Crockpot Loaded Baked Potato Soup Recipe
This Crockpot Loaded Baked Potato Soup uses simple ingredients like potatoes, broth, cheese, and bacon for a cozy, hands-off dinner everyone loves.
Equipment
- Slow cooker or crockpot (6-quart works best)
- Cutting board
- Sharp knife
- Measuring cups and spoons.
- Potato masher or immersion blender
- Ladle
Ingredients
- 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
Instructions
- Add the diced potatoes, chopped onion, garlic, chicken broth, salt, pepper, and paprika to the crockpot.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are very tender.
- 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.
- Stir in the milk, heavy cream, butter, and shredded cheddar cheese. Let everything melt and combine for about 15–20 minutes on low.
- Add the sour cream and half of the crumbled bacon. Stir gently until fully incorporated.
- Taste and adjust seasoning as needed.
- Serve hot and top with remaining bacon, green onions, extra cheese, and a dollop of sour cream.