Cozy, creamy, and loaded with all your favorite baked potato toppings, this Crockpot Baked Potato Soup is the kind of set-it-and-forget-it dinner that turns a cold day around. Russet potatoes break down into a silky base while bacon, cheddar, and scallions bring that classic “loaded” flavor. With minimal prep and a long, gentle cook, the slow cooker does the heavy lifting—so you can come home to a pot of comfort that tastes like it simmered all day (because it did!).
This version keeps the texture velvety without feeling heavy: a quick mash right in the crock creates body, then a swirl of dairy adds restaurant-level creaminess. Customize the bowl with crispy bacon, extra cheese, or a dollop of sour cream—just like a fully dressed baked potato. Leftovers reheat beautifully for easy lunches, too.
It’s flexible by design. Use broth you have on hand, swap in Greek yogurt for a lighter finish, or make it vegetarian with smoky paprika in place of bacon. However you top it, this soup is pure comfort—with the added joy of almost no dishes.
Key Ingredients & Substitutions
Choose sturdy potatoes and a few flavor-building staples for the best slow-cooker payoff. Here’s how to adapt based on your pantry and preferences.
Russet potatoes: Their high starch content breaks down into a naturally thick, silky soup. Yukon golds work (creamier, slightly sweeter), but the soup will be a touch less fluffy.
Onion & garlic: Aromatic base notes. Leeks are a lovely swap for a milder, delicate flavor. Use 1 teaspoon garlic powder if you’re out of fresh.
Chicken or vegetable broth: Low-sodium lets you control seasoning. Veg broth keeps it vegetarian—add a pinch of smoked paprika to mimic bacon warmth.
Cream or half-and-half: For the signature creamy body. Lighter option: use 2% milk or evaporated milk (stable and velvety). Dairy-free: use unsweetened cashew or oat milk and thicken a touch more (see FAQs).
Butter & flour (optional): A quick roux at the end yields a silkier, slightly thicker finish. Skip and rely on mashing for a more rustic texture.
Cheddar cheese: Sharp cheddar punches through the richness. Monterey Jack or a cheddar–mozzarella blend melt smoothly; smoked cheddar adds a subtle BBQ note.
Bacon: Classic “loaded” flavor and crunch. Turkey bacon works; for vegetarian, omit and add smoked paprika or a dash of liquid smoke.
Scallions/Chives & sour cream: Bright, tangy finish that channels a true baked potato vibe. Greek yogurt is a great sub for sour cream.
Equipment You’ll Need
- 6–7 quart slow cooker (Crockpot)
- Cutting board and chef’s knife
- Potato masher (or immersion blender for extra-smooth)
- Measuring cups and spoons
- Skillet (for bacon, optional)
- Ladle for serving
Flavor Variations & Add-Ins
- Fully loaded: Top with bacon, cheddar, sour cream, scallions, and a pinch of pepper.
- Broccoli cheddar: Stir in 2 cups chopped, steamed broccoli during the last 10 minutes; add extra cheddar.
- Roasted garlic: Squeeze in a head of roasted garlic at the end for sweet, mellow depth.
- Smoky corn: Add 1 cup fire-roasted corn and 1/2 teaspoon smoked paprika.
- Ham & cheddar: Fold in 1–1 1/2 cups diced cooked ham during the final warm-through.
- Jalapeño popper: Add 1–2 minced jalapeños and a handful of pepper jack; garnish with bacon and a drizzle of hot sauce.
How to Make Crockpot Baked Potato Soup
Ingredients You’ll Need:
- 6 cups peeled and diced russet potatoes (about 2 1/2–3 lbs; 1/2–3/4-inch cubes)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 bay leaf (optional)
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour (optional, for roux)
- 1 1/2 cups half-and-half or whole milk (see substitutions above)
- 1–1 1/2 cups freshly shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled (optional, for topping)
- 1/2 cup sour cream (or plain Greek yogurt)
- 2–3 scallions or chives, thinly sliced (for garnish)
How Much Time Will You Need?
Hands-on prep is about 15 minutes. Cook on LOW for 6–7 hours (best texture) or HIGH for 3–4 hours, then 10–15 minutes to finish/adjust thickness and add dairy. Total time varies by slow cooker.
Step-by-Step Instructions:
1. Load the slow cooker
Add potatoes, onion, garlic, broth, salt, pepper, thyme, bay leaf (if using), and 2 tablespoons butter to the crock. Stir to combine. Cook on LOW 6–7 hours or HIGH 3–4 hours, until potatoes are very tender.
2. Mash to thicken
Remove the bay leaf. Using a potato masher, mash in the crock until the soup is mostly creamy with some small chunks (for ultra-smooth, pulse briefly with an immersion blender—but avoid over-blending, which can make potatoes gluey).
3. Make a quick roux (optional)
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly blond. Slowly whisk in the half-and-half (or milk) until smooth and slightly thickened, 2–3 minutes. Pour the mixture into the slow cooker and stir. Set slow cooker to HIGH and cook 10 minutes to thicken gently.
4. Add cheese & sour cream
Turn the cooker to WARM. Stir in cheddar a handful at a time until melted, then swirl in sour cream (or Greek yogurt). Taste and adjust salt and pepper. If too thick, loosen with warm broth or milk; if too thin, let it sit on WARM a few minutes longer.
5. Serve & top
Ladle into bowls and finish with bacon, extra cheddar, and scallions or chives. Add a crack of black pepper for that steakhouse-baked-potato finish.
Pro Tips for Best Texture & Taste
A few simple moves guarantee silky soup with clean, cheesy flavor and just the right body.
- Choose the right potato: Starchy russets mash smoother than waxy potatoes. Dice evenly for consistent cooking.
- Mash, don’t blitz: Over-blending can turn potatoes gummy. Stop when you reach a creamy-but-rustic texture.
- Warm the dairy: Adding warm milk/half-and-half prevents curdling and keeps the soup glossy.
- Add cheese off heat: Fold in on WARM so it melts smoothly without becoming grainy.
- Season at the end: Cheese and reduction add salt—finish with salt/pepper after melting in the dairy.
Frequently Asked Questions
Can I make this vegetarian or bacon-free?
Yes—use vegetable broth and skip bacon. For a “smoky” vibe, add 1/2 teaspoon smoked paprika or a dash of liquid smoke.
How can I make it dairy-light or dairy-free?
For lighter: use 2% milk or evaporated milk and reduce cheese to 3/4 cup. For dairy-free: use unsweetened cashew/oat milk; thicken with a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) instead of a roux, and use a dairy-free cheese or omit.
Can I add protein?
Stir in 1–2 cups diced ham, cooked shredded chicken, or crisp bacon right before serving. Adjust salt if adding ham or bacon.
How do I store and reheat?
Refrigerate up to 4 days in airtight containers. Reheat gently over low heat or in the microwave at 50% power, adding a splash of broth or milk to loosen. Potato soups can thicken in the fridge; a little liquid brings the texture back.
Will it freeze well?
Potato + dairy soups can change texture after freezing. If freezing, do so before adding dairy and cheese; reheat, then add dairy/cheese just before serving for the best result.
