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Crockpot Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup

This Crockpot Loaded Baked Potato Soup is the ultimate set-it-and-forget-it meal, offering a hearty and incredibly satisfying way to enjoy all the flavors of a loaded baked potato without all the fuss. It's the perfect solution for busy weeknights, chilly evenings, or whenever you're craving pure, unadulterated comfort food.
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Prep Time 20 minutes
Cook Time 4 minutes
Prep Time 20 minutes
Total Time 6 minutes
Servings: 4 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 – 3 pounds Russet potatoes peeled and cut into 1-inch cubes
  • 1 pound bacon cooked until crisp and crumbled, divided
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 cups milk whole milk or 2% recommended for creaminess
  • 1 cup shredded cheddar cheese (plus more for topping)
  • 1/2 cup sour cream (plus more for topping)
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
Optional Toppings
  • Chopped fresh chives or green onions
  • extra crumbled bacon
  • additional shredded cheddar cheese
  • a dollop of sour cream

Equipment

  • Skillet
  • Slow Cooker
  • Immersion blender (optional)
  • Regular Blender (optional)

Method
 

  1. Begin by washing, peeling, and cubing your Russet potatoes. Aim for uniform 1-inch pieces. This ensures they cook evenly in the slow cooker and break down to create a wonderfully thick soup base.
    2.5 – 3 pounds Russet potatoes
  2. In a skillet over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons butter, 1 large yellow onion, 3 cloves garlic
  3. Transfer the sautéed onion and garlic mixture to your slow cooker insert. Add the cubed potatoes, half of the crumbled cooked bacon (save the rest for topping!), chicken broth, and milk. Stir everything to combine.
    2.5 – 3 pounds Russet potatoes, 1 pound bacon, 4 cups chicken broth, 2 cups milk
  4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork. The potatoes will begin to break down, naturally thickening the soup.
  5. For a smoother, creamier texture, you can use an immersion blender to partially or fully blend the soup directly in the slow cooker. Alternatively, carefully transfer about half of the soup to a regular blender (vent the lid and cover with a kitchen towel to avoid steam build-up) and blend until smooth, then return it to the slow cooker. Blend until you achieve your desired consistency.
  6. Once the potatoes are tender and the soup has reached your desired thickness, stir in the shredded cheddar cheese and sour cream. Continue stirring until the cheese is completely melted and the sour cream is fully incorporated, creating a luxurious, creamy soup.
    1 cup shredded cheddar cheese, 1/2 cup sour cream
  7. Season the Crockpot Loaded Baked Potato Soup generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish liberally with the remaining crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and fresh chives or green onions, if desired.
    Salt and freshly ground black pepper, 1 pound bacon, additional shredded cheddar cheese, a dollop of sour cream, Chopped fresh chives or green onions

Notes

Storing and Reheating Tips:
Refrigeration: Allow the Crockpot Loaded Baked Potato Soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, this soup freezes beautifully. Let it cool completely, then ladle portions into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Frozen soup will stay fresh for up to 2-3 months.
Reheating (Stovetop): Thaw frozen soup overnight in the refrigerator. Gently reheat the soup in a saucepan over medium-low heat, stirring frequently, until heated through. You may need to add a splash of milk or broth to restore the desired consistency if it has thickened during storage.
Reheating (Microwave): Thaw frozen soup if necessary. Place a portion of the soup in a microwave-safe bowl and heat on medium power in 30-second intervals, stirring between each, until heated through. Be cautious not to overheat, which can cause the soup to separate. You may want to stir in a little extra milk or sour cream after reheating to enhance the creaminess.