Loaded Baked Potato Soup in the Crock Pot

Why You’ll Love This Recipe

This crock pot version simplifies the process of making loaded baked potato soup by letting the slow cooker do most of the work. It’s hands-off, flavorful, and packed with all the delicious elements of a loaded baked potato in a warm, creamy soup form. Plus, it’s great for meal prep and feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes, peeled and diced

• Onion, chopped

• Garlic, minced

• Chicken or vegetable broth

• Milk or heavy cream

• Shredded cheddar cheese

• Cooked bacon, crumbled

• Sour cream or Greek yogurt

• Green onions, sliced

• Salt and pepper

Directions

1. Add diced potatoes, chopped onion, garlic, and broth to the crock pot.

2. Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.

3. Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.

4. Stir in milk or heavy cream, shredded cheddar cheese, and crumbled bacon.

5. Cook for an additional 15-30 minutes until cheese is melted and soup is heated through.

6. Remove from heat and stir in sour cream or Greek yogurt.

7. Garnish with green onions and additional bacon or cheese if desired.

Servings and Timing

This recipe serves about 6-8 people. Preparation time is approximately 15 minutes, with cooking time of 3-8 hours depending on your crock pot setting.

Variations

• Use vegan cheese and sour cream for a dairy-free version.

• Add cooked broccoli or corn for extra vegetables.

• Substitute sweet potatoes for a different flavor twist.

• Include shredded chicken or ham for added protein.

• Spice it up with a dash of cayenne or smoked paprika.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen potatoes?

Yes, frozen diced potatoes can be used but may cook faster, so adjust cooking time accordingly.

How do I make this soup thicker?

Mash more potatoes in the soup or add a slurry of cornstarch and water during the last 30 minutes of cooking.

Can I make this soup vegetarian?

Use vegetable broth and omit bacon or use vegetarian bacon alternatives.

Is it possible to prepare this soup in advance?

Yes, prepare the soup and refrigerate. Reheat gently before serving.

How long does the soup last?

It stays fresh in the refrigerator for up to 4 days.

Can I freeze leftover soup?

Yes, freeze in portions for up to 2 months.

Can I add other toppings?

Yes, options include jalapeños, avocado, or shredded cheese varieties.

How do I prevent the soup from becoming too watery?

Avoid adding too much broth initially and mash potatoes to help thicken.

Can I use an immersion blender?

Yes, it’s great for partially blending the soup to your desired consistency.

What sides pair well with this soup?

Serve with crusty bread, garlic knots, or a fresh green salad.

Conclusion

Loaded Baked Potato Soup in the Crock Pot is an easy, flavorful, and comforting meal that captures all the best flavors of a loaded baked potato in a creamy soup. Perfect for busy days and family dinners, it’s a crowd-pleaser that’s simple to prepare and delicious to enjoy.