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Cozy Crockpot Loaded Baked Potato Soup

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This cozy crockpot loaded baked potato soup is a thick, creamy, and comforting bowl of warmth, loaded with all the classic baked potato toppings. It requires almost zero effort and is perfect for busy weeknights or cold, rainy days.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes (about 6–7 medium potatoes)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups (32 ounces) chicken broth (or vegetable broth for vegetarian)
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 slices bacon, cooked and crumbled
  • ½ cup sharp cheddar cheese, freshly shredded (for topping)
  • ½ cup sour cream (for topping)
  • ¼ cup fresh chives or green onions, chopped (for topping)

Instructions

  1. Prep the Potatoes: Peel the russet potatoes and dice them into 1-inch cubes. Place them in a bowl of cold water to prevent browning while you prep the other ingredients.
  2. Sauté the Aromatics: In a small skillet over medium heat, melt 2 tablespoons of the butter. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Layer in the Crockpot: Drain the potatoes and add them to the slow cooker. Pour in the chicken broth. Add the sautéed onion and garlic, the remaining 2 tablespoons of butter, and 1 teaspoon of salt and ½ teaspoon of black pepper. Give it a quick stir.
  4. Cook Low and Slow: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Blend Until Smooth: Once the potatoes are tender, turn off the slow cooker. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety. Be careful of splatters.
  6. Add the Creamy Goodness: Add the softened cream cheese cubes and the heavy cream to the blended soup. Stir until the cream cheese is fully melted and incorporated.
  7. Melt in the Cheese: Add the 2 cups of freshly shredded sharp cheddar cheese, one handful at a time, stirring until each addition is fully melted. Taste and adjust the salt and pepper.
  8. Cook the Bacon: While the soup is finishing, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble it into pieces.
  9. Serve and Load It Up: Ladle the hot soup into bowls. Top each bowl with a generous sprinkle of crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and a handful of fresh chives or green onions. Serve immediately.

Notes

For a lighter version, substitute heavy cream with half-and-half and use reduced-fat cream cheese. For a dairy-free option, use full-fat canned coconut milk and dairy-free cream cheese and cheddar. Always shred your own cheddar cheese from a block for the smoothest melt. The soup tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://lumalunch.com/cozy-crockpot-loaded-baked-potato-soup-easy-and-best/