Loaded Baked Potato Soup for Crockpot
Creamy, comforting, and packed with flavor, this Loaded Baked Potato Soup for the crockpot is the ultimate cold-weather indulgence. Made with tender russet potatoes, savory sautéed onions, and rich cream cheese, this slow-cooked soup is thickened to perfection and layered with the classic toppings you love—crispy crumbled bacon, sharp shredded cheddar, and fresh green onions. With just 20 minutes of prep and the magic of a crockpot, this hearty recipe delivers all the flavors of a loaded baked potato in a warm, spoonable form, perfect for satisfying cravings and serving a crowd. Ideal for busy weeknights or cozy weekends, this one-pot meal is a must-try for fans of easy, flavor-packed comfort food.
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Recipe Information
Ingredients
- 6 medium-sized, peeled and diced Russet potatoes
- 1 medium-sized, diced Yellow onion
- 2 minced Garlic cloves
- 4 cups Chicken broth
- 8 oz, softened Cream cheese
- 1 cup Heavy cream
- 1 cup, shredded Cheddar cheese
- 6 slices, cooked and crumbled Bacon
- 3 chopped Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Butter
Instructions
In a skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute. Transfer to the crockpot.
To the crockpot, add the diced potatoes, chicken broth, salt, black pepper, and paprika. Stir everything to combine.
Cover the crockpot with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are very tender.
Once the potatoes are cooked through, use a potato masher or an immersion blender to mash slightly for a chunkier texture or blend fully for a smoother consistency, depending on your preference.
In a medium bowl, whisk together the softened cream cheese and heavy cream until smooth. Gradually stir this mixture into the soup in the crockpot.
Add the shredded cheddar cheese and stir until melted and well combined. Adjust seasoning with more salt and pepper if needed.
Let the soup warm through for an additional 15-20 minutes on low heat.
Serve hot in bowls. Top each serving with crumbled bacon, additional shredded cheddar cheese, and chopped green onions.
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.3 g | 297% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 28.7 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1008 mg | 78% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 7855 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
