Easy Crockpot Baked Potato Soup
Published Feb 22, 2026
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This crockpot baked potato soup is a thick, creamy slow cooker soup that delivers all the flavor of a loaded baked potato without baking the potatoes or standing over the stove! Everything cooks low and slow in the crockpot with russet potatoes, bacon, cheddar, and sour cream, making it an easy, hands-off dinner that finishes rich and comforting. A simple roux and a quick partial blend give the soup real body and depth, so it stays creamy and scoopable instead of thin or watery. It’s hearty enough to serve as a full meal and makes a generous batch that’s great for family dinners or leftovers!
Why You’ll Love This Crockpot Baked Potato Soup Recipe
If you like comforting slow cooker soups like my jalapeño popper chicken soup or Tuscan sausage soup, this one fits right into that same dependable dinner rotation. It delivers everything you want from baked potato soup without extra steps, letting the slow cooker do most of the work. The potatoes soften fully as they cook, while the bacon, onion, and garlic build flavor together for a rich, savory base.
What makes this feel like true baked potato soup, not just potato soup, is the balance of flavor and texture. Bacon adds depth, cheddar and sour cream bring that familiar tangy richness, and blending part of the soup creates a creamy base. Leaving some potatoes intact keeps the final texture thick, hearty, and cozy instead of thin or watery.
Ingredients You’ll Need
Soup Base
- Russet potatoes: Ideal for baked potato soup since they soften easily and help thicken the base.
- Bacon: Adds smoky, savory flavor throughout the soup.
- Sweet onion: Brings mild sweetness to balance the richness.
- Garlic cloves: Builds flavor as the soup cooks.
- Chicken broth: Keeps the soup savory without feeling heavy.
- Shredded cheddar cheese: Essential for that loaded baked potato flavor.
- Heavy cream: Adds richness and smooth texture. For a lighter option, use half-and-half or coconut milk, keeping in mind the flavor and consistency will be a little different.
- Sour cream: Gives the soup its classic tang.
- Salt & pepper: Rounds everything out.
Roux
- Butter: Creates the rich base of the roux and adds flavor while helping the flour cook smoothly.
- All-purpose flour (regular or gluten-free): Thickens the soup and gives the roux structure without overpowering the potatoes.
- Heavy cream: Adds creaminess and richness, balancing the starch and keeping the soup smooth. For a lighter option, use half-and-half or coconut milk, keeping in mind the flavor and consistency will be a little different.
- Chicken broth: Loosens the roux and builds savory depth while blending it seamlessly into the soup.
How to Make Crockpot Baked Potato Soup
Step 1: Add the cubed potatoes, chopped onion, garlic, bacon, and chicken broth to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are very tender.
Step 2: Use an immersion blender to blend about half of the soup directly in the crockpot. Gently mash the remaining potatoes with a potato masher, leaving some chunks for texture. If you don’t have an immersion blender, mash about half of the potatoes directly in the crockpot until creamy, leaving some chunks for texture.
Step 3: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until smooth and lightly golden. Slowly whisk in half of the cream and a portion of the chicken broth until thickened.
Step 4: Pour the roux into the crockpot and stir well. Add the remaining cream, sour cream, and shredded cheddar cheese. Cook on HIGH for 15–20 minutes, stirring occasionally, until the soup is creamy and smooth. Season with salt and pepper to taste.
Step 5: Serve warm with extra shredded cheese, crispy bacon, green onions, chives, or a dollop of sour cream.
For stovetop instructions, see the recipe card below!
Mac’s Pro Tip
Tips for the Creamiest Texture
These tips are what keep this soup thick, creamy, and full of flavor instead of flat or watery.
- Don’t fully blend the potatoes. Blending only part of them adds creaminess while keeping the soup from turning gummy.
- Mash the remaining potatoes and leave a few chunks intact for that classic baked potato texture.
- Use a simple roux to give the soup real body so it finishes thick and scoopable instead of thin.
- Always add the dairy at the end to keep the soup smooth and prevent separation.
For a cozy pairing, serve this soup with pull-apart cheesy garlic bread or cheesy garlic herb biscuits.
Storage Tips
- When you’re ready to serve this easy baked potato soup, thaw it overnight in the fridge, then reheat gently on the stove. Stir in the dairy at the end to keep the soup smooth and creamy and prevent scorching or separation.
- This soup keeps well in the fridge for up to 4 days when stored in an airtight container. The flavors continue to develop as it chills (just like in my roasted cauliflower garlic soup), making leftovers just as cozy and satisfying when reheated.
- For best results, freeze this soup before adding the dairy to prevent the texture from changing. Once cooled completely, transfer it to freezer-safe containers and freeze for up to 2 months.
Recipe FAQs
No, you don’t! The potatoes soften fully in the slow cooker, so there’s no need to pre-bake them.
Blending part of the soup and adding a roux at the end gives the soup body without overcooking the potatoes.
Dairy should be stirred in at the end to keep the soup smooth and creamy.
Yes, though leaving some chunks gives it that classic loaded baked potato soup feel.
More Creamy Soup Recipes
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Crockpot Baked Potato Soup (Cozy & Creamy!)
Ingredients
Soup Base
- 2.5 pounds russet potatoes peeled and cubed
- 6 slices bacon cooked until crispy and chopped
- 1 large sweet onion chopped
- 4 garlic cloves minced
- 4 cups chicken broth
- 1 ½ cups shredded cheddar cheese fat-free, regular, or dairy-free, freshly shredded
- ½ cup heavy cream or milk regular or dairy-free, divided
- ½ cup sour cream fat-free, regular or dairy-free
- Salt and pepper to taste
Roux
- 4 tablespoons butter
- ¼ cup all-purpose flour regular or gluten-free
- ½ cup heavy cream
- ¼ cup chicken broth
Instructions
Crock Pot
- Combine ingredients in the crockpot: Add the cubed potatoes, chopped onion, garlic, bacon, and chicken broth to the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are very tender.
- Blend: Use an immersion blender to blend about half of the soup directly in the crockpot for a creamy base, then gently mash the remaining potatoes with a potato masher, leaving larger chunks if desired. If you don’t have an immersion blender, simply mash the soup to your preferred texture.
- Prepare the roux with half the cream: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes until smooth and lightly golden. Slowly whisk in ½ cup of the cream and ¼ chicken broth until smooth and slightly simmering. The mixture will thicken nicely.
- Pour the roux mixture into the crockpot and stir well to combine. Stir in the remaining ½ cup heavy cream, sour cream, and shredded cheddar cheese. Cook on HIGH for 15–20 minutes, until the cheese melts and the soup is creamy. Adjust texture and seasoning.
- Serve warm with extra shredded cheese, crispy bacon, green onions, chives, or a dollop of sour cream.
Stovetop
- In a large pot or Dutch oven, add potatoes, onion, garlic, bacon, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes, until potatoes are fork-tender.
- Blend about half the soup with an immersion blender, then mash remaining potatoes slightly. In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in ½ cup cream + ¼ cup broth until thickened. Stir roux into the soup. Add remaining ½ cup cream, sour cream, and cheddar cheese. Simmer 5–10 minutes, stirring, until smooth and creamy. Season to taste.
Notes
- Don’t fully blend the potatoes. Blending only part of them adds creaminess while keeping the soup from turning gummy.
- Mash the remaining potatoes and leave a few chunks intact for that classic baked potato texture.
- Use a simple roux to give the soup real body so it finishes thick and scoopable instead of thin.
- Always add the dairy at the end to keep the soup smooth and prevent separation.
- This soup keeps well in the fridge for up to 4 days when stored in an airtight container. The flavors continue to develop as it chills (just like in my roasted cauliflower garlic soup) making leftovers just as cozy and satisfying when reheated.
- For best results, freeze this soup before adding the dairy to prevent the texture from changing. Once cooled completely, transfer it to freezer-safe containers and freeze for up to 2 months.
- When you’re ready to serve this easy baked potato soup, thaw it overnight in the fridge, then reheat gently on the stove. Stir in the dairy at the end to keep the soup smooth and creamy and prevent scorching or separation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
