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Loaded Baked Potato Soup (Crockpot & DF Option)

January 15, 2022 | Author: Ashley McCrary

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is comfort food at its best. It’s creamy and yummy with all the flavors of a real baked potato. This can be made on the stovetop and crockpot. Soup is something I could live on, especially in the winter months. If you love this recipe, be sure to check out my other favorites Chicken Fajita Soup and Salsa Verde Chicken Soup

This post is sponsored by Walmart, but all opinions remain my own.

a close up of a wood bowl filled with loaded baked potato soup and topped with cheese, bacon, and green onions

The Best Toppings

Bacon: Cook 4-5 slices of bacon and crumble over the top of each serving.

Dairy-Free or Regular Cheese: Feel free to use whatever shredded cheese you like. I prefer dairy-free cheddar.

Green Onions or Chives: Either of these will serve as a perfect garnish.

Tortilla Chips or Fritos: These will add a perfect crunch to the soup.

Croutons: This is another option to add to the top of the soup that will give it a buttery flavor and a nice crunch. I love the Member’s Mark Croutons from Sam’s Club.

Loaded Baked Potato Soup ingredients

Tips and Tricks For This Loaded Baked Potato Soup

Getting a Thick Consistency: It is important to use xanthan gum or any other type of thickening agent. Once you add the agent, as it heats, the soup will begin to thicken.

Making it Dairy-Free: This soup can be made dairy-free by subbing your favorite plant-based unsweetened milk and dairy-free sour cream. I love the Forager and Follow Your Heart sour cream that is dairy-free.

Lowering The Fat Count: If you want to lower the fat count, remove the butter and use low-fat milk.

an overhead shot of 3 large wooden bowls filled with baked potato soup and topped with green onions, bacon and shredded cheese

Crockpot Method

  1. Cook onion and garlic

    In a large skillet, melt the butter over medium heat. Add the onions and garlic. Sauté until softened, about 5 minutes.

  2. Add to slow cooker

    In a slow cooker, combine potatoes, chicken broth, onion, garlic, salt, and pepper. Cover and cook on low for 5-6 hours or high for 3-4 hours.

  3. Add milk and sour cream

    About 30 minutes before serving, add the milk, sour cream, xanthan gum, or tapioca flour and cook an additional 30 minutes or until sour cream is melted. Stir occasionally until combined. Top with cheese, bacon, or sliced green onions.

Storage

Refrigerator: Store in the fridge in an air-tight container for up to 6 days.

Freezing: It is not recommended to freeze potato soup. According to Taste of Home, Experts say potato soup doesn’t freeze well. Freezing soups with potatoes can become dry and become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency.”

Warming Up: Warm up in the microwave or in a pot over the stove.

Save Time and Money

In order to save time and money, I use Walmart’s Online Pick Up & Delivery service. (new customers can use promo code TRIPLE10 to save $10 off their first three pickup or delivery orders. $50 min. Restrictions & fees apply). I love shopping with Walmart because I get low-price quality private brands, and don’t have to feel like I’m are trading down.

Shopping at Walmart, I can make my weekly grocery budget stretch even further by making easy swaps using their Walmart Brands. These brands include Great Value, Marketside, Sam’s Choice, and Freshness Guaranteed. I am able to get more items in my basket while still providing my family with the meals they love. 

If you want to give Walmart’s Online Pick Up & Delivery service a try, click the link here and use code TRIPLE10

a close up shop of a small wood bowl of baked potato soup

FAQs

Loaded Baked Potato Soup (Crockpot & DF Option): FAQs

How to thicken potato soup?

I love using a thickening agent such as xanthan gum or tapioca flour. You can however use real flour or even corn starch to thicken. Some people even blend up the soup to get a thicker consistency. I usually stick with a thickening agent and not blending.

Which potatoes are best to use when making this soup?

Use any white potato you prefer. I have even used red potatoes in the paste and it turned out good. However, I like to use Yukon gold potatoes for the best buttery, creamy texture.

Should I puree the soup?

This is totally optional and based on your preference. If you like a smoother and thicker texture, then I would recommend blending in a regular blender or using an immersion blender. I prefer having chunks of potatoes in my soup, so I usually don’t puree.

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Loaded Baked Potato Soup (Crockpot Option)

A creamy and comforting loaded baked potato soup. Filled with tender, diced potatoes, milk, sour cream, chicken broth, garlic, onions and garnished with bacon, shredded cheese, and green onions. The perfect bowl of cozy goodness. Dairy-free option and gluten-free. 

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 1/2 pounds russet potatoes, peeled and cubed
  • 1 large sweet onion, chopped
  • 2 tablespoon butter*
  • 1/2 cup sour cream*
  • 4 cups chicken broth
  • 2 cups milk*
  • 1/2 cup heavy cream*
  • 3 1/2 tablespoons cornstarch
  • 4 garlic cloves, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cracked black pepper

Toppings

  • Shredded cheese*
  • Crumbled cooked bacon
  • Chopped green onions

Instructions

Stovetop  Method

  1. In a large Dutch oven, sauté onions and garlic in butter over medium/high heat until tender, about 4 minutes. 
  2. Pour in the chicken broth and stir in the potatoes. Season with salt and pepper to taste and bring the mixture to a simmer (not a boil). Reduce heat to low and simmer until potatoes are tender, about 20-25 minutes, stirring often. 
  3. Whisk together 1 cup of milk with the cornstarch. Pour this mixture into the soup and stir. 
  4. Remove half of the soup and add to a blender along with the cup of milk, heavy cream and sour cream. Blend in a blender or use an immersion blender until smooth. This will help the soup get thicker.
  5. Add the soup back in the pot with the other half so that you still have some chunks of the potatoes. Taste and add any additional salt and pepper. 
  6. Serve immediately, garnished with green onions, shredded cheddar cheese, and bacon.

Crockpot Method

  1. In a large skillet, melt half the butter over medium heat. Add the onions and garlic. Sauté until softened, about 5 minutes.
  2. In a slow cooker, combine potatoes, chicken broth, onion, garlic, salt, and pepper
  3. Cover and cook on low for 5-6 hours or high for 3-4 hours.
  4. When soup is almost done cooking, whisk together 1 cup of milk with the cornstarch. Pour into the soup and stir. 
  5. Remove half of the soup and add to a blender along with the other 1 cup milk, heavy cream, sour cream. Blend in a blender or use an immersion blender until smooth. This will help the soup get thicker. Add the soup back in the pot with the other half so that you still have some chunks of the potatoes. Taste and add any additional salt and pepper. 
  6. Add to a bowl and top with cheese, bacon, or sliced green onions.

Notes

  • If you don’t want to blend the soup, you can also use a potato masher to mash the potatoes. Make sure not to mash them all and leave some big chunks. 
  • Feel free to sub your favorite dairy-free sour cream and unsweetened canned coconut milk for dairy-free. 
  • Silk also carries a dairy-free heavy cream you can sub for regular cream. 
  • You can also use tapioca flour or potato starch as a thickening agent. 
  • Sub vegan butter for dairy-free.
  • Store any leftovers in an air-tight container for up to 6 days in the fridge. Potato soup does not freeze well and is not recommended. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish/Soup
  • Method: Stovetop/Crockpot
  • Cuisine: American
  • Diet: Gluten Free

Keywords: loaded baked potato soup, potato soup, dairy-free potato soup


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
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1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
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✨Japanese-Inspired Clear Onion Soup✨

1 tablespoon sesame oil
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
3/4 tsp ground ginger
8 cups chicken broth
2 cups beef broth (optional, but adds so much flavor) You can sub vegetable broth for both chicken and beef
salt/pepper
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1. In a large pot or Dutch oven, sauté the onions and garlic with 1 tablespoon of sesame seed oil. 
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3. Season to taste with salt and pepper and add in the chicken and beef broth. 
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