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Quick Loaded Baked Potato Soup Easy Crockpot Recipe

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This quick loaded baked potato soup is a weeknight hero, delivering all the comfort of a loaded baked potato with minimal effort. The crockpot does the heavy lifting, resulting in a creamy, cheesy soup topped with crispy bacon, cheddar, and sour cream.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2.5 pounds)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 4 ounces cream cheese, softened and cubed
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1/2 cup cold water
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced
  • Fresh chives, chopped (optional)

Instructions

  1. Prep the potatoes: Wash and scrub potatoes. Peel if desired, then dice into 1/2-inch cubes.
  2. Sauté the aromatics: In a small skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Transfer to slow cooker.
  3. Build the soup base: Add diced potatoes, chicken broth, salt, pepper, and smoked paprika to the slow cooker. Stir to combine. Liquid should just cover potatoes; add more broth or water if needed.
  4. Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until potatoes are fork-tender.
  5. Create the slurry: About 30 minutes before serving, whisk together flour and cold water in a small bowl until smooth.
  6. Thicken the soup: Pour slurry into slow cooker and stir well. Cover and cook on HIGH for 20-30 minutes until soup thickens slightly.
  7. Add the creaminess: Reduce slow cooker to LOW or turn off. Add cubed cream cheese, heavy cream, and remaining 2 tablespoons butter. Stir until melted and fully incorporated.
  8. Blend to desired consistency: Use a potato masher or immersion blender to break down some potato chunks, leaving about half whole for texture.
  9. Prepare the toppings: Cook bacon until crispy, let cool, then crumble. Shred cheddar cheese if using a block.
  10. Serve and load up: Ladle soup into bowls. Top with shredded cheddar, crumbled bacon, sour cream, green onions, and chives if using. Serve immediately.

Notes

Don’t skip the slurry step to avoid lumps. Cut potatoes uniformly for even cooking. Add dairy at the end to prevent curdling. For the creamiest texture, don’t over-blend. If soup is too thin, make an extra slurry (1 tablespoon flour + 2 tablespoons water) and cook 10 more minutes on HIGH.

Nutrition

Keywords: loaded baked potato soup, crockpot soup, slow cooker soup, potato soup, comfort food, easy soup recipe, weeknight dinner

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