Ultimate Crock Pot Loaded Baked Potato Soup Recipe

So grab your Crock Pot, your favorite toppings, and let’s dive into the world of creamy, dreamy potato soup perfection!

Recipe Story/Background

Crock Pot Loaded Baked Potato Soup has roots in the classic baked potato—an American favorite that’s been loved for generations. With toppings like crispy bacon, sour cream, and cheddar cheese, baked potatoes have long been a comfort food staple. But transforming those flavors into a soup? That’s where the magic happens.

Years ago, I first tasted a creamy potato soup at a family gathering, and I was hooked. It wasn’t long before I started experimenting with my own version, adding all the loaded potato toppings I adored. Over time, I perfected the recipe, ditching the stovetop for the slow cooker to make life easier. Now, it’s a go-to dish for potlucks, cozy nights, and anytime I need a little extra comfort food love.

This soup is also incredibly versatile—perfect for fall and winter but just as delightful in spring when you want something hearty yet simple. And the best part? You can customize the toppings to make it your own. It’s like a warm hug in food form, and I can’t wait for you to try it!

Ingredient Discussion

Let’s chat about the ingredients that make this Crock Pot Loaded Baked Potato Soup so irresistible. Each one plays a key role in building the flavor and texture:

• Russet Potatoes: These starchy gems are perfect for soups. Their creamy texture blends beautifully. If you prefer, Yukon Gold potatoes work as a substitute for a slightly buttery flavor.
• Chicken Broth: The base of the soup. Opt for low-sodium broth to control the salt level. You can swap it with vegetable broth for a vegetarian-friendly version.
• Heavy Cream: This gives the soup its rich, velvety texture. If you’re looking for a lighter option, half-and-half or even whole milk can work.
• Cheddar Cheese: Sharp cheddar adds bold flavor. Feel free to experiment with other cheeses like Gruyere or Monterey Jack.
• Bacon: Crispy bacon is a must for that smoky, savory kick. Turkey bacon is a great alternative if you’re cutting back on pork.
• Sour Cream: Adds tanginess and rounds out the flavors. Plain Greek yogurt is a great sub if you want a protein boost.
• Seasonings: Garlic powder, onion powder, and a touch of smoked paprika bring depth. Don’t forget a generous pinch of salt and pepper!

If you’re looking for seasonal flair, consider adding freshly chopped chives or a sprinkle of parsley when serving. And for sourcing ingredients, I recommend grabbing fresh potatoes from your local farmer’s market—they make all the difference!

Equipment Needed

Here’s what you’ll need to whip up this delicious soup:

• Crock Pot: A 6-quart slow cooker works perfectly for this recipe. If you have a smaller model, you may need to adjust quantities.
• Immersion Blender: Blending the soup directly in the pot is a game-changer. If you don’t have one, a regular blender works; just blend in batches.
• Cutting Board and Knife: For chopping up those potatoes and bacon.
• Cheese Grater: Freshly grated cheese melts better than pre-shredded varieties.
• Ladle: For serving the soup without any mess.

If you’re on a budget, you can find excellent Crock Pot options at thrift stores or online marketplaces. As for maintenance, make sure to clean your immersion blender immediately after use—it’s much easier than scrubbing dried-on soup!

Preparation Method

Ready to make the ultimate Crock Pot Loaded Baked Potato Soup? Let’s get started!

1. Peel and dice 2 lbs (900 g) of Russet potatoes into small cubes. Set them aside.
2. In your Crock Pot, combine the potatoes, 4 cups (960 ml) of chicken broth, 1 cup (240 ml) of heavy cream, and seasonings: 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp smoked paprika.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir once or twice during cooking.
4. When the potatoes are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, mash some of the potatoes with a fork instead.
5. Stir in 1 ½ cups (150 g) of shredded cheddar cheese and ½ cup (120 ml) of sour cream. Mix until everything is melted and combined.
6. Cook 6 slices of bacon until crispy, then crumble them into small pieces.
7. Serve the soup hot, topped with crumbled bacon, extra shredded cheese, and chopped chives.

Pro tip: If your soup is too thick, add a splash of broth or milk to thin it out. And don’t forget to taste and adjust the seasoning before serving!

Cooking Tips & Techniques

Here are some tips to make your Crock Pot Loaded Baked Potato Soup a total success:

• Don’t skip the blending: An immersion blender makes it easier to control the texture. For a chunkier soup, just mash instead of blending.
• Cook bacon in advance: Crispy bacon is key, so prepping it ahead ensures you’re not rushed when serving.
• Use freshly grated cheese: Pre-shredded cheese can be waxy, which affects melting. Grating your own ensures creamy results.
• Taste as you go: Adjust seasoning after blending. Potatoes can absorb a lot of salt, so add a pinch or two if needed.

And here’s a personal lesson learned: don’t overcrowd your slow cooker. If you’re scaling up the recipe, make sure your Crock Pot can handle the volume!

Variations & Adaptations

This recipe is super adaptable! Here are some fun ways to mix it up:

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms for a savory twist.
• Spicy Kick: Add a pinch of cayenne pepper or top with diced jalapeños for heat lovers.
• Low-Carb Alternative: Swap out potatoes for cauliflower florets. It’s just as creamy but cuts back on carbs.

One time, I tried adding smoked gouda instead of cheddar, and wow—it took the flavor to a whole new level. Have fun experimenting!

Serving & Storage Suggestions

Here’s how to serve and store your Crock Pot Loaded Baked Potato Soup:

• Serving: Serve the soup hot, topped with bacon, cheese, sour cream, and chives. Pair it with crusty bread or a side salad for a complete meal.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze the soup (without toppings) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the soup on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk if it’s too thick.

Fun fact: The flavors deepen as the soup sits, so it’s even better the next day!

Nutritional Information & Benefits

Here’s a breakdown of the approximate nutritional values per serving (based on six servings):

• Calories: 350
• Protein: 14 g
• Carbohydrates: 34 g
• Fat: 18 g
• Fiber: 3 g

Potatoes provide vitamin C and potassium, while cheese and sour cream add calcium. If you’re watching your sodium intake, opt for low-sodium broth and adjust the salt in the recipe.

As someone who loves comfort food but also tries to eat balanced meals, I find this recipe fits right in when paired with a light veggie side!

Conclusion

If you’re looking for the ultimate comfort food, this Crock Pot Loaded Baked Potato Soup is it. It’s easy, customizable, and packed with flavor. Whether you’re feeding a crowd or just treating yourself, this soup brings all the cozy vibes.

I’d love to hear how you make it your own! Leave a comment below with your favorite toppings or adaptations. And don’t forget to share a photo if you try it—it always makes my day to see your creations!

Happy cooking, and here’s to a bowl of pure potato bliss. Enjoy!

FAQs

Can I make this soup without a Crock Pot?

Absolutely! You can cook it on the stovetop in a large pot. Simmer the potatoes until tender, then follow the rest of the recipe steps.

Can I use frozen potatoes?

Yes, frozen diced potatoes work well as a shortcut. Just adjust the cooking time slightly if needed.

How do I make the soup thicker?

If you prefer a thicker consistency, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water, then let it simmer for a few minutes.

Can I leave out the bacon?

Of course! The soup is delicious even without bacon. You can add smoked paprika for a hint of that smoky flavor.

What toppings work best?

Classic options like shredded cheese, sour cream, and chives are perfect, but you can also try diced avocado, hot sauce, or green onions for variety.