Crockpot Loaded Baked Potato

Creamy, cheesy, and packed with classic baked potato flavors, this comforting soup is effortless to prepare and perfect for cozy family meals.

This recipe quickly became a family favorite during chilly evenings, bringing everyone to the table with warm smiles and full bellies.

Ingredients

• Vegetables: 6 medium russet potatoes, peeled and diced, 1 small onion, diced, 3 cloves garlic, minced, 2 green onions, chopped (for garnish)
• Broth & Seasonings: 4 cups chicken broth (or vegetable broth for vegetarian), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme
• Dairy: 1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/2 cup heavy cream, 4 oz cream cheese, softened
• Proteins & Toppings: 1 cup cooked bacon, crumbled (omit or use vegetarian bacon for vegetarian option)

Instructions

Step 1:

Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and dried thyme to the crockpot. Stir well to combine.

Step 2:

Cover and cook on LOW for 6 7 hours or HIGH for 3 4 hours, until the potatoes are fork-tender.

Step 3:

Use a potato masher or immersion blender to mash some of the potatoes directly in the pot, thickening the soup to your desired consistency.

Step 4:

Stir in the softened cream cheese, shredded cheddar, sour cream, and heavy cream. Mix until smooth and creamy.

Step 5:

Taste and adjust seasoning if needed.

Step 6:

Ladle the soup into bowls and top each serving with crumbled bacon and chopped green onions. Serve hot, ideally with crusty bread.

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This soup always brings back fond family memories, especially during holiday gatherings when everyone eagerly asks for seconds.

Required Tools

Slow cooker crockpot, Knife and cutting board, Potato masher or immersion blender, Ladle, Mixing spoon

Allergen Information

Contains Dairy (cheddar cheese, cream cheese, sour cream, heavy cream), Contains Pork (bacon omit for vegetarian), Gluten-free as written but always check broth and dairy labels for gluten-containing additives

Nutritional Information

Calories 420, Total Fat 24 g, Carbohydrates 36 g, Protein 15 g per serving

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This soup is the perfect finishing touch for a cozy dinner, guaranteed to warm you up and satisfy your comfort food cravings.

Frequently Asked Questions

→ How long should I cook the soup in a crockpot?

Cook on LOW for 6–7 hours or on HIGH for 3–4 hours until potatoes are fork-tender and flavors meld together.

→ Can I substitute the bacon for a vegetarian option?

Yes, omit the bacon and consider adding roasted corn or mushrooms for similar texture and taste.

→ What is the best way to achieve a creamy texture?

Mash some potatoes directly in the crockpot and stir in cream cheese, sour cream, heavy cream, and shredded cheddar until smooth and creamy.

→ How can I store leftovers?

Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 2 months. Reheat gently and stir before serving.

→ Are there options for reducing carbs in this dish?

Substitute half of the potatoes with diced cauliflower to lighten and reduce carbohydrates while maintaining texture.