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Easy Creamy Loaded Baked Potato Soup Crockpot Recipe

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This creamy loaded baked potato soup is made in the slow cooker with russet potatoes, bacon, cheddar cheese, and a velvety broth. It’s a comforting, crowd-pleasing meal that requires minimal prep and delivers maximum flavor.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • 6 slices bacon, cooked crispy and crumbled
  • ¼ cup chopped fresh chives or green onions
  • Extra shredded cheddar cheese for topping
  • Additional sour cream for topping

Instructions

  1. Cook the bacon in a large skillet over medium heat 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 fat in the skillet.
  2. Peel the potatoes (or leave skins on for a rustic soup) and dice into ½-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  3. In the same skillet with reserved bacon fat, sauté the diced onion over medium heat until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Place the diced potatoes in the bottom of a 6-quart slow cooker. Top with the sautéed onion and garlic. Pour in the chicken broth, then add salt, black pepper, smoked paprika, and cayenne. Stir to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  6. Once potatoes are tender, use a potato masher to gently mash about half of them right in the slow cooker, leaving some chunks for texture.
  7. Stir in the heavy cream, shredded cheddar cheese, sour cream, and butter. Stir until cheese is fully melted and butter is incorporated. Let cook on LOW for another 15-20 minutes to meld flavors.
  8. Taste and adjust seasoning as needed.
  9. Ladle soup into bowls and top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and a sprinkle of fresh chives. Serve immediately.

Notes

For a thicker soup, mash more potatoes or let cook uncovered for 20-30 minutes. For a thinner soup, add extra broth or milk. Shred your own cheese for best melting. Soup tastes even better the next day.

Nutrition

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

Find it online: https://merrymorsel.com/easy-creamy-loaded-baked-potato-soup-crockpot-recipe/