Hey there! If you’re looking for the ultimate comfort food that’s super easy to make, this Crockpot Loaded Baked Potato Soup is your answer. It’s creamy, hearty, and loaded with all the good stuff—cheese, bacon, and sour cream. Plus, it’s a total lifesaver on busy days because the crockpot does all the work for you. My family goes nuts for this recipe, especially on chilly nights. Let’s get to it!
What You’ll Need
- Potatoes – 5 large russet potatoes, peeled and diced
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Shredded cheddar cheese – 2 cups
- Cooked bacon – 8 slices, crumbled
- Sour cream – 1 cup
- Butter – 4 tablespoons
- Salt & pepper – to taste
- Green onions – for garnish
Pro Tips
- Cut potatoes evenly – This helps them cook at the same rate and makes blending easier.
- Don’t skimp on toppings! The bacon, cheese, and sour cream are what make this soup irresistible.
- For picky eaters, blend the soup smooth before serving—it’s creamier and hides any onion pieces.
- Want it thicker? Mash some of the potatoes with a fork or blend a portion of the soup.
- Keep bacon crispy – Add it right before serving so it doesn’t get soggy.
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board
- Sharp knife
- Potato peeler
- Garlic press (optional)
- Wooden spoon
- Ladle
- Immersion blender (optional for a smoother texture)
Substitutions and Variations
- Swap heavy cream for half-and-half if you want it lighter.
- Use turkey bacon or omit bacon for a vegetarian version (just add extra cheese!).
- Add a pinch of smoked paprika for a smoky kick.
- Replace russet potatoes with Yukon Gold for a creamier texture.
Make-Ahead Tips
- Prep everything the night before—peel and dice the potatoes, chop the onion, and cook the bacon. Store it all in the fridge so you’re ready to toss it in the crockpot in the morning.
How to Make Crockpot Loaded Baked Potato Soup
1. Prep your veggies and bacon
Peel and dice the potatoes into small chunks. Chop the onion and mince the garlic. Cook the bacon until crispy, then crumble it and set aside.
2. Add ingredients to the crockpot
Place the potatoes, onion, garlic, butter, and chicken broth into your crockpot. Season with salt and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are fork-tender.
3. Blend the soup
Use an immersion blender to puree the soup until it’s creamy (or leave it chunky if you prefer). Stir in the heavy cream and shredded cheddar cheese, and let it cook for another 15-20 minutes until melted and creamy.
4. Serve and load it up!
Ladle the soup into bowls and top with crispy bacon, a dollop of sour cream, extra cheese, and green onions. Serve hot with some crusty bread or crackers.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring often. Add a splash of milk or broth if it’s too thick.
- Freeze for up to 2 months, but leave out the cream before freezing. Stir it in after reheating.
Conclusion
This Crockpot Loaded Baked Potato Soup is a total crowd-pleaser. It’s easy, comforting, and makes your kitchen smell amazing while it cooks. Perfect for busy weekdays or cozy weekends! Give it a try, and let me know how your family liked it in the comments below. I’m always here to help if you have questions. 😊
