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The Magical Slow Cooker » Recipes » Soups » Loaded Baked Potato Soup in the Crockpot

Loaded Baked Potato Soup in the Crockpot

by Sarah Olson on November 1, 2021 | Updated October 22, 2022 86 Comments

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Images of baked potato soup with text of what the ingredients are.
collage of baked potato soup images with text overlay for pinterest

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 this soup with bacon, cheese, chives, and sour cream.

This recipe makes a big batch of soup, great for the entire week! My other favorite big-batch soup recipes are French Dip Soup and Buffalo 15 Bean Soup.

Close up of baked potato soup in slow cooker

Why we Love this Slow Cooker Loaded Baked Potato Soup Recipe

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 homemade baked potatoes!

How to make Loaded Baked Potato Soup in the Crockpot

Ingredients

ingredients for baked potato soup on table
  • 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. The whole garlic cloves will get blended up, so don’t fret.
  • 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.

Step-by-Step Directions

images of ingredients for baked potato soup in slow cooker.

Step One – Peel and dice the potatoes, add them to the crockpot. Add the onion, whole garlic, and black pepper.

Step Two – Pour over chicken broth. Cover and cook on LOW for 8-10 hours or on HIGH for 5 hours. You’ll want to cook this until the potatoes are tender.

image collage on how to blend the baked potato soup

Step Three – When the cooking time is up, cube the cream cheese.

Step Four – Add the cubed cream cheese into the soup.

Step Five – 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.

Step Six – Keep blending until the desired texture is achieved. I do not leave any chunks of potatoes in my soup; you can leave some if you prefer. Taste the soup and add salt and pepper to taste.

baked potato soup topped with cheese, bacon and green onions

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.
bowl of baked potato soup with sour cream, bacon, cheese and sour cream on top

Recipe FAQS

What are the best potatoes to use for this soup?

When you think of baked potatoes, naturally, you think of using russet potatoes. The concept is no different for this recipe. Grab a cheap bag of russets for this soup.

How can I make loaded potato soup lower in fat

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).

Can I freeze this soup?

You can put most of my recipes in the freezer after cooking, but sadly this recipe does not work well. The texture of the potatoes turns grainy and mealy, and cream turns foamy after being thawed If this potato soup recipe seems too big for you to finish up, cut the recipe in half. Or package up right away for a family who lives in another household.

Feeding a large crowd?

I often make this recipe for a large crowd, and cooking enough bacon is almost impossible; it goes quickly as a topping for this soup. My solution is to cook and crumble one pound of bacon and stir it into the soup after cooking (instead of serving on the side), then everyone gets an equal amount.

Can I prep potatoes the night before?

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.

More baked potato inspired recipe you will love!

  • Twice Baked Potatoes – Recipe by Spend with Pennies
  • Loaded Baked Potato Pizza – Recipe by Nutmeg Nanny
  • 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

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baked potato soup topped with cheese, bacon and green onions

Loaded Baked Potato Soup in the Crock Pot

5 from 25 votes
Transform bag of cheap potatoes into a decadent and comforting soup. Make this soup loaded by topping with bacon, cheese, sour cream, and chives.
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Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10
Calories: 247kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger
  • 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)
US Customary – Metric

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.
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Recipe Notes:

Can I prep the potatoes the night before?
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.
Feeding a large crowd?
I often make this recipe for a large crowd and cooking enough bacon is almost impossible, it goes quickly as a topping for this soup. My solution for that is to cook and crumble one pound of bacon and stir it into the soup after cooking, then everyone gets an equal amount.
How can I make this recipe low fat?
  • Fat-free or low-fat cream cheese
  • Turkey Bacon
  • Low-fat sour cream and cheese (or leave off, still good without!)
Can I freeze this?
  • Most of my recipes can be put in the freezer after cooking but sadly this recipe does not work well.
  • The texture of the potatoes turn grainy and mealy and cream turns foamy.
  • If this recipe seems too big for you to finish up, cut the recipe in half. Or package up right away for a family member who lives in another household.

Nutrition Information:

Calories: 247kcal | Carbohydrates: 38g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 824mg | Potassium: 1016mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 22.7mg | Calcium: 103mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Try another one of my soup recipes:

  • Slow Cooker Pizza and Pasta Soup
  • Slow Cooker Potato Leek Soup
  • Slow Cooker Sweet Potato and Cauliflower Soup
  • Slow Cooker Split Pea Soup
  • Slow Cooker Curried Chicken Noodle
  • Slow Cooker Cauliflower Cheese Soup

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    14658 shares
    • 3150

    Filed Under: Dinner, Soups

    Comments

    1. Alison says

      November 23, 2022 at 6:56 pm

      If I wanted to add venison to this recipe, would you change anything?

      Reply
      • Sarah Olson says

        November 23, 2022 at 9:01 pm

        Unsure. It will be very liquidy if you do a venison roast.

        Reply
    2. Adele L Chicken says

      October 31, 2022 at 8:55 am

      I don’t understand how you call this ‘baked’ potato soup?

      Reply
      • Sarah Olson says

        October 31, 2022 at 6:42 pm

        It’s MUCH easier than using baked potatoes (less gummy, too) and it has the “loaded” toppings you’d put on a baked potato.

        Reply
    3. Sadonna says

      March 6, 2022 at 5:48 am

      You mentioned that this recipe doesn’t freeze well. What about canning?

      Reply
      • Sarah Olson says

        March 6, 2022 at 9:43 am

        I’m not a canning expert. You’d have to look up if the ingredients are safe to can. It may be too thick.

        Reply
    4. Bonnie W says

      January 23, 2022 at 12:23 pm

      I am not seeing in the directions on when to add the cream cheese and for how long to be cooking with that in the crockpot. Thanks.

      Reply
      • Sarah Olson says

        January 23, 2022 at 3:49 pm

        Add after cooking and blend with an immersion blender or regular blender.

        Reply
        • cheri ann junaud says

          February 5, 2023 at 2:15 pm

          i have a hand mixer is that okY

        • Sarah Olson says

          February 5, 2023 at 8:00 pm

          I have not tried. Do you have a hand potato masher? That may work better.

    5. Debbi says

      September 5, 2020 at 9:27 am

      5 stars
      Can I use Yukon Gold instead of Russet potates?

      Reply
      • Sarah Olson says

        September 5, 2020 at 12:20 pm

        yes. they will work fine.

        Reply
    6. Jill says

      May 17, 2020 at 5:07 pm

      5 stars
      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!

      Reply
    7. Karen Fein says

      May 16, 2020 at 10:46 am

      Can I use regular cream cheese?

      Reply
      • Sarah Olson says

        May 16, 2020 at 10:54 am

        Yes!

        Reply
    8. Scott says

      February 2, 2020 at 3:35 pm

      What may I use in place of the cream cheese? Not a big fan of it?

      Reply
      • Sarah Olson says

        February 2, 2020 at 5:03 pm

        Heavy cream will work. Won’t be as thick but will work.

        Reply
        • Stacy Kyle says

          May 24, 2020 at 5:08 pm

          If I use heavy cream in replace of the cream cheese, how much should I use?

    9. J says

      December 22, 2019 at 1:27 am

      5 stars
      This soup is so easy and yummy!

      Reply
    10. Mary says

      August 19, 2019 at 9:46 am

      Hi I have a 4 qt crockpot how would you recommend adjusting the recipe quantities?

      Reply
    11. Karen says

      August 7, 2019 at 9:47 pm

      What is a serving size amount?

      Reply
    12. pat white says

      March 15, 2019 at 12:57 pm

      Can I add oysters in a jar when I put in the potatoes, etc?

      Reply
      • Sarah Olson says

        March 15, 2019 at 1:06 pm

        I would stir them in towards the end. After it’s been blended together.

        Reply
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