The Ultimate Crock Pot Loaded Baked Potato Soup

Name: The Ultimate Crock Pot Loaded Baked Potato Soup
Prep time: 20 min
Cook time: PT-490906H8M45S
Total time: PT-490906H8M45S
Cuisine: American
Ingredients: 6 cups chicken broth, low-sodium preferred; 6 large (about 4 lbs or 1.8 kg) Russet potatoes, peeled and diced; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, freshly ground; 1/2 cup heavy cream; 4 tablespoons unsalted butter; 1/2 cup all-purpose flour; 1 cup sour cream; 1 cup sharp cheddar cheese, shredded; 1/2 cup Monterey Jack cheese, shredded; 1/2 cup cooked bacon, crumbled; 1/4 cup fresh chives, finely chopped

BY Emily Parker November 29, 2025

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There is something deeply satisfying about a creamy, hearty soup, especially when it delivers all the familiar flavors of a classic comfort food. This recipe for Crock Pot Loaded Baked Potato Soup transforms a simple spud into an incredibly rich and velvety meal with minimal hands-on effort. It is the perfect antidote to a chilly evening or a fantastic main course when you need something substantial but easy to manage. The slow cooker method does all the heavy lifting, tenderizing the potatoes until they are ready to melt into a thick base, which is then loaded up with all the classic baked potato fixings like cheese, bacon, and sour cream.

This dish hits the perfect balance of savory and cheesy, making it a guaranteed crowd-pleaser for any family dinner. Using the crock pot means you can start it in the morning and come home to a fully developed, flavorful soup ready to serve.

Table of Contents

Ingredients

This recipe is designed to serve 8 people.

For the Soup Base

6 cups (1.4 L) chicken broth, low-sodium preferred
6 large (about 4 lbs or 1.8 kg) Russet potatoes, peeled and diced into 1-inch (2.5 cm) cubes
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground

For Finishing and Thickening

1/2 cup (120 ml) heavy cream (or half-and-half for a slightly lighter soup)
4 tablespoons (56 g) unsalted butter
1/2 cup (64 g) all-purpose flour
1 cup (240 g) sour cream

For Toppings (The “Loaded” Part)

1 cup (113 g) sharp cheddar cheese, shredded
1/2 cup (56 g) Monterey Jack cheese, shredded
1/2 cup (60 g) cooked bacon, crumbled
1/4 cup fresh chives, finely chopped

Instructions

Combine Base Ingredients: Add the diced potatoes, onion, garlic, chicken broth, dried thyme, salt, and pepper to a 6-quart or larger crock pot.
Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the potatoes are very tender and easily crushed with a fork.
Thicken the Soup: In the last 30 minutes of cooking, create a roux by melting the butter in a small saucepan, whisking in the flour, and cooking for 1 minute.
Add Roux and Cream: Whisk the roux into the crock pot until no lumps remain. Stir in the heavy cream and continue to cook for 15–20 minutes, allowing the soup to thicken.

Partially Mash: Use a potato masher to mash about 1/3 to 1/2 of the potatoes directly in the slow cooker. This creates a thick, creamy texture while still leaving some chunks for substance.
Incorporate Sour Cream and Cheese: Turn the heat to WARM or OFF. Stir in the sour cream and all but a handful of the shredded cheeses until fully melted and incorporated. Do not boil after adding the sour cream.
Adjust Seasoning: Taste the soup and add more salt or pepper as needed to balance the flavors.
Serve: Ladle the finished soup into bowls and garnish generously with the remaining shredded cheese, crumbled bacon, and fresh chives.

Mastering the Texture and Flavor

Achieving the perfect creamy, yet chunky, consistency and rich flavor profile is key to a truly successful potato soup. The slow cooker process handles much of this, but the final steps require attention.

The long cooking time on low heat is crucial as it breaks down the starch in the Russet potatoes slowly, which is what contributes to the natural creaminess of the base. When you insert a fork into a potato piece, there should be zero resistance—it should fall apart. This is the visual cue that your slow-cooking time is complete and the soup is ready for the next stage.

Creating the roux (the butter and flour mixture) is a critical step for guaranteed thickness. When melting the butter, keep the heat on medium-low. Whisk the flour in quickly and cook it for just 60 seconds. This brief cooking time eliminates the raw flour taste without letting the mixture burn or take on too much color. When you add this paste to the hot soup, whisk it vigorously right away near the surface of the liquid to prevent it from sinking and clumping at the bottom.

After adding the roux and heavy cream, the soup will gradually thicken. If it doesn’t seem thick enough after 20 minutes, it is acceptable to make a small slurry of a tablespoon of cornstarch mixed with cold water and stir that into the simmering soup.

The mashing step is where you control the final texture. Mashing about half of the potatoes guarantees a thick, velvety background, while the remaining intact pieces provide a satisfying bite. If you prefer an ultra-smooth soup, you can use an immersion blender to fully purée the soup, or remove all the solids and blend them with some liquid in a regular blender before returning the purée to the pot.

Finally, the addition of the sour cream must happen off-heat or on the warm setting only. The high acidity and dairy content of sour cream can curdle if exposed to high, sustained heat. Incorporating it at the very end ensures the soup remains smooth and adds a welcome tanginess that cuts through the richness of the cheese and cream.

Pro Tips for Next-Level Soup

Choose the Right Potato: Russet potatoes are ideal for this soup because of their high starch content. They break down easily and release starch into the broth, acting as a natural thickener and creating a much creamier base than waxy varieties like red or Yukon Gold potatoes.
Pre-Cook the Bacon: While you can cook the bacon just before serving, save yourself time by cooking it fully beforehand. For the best flavor and texture, cook the bacon strips in a pan until crispy, then crumble them. Store the bacon grease separately—a small spoonful added to the soup base before cooking can enhance the savory depth.
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make it slightly chalky and less willing to melt smoothly. Taking the extra minute to grate a block of sharp cheddar and Monterey Jack ensures your soup melts into a luscious, smooth consistency.
Don’t Rush the Roux: Cook the flour and butter for a full minute to eliminate the raw flour taste. A raw roux will cloud the flavor of the finished soup. It should smell slightly nutty when done correctly.
Use Potato Starch: If you find the liquid is too thin even after the roux and mashing, instead of a cornstarch slurry, try using some of the cooking liquid. Scoop out 1/2 cup of broth just before the mashing step, blend it with a few chunks of potato until smooth, and stir that back in. This uses the potato’s own starch to naturally thicken the liquid further.
Hold the Dairy Until Last: Beyond the initial heavy cream/half-and-half, wait until the final 15 minutes to add the sour cream and shredded cheese. This prevents the dairy from curdling or separating over the long cook time, preserving the beautiful texture.

Variations or Substitutions

This adaptable recipe allows for easy changes to suit dietary needs or flavor preferences.

Smoky Flavor Boost: For a touch of smoky depth, swap out a cup of the chicken broth for vegetable broth and add 1/2 teaspoon of smoked paprika along with the other seasonings. You can also use smoked cheddar cheese instead of sharp cheddar.
Vegetarian Version: Easily convert this into a vegetarian-friendly meal by replacing the chicken broth with vegetable broth and omitting the bacon. For a savory depth to replace the bacon flavor, add 1 tablespoon of nutritional yeast in the last hour of cooking.
Spice Kick: If you enjoy a little heat, stir in a small can of diced green chiles (drained) or 1/4 teaspoon of cayenne pepper when adding the sour cream and cheese.
Different Cheeses: While cheddar and Monterey Jack are classic, feel free to experiment. Pepper Jack adds a spicy element, or Gruyère will provide a complex, nutty note. Avoid very hard, aged cheeses like Parmesan, which will not melt as smoothly.
Lightened-Up Option: To cut down on fat, substitute 2% milk or evaporated milk for the heavy cream. You can also use plain Greek yogurt instead of traditional sour cream, but be sure to follow the same rule: stir it in off-heat or on the warm setting only.

Serving Suggestions

The intense, rich flavor of the Crock Pot Loaded Baked Potato Soup pairs best with simple, fresh accompaniments that provide a contrasting texture or lightness.

Simple Side Salad: A light, crisp green salad dressed with a bright vinaigrette provides a refreshing contrast to the richness of the soup. Use mixed greens, cucumber, and a lemon-herb dressing.
Crusty Bread: A thick slice of French baguette, sourdough, or even a classic pumpernickel loaf is perfect for soaking up every drop of the creamy soup base. Toast it lightly with a brush of garlic butter for extra flavor.
Half Sandwich: A simple grilled cheese sandwich or a light turkey and Swiss on whole wheat makes for a satisfying, classic pairing without being overly heavy.
Roasted Vegetables: Serve a side of oven-roasted broccoli or asparagus, lightly seasoned with olive oil, salt, and pepper. The slight char and firm texture offer a good balance to the velvety soup.

FAQs

Can I prepare this recipe using leftover baked potatoes?

Yes, you can. If your potatoes are already baked, dice them as described, reduce the cook time on HIGH to about 2 hours (just enough to infuse the onion and garlic flavors), and then proceed with the thickening and mashing steps. The pre-cooked potatoes will be ready to go much faster.

Why did my soup become grainy or separate?

This separation is most often caused by two factors: adding sour cream or cheese while the soup is actively boiling, or using pre-shredded cheese with anti-caking agents that don’t melt well. Ensure your soup is on the WARM or OFF setting when incorporating the final dairy products, and use freshly grated cheese for the smoothest result.

Can this soup be frozen for later?

While you can freeze it, the texture of a dairy-based, potato-heavy soup may change upon thawing. Potatoes can become mealy, and the cream may separate. If you plan to freeze it, wait to add the heavy cream, sour cream, and cheese until after the soup has thawed and is being reheated. Freeze the broth and potato base only.

How do I store and reheat leftovers?

Store leftover Crock Pot Loaded Baked Potato Soup in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm it gently on the stovetop over medium-low heat or in the slow cooker on the LOW setting. You may need to add a splash of milk or broth while reheating if the soup has become too thick.

Is it necessary to use a roux to thicken the soup?

No, the roux is not strictly necessary, but it is the most reliable way to achieve a predictable, velvety thickness. If you want to skip the flour, you can rely entirely on mashing more of the potatoes or using a cornstarch slurry. However, the resulting texture won’t be as rich or smooth as one thickened with a butter-based roux.

Nutrition Information

Nutrient	Amount per Serving
Calories	420 kcal
Protein	18 g
Carbs	42 g
Fat	20 g
Fiber	5 g
Sugar	4 g
Sodium	480 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

The Ultimate Crock Pot Loaded Baked Potato Soup