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Best Crockpot Loaded Baked Potato Soup Recipe

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This creamy, indulgent crockpot loaded baked potato soup is packed with all the flavors of a fully loaded baked potato—smoky bacon, sharp cheddar, and velvety broth—with almost zero hands-on effort. Perfect for stress-free dinner parties or cozy nights in.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 2 tablespoons reserved bacon grease
  • 1 cup heavy cream, at room temperature
  • ½ cup sour cream
  • 3 tablespoons unsalted butter
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup green onions, thinly sliced
  • ½ cup sour cream, for garnish

Instructions

  1. Cook the bacon first. In a large skillet over medium heat, cook 8 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of bacon grease for later.
  2. Prep your vegetables. Peel and dice 3 pounds of russet potatoes into 1-inch cubes. Finely chop 1 medium yellow onion and mince 4 cloves of garlic.
  3. Layer ingredients in the crockpot. Add the diced potatoes, chopped onion, minced garlic, 4 cups chicken broth, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika. Drizzle in the reserved 2 tablespoons of bacon grease. Stir gently to combine.
  4. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Mash some potatoes. Use a potato masher to mash about half of the potatoes right in the crockpot, leaving some chunks for texture. If you prefer a completely smooth soup, use an immersion blender for 10-15 seconds.
  6. Add the creamy finish. Stir in 1 cup heavy cream, ½ cup sour cream, and 3 tablespoons unsalted butter. Mix until the butter melts completely and the soup looks velvety. Let it cook on LOW for another 15-20 minutes to heat through. Do not boil after adding cream.
  7. Season and adjust. Taste the soup and adjust seasoning with more salt, pepper, or smoked paprika as needed.
  8. Serve immediately. Ladle the soup into bowls and let guests load their own toppings: shredded cheddar cheese, crumbled bacon, sliced green onions, and extra sour cream.

Notes

For best results, shred your own cheese (pre-shredded has anti-caking agents that prevent smooth melting). Let cream and sour cream come to room temperature before adding to prevent curdling. The soup thickens as it sits; add a splash of broth or milk when reheating. Leftovers taste even better the next day. To freeze, leave out the cream and sour cream and add them fresh after thawing and reheating.

Nutrition

Keywords: crockpot loaded baked potato soup, slow cooker potato soup, loaded baked potato soup, creamy potato soup, easy potato soup, comfort food, dinner party soup

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