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Easy Creamy Loaded Baked Potato Soup Crockpot Recipe

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This creamy loaded baked potato soup is made entirely in the crockpot, resulting in a velvety, cheesy, and bacon-filled comfort food that cooks itself while you go about your day. It’s the perfect hearty meal for busy weeknights or cozy weekends.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced (about 6–7 medium potatoes)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (32 ounces)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided)
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup green onions or chives, sliced

Instructions

  1. Peel and dice the Russet potatoes into 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. In a small skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Transfer the sautéed onion and garlic to a 6-quart or larger slow cooker. Add the diced potatoes, chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  5. Once the potatoes are tender, use a slotted spoon to transfer about half of the potatoes to a bowl. Mash the remaining potatoes in the crockpot with a potato masher until creamy but still chunky. Return the reserved potato chunks to the pot and stir.
  6. In a small bowl, whisk together the heavy cream and flour until smooth. Pour this mixture into the crockpot and stir well. Add 1 cup of the shredded cheddar cheese (reserve the rest for topping) and stir until fully melted. Let the soup cook for another 15-20 minutes on low to thicken.
  7. While the soup finishes, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
  8. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top with the remaining cheddar cheese, crumbled bacon, a dollop of sour cream, and a generous sprinkle of green onions or chives. Serve hot.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that can make the soup grainy. If the soup is too thin, mash more potatoes or stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water). This soup tastes even better the next day as flavors meld. To freeze, do so before adding cream and cheese to prevent separation.

Nutrition

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

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