Crockpot Loaded Baked Potato Soup
Crockpot Loaded Baked Potato Soup is the ultimate comfort food, combining tender potatoes, smoky bacon, melty cheese, and creamy goodness in a slow-cooked bowl of cozy perfection. It’s easy to make, crowd-pleasing, and the kind of meal that feels like a hug on a chilly day.
Equipment
Ingredients
- 2.5 lbs Russet potatoes cut into chunks or 2 lbs frozen cubed potatoes (about 6–7 cups)
- 1 small onion ½ lb, chopped
- 2 cups chicken broth
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 oz cream cheese cubed
- 4 oz shredded cheddar cheese about 1 cup
- 1 ½ cups heavy cream
Instructions
- Add cut raw (or frozen cubed) potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot.
- Cook on high for 3 hours or low for 5–6 hours, until potatoes are very tender. (They cook faster than raw russets.)
- Add cream cheese, cheddar cheese, and heavy cream. Stir until the cheeses melt.
- Use a potato masher for a slightly chunky soup, or an immersion blender for a smooth, creamy soup.
- Taste and adjust seasoning if needed.
- Serve hot with toppings like bacon, green onions, extra cheddar, or a dollop of sour cream.
Notes
If you want a thicker soup, reduce broth to 1 ½ cups since frozen potatoes release a little water.
If you prefer extra richness, swap ½ cup of the cream for sour cream when adding the cheeses.
Frozen hash brown shreds can be used in the same way, but they’ll make the soup smoother and less chunky.