Crockpot Baked Potato Soup is a creamy and comforting dish that’s super easy to make. Just throw in potatoes, broth, and a few seasonings for a warm bowl of deliciousness!
This soup has all the classic baked potato flavors, like cheese and bacon, so it’s hard not to love. I like to top mine with extra cheese and chives for a little fun. Yum!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for a creamy soup due to their starchy quality. If russets aren’t available, Yukon Gold potatoes work well too. They’re buttery and add great flavor!
Chicken Broth: This adds depth to the soup. For a vegetarian option, use vegetable broth instead. You could also use low-sodium options to control the salt levels.
Cheddar Cheese: Shredded cheddar gives a fantastic flavor and creaminess. If you want to experiment, try using pepper jack for a bit of spice or a mix of cheeses like mozzarella and gouda for a different twist!
Bacon: Crispy bacon enhances the soup’s flavor. If you’re looking for a vegetarian option, consider using smoked paprika for a similar smokey taste or crispy tempeh as a substitute.
How Do I Achieve Perfectly Creamy Soup?
Achieving the right creamy texture is key in this recipe. Here’s how you can ensure your soup turns out silky smooth:
- After the potatoes are tender, mash them lightly for texture. If you prefer a very creamy soup, use an immersion blender to puree until smooth.
- Add cream cheese while the soup is still hot; it will melt perfectly and give that rich, creamy base.
- Stir in sour cream just before serving for a velvety finish and a little tanginess that balances the flavors.
Keep tasting as you go. Adjust seasoning with salt and pepper to suit your taste. And don’t forget those toppings—they make your soup visually appealing and add extra flavor!
How to Make Crockpot Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese, plus extra for topping
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 6 slices bacon, cooked and crumbled, plus extra for garnish
- 1/2 cup green onions, chopped, plus extra for garnish
- Salt and pepper to taste
- Optional: crackers for serving
How Much Time Will You Need?
This Crockpot Baked Potato Soup takes about 15 minutes to prepare, followed by cooking time in the slow cooker of 6-7 hours on low or 3-4 hours on high. Altogether, expect about 7 hours for cooking, including prep time.
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing the russet potatoes. Chop the onion and mince the garlic as well. This will make it easier to combine everything in the crockpot.
2. Combine in the Crockpot:
Place the diced potatoes, chopped onion, and minced garlic into the crockpot. This will be the base of your flavor.
3. Add the Broth:
Pour the chicken broth over the vegetable mix. Use a spoon to stir everything together gently. This helps to distribute the ingredients evenly.
4. Cooking Time:
Cover the crockpot and set it on low for 6-7 hours or on high for 3-4 hours. You want the potatoes to be super tender for the best texture.
5. Mash the Potatoes:
Once the cooking time is up, take a potato masher or an immersion blender and mash or blend some of the potatoes in the crockpot. Leave some chunks for texture, as this makes the soup heartier.
6. Add Creamy Goodness:
Now it’s time to add the softened cream cheese to the soup. Stir it in until it’s melted and fully combined, creating a beautiful creamy base.
7. Mix in Cheese and Sour Cream:
Stir in the shredded cheddar cheese, sour cream, and crumbled bacon. Mix everything until the cheese melts and creates a luxurious, savory soup. Heat it through for a few more minutes.
8. Season to Taste:
Give your soup a taste and add salt and pepper as needed. Adjust according to your preference—if you like it a bit spicy, feel free to add some red pepper flakes too!
9. Serve and Enjoy:
Dish the soup into bowls and top with extra shredded cheddar cheese, bacon crumbles, and chopped green onions. Optionally, serve with crackers on the side for a delightful crunch!
Enjoy your creamy, flavorful Crockpot Baked Potato Soup! It’s perfect for a chilly day or just when you need a warm, comforting meal!
Can I Use Different Types of Potatoes?
Yes, you can use Yukon Gold or red potatoes instead of russet potatoes. Yukon Golds will give a creamier texture, while red potatoes will add a nice color and slightly different flavor.
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the bacon. You can add some smoked paprika to introduce a smoky flavor that will enhance the dish!
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.
Can I Freeze Crockpot Baked Potato Soup?
Yes, you can freeze this soup! Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating and enjoy!
