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Crockpot Loaded Baked Potato Soup

A creamy and comforting soup made with russet potatoes, chicken broth, and a blend of delicious ingredients. Perfect for chilly evenings!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium russet potatoes, peeled and diced
  • 4 cups chicken broth Can substitute with vegetable broth
  • 1 small onion, diced
  • 3 cloves garlic, minced Sautéing garlic enhances flavor
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
Creamy Additions
  • 1 cup shredded cheddar cheese
  • 1 cup cooked bacon, crumbled For garnish
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 green onions chopped (for garnish)

Method
 

Preparation
  1. In your crockpot, add diced potatoes, broth, onion, garlic, salt, pepper, and thyme. Stir to combine.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are tender.
  3. Using a potato masher, mash some of the potatoes in the pot to thicken the soup.
  4. Stir in cream cheese, cheddar, sour cream, and heavy cream. Mix until smooth and creamy.
  5. Top with crumbled bacon and chopped green onions before serving. Enjoy hot with crusty bread!

Notes

This soup can be stored in the fridge for 3–4 days or frozen for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if too thick.