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
Hi Sarah, Can I cook this on high for six hours rather than low at 8-10 hrs?
Saw your earlier post and switched to high for 6 hours
What about cooking it in an instant pot? How much time?
So many soups call for low sodium chicken broth so as not to be too salty. Would this soup taste better with low sodium broth or regular? So anxious to try it!
Hi Sandy! If you are concerned I would do low sodium, then you can add a touch of salt at the end if needed.
Any idea how to convert this to the instant pot? So much faster
Can you add cheddar cheese to the potato soup, in addition to the cream cheese?
yes! that would be really good!
Can half and half be used instead of cream cheese? If so, how much?
Will the soup be thinner with half and half?
Yes it will be thinner, you can more potatoes and blend up a bit more at the end to get more thickness.
When would I add the cheddar cheese? During the six hour cook time?
I would at the end after the cream cheese.
I actually only had a block and a half of cream cheese when I made this soup, so I substituted the other half block of cream cheese with Velveeta and let it cook for another hour. It turned out SO GOOD!!!
This recipe was amazing, I was worried since I’m not a huge cream cheese fan- I used 95% fat free cream cheese and it was filling which was great but no weird cream cheese taste, just the promised delightful baked potato flavour and texture. It also lasted really well the next day for lunch and more leftovers a couple nights later which surprised me. I still have some in the freezer, i’m hoping might be ok when thawed out to but it’s pretty much the perfect recipe!
This may have been asked but is it possible to cook it on high for 4 hours instead of low for 8 hours?
I think this would work Wendy. I’ve never tried this, but I would think 4 hours on high, if the lid wasn’t opened would cook the potatoes.
I cooked on high for 4 hours, then used an immersion blender. I also substituted half a block of cream cheese with Velveeta. Very happy with the results!!
We are having a chili/soup cookoff at work and this sounds amazing! Do you think If I started it going the night before around 10 and then mixed in the cream cheese around 6 in the morning then brought it to work and let it just let it sit on warm or low it would be fine until 11-2?
I do think it would be fine on warm. I would sneak in and stir it every once in a while. 🙂
Do you know how well this work being heated up for a second day?
It does very well. I do it on the stove top over medium heat. I hope that helps!
Can this be cooked more quickly if put on high? I keep forgetting to start this earlier and we are going to be eating pretty late!
Yes! I should do fine on High. Probably 6 hours.
what’s a garlic glove? 😉
thanks for the recipe, it looks delicious.
It’s from a fresh head of garlic, just one piece of that head, peeled is a clove 🙂