Crock Pot Loaded Baked Potato Soup
A creamy, comforting slow-cooker soup with tender potatoes, cream cheese, sharp cheddar, and all the classic loaded baked potato toppings — ready with minimal hands-on time.
Ingredients
Soup Base
- 2 ½ lb potatoes peeled and cut into 1-inch cubes (Yukon Gold or Russet)
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable
- 1 cup milk whole milk preferred
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 2 tbsp butter
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional
Cheese & Toppings
- 2 cups shredded sharp cheddar cheese divided
- 6 slices bacon cooked crisp and crumbled
- 2 tbsp chopped chives or green onions
- Sour cream for serving (optional)
Instructions
- Place cubed potatoes, chopped onion, garlic, butter, and broth into the slow cooker. Season with salt, pepper, and smoked paprika. Stir to combine.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until potatoes are very tender.
- Roughly mash about half the potatoes in the crock pot for thickness. Stir in cream cheese until melted, then add milk and heavy cream.
- Stir in 1 1/2 cups shredded cheddar until melted. Adjust seasoning. Serve topped with remaining cheddar, crumbled bacon, chopped chives, and a dollop of sour cream if desired.
Notes
- For a smoother soup, use an immersion blender or blend a cup at a time until silky.
- Frozen diced potatoes can be used but check tenderness earlier to avoid mushy texture.
- To make lighter, substitute half-and-half for heavy cream and use reduced-fat cheese.
Nutrition
Calories: 520kcalCarbohydrates: 36gProtein: 18gFat: 34gSaturated Fat: 18gSodium: 920mgSugar: 6g
Tried this recipe?Let us know how it was!
