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Easy Crockpot Loaded Baked Potato Soup: Best Recipe

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This creamy, loaded baked potato soup is made entirely in the slow cooker with real ingredients. It’s thick, comforting, and topped with bacon, cheddar, sour cream, and green onions — the perfect hands-off weeknight dinner that converts even the biggest potato soup skeptics.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced small
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 to 5 green onions, sliced thin

Instructions

  1. Peel the russet potatoes and dice them into 1-inch cubes. Rinse the diced potatoes in cold water until the water runs clear to remove excess starch.
  2. Cook the bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 1 tablespoon of bacon grease.
  3. Add the diced potatoes, diced onion, minced garlic, chicken broth, salt, pepper, smoked paprika, and reserved bacon grease to the slow cooker. Stir to combine.
  4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
  5. Stir in the whole milk, heavy cream, and butter. Let warm through for about 10 minutes.
  6. Use an immersion blender to pulse the soup about 5 to 7 times, breaking up about half the potatoes to create creaminess while leaving some chunky bits. Alternatively, carefully transfer about 3 cups of the soup (mostly solids) to a regular blender, blend until smooth, and stir back into the pot.
  7. Taste and adjust seasoning with additional salt or pepper if needed.
  8. Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, crispy bacon bits, and sliced green onions.

Notes

Don’t skip rinsing the potatoes to avoid a gluey texture. Resist lifting the lid during cooking. Blend less than you think you need — 5 to 7 pulses is ideal. Season in layers, adding salt gradually. The soup can be frozen for up to 3 months. For a vegetarian version, skip the bacon and use vegetable broth with extra smoked paprika and a dash of liquid smoke.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, easy potato soup, comfort food, winter soup, gluten-free soup

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