Our Crockpot Baked Potato Soup takes just 10 minutes to prep and then you’re good to go! It has everything you love about a loaded baked potato – buttery potatoes, creamy sour cream, and rich cheddar cheese. And don’t forget the toppings!
Easy Loaded Baked Potato Soup
Remember when we said that a baked potato is a great dinner option? Well, here’s another easy recipe to add to the mix! This Crockpot Baked Potato Soup is just like a loaded baked potato, but so much easier!
Instead of baking potatoes separately and then loading them up with all of the goodies, we’re going to put everything in the slow cooker and let it cook for a few hours. The potatoes cook slowly in a flavorful broth with onions and garlic. And then it’s all pureed to become a creamy and rich soup.
Finally, we mix in sour cream at the end to add creaminess and a little tanginess…which is exactly what you’d expect from a baked potato! And we also add some cheddar cheese for richness and salt flavor. Then, of course, we can’t forget to add delicious toppings like bacon, green onions, and more cheese.
Why You’ll Love This Crockpot Soup Recipe
This Baked Potato Soup is one of our absolute favorite easy slow cooker soups! Here’s why we love it so much:
- It only takes 10 minutes to prep. And then you can turn on the Crockpot and go about your day!
- It has simple and wholesome ingredients. These ingredients are affordable and easy to find.
- You can customize it to your liking. Everyone can add their own favorite toppings.
- It can be a meal. This soup is very hearty and filling so it’s easy to have for lunch or dinner.
Here is what you need to make Crockpot Baked Potato Soup. Don’t forget to scroll down to the recipe card for the ingredient amounts and instructions.
- Russet Potatoes: Just like regular baked potatoes, russet potatoes are perfect for the ultimate baked potato flavor. They cook perfectly in the slow cooker.
- Onion: You can use white, sweet, or yellow onions.
- Minced Garlic: Add more if you like a lot of garlic flavor!
- Butter: Don’t skimp on the butter, the butter adds a little depth to the flavor. Plus, you could also add herb butter!
- Salt and Pepper
- Chicken Stock: Or you can use vegetable stock.
- Sour Cream: The sour cream gives this soup so much rich and tangy flavor. You could also use plain Greek yogurt.
- Heavy Cream: You could use whole milk or half and half as well.
- Shredded Cheddar Cheese: Use your favorite cheddar and don’t forget to save a little for the garnish!
Don’t forget the toppings! It’s the best part. You can add more flavor and texture by adding an assortment of garnishes.
- Crumbled Bacon
- Chives or Green Onions
- Sour Cream
- Cheddar Cheese
How to Make Crockpot Baked Potato Soup
This soup could not be easier! Here are the simple steps to follow:
First, add the ingredients to the slow cooker. You’ll add the potatoes, onions, garlic, butter, salt, and pepper.
Add the stock so that everything is covered. And give the soup a good stir before you put the lid on.
Put the lid on the slow cooker and set the timer. If you’re cooking on low, set the timer for 6-8 hours. If you are cooking on high, set the timer for 3-4 hours.
Then puree the soup. You can do this with an immersion blender or by hand with a potato masher.
Finally add the cheese, sour cream, and heavy cream. You can always add more cream or stock if the soup is too thick.
Serve the soup and enjoy! And add any toppings that you’d like.
Tips for Success
Here are a few things to keep in mind and some ideas for when you’re making this Crockpot Baked Potato Soup.
- Add different herbs to the soup before cooking. You can change up the flavors by adding thyme or Italian seasoning.
- Customize your toppings. Try adding goat cheese or instead of bacon you could add spicy crumbled sausage.
- Thin out the soup with cream or stock. If the soup is to thick for your liking you can add a little more broth or a little more cream.
This easy slow-cooker soup is great on its own but you can also add a few side dishes to make it a more well-rounded meal. Here are some ideas!
- Steamed Broccoli: For some reason, broccoli and baked potatoes are a great pair! We love serving this soup with a side of broccoli and sometimes a few of the pieces make their way into the soup and it’s delicious!
- Easy Sandwiches: BLTs are a great idea! Or you could make an Air Fryer Grilled Cheese.
- Rich Meaty Side: You could keep it basic with some Grilled Chicken or pork, but sometimes we really like to add on more comfort food and we make Instant Pot Beef Tips to go with this soup. It’s so cozy and filling!
- Biscuits: Make some buttermilk biscuits and serve them on the side. They’re perfect for sopping up every last bite of this soup.
How to Store & Reheat Leftovers
You should store leftovers in an airtight container in the fridge for up to 5 days. Then you can reheat the soup in the microwave or on low heat on the stovetop.
Can I Freeze Baked Potato Soup?
We don’t recommend freezing this soup because of the added dairy at the end. The consistency of the soup wouldn’t be the same after you freeze and then reheat it.
But you’re in luck, this is soup is so quick and easy, that there’s no need to plan ahead to freeze it!
Crockpot Baked Potato Soup
This Crockpot Baked Potato Soup has all of the flavors you love from a loaded baked potato. There are tons of creamy potatoes, cheddar cheese, and sour cream for comfort food flavors with minimal effort!
- 3 pounds russet potatoes, peeled and diced
- 1 small onion, diced
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 1 tablespoon pepper
- 1 teaspoon salt
- 2 cups chicken stock (or vegetable stock)
- 1 cup sour cream
- ¼ cup heavy cream
- 2 cups shredded cheddar cheese
- Sour cream
- Cheddar cheese
- Place the potatoes, onion, garlic, butter, pepper, salt and chicken stock, into crockpot. Stir and cover with the lid.
- Cook on low 6-8 hours, or high 3-4 hours, until the potatoes are tender.
- Use a potato masher (or an immersion blender) to mash the potatoes. Depending on your taste, mash as much as you’d like. We like our soup to have some chunks of potato, so I mash about half of the soup.
- Stir in the sour cream, heavy cream and cheddar cheese. Stir until the cheese is melted.
- Serve warm with your favorite toppings!
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Then you can reheat the soup in the microwave or on low heat on the stovetop.
Amount Per Serving: Calories: 956Total Fat: 55gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 158mgSodium: 1424mgCarbohydrates: 86gFiber: 8gSugar: 9gProtein: 32g