Tender chicken, buttery garlic, effortless comfort
This Crockpot Loaded Baked Potato Soup is the ultimate easy healthy recipe for cold, cozy nights. With minimal prep and a deeply comforting flavor, it makes the perfect fall dinner idea. Creamy, rich, and hearty, this soup delivers everything you love about a loaded baked potato but in a warm, spoonable, family-friendly bowl. Thanks to the slow cooker, the potatoes become tender and velvety while cream cheese and cheddar melt into a luxuriously smooth finish. It’s a simple, comforting dish you’ll want to make all season long.
⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 4 hours on HIGH or 6–8 hours on LOW
Total Time: 4 hours 10 minutes
Servings: 6
📝 Ingredients
- 2.5 lbs Russet potatoes (peeled or unpeeled)
- 1 small onion (about 1/2 lb), roughly chopped
- 2 cups chicken broth
- 4 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces cream cheese
- 4 ounces shredded cheddar cheese (about 1 cup)
- 1.5 cups heavy cream
- Optional toppings: beef bacon crumbles, shredded cheese, green onions, sour cream, parsley
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Potato masher or immersion blender
- Ladle
🥣 Step-by-Step Beginner-Friendly Instructions
- Chop the potatoes into 2-inch chunks and roughly chop the onion.
- Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6 to 8 hours, until the potatoes are very tender.
- Once done, add the cream cheese, shredded cheddar, and heavy cream.
- Use a potato masher for a slightly chunky soup or an immersion blender for a smooth, velvety texture.
- Stir well until everything is melted and combined.
- Scoop into bowls and top with your choice of toppings such as beef bacon, green onions, extra cheddar, or sour cream.
💡 Pro Tips
- Leaving the potato skins on adds texture and nutrients, but peeling works great too.
- For even more “loaded” flavor, stir in extra cheddar before serving.
- Add broth when reheating if the soup becomes too thick.
- Store leftovers in the refrigerator for 3–4 days or freeze for up to 1 month.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1.25 cups | ~520 | 13g | 49g | 31g | 4g | 5g |
Conclusion
Crockpot Loaded Baked Potato Soup Made Simple brings together creamy potatoes, melted cheese, and rich dairy for a bowl of pure comfort. With its velvety texture and customizable toppings, it’s perfect for busy weeknights, cozy weekends, or feeding a hungry crowd. This ultra-comforting soup is sure to become a family favorite all throughout the colder months.
Crockpot Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 2.5 lbs Russet potatoes (peeled or unpeeled)
- 1 small onion (about 1/2 lb), roughly chopped
- 2 cups chicken broth
- 4 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces cream cheese
- 4 ounces shredded cheddar cheese (about 1 cup)
- 1.5 cups heavy cream
Optional Toppings
- beef bacon crumbles
- shredded cheese
- green onions
- sour cream
- parsley
Instructions
Preparation
- Chop the potatoes into 2-inch chunks and roughly chop the onion.
- Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the slow cooker.
Cooking
- Cook on HIGH for 4 hours or LOW for 6 to 8 hours, until the potatoes are very tender.
- Once done, add the cream cheese, shredded cheddar, and heavy cream.
- Use a potato masher for a slightly chunky soup or an immersion blender for a smooth, velvety texture.
- Stir well until everything is melted and combined.
- Scoop into bowls and top with your choice of toppings such as beef bacon, green onions, extra cheddar, or sour cream.