don’t have an immersion blender, carefully transfer some of the soup to a blender, then return it to the pot.
- Stir in the heavy cream (or half-and-half), sour cream, shredded cheddar cheese, and butter. Let everything melt and combine, stirring occasionally for another 15–20 minutes on low. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with crispy bacon bits, extra shredded cheese, and chopped green onions or chives. For a complete meal, serve with crusty bread or a side salad.
Norma Parker is a recipe creator at Nomqom.com. She shares simple, tasty, and easy home-cooking ideas for everyday meals. Her goal is to help home cooks make delicious food with confidence.