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Cozy Crockpot Loaded Baked Potato Soup (Easy Recipe)

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This Crockpot Loaded Baked Potato Soup is the ultimate comfort food, combining tender potatoes, crispy bacon, sharp cheddar, and a velvety cream base. It’s a set-it-and-forget-it recipe that delivers a hug in a bowl with minimal effort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 cup sharp cheddar cheese, shredded (from a block)
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • ½ cup sour cream (full-fat preferred)
  • ½ cup sharp cheddar cheese, shredded (for topping)
  • 3 green onions, thinly sliced
  • Fresh chives, chopped (optional)

Instructions

  1. Peel potatoes and cut into 1-inch cubes. Dice onion and mince garlic. Cook bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble.
  2. Add cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and smoked paprika to a 6-quart or larger slow cooker. Stir to combine. The liquid should just cover the potatoes; add a little more broth or water if needed.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender.
  4. Once potatoes are tender, mash about half of them with a potato masher right in the crockpot for a chunky texture, or use an immersion blender for a smooth soup. (A combination works well.)
  5. Turn slow cooker to warm or low heat. Add butter pieces and stir until melted. Slowly pour in heavy cream while stirring constantly. Add shredded cheddar cheese a handful at a time, stirring until each addition is fully melted before adding more.
  6. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as desired.
  7. Ladle soup into bowls. Top each with shredded cheddar, a dollop of sour cream, crumbled bacon, sliced green onions, and chives. Serve immediately.

Notes

Add dairy at the end to prevent curdling. Shred cheese from a block for smooth melting. For a thicker soup, cook with lid off for 30 minutes; for thinner, add warm broth or milk. Leftovers keep in the fridge for up to 5 days. Freeze soup base (without cream and cheese) for up to 3 months.

Nutrition

Keywords: crockpot soup, loaded baked potato soup, slow cooker soup, potato soup, comfort food, easy soup recipe

Find it online: https://noshbelle.com/cozy-crockpot-loaded-baked-potato-soup-easy-recipe/