Hearty Crockpot Loaded Baked Potato Soup for Busy Nights (Print Version)

Creamy Crockpot Loaded Baked Potato Soup - a comforting, easy meal. Perfect for chilly evenings or busy days. Just dump, simmer, and enjoy!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Pork

# Ingredients:

→ Base Ingredients

01 - 2 lbs russet potatoes, peeled and 1-inch diced
02 - 4 cups chicken broth (low-sodium)
03 - 1 cup heavy cream
04 - 4 oz cream cheese, softened
05 - 4 tbsp unsalted butter
06 - 1/4 cup all-purpose flour

→ Flavor Boosters

07 - 1 yellow onion, diced
08 - 4 cloves garlic, minced
09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper (or to taste)
11 - 1 tsp smoked paprika

→ Garnish & Toppings

12 - 1 cup sharp cheddar cheese, freshly grated
13 - 8 slices bacon, cooked crispy and crumbled
14 - 1/4 cup green onions, sliced
15 - 1/2 cup sour cream (for serving)

→ Optional Extras

16 - A dash of hot sauce (for a kick)
17 - Fresh dill (for a surprising twist)

# Instructions:

01 - Okay, first things first, those potatoes! Peel about 2 pounds of russet potatoes and chop them into 1-inch cubes. You want them fairly uniform so they cook evenly – no one wants crunchy bits in their Crockpot Loaded Baked Potato Soup! Then, dice your yellow onion and mince that beautiful garlic. This is usually where my kitchen gets a little chaotic, with potato peels everywhere, but it's all part of the fun, right? I always tell myself the mess means flavor is happening.
02 - Melt a tablespoon of butter in a skillet over medium heat. Toss in your diced onion and let it soften, about 5-7 minutes, until it's fragrant and translucent. Then, add the minced garlic and smoked paprika, letting them cook for just a minute until they're super aromatic – seriously, that smell is everything! Transfer the sautéed mixture to your crockpot, then add the chopped potatoes and chicken broth. Give it a good stir. See? Easy peasy for your Crockpot Loaded Baked Potato Soup!
03 - Cover your crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the potatoes are fork-tender. This is the beauty of the slow cooker; you can go about your day while it does all the hard work. I usually set a timer and then forget about it until the house starts smelling absolutely divine. This is where the magic of a Crockpot Loaded Baked Potato Soup truly begins to unfold, filling your home with comforting aromas.
04 - Once the potatoes are tender, it's time to thicken things up a bit. In a separate small saucepan, melt the remaining butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is where I used to get nervous, but constant whisking prevents lumps! Gradually whisk in a cup of the hot broth from the crockpot until smooth, then pour this mixture back into the crockpot. This step is crucial for that creamy texture in your Crockpot Loaded Baked Potato Soup.
05 - Now, grab a potato masher or a large fork and gently mash about half to two-thirds of the potatoes right in the crockpot. You want some chunks for texture, but mostly a creamy base. Stir in the heavy cream and cream cheese until the cream cheese is fully melted and incorporated. This is where your Crockpot Loaded Baked Potato Soup really starts to look and feel like, well, loaded baked potato soup! Taste it, and adjust salt and pepper if needed.
06 - Stir in about half of your freshly grated cheddar cheese and half of the cooked, crumbled bacon until just melted. Don't overmix! Ladle the warm Crockpot Loaded Baked Potato Soup into bowls. Now for the fun part: load it up! Top with more sharp cheddar, crispy bacon bits, a dollop of sour cream, and a sprinkle of fresh green onions. Honestly, seeing those vibrant toppings against the creamy soup always makes me happy. Enjoy your delicious creation!

# Notes:

01 - Don't skip the cream cheese, it adds a tang you won't get otherwise!
02 - This soup tastes even better the next day, trust me on this.
03 - If you're out of heavy cream, whole milk works, but it won't be as rich.
04 - A sprinkle of fresh dill at the end? Surprisingly good.

# Equipment Needed:

01 - Crockpot (slow cooker)
02 - large skillet
03 - potato masher
04 - small saucepan
05 - whisk

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

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