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Cozy Crockpot Loaded Baked Potato Soup – Easy & Creamy

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This creamy, comforting loaded baked potato soup is made entirely in the slow cooker with simple pantry ingredients. It’s the perfect cozy meal for cold nights, topped with crispy bacon, melty cheese, and fresh chives.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 large), scrubbed and cut into ½-inch cubes
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups shredded sharp cheddar cheese (plus more for topping)
  • ½ cup sour cream (plus more for serving)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, optional)
  • For serving: extra shredded cheddar, crumbled bacon, sour cream, chopped fresh chives or green onions

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Sauté the aromatics: Add diced onion to the skillet with the bacon fat. Cook over medium heat for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom.
  3. Prep the potatoes: Scrub potatoes clean (no need to peel). Cut into ½-inch cubes, keeping them uniform for even cooking.
  4. Layer in the crockpot: Add cubed potatoes to a 6-quart slow cooker. Pour in chicken broth, then add sautéed onions and garlic, butter, salt, pepper, smoked paprika, onion powder, and garlic powder. Stir gently.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  6. Mash or blend: Use a potato masher to break down potatoes right in the crockpot to desired consistency (leave some chunks for texture). Alternatively, use an immersion blender for a smooth soup.
  7. Add the dairy: Stir in whole milk, heavy cream, shredded cheddar cheese, and sour cream. Stir until cheese is completely melted and soup is smooth, about 2-3 minutes.
  8. Thicken if needed: If soup is thinner than desired, whisk cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) and stir into soup. Cook on HIGH for 10-15 minutes until thickened.
  9. Adjust seasonings: Taste and add more salt, pepper, or smoked paprika as needed.
  10. Serve and load it up: Ladle soup into bowls and top with extra shredded cheddar, crumbled bacon, a dollop of sour cream, and chopped chives or green onions. Serve immediately.

Notes

Don’t skip sautéing the onions in bacon fat—it adds depth of flavor. Add dairy at the end to prevent curdling. Shred your own cheese for smooth melting. For a vegetarian version, use vegetable broth and sauté onions in butter or olive oil with a teaspoon of liquid smoke. For a gluten-free version, use certified gluten-free broth and arrowroot powder instead of cornstarch. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months (freeze before adding dairy for best texture).

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, comfort food, easy dinner, winter soup

Find it online: https://ovenmila.com/cozy-crockpot-loaded-baked-potato-soup-easy-and-creamy/