Crockpot Loaded Baked Potato Soup is a creamy, comforting bowl full of tender potatoes, melted cheese, crispy bacon bits, and a touch of green onion for a fresh bite. This soup has all the cozy flavors of a loaded baked potato but in a warm, spoonful-friendly form that’s perfect for any day you need a little extra comfort.
I love how easy this recipe is to put together—just toss your ingredients into the crockpot and let it work its magic while you go about your day. I often add a dollop of sour cream on top when serving because it makes the soup extra creamy and delicious. Plus, giving it a sprinkle of shredded cheddar and chives always makes it feel special and fresh.
This is the kind of soup that brings everyone together around the table. Whether it’s a chilly evening or a casual weekend lunch, I always find that it’s a crowd-pleaser because of its familiar, hearty flavors. It reminds me of those simple family dinners where everyone feels cozy and happy just being home with a warm bowl in hand.
Key Ingredients & Substitutions
Russet Potatoes: I like russets best because they get soft and creamy when cooked. You could swap with Yukon Gold for a slightly buttery flavor and a smoother texture.
Cheddar Cheese: Sharp cheddar adds that classic tang. If you want a milder taste, try mozzarella or Monterey Jack instead.
Bacon: For smoky, crispy bits, bacon is ideal. For a vegetarian option, use smoked paprika and add roasted mushrooms or smoked tofu.
Sour Cream: It gives nice creaminess and tang. You can replace it with Greek yogurt or a dairy-free sour cream alternative.
How Do You Get the Soup Thick and Creamy Without It Being Too Runny?
Making a roux with butter and flour is the trick! Here’s how I do it:
- Melt butter in a pan over medium heat.
- Add flour and constantly stir for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the milk or cream, stirring until the mixture thickens—usually 3-5 minutes.
- Pour this thickened mix into your crockpot potatoes and stir well to make the soup smooth and rich.
This step really helps the soup hold together without needing extra heavy cream, and it blends all the flavors beautifully.
Equipment You’ll Need
- Slow cooker (crockpot) – I love that it cooks everything evenly without needing extra attention.
- Potato masher or immersion blender – makes mashing the potatoes easy and gives the soup the right texture.
- Small saucepan – for making the roux, which helps thicken the soup.
- Measuring cups and spoons – to measure ingredients accurately.
- Sharp knife and cutting board – for chopping potatoes, onions, and green onions.
Flavor Variations & Add-Ins
- Use cooked ham or turkey instead of bacon for a different protein option that still adds flavor.
- Swap cheddar for Monterey Jack, Pepper Jack, or a blend of cheeses for a milder or spicier taste.
- Add sautéed mushrooms, roasted corn, or steamed broccoli to give it more veggies and texture.
- Mix in seasonings like paprika, cayenne, or cumin for an extra kick or smoky flavor.
Crockpot Loaded Baked Potato Soup
Ingredients You’ll Need:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup sour cream, plus extra for topping
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup cooked bacon, chopped, plus extra for topping
- 1/4 cup green onions, sliced, plus extra for topping
- 1 cup milk or heavy cream
- 1/4 cup all-purpose flour
- 2 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons butter
How Much Time Will You Need?
This soup takes about 10 to 15 minutes to prep, plus 6 to 8 hours cooking on low (or 3 to 4 hours on high). Add another 15 to 30 minutes at the end for thickening and blending the flavors. Perfect for a busy day when you want dinner ready without much fuss!
Step-by-Step Instructions:
1. Prepare the Base Ingredients:
Put the peeled and diced potatoes, chopped onion, minced garlic, and chicken broth into your crockpot. Stir everything together to mix well.
2. Slow Cook the Soup:
Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check that the potatoes are soft and cooked through before moving to the next step.
3. Mash the Potatoes:
Use a potato masher or immersion blender right in the crockpot to gently mash the potatoes. Leave some chunks if you like a bit of texture in your soup.
4. Make a Roux for Thickening:
In a small pan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute while stirring constantly to form a smooth roux.
5. Add Milk and Thicken:
Slowly whisk in the milk or heavy cream to the roux and keep stirring until the mixture thickens, about 3 to 5 minutes. Then pour this thickened mixture into the crockpot and stir everything well.
6. Add Creaminess and Flavor:
Stir in sour cream, shredded cheddar cheese, cooked bacon, salt, pepper, and smoked paprika if using. Mix until the cheese melts and everything is combined.
7. Final Cooking:
Let the soup cook on low for another 15 to 30 minutes so all the flavors blend together nicely.
8. Serve and Enjoy:
Give the soup a taste and add more salt or pepper if you want. Serve hot, topped with extra cheddar cheese, crispy bacon bits, sliced green onions, and a dollop of sour cream for that perfect loaded baked potato flavor!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time! Just make sure they’re fully thawed before adding to the crockpot so they cook evenly and don’t add excess water.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then cool completely and store 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 smooth.
What Can I Substitute for Bacon?
If you want a vegetarian option or don’t have bacon, try smoked paprika for smoky flavor and add sautéed mushrooms or crispy fried onions for texture.
How Can I Thicken the Soup If It’s Too Thin?
If the soup is thinner than you like, whisk together a tablespoon of flour or cornstarch with cold water, then stir it into the hot soup and cook a few more minutes until thickened.