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Creamy Crockpot Loaded Baked Potato Soup Recipe Easy and Perfect for Dinner

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A warm, easy, and comforting crockpot soup that combines classic loaded baked potato flavors with creamy cheddar and smoky bacon, perfect for busy nights.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced
  • 6 slices bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (960 ml)
  • 1 cup half-and-half (240 ml)
  • 3 tablespoons all-purpose flour
  • Salt and black pepper, to taste
  • Chopped green onions or chives, for garnish
  • Sour cream, optional topping

Instructions

  1. Cook 6 strips of bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside. Leave about 1 tablespoon of bacon fat in the skillet.
  2. Add the chopped yellow onion and minced garlic to the bacon fat. Cook over medium heat for 4-5 minutes until softened and fragrant.
  3. Transfer the sautéed onions and garlic to the crockpot. Add diced russet potatoes, crumbled bacon (reserve some for garnish), and chicken broth. Stir gently to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are very tender.
  5. In a small bowl, whisk together flour and half-and-half until smooth. Slowly stir this mixture into the crockpot. Continue cooking on high for another 20-30 minutes, stirring occasionally, until the soup thickens.
  6. Use an immersion blender to puree about half of the soup directly in the crockpot, leaving some potato chunks for texture. Alternatively, blend half the soup in a blender and return it to the crockpot. Stir well.
  7. Stir in shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper to taste. Keep warm.
  8. Ladle soup into bowls and top with reserved bacon crumbles, chopped green onions or chives, and a dollop of sour cream if desired.

Notes

If soup is too thick, stir in extra chicken broth or half-and-half to loosen. Whisk flour into half-and-half before adding to avoid lumps. Blend only half the soup for a creamy yet chunky texture. Save bacon fat for sautéing onions and garlic. Stir cheese in last to prevent clumping. For vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke. Gluten-free option: use gluten-free flour or cornstarch. Dairy-free: substitute half-and-half with coconut or almond milk and use dairy-free cheese.

Nutrition

Keywords: crockpot soup, loaded baked potato soup, creamy potato soup, bacon soup, cheddar cheese soup, easy dinner, comfort food

Find it online: https://blairrecipes.com/creamy-crockpot-loaded-baked-potato-soup-recipe-easy-and-perfect-for-dinner/