This soup became a winter staple in my house after a particularly snowed-in weekend when I didn’t want to leave the kitchen more than necessary. I had a bag of potatoes, some bacon in the fridge, and a slow cooker sitting mostly unused on the counter, and this soup was the result of trying to turn a loaded baked potato into something you could eat with a spoon. It turned out so rich and satisfying that it’s become one of my most requested dinners the second the weather turns cold.
This Crockpot Loaded Baked Potato Soup has all the toppings you’d expect on a classic baked potato — bacon, cheddar, sour cream, and green onion — blended right into a thick, creamy soup base. It’s become one of my go-to slow cooker dinners, right alongside my Crockpot Chicken Gnocchi Soup, and it pairs nicely on a soup rotation menu alongside lighter options like my Lemon Chicken Orzo Soup or heartier ones like my Chicken Pot Pie Soup.
Why This Recipe Works
Cooking the potatoes low and slow in the crockpot lets them soften completely while absorbing flavor from the broth and aromatics, much the same way a long, gentle cook time benefits other slow cooker soups. Mashing a portion of the potatoes right in the pot, rather than leaving them all in whole chunks, is what gives this soup its naturally thick, creamy texture without needing to rely too heavily on cream alone.
Stirring in the cheese and sour cream toward the end, off higher heat, keeps the soup smooth instead of grainy — the same careful finishing technique that matters in any dairy-heavy soup, whether that’s a chicken pot pie soup or this one. That gentle finish is really what separates a good loaded potato soup from a broken, oily one.
Ingredients You’ll Need
- 3 lbs russet potatoes, peeled and diced into ½-inch cubes
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 8 slices bacon, cooked and crumbled, divided
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup sour cream
- ¼ cup chopped green onion, for garnish
Step-by-Step Instructions
1. Add the Base Ingredients
Place the diced potatoes, onion, and garlic into the slow cooker. Pour in the chicken broth and add the salt and pepper. Stir gently to combine.
2. Cook Low and Slow
Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the potatoes are very tender and easily mashed with a fork.
3. Mash Some of the Potatoes
Using a potato masher or the back of a large spoon, mash about half of the potatoes directly in the slow cooker, leaving the rest in chunks for texture. This naturally thickens the soup base.
4. Add the Bacon and Cream
Stir in half of the crumbled bacon along with the heavy cream. Let the soup heat through on low for another 10–15 minutes.
5. Finish with Cheese and Sour Cream
Reduce the heat to low if not already, and stir in 1 cup of the shredded cheddar cheese and the sour cream, mixing until smooth and fully melted. Taste and adjust seasoning as needed. Serve topped with the remaining cheddar, remaining bacon, and green onion.
Tips From My Kitchen
- Mashing a portion of the potatoes is what gives this soup its thick, creamy texture without relying too heavily on dairy.
- Add the cheese and sour cream off higher heat to keep the soup smooth instead of grainy.
- This soup thickens as it sits, so add a splash of extra broth or milk when reheating leftovers.
- Set out extra toppings like bacon, cheese, and green onion so everyone can customize their own bowl.
Nutrition Information
Estimated values per serving, based on 8 servings:
- Calories: approximately 360–400
- Protein: 13–15g
- Carbohydrates: 30–32g
- Fat: 22–24g
- Sugar: 4–5g
For a lighter version, use half-and-half in place of heavy cream and go a little lighter on the bacon and cheese toppings — the soup will still be hearty and satisfying.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally, adding a splash of broth or milk since the soup thickens as it sits. This soup doesn’t freeze particularly well, since the potatoes and dairy can change texture after thawing, so it’s best enjoyed fresh or within a few days.
Frequently Asked Questions
Can I use a different type of potato?
Russet potatoes are ideal for their starchy texture, which helps thicken the soup naturally when mashed. Yukon golds can work too, though the soup will be slightly less thick.
Can I make this on the stovetop instead of a slow cooker?
Yes, simmer the potatoes, onion, garlic, and broth in a large pot over medium heat for about 20–25 minutes, until tender, then follow the same steps for mashing and finishing the soup.
Can I make this vegetarian?
Yes, use vegetable broth in place of chicken broth and skip the bacon, or use a plant-based bacon alternative for a similar smoky flavor.
What toppings go well with this soup?
Extra shredded cheddar, crumbled bacon, sour cream, and chopped green onion are all classic loaded baked potato toppings that work perfectly here.
Final Thoughts
This Crockpot Loaded Baked Potato Soup has become my answer for cold, snowed-in days when I want something rich, hearty, and mostly hands-off. It’s creamy, loaded with all the classic toppings, and always a hit whenever I make a batch. I hope it becomes a regular in your winter dinner rotation too.
