Crockpot Loaded Baked Potato Soup Recipe
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.
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.