Let me tell you, the scent of tender potatoes mingling with sharp cheddar and smoky bacon wafting from my crockpot on a chilly afternoon is enough to make anyone’s mouth water instantly. The first time I made this creamy crockpot loaded baked potato soup, I remember the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The way the potatoes softened to velvety perfection, blending with the rich cream and savory toppings—it felt like pure, nostalgic comfort in a bowl.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a baked potato soup that everyone in the family adored. But honestly, this recipe, cooked low and slow in the crockpot, brings that warmth and ease to a whole new level. I stumbled upon the idea during a rainy weekend when I needed something cozy and hands-off. My family couldn’t stop sneaking spoonfuls off the counter while it cooked (and I can’t really blame them).

This soup is dangerously easy to throw together, perfect for potlucks, a sweet treat for your kids after school, or just to brighten up a dreary winter evening. After testing this recipe multiple times—in the name of research, of course—it’s become a staple for family gatherings and gifting friends a taste of home. Honestly, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having made this creamy crockpot loaded baked potato soup more times than I can count, I can confidently say it’s a winner for so many reasons. It’s not just a recipe; it’s a warm hug on a cold day that’s both simple and soul-satisfying.

• Quick & Easy: Toss everything in your crockpot and let it work its magic for about 6 hours—perfect for busy weeknights or when you want dinner ready without babysitting the stove.
• Simple Ingredients: No fancy trips to specialty stores—just potatoes, cheese, bacon, and pantry staples you probably already have.
• Perfect for Cold Days: This soup hits the spot when the wind is howling and you need something to warm you from the inside out.
• Crowd-Pleaser: The creamy texture combined with loaded baked potato toppings gets rave reviews from kids and adults alike—trust me, it disappears fast.
• Unbelievably Delicious: The balance of cheesy, smoky, and creamy flavors makes this recipe stand out from your average potato soup.

What makes this recipe different? It’s all about the slow crockpot cooking that melds flavors beautifully, plus a secret step I add—blending a portion of the potatoes to create that ultra-smooth base while still keeping chunks for texture. And you know what? That crispy bacon topping isn’t just garnish—it’s a game-changer. This soup isn’t just good; it’s the kind of comfort food that makes you close your eyes after the first bite. It’s perfect for impressing guests without stress or turning a simple meal into a memory.

What Ingredients You Will Need

This creamy crockpot loaded baked potato soup uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples, and a few fresh items make all the difference.

• Russet potatoes: 6 medium-sized, peeled and diced (the starchy texture is perfect for creamy soup)
• Chicken broth: 4 cups (960 ml) – I recommend a low-sodium brand like Swanson for control over saltiness
• Onion: 1 medium, finely chopped (adds subtle sweetness and depth)
• Garlic: 2 cloves, minced (for that savory punch)
• Bacon: 6 slices, cooked and crumbled (smoky, crispy texture is a must)
• Sharp cheddar cheese: 1 ½ cups (about 170 g), shredded – Kraft or Tillamook work great
• Sour cream: ½ cup (120 ml), adds tang and creaminess
• Heavy cream: 1 cup (240 ml) – can substitute with half-and-half for lighter version
• All-purpose flour: 3 tablespoons (for thickening the soup)
• Butter: 3 tablespoons, unsalted, softened (adds richness)
• Salt and black pepper: To taste
• Green onions: 2 stalks, sliced thinly for garnish (adds fresh color and a mild oniony bite)

If you want a gluten-free option, swap the all-purpose flour for a gluten-free blend or cornstarch slurry. For dairy-free, coconut cream can replace heavy cream, and vegan cheese can be used instead of cheddar. In summer, swapping russet potatoes with sweet potatoes adds a lovely twist.

Equipment Needed

• Crockpot/slow cooker: A 6-quart (5.7 L) slow cooker is ideal for this soup to allow enough space for ingredients and stirring.
• Cutting board and sharp knife: For prepping potatoes, onion, and garlic (a good, sharp knife makes all the difference).
• Measuring cups and spoons: To get your ingredients just right (accuracy matters here for perfect thickness).
• Mixing bowl: Handy for tossing bacon or mixing sour cream and cheese.
• Immersion blender or regular blender: To blend a portion of the soup for creaminess (if you don’t have one, a potato masher works too but less smooth).
• Wooden spoon or heat-safe spatula: For stirring without scratching your crockpot.

If you’re on a budget, many stores carry affordable slow cookers that work like a charm. I’ve had my trusty Crock-Pot for years and it’s still going strong. For maintenance, make sure to clean the ceramic insert carefully—avoid sudden temperature changes to prevent cracking.

Preparation Method

1. Prep your ingredients: Peel and dice 6 medium russet potatoes into roughly 1-inch (2.5 cm) cubes. Finely chop 1 medium onion and mince 2 garlic cloves. Cook 6 slices of bacon until crispy, then crumble and set aside. This step takes about 15 minutes.
2. Combine base ingredients: In your crockpot, add diced potatoes, chopped onion, minced garlic, and 4 cups (960 ml) of chicken broth. Stir gently to mix. This liquid will cook the potatoes until tender.
3. Cook on low: Cover and cook on low for 5 to 6 hours, or until potatoes are fork-tender. You’ll know they’re ready when a fork slides in easily but some chunks still hold shape—don’t want mushy soup here!
4. Make the roux: While potatoes cook, melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until golden and bubbly. This thickens the soup later.
5. Add roux and dairy: Once potatoes are tender, stir the roux into the crockpot. Then add 1 cup (240 ml) heavy cream, ½ cup (120 ml) sour cream, and 1 ½ cups (170 g) shredded sharp cheddar cheese. Stir well to combine. Cook uncovered for another 20-30 minutes on low to thicken and melt cheese.
6. Blend part of the soup: Using an immersion blender, carefully blend about half of the soup right in the crockpot until smooth and creamy. If you don’t have an immersion blender, transfer half the soup in batches to a regular blender. This step creates that signature creamy texture while leaving some potato chunks intact.
7. Season and finish: Stir in crumbled bacon (reserve some for garnish), and season with salt and black pepper to taste. Add sliced green onions on top just before serving.

Pro tip: If your soup is too thick, add a little more broth or cream to loosen it up. If it’s too thin, cook a bit longer with the lid off to reduce. And always taste before serving—you might want to add an extra pinch of salt or pepper for that perfect balance.

Cooking Tips & Techniques

When making creamy crockpot loaded baked potato soup, a few tricks go a long way. First, peeling the potatoes is key. You can leave the skin on for a rustic feel, but I find peeling creates the smoothest texture.

Next, slow and steady wins the race. Cooking on low for 5-6 hours lets the potatoes soften perfectly without falling apart. High heat can make them mushy or uneven.

Don’t skip the roux! It’s what transforms the broth and potatoes into a luscious, thick soup. Whisking the flour into melted butter and cooking it for a minute or two removes that raw flour taste.

Blending only half the soup (instead of all) keeps it interesting with creamy yet chunky bites. I learned this the hard way when my first try was too smooth—lacked that cozy potato feel.

Finally, timing bacon is crucial. Cook it crisp, but add some to the soup and reserve some for garnish. The texture contrast is a total game-changer. When multitasking, cook the bacon early and prep your veggies while the crockpot does its thing.

Variations & Adaptations

Feel like switching things up? Here are some tasty directions you can go with this creamy crockpot loaded baked potato soup:

• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke for that smoky flavor.
• Low-carb adaptation: Substitute potatoes for cauliflower florets to keep the creaminess but cut carbs dramatically.
• Spicy twist: Add diced jalapeños or a dash of cayenne pepper for a little heat that wakes up the flavors.
• Seasonal flair: Mix in roasted sweet corn or chopped fresh herbs like thyme or chives for freshness.
• Dairy-free alternative: Use coconut cream instead of heavy cream and a vegan cheese substitute for a creamy, allergen-friendly soup.

I once tried adding caramelized onions and smoked gouda instead of cheddar, and honestly, it was a smoky, sweet hit that had me rethinking the classic. Don’t be afraid to experiment!

Serving & Storage Suggestions

Serve this creamy crockpot loaded baked potato soup hot, garnished with reserved crispy bacon, sliced green onions, and extra shredded cheddar if you’re feeling indulgent. It pairs wonderfully with a fresh garden salad or crusty bread for dipping.

Leftovers? No worries. Store in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. You may want to add a splash of broth or cream to loosen it back up.

This soup also freezes well for up to 2 months. Just thaw overnight in the fridge and reheat slowly. Avoid freezing the sour cream garnish—add that fresh when serving.

Nutritional Information & Benefits

This creamy crockpot loaded baked potato soup is a comforting dish that also brings some nutrition to the table. A typical serving (about 1 ½ cups or 350 ml) contains roughly 350 calories, 20 grams of fat, 25 grams of carbohydrates, and 12 grams of protein.

Potatoes provide a good source of vitamin C, potassium, and fiber, especially if you leave the skins on. The soup’s cheddar cheese and sour cream add calcium and protein, while bacon offers a smoky flavor punch (though watch sodium levels if you’re salt-conscious).

For those watching carbs or dairy, simple swaps like cauliflower or dairy-free cream can make this recipe fit many dietary needs. Just remember to keep an eye on portion sizes if you’re counting calories.

Conclusion

This creamy crockpot loaded baked potato soup isn’t just your average soup; it’s a bowl full of cozy, cheesy goodness that’s dangerously easy to make and impossible to resist. Whether you’re feeding a hungry family or looking for a simple yet satisfying meal for yourself, this recipe has you covered. I love how customizable it is—you can tweak it to suit your tastes or dietary needs without losing that familiar comfort.

Give it a try, and you might find it becoming one of your go-to cold-day recipes too. Don’t forget to leave a comment sharing your favorite variations or tips—you know I love hearing how you make it your own! Stay warm, enjoy every spoonful, and happy cooking!

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day after the flavors have melded. Just store it in the fridge and reheat gently before serving.

Is it possible to make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken the soup.

Can I use a different type of potato?

Russet potatoes work best for creamy texture, but Yukon Golds can also be used for a slightly buttery flavor and creaminess.

How do I prevent the soup from being too thick or too thin?

If it’s too thick, add a bit more broth or cream and stir well. If too thin, cook uncovered on low for a bit longer to reduce the liquid.

Can I freeze leftover soup?

Yes, this soup freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.

Creamy Crockpot Loaded Baked Potato Soup

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• Author: David
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x

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Description

A comforting and creamy baked potato soup made easy in the crockpot, perfect for cold days and family gatherings. This recipe blends tender potatoes, sharp cheddar, smoky bacon, and creamy dairy for a soul-satisfying meal.

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Ingredients

Scale 1x2x3x

• 6 medium russet potatoes, peeled and diced
• 4 cups (960 ml) chicken broth, low-sodium recommended
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 slices bacon, cooked and crumbled
• 1 ½ cups (about 170 g) sharp cheddar cheese, shredded
• ½ cup (120 ml) sour cream
• 1 cup (240 ml) heavy cream (or half-and-half for lighter version)
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, softened
• Salt and black pepper to taste
• 2 stalks green onions, sliced thinly for garnish

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Instructions

1. Peel and dice 6 medium russet potatoes into roughly 1-inch cubes. Finely chop 1 medium onion and mince 2 garlic cloves. Cook 6 slices of bacon until crispy, then crumble and set aside. (About 15 minutes)
2. In your crockpot, add diced potatoes, chopped onion, minced garlic, and 4 cups chicken broth. Stir gently to mix.
3. Cover and cook on low for 5 to 6 hours, or until potatoes are fork-tender but still hold some shape.
4. While potatoes cook, melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until golden and bubbly to make a roux.
5. Once potatoes are tender, stir the roux into the crockpot. Add 1 cup heavy cream, ½ cup sour cream, and 1 ½ cups shredded sharp cheddar cheese. Stir well to combine. Cook uncovered for another 20-30 minutes on low to thicken and melt cheese.
6. Using an immersion blender, blend about half of the soup in the crockpot until smooth and creamy, leaving some potato chunks intact. Alternatively, blend half the soup in batches in a regular blender.
7. Stir in crumbled bacon (reserve some for garnish), season with salt and black pepper to taste, and add sliced green onions on top just before serving.

Notes

If soup is too thick, add more broth or cream to loosen. If too thin, cook uncovered longer to reduce. For gluten-free, substitute flour with gluten-free blend or cornstarch slurry. For dairy-free, use coconut cream and vegan cheese. Leaving potato skins on adds fiber and rustic texture. Cook bacon crisp and reserve some for garnish for best texture contrast.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: About 1 ½ cups (350
• Calories: 350
• Fat: 20
• Carbohydrates: 25
• Protein: 12

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