Loaded Baked Potato Soup (Crockpot & DF Option)
Published Jan 15, 2022 Updated Sep 26, 2022
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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.
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.
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.
- 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.
- 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.
- 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.
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.
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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.
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.
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.
Shop My Kitchen Favorites
More Amazing Soup Recipes
- Turkey Chili (Panera Copycat)
- Salsa Verde Chicken Soup
- Jalapeno Popper Soup
- Chicken Fajita Soup
- Creamy Tuscan Sausage Soup
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
- 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
- Shredded cheese*
- Crumbled cooked bacon
- Chopped green onions
- In a large Dutch oven, sauté onions and garlic in butter over medium/high heat until tender, about 4 minutes.
- 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.
- Whisk together 1 cup of milk with the cornstarch. Pour this mixture into the soup and stir.
- 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.
- 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.
- Serve immediately, garnished with green onions, shredded cheddar cheese, and bacon.
- In a large skillet, melt half the butter over medium heat. Add the onions and garlic. Sauté until softened, about 5 minutes.
- 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.
- When soup is almost done cooking, whisk together 1 cup of milk with the cornstarch. Pour into the soup and stir.
- 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.
- Add to a bowl and top with cheese, bacon, or sliced green onions.
- 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.
- 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
Omg this was perfect for this 65 degree weekend! I used the Crock Pot recipe and I LOVE that I can thicken it as much as I like it with the blender. So much flavor!! Thanks Ashley for my new fall staple recipe!
So happy to hear. Thank you so much!