Crockpot Loaded Baked Potato Soup Recipe

Intro

There are certain recipes that feel like a warm hug, and this Crockpot Loaded Baked Potato Soup is one of those dishes for me. It’s the kind of soup I make when the weather turns chilly, when I’ve had a long day on my feet, or when I just want something cozy bubbling away while I get on with life. 

As a home cook and female chef, I have a deep love for recipes that don’t rush me. This one quietly simmers in the crockpot, filling the kitchen with that unmistakable smell of comfort food.

I still remember the first time I made this soup. I tossed everything into the slow cooker before noon, went about my day, and came back to the creamiest, dreamiest potato soup I’d ever had. 

It tasted like a fully loaded baked potato, but in spoonable form. Rich, hearty, creamy, and deeply satisfying without being fussy. This is the kind of meal that makes people ask for seconds, then ask for the recipe.

If you love baked potatoes loaded with butter, cheese, sour cream, and bacon, you are going to fall hard for this Crockpot Loaded Baked Potato Soup.

What Is Crockpot Loaded Baked Potato Soup?

Crockpot loaded baked potato soup is a thick, creamy soup made with tender potatoes slow-cooked until they practically melt. It’s inspired by a classic loaded baked potato and finished with all the familiar toppings we love. Think cheddar cheese, crispy bacon, sour cream, green onions, and plenty of seasoning.

The beauty of this soup is in its simplicity. Potatoes, broth, milk or cream, and time do most of the work. The crockpot transforms basic ingredients into something rich and comforting. By the end, you get a soup that tastes like it took hours of hands-on cooking, even though the slow cooker did all the heavy lifting.

This Crockpot Loaded Baked Potato Soup is hearty enough to be a full meal on its own, especially when served with crusty bread or a simple side salad.

Equipment List

You don’t need a lot of tools for this recipe, which is part of why I love it so much.

• Slow cooker or crockpot (6-quart works best)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Potato masher or immersion blender
• Ladle

That’s it. No standing over the stove, no complicated steps.

Ingredients

This recipe serves about 6 generous portions.

• 2 pounds russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup whole milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• ½ cup sour cream
• 2 tablespoons butter
• 3 green onions, sliced

Every ingredient in this Crockpot Loaded Baked Potato Soup plays a role in building that classic baked potato flavor.

Instructions

1. Add the diced potatoes, chopped onion, garlic, chicken broth, salt, pepper, and paprika to the crockpot.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are very tender.
3. Once the potatoes are cooked, use a potato masher to mash the soup directly in the crockpot. For a smoother texture, you can use an immersion blender. Leave some chunks if you like a rustic feel.
4. Stir in the milk, heavy cream, butter, and shredded cheddar cheese. Let everything melt and combine for about 15–20 minutes on low.
5. Add the sour cream and half of the crumbled bacon. Stir gently until fully incorporated.
6. Taste and adjust seasoning as needed.
7. Serve hot and top with remaining bacon, green onions, extra cheese, and a dollop of sour cream.

This Crockpot Loaded Baked Potato Soup gets better as it sits, which makes leftovers something to look forward to.

Why the Slow Cooker Works So Well

Potatoes love slow cooking. The low, steady heat allows them to soften evenly and release their starches, which naturally thickens the soup. You don’t need flour or cornstarch here. The potatoes do the work for you.

The crockpot also lets the onion and garlic gently cook into the broth, creating a deep, savory base. By the time dairy is added, the flavors are already developed and cozy.

For busy days, this Crockpot Loaded Baked Potato Soup is a lifesaver. Prep in the morning, dinner is ready when you are.

Choosing the Right Potatoes

Russet potatoes are my go-to for this recipe. They’re starchy, fluffy, and perfect for soups that need body and creaminess. Yukon Gold potatoes also work if you prefer a slightly buttery texture, but russets give the most classic baked potato feel.

Avoid waxy potatoes like red potatoes for this recipe. They hold their shape too well and won’t give you the same creamy result.

Texture: Smooth or Chunky?

This is completely up to you. Some days I want a silky smooth soup, other days I love a few potato chunks. A potato masher gives you a rustic texture, while an immersion blender creates a more polished soup.

If you accidentally blend it too smooth, don’t panic. Just add a handful of extra shredded cheese or a bit more bacon on top for texture.

Making It Extra Creamy

The combination of milk, cream, butter, cheese, and sour cream is what makes this soup taste indulgent. If you want it even richer, you can replace part of the milk with more cream.

For a slightly lighter version, use half-and-half instead of heavy cream. The soup will still be delicious, just a bit less rich.

Toppings Matter

The toppings are not optional in my kitchen. This is where the “loaded” part really shines.

My favorite toppings include:

• Extra shredded cheddar cheese
• Crispy bacon
• Sour cream
• Green onions
• Fresh cracked black pepper

Each spoonful should remind you of a fully loaded baked potato.

Serving Suggestions

This Crockpot Loaded Baked Potato Soup is hearty enough to stand alone, but it pairs beautifully with:

• Crusty bread or garlic bread
• A simple green salad
• Grilled cheese sandwiches
• Roasted vegetables

It’s also a fantastic option for casual dinners, potlucks, or cozy family meals.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.

To reheat, warm gently on the stovetop or in the microwave, stirring often. Add a splash of milk or broth if needed to loosen the texture.

This Crockpot Loaded Baked Potato Soup also freezes well. Let it cool completely, then freeze in portions for up to 2 months.

Common Mistakes to Avoid

• Adding dairy too early, which can cause curdling
• Under-seasoning the soup
• Using waxy potatoes
• Forgetting the toppings
• Over-blending if you like texture

A few small details make a big difference.

A Personal Note from My Kitchen

This is one of those recipes I come back to year after year. It’s comforting, reliable, and always a crowd-pleaser. I’ve made it for quiet nights at home and for big gatherings, and it never disappoints.

As a female chef, I love recipes that feel generous and nourishing. This soup doesn’t try to be fancy. It just wants to make you feel full, warm, and taken care of.

Is This Soup Kid-Friendly?

Very much so. Kids love the creamy texture and familiar flavors. You can even set up a topping bar and let everyone customize their own bowl.

Nutrition and Comfort

This soup is rich, filling, and meant to be enjoyed. It’s not about counting every calorie. It’s about slowing down, sitting at the table, and savoring something warm and homemade.

Final Thoughts

If you’re craving comfort food that practically cooks itself, this Crockpot Loaded Baked Potato Soup is it. It’s creamy, cozy, and packed with all the flavors we love in a loaded baked potato.

Once you try it, I have a feeling it’ll become a regular in your slow cooker rotation. Serve it hot, load it up with toppings, and enjoy every spoonful.