Crockpot Baked Potato Soup
100 Comments Nov 01, 2021
Updated Jun 24, 2025
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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
This looks amazing! Can it be done in a 4qt crock pot?
I’m positive it wouldn’t fit. You could halve the recipe and it would work 🙂
Just wondering if you have tried using pre-shredded hash browns and wondering if that would work OK. It’s what I have on hand…..thanks!
Those may work ok. I have seen a Paula Deen Potato Soup recipe that uses the cubed frozen potatoes, and everyone raves about it.
I made this soup today and we loved it! So creamy and hearty. I prepped everything last night and just threw it all in this morning and tada! I used an emerson blender to blend the cream cheese and it was super easy.
when the soup is done and we blend the cheese in do we blend the garlic with it.
Yes blend the garlic in when you blend the cream cheese 🙂
So it says to leave the garlic cloves whole. I’m afraid that someone will get a whole clove of garlic at the end. Please explain.
You can place them on top, and make sure to fish them out and blend at the end.
Not understanding the cream cheese mixture. Do you blend and add after the soup is done and/or do you have to cook it a bit longer after you add the cream cheese mixture?
You blend the part of the soup when it is done with the cream cheese. Stir that mixture back into the soup that’s still in the crock, stir and serve 🙂
Im making this soup this weekend. My question is, can i freeze the leftovers?
I leave for work at 7 in the morning and am looking for recipes that I can let cook from 7 in the morning until about 6 or 7 at night. Is there any way to make this recipe in a way where it has to cook for longer?
Is there anyone home at the 8-10 hour mark? if they could set it to warm until you get home? if not, you could try cooking for 11-12 hours, the potatoes will be pretty tender, but if you top the soup with crispy bacon it would be good!
Try using a standard light timer to delay the start time. Set up the crockpot then set the timer to power it up a few hours later. Some newer models have this a programmable feature.
Only use this for short delays <3 hours. Not recommended for recipes with meat or other high perishable ingredients.
Is it possible to substitute plain/greek yogurt for the cream cheese? If so, would the measurements be the same? While I do like cream cheese on my bagels and in cheesecakes, I’m not a huge fan of it elsewhere – also the yogurt would be a healthier alternative… so I was just curious!
Angie, the Greek yogurt may work good. It would make for a little runnier soup, but would be healthier!
Great, I will have to try it then. I’ll let you know how it turns out when I do 🙂
My mom uses sour cream as her secret ingredient in her stove top potato soup. (My dad hates sour cream. It’s been a real challenge over the last 10+ years to make his favorite soup and keep him in the dark about how it’s made. She uses no more than half a container of sour cream for a large pot of soup. (Not sure if she starts with a large container or small container of sour cream.)
Do you have to have a blender or potato masher to make this? I don’t have either any suggestions? Could I just skip the blending?
If you need to skip blending I would microwave the cream cheese until softened, then stir it in briskly.
I’m making this soup today, it sounds amazing.
your recipe for potato soup was the bestest….tried it last night ….and i am about to burst…just to good to put the spoon down….thanks for shareing…..I LOVED IT!!!!