Loaded Baked Potato Soup Crock Pot

The first crisp night of fall makes me want comfort food. That’s when I use my Crock Pot and this Loaded Baked Potato Soup recipe. It’s a bowl full of creamy potatoes, melted cheddar, crispy bacon, and sour cream. All simmered in a slow cooker while I handle life’s busy moments. It’s like getting a hug in a bowl.

This soup has 8 diced russet potatoes, 4 cups of chicken broth, and a mix of cream cheese and heavy cream. It’s like a loaded baked potato in a bowl. The best part? The crock pot does all the work. After a quick 20-minute prep, I just let it cook. It’s a mix of indulgence and simplicity.

Key Takeaways

• Serves 4-6 people with 300-339 calories per serving
• 20-minute prep followed by 3-8 hours of hands-off slow cooking
• Customizable with toppings like bacon, cheese, or green onions
• Uses a Crock Pot for easy fall/winter meal prep
• Rich in comfort with 14g protein and creamy texture

Why This Loaded Baked Potato Soup Crock Pot Recipe

This crock pot loaded baked potato soup has been a family favorite for over a decade. It’s a meal that warms the soul and brings everyone together. Here’s why it’s a staple in our kitchen.

The Comfort Food Appeal of Potato Soup

This soup is rich and creamy, hitting all the right notes. It has shredded cheddar, cream cheese, and bacon drippings for a velvety base. Every spoonful feels like a cozy baked potato bar, topped with crispy bacon and green onions.

It’s the ultimate comfort food that even picky eaters love.

How I Discovered This Time-Savinging Recipe

I found this best loaded baked potato soup recipe during a busy workweek. I needed something easy, and this recipe fit the bill. It only took 15 minutes to prep, then the crock pot did the rest.

By dinner, the kitchen smelled amazing, and my family wanted seconds. It’s been a family favorite for over ten years.

What Makes This Version Special

• Flavor layers: Fresh garlic and dried herbs like paprika and onion powder add depth.
• Customizable: You can use turkey instead of bacon for a lighter option, or add broccoli for extra crunch.
• Effortless cleanup: Let it simmer for 6-8 hours on low, then mash some potatoes for that loaded texture.

Even my vegetarian sister-in-law enjoys the veggie version, made with cream of celery soup and veggie broth. It’s a recipe that adapts to any dietary need.

Essential Ingredients

Every spoonful of homemade loaded baked potato soup starts with the right ingredients. This crock pot masterpiece relies on simple, quality components. They achieve that iconic creamy texture and hearty flavor. Let me break down what makes this recipe work.

Russet potatoes are my go-to choice—theyir high starch content breaks down perfectly in the slow cooker. I dice 8 medium potatoes into 1-inch pieces for even cooking. For the base, 4 cups of chicken broth forms the foundation, with extra added when making the roux. Don’t skip the 1/2 cup diced onion and minced garlic—they build that savory depth my family loves.

• Butter and flour: The 4 tablespoons butter and 1/3 cup flour create a roux that thickens the soup without lumping.
• Cream cheese and heavy cream: The 8-ounce block of cream cheese adds tang, while 1 cup heavy cream gives that signature velvety mouthfeel.
• Seasoning secrets: Salt and pepper are critical—I always taste as I go to balance flavors naturally.

Top it off with fresh toppings like crispy bacon, shredded cheese, and green onions right before serving. For substitutions, Yukon Gold potatoes work too but yield a slightly different texture. I’ve found using fresh herbs like thyme boosts the homemade flavor beyond store-bought mixes. Every ingredient plays a role in making this loaded baked potato soup taste like a restaurant-worthy meal you can make at home.

My Prep Secrets for the Best Slow Cooker Potato Soup

Choosing the right potatoes is key for this simple loaded baked potato soup. My secret keeps every bite creamy, without any mushiness.

Potato Selection and Preparation Tips

• Go for russet potatoes for their starch. They stay firm.
• Cut them into ½-inch cubes for even cooking.
• Peel the skins for a smoother soup or keep them for extra fiber and texture.

Time-Saving Prep Hacks

These tips save time without losing flavor:

1. Pre-cook bacon: Fry it 10 minutes before dinner and keep it warm.
2. Batch prep veggies: Chop onion and garlic the night before and store them in containers.
3. Roux efficiency: Mix flour and butter in a saucepan first. It thickens the soup quicker.

Make-Ahead Options for Busy Days

These steps make the easy loaded baked potato soup recipe perfect for busy nights. Use the 4-hour high setting for a creamy bowl in no time.

Step-by-Step Guide

Learning to make slow cooker loaded baked potato soup is easy. Here’s how I make my family’s favorite comfort food with this simple baked potato soup recipe:

Morning Prep: Getting Started

Start by placing 2½ pounds of peeled and diced potatoes in the slow cooker. Add 4 cups of chicken broth and 4 minced garlic cloves. Sprinkle ¼ cup flour over it. This makes the soup creamy without lumps.

Set the cooker to high and let it do its thing. You can focus on other tasks while it cooks.

Midday Check: Adjusting Flavors

After 3 hours, check if the potatoes are tender. Stir in 1 cup shredded cheddar and ½ cup heavy cream. Taste and add salt or pepper if needed.

If the soup is too thick, add a bit of broth. This step makes sure the flavors mix well.

Final Touches Before Serving

Twenty minutes before serving, add ½ cup cream cheese and ¼ cup sour cream. Stir until smooth. Top each bowl with crispy bacon, green onions, and extra cheese.

Each serving has 289 calories and 14g protein. It’s a filling meal.

My trick is to add bacon last to keep it crispy. This slow cooker loaded baked potato soup recipe makes 6 servings and only takes 15 minutes of prep. Adjust cooking times for your crock pot’s size. Enjoy a delicious, creamy soup in hours.

Irresistible Toppings That Transform Your Soup

Make your creamy loaded potato soup crock pot dish even better with the right toppings. Each spoonful of loaded baked potato soup turns into a flavor journey with the perfect additions.

• Bacon Bits: Crispy cooked bacon adds smoky crunch. Fry until edges curl, then sprinkle over each bowl.
• Cheese Melts: Shredded cheddar or pepper jack melts beautifully, enhancing the soup’s richness. Freshly grated cheese blends better than pre-shredded.
• Herb Highlights: Chopped fresh chives or parsley add bright green contrast. Diced green onions work too!
• Creative Mix-Ins: Try crispy fried onions, diced jalapeños, or croutons for texture. Drizzle with hot sauce or ranch for tangy depth.

Set up a toppings bar. Start with a swirl of sour cream, then layer toppings in small piles. For a nice touch, sprinkle paprika or crushed tortilla strips. Serve right away to keep toppings crisp and flavors fresh.

Customize to your liking! My favorite combo is crispy bacon, chives, and garlic butter. Every spoonful of creamy loaded potato soup crock pot becomes a special treat when topped just right.

Dietary Modifications:

Do you love the taste of crock pot loaded baked potato soup but need to make changes? I’ve found ways to keep the creamy flavor while making it fit different diets. Here’s how to make this comfort food work for anyone.

Dairy-Free Alternatives

Try using unsweetened coconut milk or cashew cream instead of heavy cream. For a cheesy taste, use vegan cheese blends like Follow Your Heart or nutritional yeast. You can also swap cream cheese with Kite Hill alternatives.

Gluten-Free Options

• Replace wheat flour with cornstarch—1 tbsp cornstarch per 1 tbsp flour.
• Choose gluten-free broth brands like Pacific Foods or Swanson.
• Opt for certified gluten-free cheese and bacon.

Lower-Calorie Variations

To cut calories, use 1% milk and part-skim cheese. Add diced cauliflower to the potato mash and use turkey bacon. My secret? Use 4 oz cream cheese and mix in Greek yogurt for tang without extra fat.

Making these changes only takes a few minutes. It makes this baked potato soup accessible to everyone. Remember, always taste as you go. The recipe stays rich and hearty, even with these tweaks!

Troubleshooting Common Issues

Even with the best ingredients, crock pot loaded baked potato soup can still go wrong. These fixes work for both homemade and slow cooker recipes. You don’t need a culinary degree to fix them.

Fixing a Too-Thin Soup

Resolving Lumpy Texture Problems

• For flour clumps: Make a smooth roux before adding to soup
• Prevent dairy separation by tempering cream cheese in warm broth before adding
• Whisk lumpy batches vigorously while simmering uncovered

Rescuing Overcooked Potatoes

If potatoes turn mushy, try these tricks:

1. Blend entire batch for creamy texture
2. Add 1/2 cup instant potato flakes to restore texture
3. Use as a base for potato pancakes or hash browns

Most problems come from timing or technique, not the ingredients. Adjust slowly and taste often to keep on track.

Perfect Pairings: What to Serve with Your Crock Pot Crack Potato Soup

My crock pot crack potato soup is a hit on its own. But, the right sides can make it even better. Crusty bread and crisp salads are my top picks to balance its creamy taste. Here’s how I create a complete meal with this baked potato soup:

• Bread Baskets: Serve artisan loaves like sourdough or rosemary focaccia for dipping. Try cheesy garlic knots made from crescent dough, brushed with olive oil and Parmesan.
• Salad Contrast: A peppery arugula salad with lemon-herb vinaigrette or apple cider-dressed kale pairs well. My favorite is mixed greens with candied pecans and dried cranberries.
• Protein Picks: Keep sides simple with baked chicken tenders or grilled shrimp skewers. For veggies, roasted asparagus or haricot verts (French green beans) are great.
• Sweet Finishes: An espresso-based affogato—vanilla ice cream drowned in hot espresso—or a dark chocolate fondue with fruit dippers is a light yet rich ending.

For parties, I start with pear and gorgonzola crostini. I choose sides that are vibrant and textured to not overpower the soup. This way, every bite is meaningful and enjoyable!

Storage and Reheating Tips for Leftover Soup

Keeping your slow cooker or instant pot loaded potato soup fresh is easy. Just follow these storage tips to enjoy it later.

Refrigeration Best Practices

Let the soup cool for 30 minutes before storing. Use airtight containers like glass jars or BPA-free ones. Keep it in the fridge for 3-4 days. Always check for a sour smell or off-color before eating.

Freezing Guidelines

1. Portion into family-sized or single servings for easy use.
2. Place in freezer-safe bags or containers, pressing out air.
3. Label with dates and freeze for up to 6 months. Thaw overnight in fridge before reheating.

How to Revive Flavors When Reheating

When reheating, add a splash of broth to thin if needed. For instant pot loaded potato soup, use the sauté mode on low. Stir often to prevent burning. Add fresh toppings like crispy bacon or chives to boost flavor. If separated, whisk in a tbsp of cream cheese to restore creaminess.

Conclusion:

After trying this easy loaded baked potato soup recipe, you’ll never go back to store-bought. It’s made with fresh ingredients like 16 ounces of melty elbow macaroni and real butter. This makes it 25g protein-rich and 578 calories per serving, with much less sodium than boxed mixes.

It only takes two hours of hands-off cooking. You’ll save money and enjoy a dish that feels like homemade comfort.

This loaded baked potato soup is creamy and full of flavor. It doesn’t have artificial additives, so you avoid the 1,018mg sodium found in canned soups. The slow cooker cooks the potatoes perfectly without overcooking them.

My family eats 8 main dish portions in one sitting. Leftovers stay fresh in the fridge for four days or freeze for three months. You don’t have to boil pasta separately—it all cooks in one pot, saving you time.

Unlike canned soup, which can taste mushy and chemical, this recipe is better. It’s easy to make gluten-free or vegan, showing homemade is healthier and tastes better. The fat comes from real milk and cheese, not hydrogenated oils.

With over 200 crock pot recipes out there, this is just the beginning. Next time you want potato soup, use your crock pot instead of canned soup. The creamy richness and 409mg potassium per serving are worth the 2-hour wait.

Once you taste the real difference, you’ll wonder why you ever used canned soup. The first spoonful will show you why homemade meals are special—warm, customizable, and delicious.