Easy Crockpot Loaded Baked Potato Soup Recipe (Print Version)

Enjoy a hearty, creamy Crockpot Loaded Baked Potato Soup. This easy slow cooker recipe is packed with flavor, perfect for a comforting weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ The Hearty Base

01 - 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
02 - 4 cups (1 quart) low-sodium chicken broth
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 tsp kosher salt
06 - 1/2 tsp black pepper

→ Creamy Indulgence

07 - 2 cups whole milk
08 - 4 oz cream cheese, softened
09 - 2 cups shredded sharp cheddar cheese, divided
10 - 1/2 cup full-fat sour cream

→ Savory Boosters & Toppings

11 - 8 slices thick-cut bacon, cooked until crispy and crumbled (divided for soup and garnish)
12 - 1/4 cup chopped fresh green onions, for garnish
13 - 1/2 tsp smoked paprika

# Instructions:

01 - Peel and dice 3 lbs Russet potatoes into 1-inch cubes. Dice 1 medium yellow onion and mince 3 cloves garlic. Add potatoes, onion, garlic, 4 cups low-sodium chicken broth, 1 tsp kosher salt, and 1/2 tsp black pepper to a 6-quart or larger crockpot.
02 - Cook 8 slices thick-cut bacon until crispy. Drain excess fat, then crumble the bacon. Set half aside for garnish and the other half will be incorporated into your Easy Crockpot Loaded Baked Potato Soup later.
03 - Cover the crockpot and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until the potatoes are very tender. This forms the hearty base for your delicious Easy Crockpot Loaded Baked Potato Soup.
04 - Once potatoes are tender, use a potato masher to lightly mash about half of the potatoes directly in the crockpot for desired consistency. Stir in 2 cups whole milk, 4 oz softened cream cheese, and 1/2 cup full-fat sour cream until well combined.
05 - Stir in 1.5 cups of the shredded sharp cheddar cheese and the reserved half of the crumbled bacon. Continue to cook on HIGH for 15-20 minutes, or until the cheese is melted and the soup is heated through and creamy.
06 - Stir in 1/2 tsp smoked paprika. Ladle the warm Easy Crockpot Loaded Baked Potato Soup into bowls. Garnish each serving with the remaining 1/2 cup shredded sharp cheddar cheese, the rest of the crumbled bacon, and 1/4 cup chopped fresh green onions.

# Notes:

01 - For a smoother soup, use an immersion blender to blend more of the potatoes. For a chunkier soup, mash less.
02 - Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 - Feel free to substitute vegetable broth for chicken broth to make it vegetarian. For a lighter version, use low-fat milk and sour cream, but adjust for richness.
04 - Serve with a side of crusty bread or a simple green salad to complete this comforting meal.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - cutting board
03 - knife
04 - measuring cups
05 - measuring spoons
06 - whisk
07 - potato masher (optional)
08 - skillet

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 24 g
Total Carbohydrate: 41 g
Protein: 18 g

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