Crock Pot Loaded Baked Potato Soup

This Crock Pot Loaded Baked Potato Soup is a creamy and comforting recipe, which includes russet potatoes and cheddar cheese. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Loaded Baked Potato Soup Ingredients

• 2.5 lbs Russet potatoes (peeled or unpeeled, chopped into chunks)
• 1 small onion (about ½ lb), chopped
• 2 cups chicken broth
• 4 cloves garlic
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 8 oz cream cheese
• 4 oz shredded cheddar cheese (about 1 cup)
• 1.5 cups heavy cream

How To Make Crock Pot Loaded Baked Potato Soup

1. Prep the vegetables: Chop the potatoes into 2-inch chunks and roughly chop the onion.
2. Load the Crock Pot: Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the slow cooker.
3. Slow cook: Cover and cook on HIGH for 4 hours or on LOW for 6–8 hours, until the potatoes are very tender.
4. Add dairy and blend: Add cream cheese, cheddar cheese, and heavy cream. Use a potato masher for a chunky texture or an immersion blender for a smooth soup.
5. Serve with toppings: Ladle into bowls and top with your favorite baked potato toppings like bacon, green onions, more cheese, or sour cream.

Recipe Tips

• Can I leave the potato skins on? Yes, the skins add texture and nutrients. Just scrub the potatoes well.
• How to make it vegetarian: Use vegetable broth instead of chicken broth and skip the bacon topping.
• What cheese works best? Sharp cheddar gives the richest flavor, but you can mix in Monterey Jack or gouda.
• How to thicken the soup: Mash more potatoes or add a little instant potato flakes if needed.
• How to make it ahead: Prep everything the night before and start the slow cooker in the morning.

What To Serve With Loaded Potato Soup

This rich soup pairs well with simple, fresh sides like:

• Buttery dinner rolls or crusty bread
• A crisp green salad
• Roasted Brussels sprouts or broccoli
• BLT or turkey sandwiches

How To Store Loaded Potato Soup

Refrigerate: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove.

Freeze: Freeze for up to 1 month. Thaw overnight in the fridge before reheating. Stir well as dairy may separate slightly.

Loaded Baked Potato Soup Nutrition Facts

• Calories: 520
• Carbohydrates: 49g
• Protein: 13g
• Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 110mg
• Sodium: 262mg
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add bacon to this soup?
Yes! Crumbled cooked bacon is a classic topping or mix-in for loaded potato soup.

Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free, but double-check broth labels to be safe.

Can I use milk instead of heavy cream?
Yes, but the soup will be slightly thinner and less rich.

How do I keep it from becoming too thick?
Add extra broth or a splash of milk when reheating if the soup thickens too much in storage.

Try More Recipes:

• Crock Pot Lima Bean Soup
• Crock Pot Lemon Rice Soup
• Crock Pot Lasagna Soup