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Creamy Crockpot Loaded Baked Potato Soup | Easy 30-Minute Recipe

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This creamy crockpot loaded baked potato soup is a weeknight answer to a mountain lodge memory. It’s got all the same stuff—potatoes, cheese, bacon, that silky texture—but it happens in a slow cooker while you go about your day.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes (about 6 medium potatoes)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
  • 1 cup water
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme (optional)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 4 tablespoons unsalted butter, cut into pieces
  • ½ cup sour cream (or plain Greek yogurt)
  • 8 slices bacon, cooked until crispy and crumbled (about ½ cup crumbled)
  • 1½ cups sharp cheddar cheese, shredded
  • ¼ cup fresh chives or green onions, chopped
  • Extra sour cream for dolloping on top

Instructions

  1. Peel and dice potatoes into ½-inch cubes. Dice onion and mince garlic. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble once cool. Reserve about 2 tablespoons of bacon fat if desired.
  2. Add diced potatoes, onion, garlic, chicken broth, water, salt, pepper, smoked paprika, and thyme to a 6-quart slow cooker. If using reserved bacon fat, drizzle it in. Stir to combine.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until potatoes are fork-tender.
  4. Once potatoes are tender, use a potato masher to mash them right in the slow cooker, leaving some chunks for texture. Alternatively, use an immersion blender for a completely smooth soup.
  5. Add heavy cream, butter pieces, and sour cream. Stir until butter melts and everything is well combined. Stir in 1 cup of shredded cheddar cheese and half the crumbled bacon. Taste and adjust salt and pepper.
  6. Ladle soup into bowls. Top with remaining cheddar, bacon crumbles, a dollop of sour cream, and a generous sprinkle of chives or green onions. Serve immediately.

Notes

Don’t skip peeling the potatoes—skins can become chewy. Cube potatoes evenly for consistent cooking. Add dairy at the end to prevent curdling. Use freshly shredded cheese for best melting. Reserve some toppings for serving. Let soup rest 10 minutes off heat to thicken. For a thinner soup, add warm broth or milk. For a thicker soup, cook uncovered on high for 20-30 minutes.

Nutrition

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

Find it online: https://avabowls.com/creamy-crockpot-loaded-baked-potato-soup-easy-30-minute-recipe/