If there’s one soup recipe that feels like a hug in a bowl, it’s my Crockpot Loaded Baked Potato Soup. Around here, it’s one of those meals that instantly gets everyone excited — especially on a chilly night when we’ve been busy all day. I can’t tell you how many times my husband, James, has walked into the kitchen while it’s simmering away and said, “Is that the potato soup? It smells incredible.” He always hovers with the spoon waiting for a taste before dinner is even ready lol.
My 5 year old daughter Ariya loves this soup because it has all the baked potato toppings she actually eats: cheddar cheese, bacon, sour cream, and green onions. And then there’s baby Cameron — okay, he’s only just over one, but when we mash up a little bowl for him, he devours it with both hands. It’s messy, but it’s the kind of mess you don’t mind because you know they’re enjoying every bite. This recipe is the one I turn to when I need dinner to basically make itself. I toss everything into the slow cooker mid-morning, and by dinner time, we have this thick, creamy, loaded potato soup that tastes like I spent hours at the stove. Spoiler: I didn’t.
What Is Crockpot Loaded Baked Potato Soup?
This soup is everything you love about a fully loaded baked potato — fluffy potatoes, crispy bacon, gooey cheddar cheese, sour cream, and green onions — all in one big, cozy bowl.
The slow cooker does all the hard work:
- It softens the potatoes until they’re perfectly tender.
- It infuses the broth with layers of flavor from garlic, onion, and spices.
- It keeps everything warm until you’re ready to serve.
When it’s finished, you have a soup that’s:
- Creamy yet hearty
- Rich but not heavy
- Packed with classic baked potato toppings that make it feel indulgent
It’s the kind of recipe that works as a starter for a holiday meal or the main event on a busy weeknight.
Truly, This Loaded Baked Potato Soup takes everything you love about a classic loaded baked potato — tender potatoes, crispy bacon, melty cheese, and creamy sour cream — and transforms it into a warm, hearty soup that simmers all day in your slow cooker. It’s thick, rich, and full of flavor with almost no hands-on time. Perfect for busy weeknights, cozy weekends, or feeding a crowd when you want comfort food that practically makes itself.
Why This Recipe Works
Here’s why this CrockPot Loaded Baked Potato Soup works so well — and why I make it on repeat:
- Hands-off cooking: Once everything’s in the crockpot, you walk away. No babysitting a pot on the stove.
- Incredible flavor: The Worcestershire sauce, paprika, garlic, and bacon add smoky, savory depth you don’t always get in potato soups.
- Creamy texture: A quick blend at the end turns the potatoes into this luscious base while still leaving some chunks for texture.
- Family-friendly: My kids and James love it as much as I do, which is a win because there are no complaints at the table.
- Make-ahead friendly: It reheats beautifully, so leftovers actually get better the next day.
It’s the perfect mix of easy + delicious — which is pretty much my favorite kind of recipe.
Ingredient Breakdown: What They Do
Let’s talk about the ingredients and why each one matters:
- Russet Potatoes (6 cups diced): These are starchy potatoes, so they break down into a naturally creamy texture. Yukon Golds work too, but russets give you that classic potato flavor.
- Yellow Onion (1 cup): Adds sweetness and depth as it slowly cooks with the potatoes.
- Garlic (3 cloves): Three cloves may sound like a lot, but the long cook time mellows the sharpness into subtle flavor.
- Chicken Broth (4 cups): The liquid base — choose low sodium so you can control the salt level.
- Paprika (1 tsp): A little smoky flavor to balance the creaminess.
- Worcestershire Sauce (1 tbsp): Secret ingredient! Adds a tangy, savory note that wakes up the whole soup.
- Salt & Black Pepper: Simple seasoning that brings it all together.
- Dried Thyme (½ tsp): Earthy, warm flavor that pairs perfectly with potatoes.
- Sour Cream (¾ cup): Adds creaminess and tang — it’s what makes the soup taste like a baked potato in soup form.
- Whole Milk (1 cup): Thins it slightly while keeping it rich. You can use half-and-half for extra decadence.
- Cheddar Cheese (1½ cups): Melts into the soup for that cheesy, gooey factor we all love.
- Bacon (8 slices): Crispy, smoky, salty — enough said.
- Green Onions (¼ cup): Freshness on top to brighten the whole dish.
When to Serve
This soup fits into so many occasions:
- Weeknight dinner: Toss it in the crockpot before work and come home to dinner ready.
- Game day or potlucks: Keep it warm in the slow cooker, and guests can ladle it up themselves.
- Holiday meals: Serve it as a first course before a big Christmas or Thanksgiving dinner.
- Cold weather weekends: Pair with crusty bread or sandwiches for the ultimate cozy meal.
My favorite? A rainy Sunday when everyone’s home. The house smells amazing, and we all sit down with steaming bowls while the kids run in and out of the kitchen sneaking bacon crumbles.
Make-Ahead & Storage Tips
- Make ahead: Dice the potatoes, onions, and garlic the night before. Store them in the fridge so all you have to do is dump and go in the morning.
- Fridge storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freezer storage: Let the soup cool completely, then freeze in portions for up to 1 month. Thaw overnight in the fridge and reheat on the stove or in the crockpot.
- Reheating: Warm gently on the stove with a splash of chicken broth or milk to loosen the texture if needed.
Why You’ll Love This Recipe
- It’s comfort food at its best — creamy, cheesy, and bacon-topped.
- Totally customizable with different toppings or cheese blends.
- Budget-friendly: Potatoes + broth + pantry staples = low-cost dinner win.
- Kid-approved: Ariya and Cameron both love it, which means no dinner battles.
- Perfect for feeding a crowd or meal prepping lunches.
FAQ
Q: Can I use Yukon Gold potatoes instead of russet?
A: Absolutely. Yukon Golds make the soup slightly creamier and hold their shape better, so if you like a thicker, chunkier soup, they’re a great choice. Russets break down more for a smoother, velvety texture.
Q: How can I make this soup vegetarian?
A: Swap the chicken broth for vegetable broth and leave out the bacon. For smoky flavor, add a teaspoon of smoked paprika or a splash of liquid smoke.
Q: Can I make this soup on the stovetop instead of a slow cooker?
A: Yes! Follow the same ingredient steps, but simmer everything on the stove in a large pot for about 30 minutes or until the potatoes are tender. Blend, then stir in the dairy and cheese at the end.
Q: How do I thicken potato soup if it’s too thin?
A: You can mash more potatoes with a potato masher, blend a larger portion, or whisk 1 tablespoon of cornstarch into cold milk and stir it in while the soup is hot.
Q: Can I use leftover baked potatoes for this recipe?
A: Definitely. Scoop out the insides of already-baked potatoes, add them to the broth and seasonings, and cook for just an hour on low since they’re already tender.
Q: What toppings go best on loaded potato soup?
A: Extra cheddar cheese, sour cream, bacon crumbles, green onions, chives, or even crispy fried onions for crunch.
Variations & Substitutions
- Cheese options: Try smoked gouda, pepper jack for spice, or a mix of cheddar and Swiss.
- Meat swap: Turkey bacon or even leftover ham works instead of regular bacon.
- Extra veggies: Stir in peas, corn, or spinach near the end for added nutrition.
- Dairy-free: Use coconut milk and dairy-free cheese alternatives if needed.
Leftover Ideas
- Potato Soup Bowls: Add roasted broccoli or sautéed mushrooms on top for a twist.
- Shepherd’s Pie Base: Use thickened soup as the filling for shepherd’s pie with mashed potatoes on top.
- Next-Day Lunch: Pack in thermoses for school or work lunches.
Budget Breakdown
- 2½ lbs potatoes: $3
- Onion, garlic, spices: $2
- Chicken broth: $2
- Dairy (milk, sour cream, cheese): $5
- Bacon + toppings: $4
Total: About $16 for 6 servings → roughly $2.66 per serving for a hearty, filling dinner.
Lightened-Up Version
- Use turkey bacon or omit bacon entirely.
- Swap Greek yogurt for sour cream for more protein.
- Use 2% milk instead of whole.
- Stir in extra veggies like cauliflower for bulk without extra calories.
Reader Favorite Tips & Ideas
- “I added a dash of hot sauce for a little kick — so good!”
- “We used smoked gouda instead of cheddar, and it was amazing.”
- “I doubled the recipe and froze half for busy nights.”
Troubleshooting Tips
- Too thin? Mash more potatoes or add cornstarch slurry.
- Too thick? Stir in extra broth or milk a little at a time.
- Too salty? Add a peeled, raw potato while reheating — it absorbs excess salt — then discard before serving.
Nutrition Breakdown (Per Serving)
- Calories: ~420
- Protein: 15g
- Carbs: 42g
- Fat: 22g
- Fiber: 4g
Cooking Equipment Tips
Making this CrockPot Loaded Baked Potato Soup is easy, but the right tools make a big difference — especially if you want that ultra-creamy texture without any hassle. Here’s what I use every time:
- Slow Cooker: I rely on this slow cooker for almost all my crockpot recipes. It cooks evenly, keeps things warm until dinner time, and the size is perfect for big batches like this soup. If you want a dependable slow cooker that you’ll use for years, this is the one I recommend.
- Vitamix A3500 Blender: For blending, I use the Vitamix A3500, and yes — I know it seems like a splurge. But honestly, we use it every single day for smoothies, purees, baby food for Cameron, and recipes like this soup. It blends everything silky smooth in seconds, and it’s powerful enough to handle hot soups safely. This blender has paid for itself ten times over with how much we use it.
Having reliable tools means less fuss, better results, and fewer dishes — so you can focus on enjoying dinner instead of cleaning up.
My Personal Kitchen Notes
Every time I make this, I set aside some of the crispy bacon and cheddar for topping because it makes each bowl feel special. Also, using an immersion blender right in the slow cooker means fewer dishes — highly recommend if you have one.
My Final Thoughts
This CrockPot Loaded Baked Potato Soup is the recipe I reach for when I want something easy, comforting, and family-approved. James always goes back for seconds, Ariya eats it without fuss, and even Cameron gets in on the action.
It’s cozy, customizable, and makes enough for leftovers — which means dinner is handled for more than one night. For a busy mom, that’s the dream.
Tasty Soup Recipes
Crockpot Loaded Baked Potato Soup
Ingredients
- 6 cups russet potatoes peeled and diced (about 2½ pounds)
- 1 cup yellow onion finely diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3/4 cup sour cream plus more for serving
- 1 cup whole milk
- 1 1/2 cups shredded sharp cheddar cheese plus more for serving
- 8 slices crispy cooked bacon chopped and divided
- 1/4 cup chopped green onions
Instructions
- Add the diced potatoes, onion, garlic, chicken broth, paprika, Worcestershire sauce, salt, pepper and red thyme into the slow cooker base. Stir everything together gently until just combined.
- Secure the slow cooker lid and cook on high for 3-4 hours or on low for 5-6 hours. Check to see if the potatoes are tender when pierced with a knife, then you will know it’s ready.
- Using an immersion blender, gently puree the potato soup base, leaving some chunks of potato. You can also use a potato masher to do the same. Taste test and add more salt and pepper as needed.
- Place the slow cooker onto the warm setting. Add in the sour cream and milk and stir until combined. Allow this to sit on warm for about 10-15 minutes, giving the flavor some time to combine.
- About 5 minutes before serving, add in the cheddar cheese and bacon pieces (leaving some aside as a garnish). Stir well and allow the cheese to melt.
- Serve the soup into bowls topped with a dollop of sour cream, cheddar cheese, bacon and green onions.
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