Crockpot Loaded Baked Potato

Creamy, cheesy, and packed with classic baked potato flavors, this comforting soup is effortless to prepare and perfect for cozy family meals.

This soup has become a family favorite, especially during cold evenings when we crave something warm and satisfying.

Ingredients

• 6 medium russet potatoes: peeled and diced
• 1 small onion: diced
• 3 cloves garlic: minced
• 2 green onions: chopped (for garnish)
• 4 cups chicken broth: or vegetable broth for vegetarian
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 4 oz cream cheese: softened
• 1 cup cooked bacon: crumbled (omit or use vegetarian bacon for vegetarian option)

Instructions

Step 1:

Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and dried thyme to the crockpot. Stir well to combine.

Step 2:

Cover and cook on LOW for 67 hours or HIGH for 34 hours, until the potatoes are fork-tender.

Step 3:

Use a potato masher or immersion blender to mash some of the potatoes directly in the pot, thickening the soup to your desired consistency.

Step 4:

Stir in the softened cream cheese, shredded cheddar, sour cream, and heavy cream. Mix until smooth and creamy.

Step 5:

Taste and adjust seasoning if needed.

Step 6:

Ladle the soup into bowls and top each serving with crumbled bacon and chopped green onions. Serve hot, ideally with crusty bread.

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We always enjoy this soup as a family, sitting around the table sharing stories and warmth from the crockpot.

Notes

Store leftovers refrigerated for up to 4 days. Soup can be frozen for up to 2 months reheat gently and stir well before serving.

Required Tools

Slow cooker crockpot Knife and cutting board Potato masher or immersion blender Ladle Mixing spoon

Allergen Information

Contains Dairy cheddar cheese cream cheese sour cream heavy cream Contains Pork bacon omit for vegetarian Gluten-free as written but always check broth and dairy labels for gluten-containing additives

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This loaded baked potato soup is perfect for easy weeknight dinners and meal prepping for the week.

Recipe FAQ

→ Can I make this dish vegetarian-friendly?

Yes, omit the bacon or substitute it with vegetarian bacon or roasted vegetables like corn and mushrooms for a meat-free variation.

→ What’s the best way to achieve a creamy texture?

Use a potato masher or immersion blender to mash some potatoes directly in the pot before stirring in cream cheese, sour cream, and shredded cheddar.

→ How long does the cooking take in the crockpot?

Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are fork-tender and the flavors meld nicely.

→ Can I prepare the dish ahead and store leftovers?

Yes, refrigerate leftovers up to 4 days or freeze for up to 2 months. Reheat gently, stirring well before serving.

→ Are there gluten-free considerations?

This dish is gluten-free if broth and dairy ingredients are checked carefully for additives. Always verify labels.