Crockpot Loaded Baked Potato Soup is a cozy, tasty dish that feels like a warm hug on a chilly day. This soup is filled with chunks of tender potatoes, creamy cheese, crispy bacon bits, and a touch of green onions to brighten it all up. It’s the perfect mix of hearty and comforting flavors that make you want to curl up with a big bowl.
I love how easy it is to make in the crockpot—just toss in your ingredients, set it, and forget it while the flavors slowly come together. It’s one of those recipes I turn to when I want something simple but satisfying. Plus, the loaded toppings like sour cream and extra cheese make it feel like a special treat without any fuss.
My favorite way to enjoy this soup is with a side of crusty bread to soak up every last bit. It’s great for family dinners or when friends stop by, because everyone loves a bowl of warm, cheesy soup loaded with all the good stuff. If you’re looking for a comfortable, make-ahead meal that tastes like a classic baked potato in a bowl, this soup is a winner every time.
Key Ingredients & Substitutions
Russet Potatoes: These are the best choice for baked potato soup due to their starchy texture. They break down nicely to thicken the soup but still hold some shape. If russets aren’t available, Yukon Golds work well too for a creamier texture.
Bacon: Bacon adds smoky flavor and a crunchy contrast. You can substitute with turkey bacon for a leaner option or skip it for a vegetarian version, adding smoked paprika for that smoky depth instead.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts smoothly into the soup. Mild cheddar or Monterey Jack can be used if you prefer a milder flavor. For dairy-free, try a vegan cheese alternative.
Sour Cream & Heavy Cream: These add creaminess and a slight tang. Greek yogurt can substitute sour cream for a healthier twist. Half-and-half is easier if you want a lighter soup than heavy cream provides.
Flour: Flour thickens the soup. For gluten-free, use cornstarch or a gluten-free flour blend instead, mixed with cold water to create a slurry before adding.
How Do You Get the Perfect Creamy Yet Chunky Texture?
The trick is in mashing part of the soup after it’s cooked. This helps thicken the broth without losing all the potato chunks:
- After slow cooking, remove about a cup of soup.
- Use a fork or potato masher to mash some potatoes in that cup.
- Stir the mashed mixture back into the crockpot. This thickens the whole soup.
- This method keeps a great balance of creamy soup with bits of soft potato for texture.
Also, adding flour mixed with cream towards the end helps thicken without lumps. Stir it well and let the soup cook uncovered for 30 minutes to reach the right thickness.
Equipment You’ll Need
- Large crockpot – I like a big one so everything cooks evenly and there’s enough room to stir.
- Knife and cutting board – for peeling and dicing potatoes, onions, and garlic easily.
- Small bowl and whisk – to mix the flour with cream smoothly before adding to the soup.
- Cheese grater – to shred your cheese freshly for better melting and flavor.
- Soup ladle – for serving hot, hearty bowls of the soup when it’s ready.
Flavor Variations & Add-Ins
- Use cooked turkey bacon or plant-based bacon for different smoky flavors or make it vegetarian.
- Swap sharp cheddar for Monterey Jack or pepper Jack for a milder or spicy kick.
- Add cooked broccoli florets or sautéed mushrooms for extra veggies and texture.
- Mix in a pinch of smoked paprika or ground mustard to boost flavor depth and warmth.
How to Make Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
- 6 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup sour cream
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon ground mustard (optional)
- Chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then cooks low and slow for 6 to 7 hours in the crockpot (or 3 to 4 hours on high). Plus, 30 minutes at the end to thicken and finish your soup. It’s simple and mostly hands-off! Perfect for busy days.
Step-by-Step Instructions:
1. Prepare the Ingredients:
Peel and dice your potatoes into bite-sized pieces. Finely chop the onion and mince the garlic. Cook the bacon until crispy, then crumble it into small pieces once cooled.
2. Combine and Cook:
Place the diced potatoes, chopped onion, minced garlic, and crumbled bacon into your crockpot. Pour in the chicken broth, then stir in salt, pepper, smoked paprika, and ground mustard if using. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the potatoes are very tender.
3. Thicken the Soup:
In a small bowl, whisk together the flour and heavy cream (or half-and-half) until smooth. Stir this mixture into the crockpot. Cook uncovered on high for about 30 minutes to let the soup thicken nicely.
4. Mash and Mix:
Remove a cup of soup and use a fork or potato masher to mash some of the potatoes in it. Stir this mashed mixture back into the crockpot to get that creamy yet chunky potato soup texture.
5. Finish with Cheese and Sour Cream:
Turn off the crockpot. Stir in the sour cream and shredded cheddar cheese until melted and creamy. Taste and add more salt or pepper if needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Top with extra shredded cheese, crispy bacon pieces, and chopped chives or green onions. For extra comfort, serve with warm bread rolls or crusty bread on the side.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just make sure to thaw them before adding to the crockpot so they cook evenly and don’t add excess water to the soup.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute sour cream with dairy-free yogurt or coconut cream and use a dairy-free cheese alternative to keep it creamy without the dairy.
Can I Add Other Vegetables to This Soup?
Yes! Try adding cooked broccoli, carrots, or sautéed mushrooms for extra flavor and nutrition. Add them during the last hour of cooking so they don’t overcook.
