Print

Crowd-Pleasing Crockpot Loaded Baked Potato Soup

crockpot loaded baked potato soup - featured image
Print Recipe

This creamy, indulgent loaded baked potato soup is made entirely in the crockpot with simple pantry ingredients. It’s the perfect comfort food for feeding a crowd, with a velvety texture from cream cheese and sharp cheddar, topped with crispy bacon and all your favorite fixings.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup milk or half-and-half
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • Optional garnishes: sliced green onions, sour cream, extra shredded cheese, chives

Instructions

  1. Cook the bacon until crispy. Bake at 400°F for 15-18 minutes on a parchment-lined sheet pan, or cook in a skillet. Let cool on paper towels, then crumble. Reserve about a quarter for topping.
  2. In a large skillet, heat 1 tablespoon reserved bacon grease over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Transfer to slow cooker.
  3. Peel and dice potatoes into ½-inch cubes. Rinse in cold water to remove excess starch, drain well, and add to slow cooker.
  4. Pour chicken broth and milk into slow cooker. Add 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Liquid should just barely cover potatoes; add more broth or water if needed.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
  6. Add cubed cream cheese and stir gently until completely melted and incorporated, about 2-3 minutes.
  7. Use a potato masher to break up about half the potatoes right in the slow cooker (10-15 gentle mashes). For smoother soup, mash more or use an immersion blender with a few quick pulses.
  8. Stir in shredded cheddar cheese until fully melted, about 1 minute. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and top with reserved bacon, extra cheese, green onions, sour cream, or other desired toppings. Serve immediately.

Notes

Don’t let the soup boil after adding dairy to prevent separation. Rinsing potatoes removes excess starch for better texture. For best flavor, sauté aromatics in bacon grease. Soup thickens as it sits; add a splash of milk when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, comfort food, easy soup recipe, crowd-pleasing soup

Find it online: https://flurpchef.com/crowd-pleasing-crockpot-loaded-baked-potato-soup-easy-recipe/