Introduction

This Crock Pot Loaded Baked Potato Soup is a creamy, comforting dish that’s perfect for cozy nights. Packed with tender potatoes, melted cheese, and savory flavors, it’s easy to prepare and sure to satisfy your cravings.

Crock Pot Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients

2.5 lbs Russet potatoes (optional to peel)
1 small onion (about 1/2 lb)
2 cups chicken broth
4 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper
8 oz cream cheese
4 oz shredded cheddar cheese (about 1 cup)
1.5 cups heavy cream

Instructions

Step 1: Chop the potatoes into 2-inch chunks and roughly chop the onion.
Step 2: Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot. Cook on high for 4 hours or on low for 6 to 8 hours.
Step 3: When cooking is complete, open the lid and add cream cheese, shredded cheddar cheese, and heavy cream. Use a potato masher to blend the soup to your preferred consistency—slightly chunky or smooth. An immersion blender works well for a creamy texture.
Step 4: Serve the soup topped with your favorite baked potato toppings like bacon, chives, or sour cream. Enjoy!

Tips & Variations

For extra flavor, sauté the onion and garlic before adding them to the crock pot.
Swap chicken broth for vegetable broth to make the soup vegetarian.
Add cooked bacon or green onions as toppings for a delicious twist.
If you prefer a thicker soup, reduce the amount of chicken broth or cook with the lid off for the last 30 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when cold, add a splash of broth or milk when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this soup?

Fresh potatoes are best for texture, but you can use frozen diced potatoes if needed. Adjust the cooking time slightly, as frozen potatoes may cook faster.

Can this soup be made dairy-free or vegan?

Yes, substitute the cream cheese, cheddar, and heavy cream with dairy-free alternatives like vegan cream cheese, plant-based shredded cheese, and coconut or almond cream. Use vegetable broth to keep it vegan.

Crock Pot Loaded Baked Potato Soup Recipe

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★★★★★

4.8 from 86 reviews

This creamy and comforting Crock Pot Loaded Baked Potato Soup blends tender russet potatoes, savory onion, and rich cheeses into a hearty meal. Slow-cooked to perfection, this soup offers the classic flavors of loaded baked potatoes with a smooth or slightly chunky texture, customizable with your favorite toppings.

Author: Ella
Prep Time: 15 minutes
Cook Time: 4 hours (high) or 6-8 hours (low)
Total Time: 4 hours 15 minutes (high) or up to 8 hours 15 minutes (low)
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients

2.5 lbs Russet potatoes (optional: peeled)
1 small onion (about 1/2 lb), roughly chopped
2 cups chicken broth
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
8 oz cream cheese
4 oz shredded cheddar cheese (about 1 cup)
1.5 cups heavy cream

Instructions

Prepare Vegetables: Chop the russet potatoes into 2-inch chunks and roughly chop the onion to ensure even cooking and easy blending later.
Combine and Cook: Add the potatoes, onion, chicken broth, garlic, salt, and black pepper into the crock pot. Cook on high heat for 4 hours or on low heat for 6 to 8 hours until the vegetables are tender.
Add Cheeses and Cream: After cooking, open the lid and stir in the cream cheese, shredded cheddar cheese, and heavy cream.
Blend Soup: Use a potato masher for a slightly chunky texture or an immersion blender for a smooth, creamy finish, depending on your preference.
Serve and Garnish: Ladle the soup into bowls and top with your choice of toppings such as bacon bits, green onions, or extra shredded cheese. Enjoy warm.