Creamy Crock Pot Loaded Baked Potato Soup made with tender potatoes, rich broth, and topped with cheese, bacon, and green onions for ultimate comfort.
Do you ever have those days when you just need something cozy? Like, it’s cold outside, you’re bundled up in your softest blanket, and the thought of making dinner feels overwhelming. That’s exactly where I was when this Crock Pot Loaded Baked Potato Soup saved the day.
It all started with a craving for baked potatoes—because honestly, who doesn’t love them? But the idea of baking potatoes, adding toppings, and juggling a dozen little steps just didn’t sound appealing. Enter the slow cooker. With a few simple ingredients and minimal effort, I turned those baked potato vibes into a rich, creamy soup. And let me tell you, the first spoonful was like a warm hug.
What I love most is how it’s basically a choose-your-own-adventure meal. My kids load theirs with extra cheese, I’m all about the bacon, and my partner? He always sneaks in hot sauce (no judgment). It’s one of those meals where everyone’s happy, which feels like a win for me.
Why You’ll Love This Crock Pot Loaded Baked Potato Soup Recipe?
- It’s foolproof: Seriously, just toss everything in the crock pot and let it do its thing. No babysitting required.
- Total comfort food: Creamy, rich, and packed with all the cozy baked potato flavors we love.
- Customizable: Bacon, cheese, green onions—you do you.
- Great for leftovers: If there’s any left (big if), it tastes even better the next day.
Ingredient Notes:
This soup comes together with a handful of ingredients, but each one pulls its weight:
- Potatoes: Russet potatoes are perfect—they break down and thicken the soup naturally. Plus, they’re budget-friendly.
- Onions: A small onion adds a little sweetness and depth. Nothing fancy, but it makes a difference.
- Chicken broth: The base that ties everything together. Use veggie broth if you want to keep it vegetarian.
- Butter and flour: These two create a roux, which gives the soup its velvety texture. It’s like magic in a saucepan.
- Heavy cream and sour cream: The ultimate duo for richness. If you want something lighter, you can swap in half-and-half or Greek yogurt.
- Salt and pepper: Don’t skimp here. Proper seasoning makes the flavors pop.
Optional Toppings: Bacon, shredded cheddar, and green onions are classics, but don’t stop there. Think jalapeños, crispy fried onions, or a dollop of extra sour cream. Go wild.
How To Make Crock Pot Loaded Baked Potato Soup?
Step 1. Start with the slow cooker.
First, peel and dice your potatoes. Toss them into the crock pot with chopped onions and chicken broth. Stir everything together, set it to low for 4–6 hours, and let the magic happen. You’ll know it’s ready when the potatoes are fork-tender.
Step 2. Make the creamy roux.
About 30 minutes before the soup is done, melt butter in a saucepan over medium heat. Whisk in the flour and let it cook until bubbly and golden. Slowly pour in the heavy cream and sour cream, whisking constantly. It’ll thicken into this luscious, dreamy mixture that you’ll want to eat straight from the pan (but don’t—we’re not there yet).
Step 3. Combine and cook.
Pour the cream mixture into the slow cooker and stir it all together. Let the soup cook for another 20–30 minutes to thicken and meld those flavors. This is when your kitchen starts smelling amazing.
Step 4. Serve and top.
Ladle the soup into bowls and let everyone customize their toppings. Crumbled bacon? Yes. A mountain of shredded cheese? Absolutely. Green onions for a pop of freshness? Don’t skip it. And if you’re feeling fancy, maybe even a sprinkle of paprika for color.
Want To Save This Recipe?
Storage Options:
This soup is practically made for leftovers. Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it’s too thick.
- Freezer: Let the soup cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
- Vegetarian: Swap the chicken broth for veggie broth and skip the bacon (or use plant-based bacon bits).
- Lightened up: Use half-and-half instead of heavy cream and opt for Greek yogurt in place of sour cream.
- Add protein: Stir in cooked, shredded chicken or even some crumbled sausage for a heartier version.
- Spicy kick: Add a pinch of cayenne or top with diced jalapeños for some heat.
What to Serve with Crock Pot Loaded Baked Potato Soup?
This soup is amazing on its own, but pairing it with a few sides takes it to the next level:
- Crusty bread: Because you need something to dip into that creamy goodness.
- Simple green salad: A tangy vinaigrette balances out the richness of the soup.
- Roasted veggies: Try roasted broccoli or carrots for a pop of color and flavor.
- Apple cider: A cozy, spiced drink that pairs perfectly with the soup.
Frequently Asked Questions:
Can I use different potatoes?
Sure! Yukon Golds work great and add a buttery texture. Just avoid waxy potatoes like reds—they don’t break down as well.
Can I make this soup dairy-free?
Absolutely! Use plant-based milk and sour cream alternatives. Skip the cheese or use a vegan option.
How can I make the soup thicker?
Mash some of the potatoes with a fork or immersion blender before adding the cream mixture. Instant thickness!
So, what do you think? Ready to cozy up with this Crock Pot Loaded Baked Potato Soup? It’s creamy, dreamy, and perfect for those days when you just need a little comfort. Let me know how yours turns out—I’d love to hear about your toppings!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crock Pot Loaded Baked Potato Soup
Ingredients
- 4 cups potatoes approximately 3–4 large russet potatoes, peeled and diced
- 1 small onion finely chopped
- 3 cups chicken broth
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream or half-and-half
- 1/4 cup sour cream
- Salt and pepper to taste
Optional Toppings:
- 1 1/2 cups cheddar cheese shredded
- Bacon cooked and crumbled
- Green onions finely sliced
Instructions
Prepare the base in the slow cooker
- Place the diced potatoes, finely chopped onion, and chicken broth into the crock pot. Stir to combine. Cover and cook on low for 4–6 hours or high for 3–4 hours, until the potatoes are tender and easily pierced with a fork.
Create the roux
- Approximately 30 minutes before the cooking time is complete, melt the butter in a medium-sized saucepan over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, until the mixture is lightly golden and fragrant.
Incorporate the cream
- Gradually whisk in the heavy cream and sour cream to the roux, continuing to stir until the mixture thickens and becomes smooth. This process should take about 3–4 minutes.
Combine the mixtures
- Pour the thickened cream mixture into the slow cooker with the cooked potatoes and broth. Stir gently to combine all ingredients. Allow the soup to cook for an additional 20–30 minutes on low to ensure the flavors meld together and the soup achieves a creamy consistency.
Adjust seasoning
- Taste the soup and add salt and pepper as needed to suit your preferences.
Serve and garnish
- Ladle the soup into individual bowls and garnish with your choice of toppings, such as shredded cheddar cheese, crispy bacon crumbles, and sliced green onions. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
