Hearty Crockpot Loaded Baked Potato Soup for Weeknights (Print Version)

Crockpot Loaded Baked Potato Soup brings comforting flavors to your table. Easy slow cooker recipe for a creamy, cheesy, hearty meal. Perfect for busy evenings!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Base Ingredients

01 - Russet Potatoes (about 5-6 medium, peeled and diced)
02 - Chicken Broth (4 cups, low-sodium preferred)
03 - Yellow Onion (1 medium, finely chopped)
04 - Garlic (3 cloves, minced)
05 - Salt (to taste)
06 - Black Pepper (to taste)

→ Creamy Finishers

07 - Cream Cheese (4 oz, softened)
08 - Whole Milk (1 cup)
09 - Sour Cream (1/2 cup, plus more for serving)

→ Savory Add-ins

10 - Sharp Cheddar Cheese (2 cups, freshly shredded, plus more for garnish)
11 - Bacon (8 slices, cooked crispy and crumbled, plus more for garnish)

→ Garnish

12 - Green Onions (2-3, chopped, for garnish)

# Instructions:

01 - First things first, get those potatoes peeled and diced into about 1-inch cubes. I usually do this on a big cutting board, and honestly, sometimes a few pieces go flying. Don't worry about perfect uniformity, a little variation adds character to your Crockpot Loaded Baked Potato Soup. Once they're all chopped, give them a quick rinse under cold water to get rid of some of that extra starch. This helps prevent the soup from getting too gummy. Toss them straight into your trusty slow cooker.
02 - Next up, finely chop your onion and mince that garlic. I swear, the smell of these two sautéing is one of my favorite kitchen scents. Add them to the slow cooker with the potatoes. Pour in the chicken broth, making sure the potatoes are mostly submerged. This is where the magic begins, slowly simmering all day. I always give it a good stir here, just to make sure everything is mingling nicely. Don't forget a pinch of salt and pepper to start building those layers of flavor for your Crockpot Loaded Baked Potato Soup.
03 - Pop the lid on your slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. Honestly, I usually go low and slow if I can, it just seems to develop deeper flavors. This is your cue to walk away and let the crockpot do its thing! Go read a book, run errands, or just enjoy the quiet. The smell that starts to waft through the house after a few hours? Pure bliss. It’s the promise of a hearty Crockpot Loaded Baked Potato Soup.
04 - Once the potatoes are fork-tender (and I mean, <em>really</em> tender), it's time for the creamy transformation. Carefully remove about 2 cups of the soup to a separate bowl. Using an immersion blender directly in the crockpot, or a potato masher, mash about half of the remaining potatoes. This is where you control the texture – I like a mix of creamy and chunky. Then, blend the reserved soup with the cream cheese until smooth, and stir it back into the pot. This step is crucial for that luxurious texture of your Crockpot Loaded Baked Potato Soup.
05 - Now for the cheese! Stir in most of your shredded cheddar cheese, reserving some for garnish. Let it melt gently into the warm soup, stirring until it's all smooth and gooey. This is where the soup really starts to look like a loaded baked potato. Taste and adjust seasonings here – maybe a little more salt, a crack of black pepper. Sometimes I add a tiny dash of cayenne if I'm feeling spunky, just a little warmth.
06 - Finally, stir in the sour cream until just combined – don't boil it after adding sour cream or it might curdle, oops, learned that one the hard way. Ladle your glorious Crockpot Loaded Baked Potato Soup into bowls. Top with the reserved cheddar, crispy bacon bits, and a sprinkle of fresh green onions. It's a masterpiece, truly! That first spoonful, warm and savory, just hits all the right spots. Enjoy your creation!

# Notes:

01 - Don't over-blend the soup; a few chunks of potato give it character and that true baked potato feel.
02 - Always cool completely before storing in an airtight container for 3-4 days.
03 - Mascarpone can be a luxurious swap for cream cheese, or a mix of Monterey Jack and Colby for cheddar.
04 - Serve with crusty bread and a simple side salad to cut through the richness.

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - Immersion blender (optional
03 - potato masher works too)
04 - Large cutting board
05 - Sharp knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 20g

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