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Best Creamy Crockpot Loaded Baked Potato Soup Recipe

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This creamy Crockpot loaded baked potato soup is rich, velvety, and packed with all the flavors of a loaded baked potato. It’s an easy dump-and-go recipe that simmers all day, perfect for busy weeknights when you need comfort without the fuss.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 1/2 cup sour cream
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • For the toppings: extra shredded cheddar cheese, crumbled bacon, chopped green onions, dollop of sour cream, fresh cracked black pepper

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
  2. Sauté the aromatics: Add diced onion to the skillet with reserved bacon fat. Cook over medium heat until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Prepare the slow cooker: Add peeled and cubed russet potatoes to a 6-quart slow cooker. Pour in chicken broth, then add cooked onion and garlic mixture. Add butter, smoked paprika, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
  4. Cook on low: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Mash the potatoes: Use a potato masher to mash about half of the potatoes directly in the slow cooker, leaving the other half in chunks for texture.
  6. Make the slurry: In a small bowl, whisk together all-purpose flour with 1/2 cup of hot broth from the slow cooker until smooth. Pour slurry back into the slow cooker and stir well.
  7. Add the dairy: Stir in heavy cream, shredded cheddar cheese, and sour cream (reserve some cheese and bacon for topping). Stir until cheese is completely melted and soup is smooth. Let cook for another 10-15 minutes on low to thicken.
  8. Adjust seasoning: Taste and add more salt and pepper if needed.
  9. Serve: Ladle soup into bowls and top with extra shredded cheddar, crumbled bacon, chopped green onions, a dollop of sour cream, and fresh cracked black pepper. Serve immediately.

Notes

For a gluten-free version, use cornstarch mixed with cold water instead of flour for thickening. Shred your own cheese from a block for the smoothest melt. Let dairy come to room temperature before adding to prevent graininess. The soup thickens as it cools, so adjust consistency with extra broth or milk if needed. For freezing, freeze before adding dairy and add it when reheating.

Nutrition

Keywords: crockpot loaded baked potato soup, creamy potato soup, slow cooker potato soup, loaded baked potato soup, easy potato soup, comfort food soup

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