Loaded Baked Potato Soup in the Crock Pot
Loaded Baked Potato Soup in the Crock Pot is a creamy, comforting soup packed with classic baked potato toppings like cheese, , and green onions. Slow-cooked to perfection, it’s easy to prepare and perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Russet potatoes, peeled and diced – 4 cups
Onion, chopped – 1 medium
Garlic, minced – 3 cloves
Chicken or vegetable broth – 6 cups
Milk or heavy cream – 1 cup
Shredded cheddar cheese – 1 1/2 cups
Sour cream or Greek yogurt – 1/2 cup
Green onions, sliced – 1/4 cup
Salt and pepper – to taste
Instructions
- Add diced potatoes, chopped onion, garlic, and broth to the crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.
- Stir in milk or heavy cream, shredded cheddar cheese, and crumbled bacon.
- Cook for an additional 15-30 minutes until cheese is melted and soup is heated through.
- Remove from heat and stir in sour cream or Greek yogurt.
- Garnish with green onions and additional bacon or cheese if desired.
Notes
- 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 cayenne or smoked paprika.
- Store leftovers in airtight container in refrigerator up to 4 days; freeze for up to 2 months.
- Reheat gently to avoid separation.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
