Crock Pot Loaded Baked Potato Soup Recipe

BySoha

Few dishes capture the essence of comfort food like a hearty bowl of loaded baked potato soup. This Crock Pot version transforms simple ingredients into a rich, velvety soup with layers of flavor,all with minimal effort. Designed for both weeknight ease and dinner party indulgence, this recipe balances professional technique with home-cooked warmth. Let’s dive into the perfect cold-weather soup you’ll come back to all season long.

Baked Potato Soup Crock Pot

Ingredients List

  • 6 medium Russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 ½ cups shredded sharp cheddar cheese
  • 6 slices thick-cut bacon, cooked and crumbled
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon smoked paprika (optional for depth)
  • ¼ cup chopped fresh chives, for garnish

Step-by-Step Instructions

Step 1: Prepare the Base

In a large skillet, sauté the chopped onion and minced garlic in butter over medium heat until soft and translucent. This step adds a layer of complexity that slow cooking alone can’t develop.

Step 2: Load the Crock Pot

Add the sautéed onion and garlic to the Crock Pot, along with diced potatoes and chicken broth. Season with salt, pepper, and smoked paprika. Stir gently to combine.

Step 3: Slow Cook

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and beginning to break down.

Step 4: Blend for Creaminess

Once cooked, use an immersion blender to partially blend the soup in the Crock Pot. Aim for a mix of creamy and chunky textures. If using a standard blender, blend in batches—carefully—and return to the pot.

Step 5: Finish the Soup

Stir in the heavy cream, sour cream, shredded cheddar, and half the crumbled bacon. Mix well and let everything heat through on LOW for 15–20 minutes.

Step 6: Serve and Garnish

Ladle into bowls and top with the remaining bacon, extra cheddar, chives, and a dollop of sour cream if desired. Serve warm.

Cook Time

Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 6.5–7.5 hours

Servings

Serves 6

Nutritional Information (approx. per serving)

  • Calories: 420
  • Protein: 14g
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Sodium: 720mg
  • Sugar: 4g

Storage Instructions

Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, gently warm on the stovetop over medium heat or in the microwave, stirring occasionally. For longer storage, freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge and reheat slowly to maintain texture.

Suggestions

  • For extra smokiness, use smoked cheddar or smoked bacon.
  • Add a pinch of cayenne for heat or a few dashes of hot sauce when serving.
  • Want it vegetarian? Replace bacon with smoked paprika and use vegetable broth.
  • Serve with crusty sourdough or garlic bread for a complete meal.
  • A splash of white wine added during the onion sauté phase adds subtle acidity.

Seasonal Relevance

This soup is a winter and fall classic but works well in early spring when you’re craving something cozy yet fresh. It’s especially perfect during holidays or chilly weekends when you want comfort without the chaos of cooking all day.

Conclusion

This Crock Pot Loaded Baked Potato Soup elevates the classic with slow-cooked depth and gourmet-level finishing touches. It’s everything a good soup should be: creamy, hearty, and brimming with bold flavors. Whether you’re cooking for family or preparing for a cozy solo night, this dish satisfies every time,effortlessly.

Crock Pot Loaded Baked Potato Soup Recipe
Pin
Print

Crock Pot Loaded Baked Potato Soup Recipe

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

7

hours 
Calories

420

kcal
Total time

7

hours 

15

minutes

This Crock Pot Loaded Baked Potato Soup is a rich, creamy, and comforting dish made effortlessly in your slow cooker. Packed with tender potatoes, cheddar cheese, bacon, and sour cream, it’s the perfect cozy meal for any cold day.

Ingredients

  • 6 medium Russet potatoes, peeled and diced

  • 1 medium yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups low-sodium chicken broth

  • 1 cup heavy cream

  • 1 ½ cups shredded sharp cheddar cheese

  • 6 slices thick-cut bacon, cooked and crumbled

  • ½ cup sour cream

  • 2 tablespoons unsalted butter

  • Salt and freshly ground black pepper, to taste

  • ¼ teaspoon smoked paprika (optional)

  • ¼ cup chopped fresh chives, for garnish

Directions

  • In a skillet, sauté onion and garlic in butter until translucent.
  • Add to Crock Pot with diced potatoes, chicken broth, salt, pepper, and paprika.
  • Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
  • Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
  • Stir in heavy cream, sour cream, shredded cheese, and half the bacon. Let heat through.
  • Serve hot, garnished with remaining bacon, cheese, and fresh chives.

Recipe Video

Notes

  • For a vegetarian version, omit bacon and use vegetable broth.
  • Add extra cheddar or sour cream to taste.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

FAQs

Can I use red or gold potatoes instead of Russet?
Yes, but Russets break down better, creating a creamier texture. Red or gold will result in a chunkier soup.

How can I make this soup dairy-free?
Swap the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative. Replace sour cream with a plant-based version.

Is it possible to cook this soup overnight?
Yes, you can cook it overnight on LOW. Let it cool slightly in the morning, then blend and finish with dairy before reheating for lunch or dinner.

Similar Posts