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Easy Crockpot Loaded Baked Potato Soup: Best Comfort Food

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This thick, creamy, and loaded baked potato soup is made entirely in the crockpot with simple ingredients like russet potatoes, bacon, cheese, and sour cream. It’s the ultimate comfort food that tastes like a fully loaded baked potato without any of the work.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese (freshly shredded)
  • ½ cup cooked and crumbled bacon (about 8 strips)
  • ¼ cup chopped fresh chives
  • Extra shredded cheddar cheese for topping
  • Sour cream for serving

Instructions

  1. Prep the potatoes: Peel russet potatoes and dice into ½-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. Sauté the aromatics: In a small skillet over medium heat, melt 1 tablespoon of butter. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Layer everything in the crockpot: Add diced potatoes, sautéed onion and garlic, chicken broth, salt, pepper, and smoked paprika to the slow cooker. Stir to combine, ensuring potatoes are mostly submerged.
  4. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until potatoes are fork-tender.
  5. Mash it up: Use a potato masher to break down potatoes right in the crockpot to your preferred consistency (leave some chunks for texture). Alternatively, use an immersion blender for a completely smooth soup.
  6. Add the creamy stuff: Stir in heavy cream, softened butter, and shredded cheddar cheese. Stir until cheese is completely melted and soup is smooth and creamy (about 2-3 minutes). Taste and adjust seasoning.
  7. Simmer and serve: Let soup cook on LOW for another 15-20 minutes to meld flavors. Ladle into bowls and top with bacon, extra cheese, chives, and a dollop of sour cream. Serve immediately.

Notes

Don’t skip rinsing the potatoes to avoid a gummy texture. Add dairy at the end to prevent curdling. Shred your own cheese for smooth melting. If soup is too thick, stir in extra warm broth or milk; if too thin, cook uncovered for 20-30 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, comfort food, easy potato soup, creamy potato soup

Find it online: https://twinkletaste.com/easy-crockpot-loaded-baked-potato-soup-best-comfort-food/