Description
This Wholesome Crockpot Loaded Baked Potato Soup is creamy, comforting, and packed with flavor, all while using simple ingredients. It’s the perfect easy weeknight dinner or cozy weekend meal, made with Yukon Gold potatoes, bacon, cheddar, and a secret trick for the creamiest texture.
Ingredients
- 2 pounds Yukon Gold potatoes (about 4–5 medium), cut into 1-inch cubes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole or 2% milk
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream or Greek yogurt (for serving)
- 2 tablespoons fresh chives or green onions, chopped
- Salt and black pepper to taste
Instructions
- Prep the vegetables: Dice the onion and mince the garlic. Wash the potatoes and cut them into 1-inch cubes (no need to peel if leaving skins on).
- Build the base: Place the diced potatoes, onion, and garlic in the slow cooker. Pour in the 4 cups of broth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well.
- Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender.
- Blend for creaminess: Use an immersion blender to blend about half of the soup directly in the slow cooker, leaving some potato chunks for texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back into the pot.
- Thicken the soup (optional): In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in 1 cup of hot soup broth until smooth. Pour this mixture back into the slow cooker and stir. Let simmer for 10 minutes to thicken.
- Add the milk: Stir in the milk. Let the soup heat through for another 5 minutes—do not let it boil.
- Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and top with shredded cheddar, crumbled bacon, a dollop of Greek yogurt or sour cream, and a sprinkle of chives or green onions.
Notes
For a gluten-free version, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of the flour roux. For a dairy-free version, use olive oil instead of butter, unsweetened oat milk or full-fat coconut milk, and skip the cheese and sour cream. The soup tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 14
Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, comfort food, easy dinner, wholesome soup