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Creamy Loaded Baked Potato Soup in Crockpot (Easy Recipe)

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This creamy loaded baked potato soup in the crockpot is the ultimate comfort food—rich, velvety, and packed with bacon, cheddar, and all your favorite toppings. Made without heavy cream or a roux, it’s an easy set-it-and-forget-it meal that delivers big flavor with minimal effort.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk (or 2%)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices bacon, cooked and crumbled
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional garnishes: sliced green onions, extra shredded cheese, sour cream, crispy bacon bits, fresh chives

Instructions

  1. Cook the bacon first. In a large skillet over medium heat, cook 8 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  2. Peel and dice the potatoes. Peel 3 pounds of Russet potatoes and cut them into 1-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then drain well.
  3. Build the base in the slow cooker. Add the diced potatoes, 1 diced yellow onion, 4 minced garlic cloves, and 4 cups of low-sodium chicken broth to the slow cooker. Stir. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.
  5. Partially blend the soup. Use an immersion blender to give the soup about 5-6 quick pulses, breaking up about half of the potatoes. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and stir it back into the pot.
  6. Add the dairy and cheese. Stir in 1 cup of milk, ½ cup of sour cream, 2 tablespoons of butter, and 2 cups of freshly shredded sharp cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth and glossy, about 2 minutes.
  7. Taste and adjust seasoning. Add more salt and pepper as needed.
  8. Serve immediately. Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions or chives. Serve hot.

Notes

Do not over-blend the soup; a few quick pulses is all you need for a chunky texture. Shred your own cheese from a block for smooth melting. Cook the bacon fresh for the best flavor. Watch the salt—bacon, cheese, and broth all contain sodium. Let the soup rest for about 10 minutes after adding dairy and cheese to allow flavors to meld. The soup will thicken as it sits; add a splash of milk or broth when reheating.

Nutrition

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

Find it online: https://gleefulfork.com/creamy-loaded-baked-potato-soup-in-crockpot-easy-recipe/