This cozy Crockpot Baked Potato Soup is everything you love about baked potatoes, but in a warm, creamy bowl! With tender potatoes, cheese, and crispy bacon, it’s a true comfort meal.
You can make it in the morning and let it cook all day—perfect for busy nights! I love topping mine with sour cream and chives. It’s like a hug in a bowl! 🥔❤️
Ingredients & Substitutions
Russet Potatoes: These are ideal for baked potato soup because they are starchy and creamy when cooked. If you don’t have russets, Yukon gold potatoes can work too, giving a buttery flavor.
Chicken Broth: Great for adding flavor, but you can easily switch to vegetable broth for a vegetarian version. Homemade broth can also elevate the taste!
Cheddar Cheese: I love sharp cheddar for its strong taste. If sharp is too intense for your liking, mild cheddar or even a blend of cheeses can work wonderfully.
Bacon: Crumbled bacon adds a nice crunch. For a meat-free option, consider using smoked paprika to give a similar smoky flavor, or try vegan bacon if you’re looking for a plant-based substitute.
Sour Cream: This adds creaminess and tang. Greek yogurt is a perfect substitute if you want a healthier option, and it still gives that creamy texture.
How Do I Get Creamy Soup Without a Blender?
To achieve a creamy and thick texture without a blender, just mash some potatoes directly in the crockpot. This allows part of the soup to stay chunky while giving the desired creaminess. Here’s how to do it:
- After cooking, take a potato masher and gently mash some of the potatoes. You don’t need to mash them all—leave some chunks for texture!
- Mix in the milk and flour mixture to enhance the creaminess. Stir until it’s well combined.
- Let it cook a bit longer after adding the dairy ingredients to allow everything to meld together.
With these simple steps, you’ll have a delightfully creamy soup without needing to blend!
Crockpot Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (substitute with vegetable broth if desired)
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 cup sour cream, plus extra for topping
- 1/2 cup milk or heavy cream
- 6 strips bacon, cooked and crumbled, plus extra for topping
- 3 green onions, sliced (for garnish)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Butter for cooking onions (about 1 tablespoon)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 6-7 hours for cooking on low (or 3-4 hours on high). After cooking, you’ll need a little more time to let the flavors meld, so it’s best to plan for a full day or enjoy ready-to-eat soup when you get home!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by peeling and dicing the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic. It’s helpful to have everything ready to go before you start cooking to make the process smooth!
2. Sauté Onion and Garlic:
In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onions become translucent and fragrant, which should take about 3-5 minutes. Once done, remove from heat.
3. Combine Ingredients in the Crockpot:
Spray your crockpot with non-stick cooking spray (this step makes cleanup easier!). Add the diced potatoes, sautéed onion and garlic, and pour in the chicken broth.
4. Start Cooking:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and can be easily pierced with a fork. The longer, the better the flavors meld together!
5. Mash Some Potatoes:
Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the crockpot. This will thicken the soup while leaving some chunks for a nice texture. Don’t mash them all; variety is key!
6. Mix in the Dairy:
In a separate small bowl, whisk together the flour and milk (or heavy cream) until there are no lumps. Stir this mixture into the crockpot soup. Next, add the shredded cheddar cheese, sour cream, salt, pepper, and optional smoked paprika. Stir well to combine everything.
7. Add Bacon:
Gently fold in the cooked and crumbled bacon into the soup, mixing it evenly for added flavor.
8. Let it Thicken:
Cover and cook on low for an additional 30 minutes to allow the soup to thicken and the flavors to blend together beautifully.
9. Final Adjustments:
Taste your soup and feel free to adjust the seasoning with more salt and pepper if needed. Everyone’s taste buds are different!
10. Serve and Enjoy:
Ladling the hot soup into bowls, top each serving with extra shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and sprinkle of sliced green onions for that fresh crunch. Enjoy your warm and creamy Crockpot Baked Potato Soup!
This soup is perfect for chilly days and will warm you from the inside out!
Can I Use Different Types of Potatoes?
Yes, while russet potatoes are ideal for their creamy texture, you can substitute with Yukon gold or red potatoes. Just keep in mind the texture may vary slightly; Yukon golds will give a buttery flavor!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and keep it in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a splash of milk if it has thickened too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months—just be sure to let it cool completely before freezing!
Can I Make This Soup Vegetarian?
Yes! Simply replace chicken broth with vegetable broth, omit the bacon, and use a plant-based sour cream or omit it altogether. The soup will still be delicious and creamy!
