Crockpot Baked Potato Soup
100 Comments Nov 01, 2021
Updated Jun 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
Using your slow cooker, you can transform a bag of russet potatoes into the most decadent and comforting baked potato soup you will ever taste. We love to top with decadent toppings.
Loaded potato soup is my all-time favorite; I order it at every restaurant when it is available. You can’t beat how creamy this soup is and how great the toppings blend in. You will see in this recipe, I peel and dice raw potatoes; we don’t bake the potatoes. I’ve made baked potato soup before with leftover baked potatoes, which can be gluey.
This baked potato soup recipe has some prep work, but it is really worth the time. This soup is the ultimate comfort soup. Hands down one of the best and easiest slow cooker recipes you will try. This soup tastes just as good as loaded slow cooker baked potatoes!
The Ingredients
Russet Potatoes – Buy cheap russet potatoes for this recipe, it works the best.
White Onion – Diced white onion flavors this soup, if you have people who don’t like chunks of onions, don’t worry, they will get blended up in this recipe.
Seasonings – Whole garlic cloves and pepper.
Chicken Broth – May be strange to use chicken broth in a soup with no chicken, but chicken broth adds so much flavor. You can use vegetable broth if needed.
Cream Cheese – Lots of cream cheese in this recipe. Along with blending the potatoes, this will help thicken the soup and make it ultra creamy.
How to Make Crockpot Baked Potato Soup
- Chop the veggies and add everything to the crockpot.
- Let it cook low and slow until the potatoes are tender.
- Blend it up and stir in the cream cheese.
- Top and serve with all your favorite loaded toppings.
What do I top the soup with?
Serve this loaded potato soup recipe buffet style right out the crockpot because not every guest will like all the toppings. Serve these toppings as a choice along with the soup:
- Sour cream – Buy the squeezable sour cream for easy clean up.
- Green onions or chives – This will add an onion flavor to each bowl, we don’t ever skip on this.
- Cooked and crumbled bacon – You can buy precooked bacon or bacon bits if desired.
- Shredded cheddar cheese – Bagged or freshly grated works well.
Sarah’s Tips and Variations
Don’t use red or gold potatoes in this recipe for it won’t have the correct texture.
To cut down calories, you can substitute fat-free or low-fat cream cheese. Top with turkey bacon and low-fat sour cream and low-fat cheese (or leave off, still good without).
This soup does not freeze well, for potatoes and dairy both can change texture when frozen.
You can peel and dice your potatoes the night before; place them in water, and refrigerate. Drain off the water before starting the recipe. I do this in a large bowl.
Featured Comment
“Made this tonight, exactly as the recipe states…. It was amazing! Husband had fourths! Cooked on high for 4 hours. Used the immersion blender and left the soup a little chunky. Topped with cheddar, chopped bacon and fresh chives. It was fantastic, thank you!”
– Jill
Crockpot Baked Potato Soup
How to Video
Equipment
- Immersion blend or regular blender
Ingredients
- 5 lbs. russet potatoes
- 1 white onion, diced
- 3 whole garlic cloves (keep them whole), or 1/4 tsp garlic powder
- 7 cups chicken broth, (or 7 cups water and 5 chicken bouillon cubes)
- 1/4 tsp. black pepper
- 16 oz. cream cheese, 2 blocks total, ADD AT THE END OF THE COOKING TIME
- additional salt and pepper to taste
Loaded Toppings (optional but necessary)
- sour cream
- cheddar cheese, grated
- green onion or chives, sliced
- cooked bacon, crumbled (or bacon bits)
Instructions
- Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
- Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. You'll want to cook this until the potatoes are tender.
- Add the cream cheese to the slow cooker, you can cube it if you like, but it's not nescessary. Using an immersion blend up the soup. If you don't have an immersion blender you can use a regular blender, you will need to blend the soup in batches.
- Season the soup with salt and pepper to taste.
- Serve with desired toppings.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Try another one of my soup recipes:
Potato Cheese Soup and Ham and Potato Soup are both hearty, comforting classics.
Slow Cooker Potato Leek Soup adds a mild, savory twist with tender leeks and creamy potatoes.
Crack Potato Soup and Cauliflower Cheese Soup are rich, cheesy favorites perfect for chilly days
More baked potato inspired recipe you will love!
- Loaded Potato Chicken Bacon Ranch Casserole – Recipe by the Country Cook
- Slow Cooker Baked Potato Casserole
- Loaded Baked Potato Salad – Recipe by the Southern Bite
- Slow Cooker Baked Potatoes
There are several ways to look at it. I love several different versions. I use milk and when soup is almost ready to serve, I add 1/2 C Sour Cream. I also add water and Better Thank Boullion (I like Chicken flavor for this recipe.
Why is this called BAKED potato soup? I thought it would be a great way to use up some leftover baked potatoes I have on hand, but then I read the recipe and it doesn’t even use baked potatoes. Very misleading.
Because it is loaded with baked potato toppings.
Because of the toppings put on top later and because she wanted to.
I have a problem with using chicken broth ……I’m 91 years old and have enjoyed my mothers and my own potato soup for most of those years. We used onions and celery boiled with the potatoes….added milk or 1/2 and 1/2 and a large dab of butter, with cooked chopped bacon added as the main ingredients for our soup. It was / is delicious. I tried using broth one time and my family didn’t care for the flavor. It just seems an extra expense to use broth when it tastes so good without. Does this seem reasonable?
That’s sounds delicious your way!
Hi- Is there a substitute for the cream cheese to make this dairy free?
If you can find vegan cream cheese or vegan half and half.
You should not be looking at dairy based soups if you are vegan enough to not eat any dairy. I can only imagine what the rest of your diet is like, not very healthy and I’d hate to see what your bone conditions are like.
Potato soup (old fashioned potato soup, that is) is ONLY made with milk or 1/2 and 1/2 or cream. I buy raw, fresh milk every wednesday from a local dairy and I grew up on a farm where we always had fresh cow milk and my mom and gramma made their own butter and cottage cheese, etc. I collected the eggs from some nasty old chickens who used to peck my arms but I would trade those eggs and that fresh dairy for some vegan lifestyle if you paid me really good money!
I love the soup as it is with the toppings but would make a perfect start for a corn chowder!
If I wanted to add venison to this recipe, would you change anything?
Unsure. It will be very liquidy if you do a venison roast.
I don’t understand how you call this ‘baked’ potato soup?
It’s MUCH easier than using baked potatoes (less gummy, too) and it has the “loaded” toppings you’d put on a baked potato.
I agree. You can’t call it ‘Baked Potato Soup” if you aren’t baking the potatoes.Misleading.
Why are you worried about it.