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Crowd-Pleasing Loaded Baked Potato Soup (Easy Crockpot Recipe)

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This creamy, rich loaded baked potato soup is made entirely in the crockpot with simple pantry ingredients. Perfect for feeding a crowd, it delivers all the flavors of a classic loaded baked potato in a warm, comforting bowl.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes (about 6 medium potatoes)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese (plus more for topping)
  • 8 slices bacon, cooked crispy and crumbled
  • ½ cup sour cream
  • ¼ cup fresh chives, chopped (or green onions)
  • Extra shredded cheddar cheese for topping

Instructions

  1. Wash and peel 3 pounds of russet potatoes. Dice them into ½-inch cubes. You should have about 8 to 9 cups of diced potatoes.
  2. Cook 8 slices of bacon until crispy. I like to lay them on a baking sheet and bake at 400°F for 15-18 minutes. Let them cool on paper towels, then crumble into bits. Set aside.
  3. Add the diced potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and smoked paprika to your slow cooker. Give it a good stir to combine. Don’t add any dairy yet.
  4. 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.
  5. Use a potato masher to gently mash about half the potatoes right in the crockpot. You want some chunks remaining for that baked potato feel.
  6. Cut 4 ounces of softened cream cheese into small cubes and stir it into the hot soup. Keep stirring until it’s completely melted and smooth, about 2-3 minutes.
  7. Pour in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust salt and pepper if needed.
  8. Cover and cook on low for another 15-20 minutes. Don’t let it boil.
  9. Ladle the soup into bowls and top with crumbled bacon, extra cheddar, sour cream, and fresh chives.

Notes

For best results, shred your own cheddar cheese to avoid graininess from anti-caking agents. Add dairy on low heat to prevent curdling. The soup tastes even better the next day. If too thick, stir in extra warm broth or milk. If too thin, cook uncovered for 15-20 minutes.

Nutrition

Keywords: loaded baked potato soup, crockpot soup, slow cooker soup, potato soup, comfort food, crowd-pleasing, easy soup recipe

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