This Crockpot Loaded Baked Potato Soup is pure comfort in a bowl—creamy, cheesy, and packed with flavor, all with almost zero effort. Picture your favorite baked potato, but even cozier, simmered until velvety and topped with all the best fixings. If you’re craving something hearty and easy for a chilly day, this is about to become your new go-to recipe!
Why You’ll Love This Recipe
- Ridiculously Easy: Toss everything in the crockpot, give it a stir, and let dinner make itself—no babysitting required!
- Ultra Creamy & Cheesy: Cream cheese and shredded cheddar make this loaded baked potato soup feel extra rich and luxurious, like a hug for your taste buds.
- Crowd-Pleasing Comfort Food: Everyone loves the classic flavors of baked potatoes with bacon, cheese, and that irresistible creamy potato goodness.
- Flexible for Busy Weeknights or Cozy Weekends: Set it and forget it for easy entertaining or a satisfying family meal—reliably delicious every single time.
Ingredients You’ll Need
You won’t believe how simple this Crockpot Loaded Baked Potato Soup is—every ingredient serves a purpose to make it creamy, hearty, and full of flavor. Here’s why each one matters and how a few shortcuts can make life (and dinner) deliciously easy.
- Frozen Southern Style Hashbrowns (2 lbs): These diced potatoes save loads of prep time and melt right into the soup for that classic baked potato taste and texture.
- Cream Cheese (8 oz block, cubed): The secret to ultra-silky, creamy soup; cubing helps it melt evenly for a perfectly smooth texture.
- Shredded Cheddar Cheese (1½ cups): Brings rich, melty, cheesy goodness—always opt for freshly shredded if you can for the best melt.
- Bacon Bits (1 cup): That smokey, savory punch that turns a great soup into a loaded baked potato experience.
- Cans of Cream of Chicken Soup (2 cans): Thickens the soup and adds a baseline of hearty, comforting flavor.
- Garlic Powder (1 tbsp): For a subtle garlicky note that rounds out all the savory flavors without overwhelming the potatoes.
- Chicken Broth (32 ounces): Provides just the right amount of liquid and depth, making sure the soup stays luscious and never bland.
- Pepper to Taste (½ tbsp): Adds gentle heat and depth; adjust as you like for your perfect spoonful.
Variations
The beauty of Crockpot Loaded Baked Potato Soup is that it’s endlessly customizable. Feel free to make it your own with easy swaps to fit your pantry, dietary needs, or personal cravings—there’s no wrong way to load up a potato!
- Lighter Version: Swap the cream cheese for reduced-fat cream cheese and use light cheddar for a lower-cal soup that’s still big on flavor.
- Vegetarian: Use a creamy vegetarian soup base and sub veggie broth and meatless bacon bits to keep all the cozy, cheesy vibes.
- Spicy Twist: Stir in a diced jalapeño or a pinch of cayenne for a little kick that’ll warm you up from the inside out.
- Loaded with Veggies: Add in corn, diced carrots, or chopped bell pepper for extra color, nutrition, and heartiness.
How to Make Crockpot Loaded Baked Potato Soup
Step 1: Load Up the Crockpot
Add the frozen hashbrowns, cubed cream cheese, shredded cheddar, bacon bits, both cans of cream of chicken soup, garlic powder, chicken broth, and pepper right into your crockpot. Give everything a hearty stir so the ingredients are mingling—you want that cheesy, creamy goodness in every bite!
Step 2: Let It Simmer Low and Slow
Pop the lid on your crockpot and cook on high for 4 hours. This is where the magic happens: the potatoes get tender, and all those savory flavors melt together with hardly any effort from you.
Step 3: Blend and Finish
After the initial 4 hours, give your soup a good stir to help the cream cheese fully blend in. Let it cook for another 30 minutes—this last bit makes everything dreamy and creamy. You can use a potato masher for a smoother texture or leave some potato chunks for a little cozy bite.
Step 4: Serve and Garnish
Ladle the steaming Crockpot Loaded Baked Potato Soup into bowls, then go wild with toppings: extra cheddar, bacon bits, and a sprinkle of fresh green onion make it extra special. All that’s left is to dig in and enjoy!
Pro Tips for Making Crockpot Loaded Baked Potato Soup
- Velvety Cream Cheese Swirl: Let your cream cheese come to room temperature and cube it before adding—this helps it melt seamlessly and avoids little lumps in the finished soup.
- Shredded Cheese Secret: For the ultimate melt and creamy finish, shred your own cheddar from a block; pre-shredded tends to be less smooth.
- Stir at the End: Don’t skip the final stir after four hours! This step ensures every spoonful is ultra creamy and that all ingredients are perfectly combined.
- Mashing for Texture: If you love a thick, chowder-style potato soup, use a potato masher at the end to break up some of the potatoes—but never overdo it to keep some lovely texture.
How to Serve Crockpot Loaded Baked Potato Soup
Garnishes
Pile on all your favorite toppings! A generous sprinkle of extra cheddar cheese, crispy bacon bits, and a scattering of sliced green onions bring out that “fully loaded” flavor. You could also add a dollop of sour cream or a touch of chives for a classic baked potato finish.
Side Dishes
While this soup is hearty enough to be a meal on its own, it absolutely shines next to a simple green salad, a warm slice of crusty bread, or classic dinner rolls for dipping. If you really want to lean into comfort, pair it with a grilled cheese or garlic breadsticks!
Creative Ways to Present
For a fun touch at gatherings, serve the Crockpot Loaded Baked Potato Soup in bread bowls or set up a “soup bar” with bowls of toppings so everyone can customize their own. For kids (or the young at heart), ladle into colorful mugs for warming up after outdoor fun—especially cozy on a cold day!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers of your Crockpot Loaded Baked Potato Soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits—somehow it gets even tastier the next day!
Freezing
This soup freezes well, though the texture may be slightly less creamy after thawing. Ladle leftover soup into freezer-safe bags or containers, leave a little room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in short bursts, stirring in between. Add a splash of broth or milk if you need to loosen it up, and don’t forget fresh toppings to revive all those loaded flavors!
FAQs
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Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Simply peel and dice about 6 medium-sized russet potatoes and add them in place of the frozen hashbrowns. You may want to add a little extra cooking time to ensure they’re nice and tender.
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How do I make Crockpot Loaded Baked Potato Soup gluten-free?
Use a gluten-free cream of chicken soup and double-check your bacon bits and chicken broth to make sure they’re gluten-free. Everything else in the recipe should easily comply!
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Can I make this soup on the stovetop instead?
Yes! Just add all ingredients to a large stockpot and simmer over medium-low heat, stirring occasionally, until the potatoes are tender and the cheeses are fully incorporated—about 45-60 minutes.
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What can I use instead of cream cheese for a lighter soup?
For a lighter version, substitute reduced-fat cream cheese or even plain Greek yogurt for a tangy, creamy base. Keep in mind that Greek yogurt should be added at the very end and not heated too long to avoid curdling.
Final Thoughts
If you’re searching for a soul-warming, family-friendly meal that’s impossibly easy and endlessly comforting, Crockpot Loaded Baked Potato Soup is always the answer. Give it a try—your kitchen will smell incredible, and your taste buds (and loved ones) will thank you!
Print
Crockpot Loaded Baked Potato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this slow-cooked Crockpot Loaded Baked Potato Soup, a comforting dish perfect for chilly evenings.
Ingredients
Frozen Hashbrowns:
2 lbs bag of frozen hashbrowns southern style
Cream Cheese:
1 block cream cheese (cubed)
Cheddar Cheese:
1 1/2 cups shredded cheddar cheese
Bacon Bits:
1 cup bacon bits
Cream of Chicken Soup:
2 cans of cream of chicken soup
Garlic Powder:
1 tbsp garlic powder
Chicken Broth:
32 ounces chicken broth
Pepper:
1/2 tbsp pepper to taste
Instructions
- Add Ingredients: Add all the ingredients to the crockpot and give it a good stir.
- Cook on High: Put the lid on the crockpot and cook on high for 4 hours.
- Blend Cream Cheese: After cooking, stir a few times to get the cream cheese to blend. Cook for another 30 minutes.
- Serve: Pour into soup bowls. Top with shredded cheese, bacon bits, and green onion. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 1140mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
