Crock Pot Loaded Baked Potato Soup Recipe

Introduction

This Crock Pot Loaded Baked Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, rich cheeses, and savory flavors, it’s an easy slow-cooker recipe that delivers hearty satisfaction with minimal effort.

Ingredients

• 2.5 lbs Russet potatoes (optional: peeled)
• 1 small onion (about 1/2 lb)
• 2 cups chicken broth
• 4 cloves garlic
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 8 oz cream cheese
• 4 oz shredded cheddar cheese (about 1 cup)
• 1.5 cups heavy cream

Instructions

1. Step 1: Chop the potatoes into 2-inch chunks and roughly chop the onion.
2. Step 2: Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot. Cook on high for 4 hours or on low for 6 to 8 hours until the potatoes are tender.
3. Step 3: After cooking, open the lid and add the cream cheese, cheddar cheese, and heavy cream. Use a potato masher to blend the soup for a slightly chunky texture, or an immersion blender for a smooth consistency.
4. Step 4: Serve the soup hot, topped with your favorite toppings such as bacon bits, green onions, or extra cheddar cheese. Enjoy!

Tips & Variations

• For a vegetarian version, replace chicken broth with vegetable broth.
• Try adding cooked bacon or chives as toppings for extra flavor.
• If you prefer thicker soup, reduce the amount of heavy cream slightly or simmer the soup uncovered for 15 minutes after blending.
• Leave the potato skins on for added texture and nutrients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. If the soup thickens too much after cooling, add a splash of broth or cream when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup makes great leftovers and can be prepared a day in advance. Allow it to cool before storing in the fridge, then reheat thoroughly before serving.

What toppings go well with loaded baked potato soup?

Classic toppings include crispy bacon, shredded cheese, sour cream, chopped green onions, and chives. You can also add steamed broccoli or diced ham for variety.

Crock Pot Loaded Baked Potato Soup Recipe

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★★★★★

4.5 from 96 reviews

• Author: Ethan
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Crock Pot Loaded Baked Potato Soup is a creamy, comforting dish perfect for chilly days. Made with tender chunks of russet potatoes, onion, garlic, and creamy cheeses, this soup cooks low and slow in a crock pot, delivering rich flavors with minimal effort. Customize it with your favorite toppings for a hearty meal that satisfies on every level.

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Ingredients

Scale 1x2x3x

Vegetables

• 2.5 lbs Russet potatoes (optional to peel)
• 1 small onion (about 1/2 lb), roughly chopped
• 4 cloves garlic, minced

Liquids & Broth

• 2 cups chicken broth
• 1.5 cups heavy cream

Cheeses & Dairy

• 8 oz cream cheese
• 4 oz shredded cheddar cheese (about 1 cup)

Seasonings

• 1/2 tsp salt
• 1/2 tsp ground black pepper

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Instructions

1. Prepare the Vegetables: Chop the russet potatoes into 2-inch chunks and roughly chop the onion to ensure even cooking and ease of blending later.
2. Cook in Crock Pot: Add the chopped potatoes, onion, chicken broth, minced garlic, salt, and black pepper into the crock pot. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are tender and fully cooked.
3. Add Cream and Cheese: Once the cooking time is complete, carefully remove the lid and stir in the cream cheese, shredded cheddar cheese, and heavy cream. This adds richness and creaminess to the soup.
4. Blend the Soup: Use a potato masher if you want a slightly chunky texture. For a smoother consistency, use an immersion blender and blend until the soup reaches the desired smoothness.
5. Serve: Ladle the soup into bowls and top with your favorite loaded baked potato toppings such as bacon bits, sour cream, chives, or extra shredded cheese. Enjoy your warm, creamy soup!

Notes

• If you prefer a vegetarian option, replace chicken broth with vegetable broth.
• Peeling potatoes is optional; leaving the skin adds nutrients and texture.
• For a thicker soup, use less chicken broth or cook uncovered for the last 30 minutes.
• Use low-fat cream or milk to reduce calories, but texture will be less rich.
• Leftovers can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 6-8 hours (low)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: Loaded baked potato soup, crock pot soup, creamy potato soup, slow cooker recipes, comfort food, easy soup recipe