Crockpot Loaded Baked Potato Soup

Servings 4–6 people

Crockpot Loaded Baked Potato Soup is the ultimate comfort food that’s easy to make and full of classic flavors. It’s packed with tender potatoes, crispy bits of bacon, creamy cheese, and a touch of green onions for a little bite. This soup feels like a warm hug on a chilly day, creamy and filling but simple enough to whip up without much fuss.

I love making this soup in my crockpot because it lets everything cook slowly and blend together perfectly while I go about my day. The best part is how all those toppings you usually put on a baked potato get stirred right into the soup — it’s like one big cozy baked potato in a bowl. I always add a little extra cheese on top just before serving for that melty finish.

When I serve this soup, I like to pair it with warm crusty bread or some crunchy crackers. It’s perfect for a casual family dinner or even a small get-together with friends because everyone seems to love it. If you’re looking for a simple, no-stress recipe that feels special and hits all the right notes, this crockpot loaded baked potato soup might just become your go-to.

Key Ingredients & Substitutions

Russet potatoes: These are my top pick for soup because they break down well and give a creamy texture. You can swap them for Yukon Gold if you prefer a slightly waxy, buttery taste.

Cheddar cheese: Sharp cheddar adds that classic tang and meltiness. If you want a milder flavor, try Monterey Jack or Colby cheese instead.

Bacon: Crispy bacon brings a smoky crunch. For a vegetarian version, use smoked paprika or liquid smoke and skip the bacon.

Sour cream: Sour cream brightens the soup and adds creaminess. You can substitute Greek yogurt for a healthier twist but add it at the end to prevent curdling.

Chicken broth: I usually use low-sodium chicken broth. If you want a vegetarian version, vegetable broth works great too.

How Do You Get the Soup Creamy Without It Being Too Thick or Thin?

Balancing thickness in this soup is key. The roux (butter and flour mixture) helps thicken the broth without making it gummy. Here’s how I do it:

Melt butter and whisk in flour, cooking it for 1-2 minutes until it’s just golden.
Slowly stir the roux into the crockpot and let it cook on high to activate the thickening.
Then mash some of the potatoes right in the crockpot for natural creaminess while keeping chunks for texture.
If the soup gets too thick, add a splash of milk or broth to loosen it up.

This approach gives you a soup that’s rich and creamy, but still easy to ladle and full of satisfying potato bits.

Equipment You’ll Need

Crockpot (slow cooker) – I love it because it does all the work and keeps the soup hot until you’re ready to serve.
Sharp knife and cutting board – make chopping potatoes and toppings quick and safe.
Small saucepan – used for making the roux to thicken the soup; it’s easier to control the heat here.
Immersion blender or potato masher – for blending some of the soup to get that creamy texture, while leaving some chunks.
Measuring spoons and cups – for accurate seasoning and ingredients.
Cooking utensils – like a wooden spoon or spatula for stirring everything together.
Foil or paper towels – handy for cooking bacon until crisp.

Flavor Variations & Add-Ins

Cheese options: Try Monterey Jack or Colby for milder flavors, or add blue cheese crumbles for a tangy twist.
Meat alternatives: Use turkey bacon or pancetta for different smoky notes, or skip meat altogether for a vegetarian version.
Veggie add-ins: Stir in cooked broccoli, sautéed mushrooms, or chopped bell peppers for extra textures and flavors.
Spice it up: Add a dash of hot sauce, cayenne pepper, or smoked paprika for more heat or smokiness.

Ingredients You’ll Need:

6 large russet potatoes, peeled and diced
1 medium onion, finely chopped
4 cups chicken broth (or vegetable broth)
1 cup water
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese, plus extra for topping
1 cup sour cream
1/2 cup milk or heavy cream
8 slices bacon, cooked and crumbled, plus more for topping
3 green onions, thinly sliced, for garnish
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
3 tablespoons all-purpose flour
3 tablespoons butter

How Much Time Will You Need?

This soup takes about 15 minutes to prep and then cooks slowly in the crockpot for 6 to 8 hours on low or 3 to 4 hours on high. You’ll spend a few extra minutes making the roux and finishing the soup, so plan for about 7 to 8 hours total if cooking on low. Perfect for setting it up in the morning and having dinner ready when you get home!

Step-by-Step Instructions:

1. Prepare and Start Cooking in the Crockpot:

Put the diced potatoes, chopped onion, minced garlic, chicken broth, and water into your crockpot. Give everything a good stir to mix it all together.

2. Slow Cook the Soup Base:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender and ready to be mashed.

3. Make the Roux to Thicken the Soup:

While the soup cooks, melt the butter in a small saucepan over medium heat. Slowly whisk in the flour and cook it for about 1-2 minutes, stirring constantly, until it forms a smooth paste and turns a little golden. This roux will help thicken your soup.

4. Add the Roux and Finish Cooking:

Stir the roux into the crockpot and mix well. Turn the heat to high and let it cook for another 15-20 minutes so the soup thickens nicely.

5. Mash Some Potatoes for Creaminess:

With a potato masher or an immersion blender, mash some of the potatoes right in the crockpot. Leave some chunks for a nice texture—this gives your soup a creamy yet hearty feel.

6. Add Cheese, Sour Cream, and Cream:

Stir in the shredded cheddar cheese, sour cream, and milk or heavy cream. Mix everything together until the cheese melts and the soup is smooth and creamy.

7. Season and Add Bacon:

Finally, add the crumbled bacon, salt, pepper, and smoked paprika if you like a little smoky spice. Taste and adjust the seasoning as needed.

8. Serve and Garnish:

Ladle your cozy soup into bowls and sprinkle with extra shredded cheddar cheese, crispy bacon bits, and chopped green onions. Serve right away with warm bread or crackers for a perfect meal.

Can I Use Frozen Potatoes Instead of Fresh?

Yes, you can! Just make sure to thaw frozen diced potatoes completely before adding them to the crockpot. This helps ensure even cooking and a smoother texture.

How Do I Make This Soup Vegetarian?

Simply skip the bacon and use vegetable broth instead of chicken broth. For smoky flavor, add a dash of smoked paprika or a few drops of liquid smoke.

Can I Prepare This Soup Ahead of Time?

Absolutely! You can assemble all ingredients in the crockpot insert, cover, and refrigerate for up to 24 hours. When ready, just cook as directed, adding extra cooking time if needed.

What’s the Best Way to Store Leftovers?

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 to keep it creamy.