Introduction
I make this crockpot loaded baked potato soup every fall and winter because it’s one of those meals that feels like a warm hug in a bowl. Everything you love about a loaded baked potato — cheese, bacon, sour cream, chives — gets stirred into a thick, creamy soup that basically cooks itself in the slow cooker. I love that you can dump most of it in the morning and come home to dinner already done. This is perfect for cold weeknights, game day, or feeding a hungry crowd without a lot of effort. If you love dump-and-go slow cooker dinners, you’ll also want to try this Mississippi pot roast crockpot — a 5-ingredient slow cooker roast that requires even less prep and produces incredibly tender, flavorful beef.
How to Make Crockpot Loaded Baked Potato Soup (Quick Overview)
To make this crockpot loaded baked potato soup, add diced potatoes, broth, onion, and seasonings to the slow cooker and cook on low for 7-8 hours until the potatoes are tender. Mash some of the potatoes to thicken the soup, then stir in cream cheese, shredded cheddar, and sour cream. Top with bacon, extra cheese, and chives before serving. Total hands-on time is about 15 minutes.
About the Ingredients
Russet Potatoes
Russet potatoes are the best choice for this crockpot loaded baked potato soup because they break down nicely in the slow cooker and give the soup a thick, starchy texture. Peel and dice them into even chunks so they cook at the same rate. Russets are the go-to potato for creamy loaded potato soups for good reason — according to Budget Bytes’ loaded potato soup guide, russets create a thicker, more velvety soup base as they cook down compared to waxy varieties, which makes them ideal for achieving that rich, comforting texture that makes a loaded baked potato soup so satisfying.
Chicken Broth
Chicken broth forms the base of this soup and adds a savory depth of flavor. You can use vegetable broth instead if you want to keep this meatless, and the soup will still taste great.
Cream Cheese
Cream cheese stirred in at the end of cooking gives this cheesy baked potato soup a rich, velvety texture that regular milk or cream just can’t match. Cut it into chunks and let it melt in for about 15-20 minutes before serving.
Shredded Cheddar Cheese
Sharp cheddar is the best choice here because its bold flavor stands up to the creamy potato base. Shred it yourself from a block for the smoothest melt — pre-shredded cheese has a coating that can make the soup grainy.
Sour Cream
Sour cream adds a subtle tang that balances the richness of the cheese and cream cheese in this easy slow cooker potato soup. Stir it in right at the end so it doesn’t curdle.
Bacon
Crumbled crispy bacon on top is what makes this soup feel fully loaded. Cook it separately and sprinkle it on just before serving so it stays crispy instead of getting soggy in the soup.
Tips and Tricks
Cut the potatoes into evenly sized pieces — about ½ inch — so they all cook through at the same time in this crockpot loaded baked potato soup.
Don’t add the dairy ingredients at the beginning. Cream cheese, shredded cheese, and sour cream all go in during the last 20-30 minutes to prevent separation and graininess.
Use an immersion blender or potato masher to partially blend the soup after the potatoes are cooked. Leaving some chunks gives this cheesy baked potato soup a heartier texture. The same hands-off slow cooker method works beautifully in our creamy crockpot chicken tortilla soup — another dump-and-go dinner with completely different flavors that’s perfect for rotating into your weekly rotation alongside this crockpot loaded baked potato soup.
Pro Tips
For extra smoky flavor, use smoked cheddar instead of regular sharp cheddar in this crockpot loaded baked potato soup.
Add a teaspoon of garlic powder and a pinch of smoked paprika to the broth at the beginning for a deeper, more complex flavor base.
If the soup is too thick after adding the dairy, stir in a splash of warm chicken broth to loosen it up before serving.
Step-by-Step Instructions
- Peel and dice the russet potatoes into ½-inch chunks and add them to the crockpot.
- Add the chicken broth, diced onion, garlic powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are completely tender.
- Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.
- Cut the cream cheese into chunks and stir it into the hot soup. Cover and let melt for 15-20 minutes, stirring occasionally.
- Stir in the shredded cheddar cheese until fully melted and combined.
- Remove from heat and stir in the sour cream.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with crumbled bacon, extra shredded cheese, and chopped chives before serving.
Variations
For a spicier version of this crockpot loaded baked potato soup, add diced jalapeños or a pinch of cayenne to the broth before cooking.
If you want to make this vegetarian, swap the chicken broth for vegetable broth and skip the bacon topping.
For a broccoli cheddar version, add 2 cups of small broccoli florets during the last hour of cooking.
You can use sweet potatoes instead of russet potatoes for a slightly sweeter, nutritionally different take on this cheesy baked potato soup.
For a lighter version, use low-fat cream cheese and reduced-fat sour cream without losing too much of the creamy texture.
How to Store
Let leftover crockpot loaded baked potato soup cool completely, then store in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so add a splash of broth when reheating to loosen it up.
Reheat on the stovetop over low heat, stirring often, or in the microwave in 1-minute increments.
This soup can be frozen, though the dairy can sometimes separate after thawing. Reheat slowly and stir well to bring it back together. It keeps in the freezer for up to 2 months.
Frequently Asked Questions
Can I use a different type of potato?
Yes, Yukon Gold potatoes work well in this crockpot loaded baked potato soup and give a slightly creamier, buttery flavor than russets.
Why did my cheese turn grainy?
This usually happens when cheese is added too early or when pre-shredded cheese is used. Always add cheese at the end and shred it yourself for the smoothest result in this easy slow cooker potato soup.
Can I make this without cream cheese?
Yes, you can substitute heavy cream for cream cheese, though the soup will be slightly less thick and rich.
How do I thicken the soup if it’s too thin?
Mash more of the potatoes with a fork or potato masher, or stir in a tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking this cheesy baked potato soup.
Can I cook this on high instead of low?
Yes, cook on high for 4-5 hours instead of low for 7-8 hours. Low and slow gives the best texture but high works when you’re short on time.
Can I add other toppings?
Absolutely — diced green onions, extra bacon, hot sauce, or even a drizzle of ranch dressing all go great on top of this crockpot loaded baked potato soup.
Is this soup kid-friendly?
Yes, most kids love this soup because it tastes just like a loaded baked potato. Leave out any spicy additions and let kids add their own toppings.
What other slow cooker dinners should I try?
This crockpot loaded baked potato soup pairs perfectly in a slow cooker dinner rotation alongside our slow cooker honey garlic chicken thighs — a sweet and savory dump-and-go chicken dinner that uses the same hands-off method with completely different bold flavors.
Cheesy Crockpot Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Peel and dice the russet potatoes into ½-inch chunks and add them to the crockpot.
- Add the chicken broth, diced onion, garlic powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are completely tender.
- Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture.
- Cut the cream cheese into chunks and stir it into the hot soup. Cover and let melt for 15-20 minutes, stirring occasionally.
- Stir in the shredded cheddar cheese until fully melted and combined.
- Remove from heat and stir in the sour cream.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with crumbled bacon, extra shredded cheese, and chopped chives before serving.