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Crock Pot Loaded Baked Potato Soup Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Description

This Crock Pot Loaded Baked Potato Soup is a creamy, comforting dish perfect for chilly days. Made with tender chunks of russet potatoes, aromatic onions, garlic, and rich cream cheese, it delivers all the flavors of a loaded baked potato in a warm, hearty soup form. Slow-cooked in a crock pot for easy preparation, this soup is topped with shredded cheddar and cream for ultimate richness, customizable with your favorite toppings.

Ingredients

Main Ingredients

  • 2.5 lbs Russet potatoes (optional: peeled, cut into 2 inch chunks)
  • 1 small onion (about 1/2 lb, roughly chopped)
  • 2 cups chicken broth
  • 4 cloves garlic, minced
  • 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

  1. Prep Ingredients: Chop the russet potatoes into 2-inch chunks and roughly chop the onion. Mince the garlic cloves for a fresh, aromatic base.
  2. Combine and Cook: Place the chopped potatoes, onion, chicken broth, minced garlic, salt, and ground black pepper into the crock pot. Set the crock pot to cook on high for 4 hours or on low for 6 to 8 hours, allowing the ingredients to become tender and flavors to meld.
  3. Add Creamy Elements: After cooking, open the lid and add the cream cheese, shredded cheddar cheese, and heavy cream to the pot. Use a potato masher to lightly mash the soup for a slightly chunky texture or an immersion blender to puree it into a smooth, creamy soup.
  4. Serve: Ladle the soup into bowls and top with your favorite toppings such as extra cheddar, bacon bits, chives, or sour cream. Enjoy warm for a hearty meal.

Notes

  • Peeling the potatoes is optional; leaving the skins on adds extra texture and nutrients.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • To make the soup thicker, reduce the chicken broth by 1/2 cup or add more cream cheese.
  • This soup can be made a day ahead and reheated gently on the stove or in the crock pot.
  • Use an immersion blender carefully to avoid over blending if you prefer some potato chunks.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saraflavors.com/crock-pot-loaded-baked-potato-soup-recipe/