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Crowd-Pleasing Crockpot Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup - featured image
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This creamy, rich loaded baked potato soup is made entirely in the crockpot with simple pantry ingredients. It’s perfect for entertaining, with a toppings bar that lets guests customize their bowls.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1½ cups shredded sharp cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • ½ cup sour cream
  • ¼ cup fresh chives, finely chopped
  • Extra shredded cheese for garnish

Instructions

  1. Prep your ingredients: Peel and dice the russet potatoes into 1-inch cubes. Finely dice the onion and mince the garlic. Measure out all other ingredients.
  2. Layer the ingredients in the crockpot: Add the diced potatoes, onion, garlic, chicken broth, butter, salt, pepper, and smoked paprika. Stir gently to combine. Do not add milk or cream yet.
  3. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are fork-tender.
  4. Blend until smooth: Use an immersion blender to blend the soup right in the crockpot to your desired consistency. If using a regular blender, work in batches and be careful with hot liquid.
  5. Add the dairy: Stir in the whole milk and heavy cream. Let cook for another 10-15 minutes on low until heated through. Taste and adjust seasoning.
  6. Cook the bacon: While soup finishes, cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble.
  7. Prepare the toppings: Shred cheddar cheese, chop chives, and set out in small bowls.
  8. Serve: Ladle soup into bowls. Top with shredded cheese, crumbled bacon, sour cream, and chives. Serve immediately.

Notes

Don’t add dairy too early to prevent curdling. Use an immersion blender for best texture. For a vegetarian version, use vegetable broth and omit bacon. For a dairy-free version, use unsweetened oat milk or full-fat canned coconut milk. Soup thickens as it sits; add extra broth or milk when reheating.

Nutrition

Keywords: crockpot soup, loaded baked potato soup, slow cooker soup, potato soup, comfort food, crowd-pleasing, easy soup

Find it online: https://bitesienna.com/crowd-pleasing-crockpot-loaded-baked-potato-soup/