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Easy Crockpot Loaded Baked Potato Soup: Best Cozy Meal

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This creamy, cheesy crockpot loaded baked potato soup is packed with bacon and so easy to make. A chance encounter at the DMV led to this life-changing recipe that will wrap you in comfort on a gray afternoon.

Ingredients

Scale
  • 6 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices bacon, cooked and crumbled
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 4 green onions, sliced (for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon. In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside. Reserve 2 tablespoons of bacon drippings in the skillet for later.
  2. Sauté the aromatics. In the same skillet with the reserved bacon drippings, add the diced onion. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 more minute until fragrant—don’t let it burn. Scrape everything into the crockpot.
  3. Make the roux. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden and smells nutty. Slowly pour in 1 cup of the chicken broth while whisking to prevent lumps. Cook for 2 minutes until thickened, then pour this mixture into the crockpot.
  4. Add the potatoes and broth. Place the diced potatoes into the crockpot. Pour in the remaining 3 cups of chicken broth. Add the salt, black pepper, and smoked paprika. Stir everything together.
  5. Cook on low. Cover and cook on low heat for 6-7 hours, or on high for 3-4 hours. The potatoes should be fork-tender when done.
  6. Mash some potatoes. Using a potato masher or the back of a wooden spoon, gently mash about half the potatoes right in the crockpot. This thickens the soup naturally. Leave some chunks for texture.
  7. Add the milk and cheese. Stir in the whole milk and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust salt and pepper if needed. If the soup seems too thick, add a splash more milk or broth.
  8. Serve and garnish. Ladle the soup into bowls. Top with crumbled bacon, sliced green onions, and a dollop of sour cream if desired. Serve immediately while hot and creamy.

Notes

Don’t skip the roux—it gives the soup its velvety texture. Grate your own cheese for smooth melting. Add dairy only at the end to prevent curdling. Season in layers and adjust at the end. For a thicker soup, let it cook uncovered for 15-20 minutes on low. For a thinner soup, stir in extra warm milk or broth.

Nutrition

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