Crock Pot Loaded Baked Potato Soup Recipe
Introduction
This Crock Pot Loaded Baked Potato Soup is a comforting and creamy dish that’s perfect for chilly days. Packed with tender potatoes, cheese, and savory flavors, it’s easy to prepare and lets the slow cooker do all the work.
Ingredients
- 2.5 lbs Russet potatoes (optional: peeled)
- 1 small onion (about 1/2 lb)
- 2 cups chicken broth
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 oz cream cheese
- 4 oz shredded cheddar cheese (about 1 cup)
- 1.5 cups heavy cream
Instructions
- Step 1: Chop the potatoes into 2-inch chunks and roughly chop the onion.
- Step 2: Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot. Cook on high for 4 hours or on low for 6 to 8 hours.
- Step 3: When cooking is complete, open the lid and add the cream cheese, shredded cheddar, and heavy cream. Use a potato masher for a slightly chunky texture or an immersion blender for a smooth soup.
- Step 4: Serve topped with your favorite garnishes and enjoy!
Tips & Variations
- For extra flavor, add cooked bacon bits or chopped green onions as toppings.
- Swap chicken broth for vegetable broth to make a vegetarian version.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- If you prefer a thicker soup, mash the potatoes a bit more before mixing in the cheeses.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming. If the soup thickens during storage, add a splash of broth or cream to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this soup in advance?
Yes, you can prepare the ingredients the night before and store them in the crock pot insert covered in the fridge. Just add the cheeses and cream after cooking.
Can I freeze leftover soup?
While you can freeze this soup, the texture of the potatoes and cream may change upon thawing. It’s best to freeze in small portions and stir well when reheating.
PrintCrock Pot Loaded Baked Potato Soup Recipe
This Crock Pot Loaded Baked Potato Soup is a creamy, comforting dish perfect for cozy days. Made with tender Russet potatoes, savory garlic and onion, and rich cheeses, this slow-cooked soup offers the classic flavors of a loaded baked potato in a warm, hearty bowl. Easy to prepare, it allows the crock pot to do the work while you set it and forget it until mealtime.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes to 8 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Soup Base
- 2.5 lbs Russet potatoes, peeled or unpeeled, cut into 2-inch chunks
- 1 small onion (about 1/2 lb), roughly chopped
- 4 cloves garlic
- 2 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Dairy and Cheese
- 8 oz cream cheese
- 4 oz shredded cheddar cheese (approximately 1 cup)
- 1.5 cups heavy cream
Instructions
- Prepare Ingredients: Chop the potatoes into roughly 2-inch chunks and roughly chop the onion to ensure even cooking and easy blending later.
- Combine in Crock Pot: Place the chopped potatoes, onion, chicken broth, whole garlic cloves, salt, and black pepper in the crock pot. Stir gently to distribute ingredients evenly.
- Cook: Cook the mixture on high for 4 hours or on low for 6-8 hours until the potatoes are tender and fully cooked.
- Add Dairy and Blend: Once cooking is complete, open the crock pot lid and add the cream cheese, shredded cheddar cheese, and heavy cream. Use a potato masher for a slightly chunky texture or an immersion blender for a smooth, creamy soup. Blend until you reach your desired consistency.
- Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite loaded baked potato toppings such as bacon bits, chopped green onions, sour cream, or extra cheese, then enjoy warm.
Notes
- Peeling the potatoes is optional; leaving the skins on adds texture and more nutrients.
- For vegetarians, substitute chicken broth with vegetable broth.
- Using an immersion blender creates a smoother soup, while mashing by hand keeps some potato chunks for texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Add toppings like crispy bacon, green onions, diced tomatoes, or sour cream for a classic baked potato taste.
Keywords: loaded baked potato soup, crock pot soup, slow cooker soup, creamy potato soup, comfort food, easy soup recipe
