Crockpot Loaded Baked Potato Soup
A creamy, rich, and hearty soup that delivers everything you love about a loaded baked potato in a warm, spoonable bowl.
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.
Notes
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.