This soup brings pure comfort right to your table. It tastes like you spent all day coaxing deep, savory flavor from every golden potato chunk. Furthermore, the texture is unbelievably velvety smooth, yet still hearty enough for a chilly evening. Truly, making Crockpot Loaded Baked Potato Soup is an absolute dream for busy cooks like us.
I often make a big batch on Sunday afternoons. Then, it becomes our easy lunch savior for the work week ahead. Knowing this rich, delicious meal waits makes Monday mornings much sweeter. It is the ultimate definition of set-it-and-forget-it wonderful cooking.
Why I Love This Recipe
This recipe is my go-to weeknight hero. It requires almost no hands-on time at all. You simply dump everything in the slow cooker. Dinner practically builds itself while you tackle your to-do list. Furthermore, it tastes unbelievably decadent. My family always asks for seconds when I serve up this Crockpot Loaded Baked Potato Soup. It truly checks every box for a busy mom.
Crockpot Loaded Baked Potato Soup Ingredients
Gathering these ingredients feels like assembling treasures for a perfect feast. Essentially, we are building deep, savory flavor before adding that essential creamy blanket. These simple components transform into magnificent comfort food, making this Easy Potato Soup unbeatable.
- Russet potatoes: These form the hearty, starchy base of our soup.
- Yellow onion: It provides a foundational aromatic depth while cooking slowly.
- Chicken broth: This liquid creates the rich cooking medium and overall flavor scaffold.
- Garlic powder and thyme: These dried spices add warmth and classic savory notes.
- Cream cheese: This is key for ensuring that famous, decadent creaminess.
- Milk and sour cream: They refine the texture, making the soup beautifully smooth.
- Shredded sharp cheddar cheese: Of course, this brings the essential gooey, tangy melt.
- Cooked bacon: The salty, crisp bacon adds that necessary salty crunch element.
Substitutions and Tips
We all run out of things sometimes. That is perfectly fine, honestly. If you lack cream cheese, feel free to try Velveeta for similar melt quality. Alternatively, adding a touch more sharp cheddar works well for boosting flavor. Do you need a vegetarian option? Simply swap the chicken broth for vegetable broth. For an extra flavor punch, consider using smoked paprika in place of some dried thyme. Remember, mashing fewer potatoes yields a chunkier soup consistency. Keep these simple swaps in mind for your next batch of Crockpot Loaded Baked Potato Soup.
How to Make Crockpot Loaded Baked Potato Soup
Step 1: Combining the Base Ingredients
First, grab your 6-quart slow cooker vessel. Next, add all those peeled, cubed Russet potatoes. Toss in the chopped yellow onion next. Pour in the chicken broth—that brings the initial moisture. Finally, sprinkle in the salt, thyme, pepper, and garlic powder. Stir everything together gently so it mixes well.
Step 2: Slow Cooking for Tenderness
Now you cover that pot tightly with the lid. Cook on the low setting for about seven or eight hours. Alternatively, you can cook on high heat for three to four hours. Either way, the potatoes must become supremely tender before moving forward. This long, slow cook time builds deep flavor.
Step 3: Achieving the Perfect Texture
Once they yield easily, it is time to mash things up a bit. I usually grab my immersion blender for speed. You only want to blend about half of the mixture smooth. Leaving some potato chunks gives this Easy Potato Soup that classic, rustic feel. Feel free to use a hand masher too, if you prefer chunks.
Step 4: Creating the Creamy Finish
Take your softened cream cheese cubes now. Stir them in until they melt completely smooth. That thickens the base beautifully. Following that, slowly whisk in the milk and the sour cream next. Then, incorporate most of the shredded cheddar cheese gently. Keep stirring until the soup is luxurious and creamy.
Step 5: Adding the Bacon and Final Touches
Stir in half a cup of your perfectly cooked, crumbled bacon now. This adds that smoky, salty anchor note. Next, give the soup a quick taste test yourself. Adjust any salt or pepper to what your family loves best. Serve this wonderful Crockpot Loaded Baked Potato Soup piping hot immediately.
How to Store Crockpot Loaded Baked Potato Soup
Leftovers keep beautifully for future comfort meals. Place the cooled soup inside airtight containers right away. Your refrigerator will hold this soup well for up to four days. For longer storage, you can definitely freeze portions. Thaw overnight in the fridge before reheating slowly on the stovetop. Dairy-heavy soups sometimes separate slightly when frozen, so whisk well upon reheating.
Tips for Success
- Always use Russet potatoes; they break down best for creaminess.
- Soften the cream cheese on the counter first for easier mixing.
- Resist the urge to add extra liquid too early in the cooking time.
- Browning your bacon first lets you use the rendered fat for flavor boosting later.
- Taste after adding the cheese; cheddar varies in saltiness considerably.
Kitchen Tools You’ll Need
- A 6-quart or larger slow cooker is your main helper here.
- A sturdy potato masher or an immersion blender works wonders on the potatoes.
- Sharp knife and cutting board for prepping the onions and spuds.
- Measuring cups and spoons keep everything balanced perfectly.
Serving Suggestions
- Offer a topping bar with extra cheese, bacon, and fresh chives.
- Serve alongside a simple green salad with light vinaigrette dressing.
- Crusty sourdough bread makes for wonderful dipping into this hearty soup.
- A crisp, dry white wine cuts nicely through the richness.
Crockpot Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes – 8 hours 15 minutes
- Yield: Approximately 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful Loaded Baked Potato Soup made easily in the Crockpot, featuring tender potatoes, savory seasonings, and creamy additions, topped with classic baked potato fixings.
Ingredients
- 5–6 medium Russet potatoes, peeled and cubed (about 6 cups)
- 1 large yellow onion, chopped
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 8 oz cream cheese, softened and cut into cubes
- 1 cup milk (whole milk or 2%)
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, plus more for garnish
- 1/2 cup cooked bacon, crumbled, plus more for garnish
- 2 tbsp fresh chives, chopped, for garnish
Instructions
- Place cubed potatoes, chopped onion, chicken broth, salt, pepper, garlic powder, and dried thyme into a 6-quart or larger slow cooker.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are very tender.
- Once potatoes are tender, use a potato masher or an immersion blender to mash/blend about half of the potatoes, leaving some chunks for texture.
- Stir in the softened cream cheese until it’s fully melted and incorporated.
- Add milk, sour cream, and 1 1/2 cups shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth and creamy.
- Stir in 1/2 cup of crumbled cooked bacon.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with additional shredded cheddar cheese, crumbled bacon, and fresh chives.
Notes
- For a thicker soup, mash more of the potatoes. For a thinner soup, add a little extra milk or broth.
- If you don’t have cream cheese, substitute with Velveeta or an additional 4 oz of regular cream cheese.
