Crockpot Baked Potato Soup (Cozy & Creamy!)

A bowl of crockpot potato soup garnished with cheddar, bacon, and green onions, with a spoon resting in it.

5 from 1 vote

Crockpot Baked Potato Soup (Cozy & Creamy!)

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!

Prep Time15

Total Time15

Course: Dinner/Soup, Soup, Soup/Entrees

Cuisine: American

Keyword: crockpot baked potato soup

Method: Crockpot, Stovetop

Servings: servings

Author: Ashley McCrary

Ingredients

Soup Base

2.5 pounds russet potatoes peeled and cubed
6 slices bacon cooked until crispy and chopped (plus more for garnish)
3/4 cup sweet onion chopped
1-2 cloves garlic minced
5 cups chicken broth
1 cup shredded cheddar cheese fat-free, regular, or dairy-free, freshly shredded (plus more for garnish)
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
1 cup heavy cream

Instructions

Crockpot

Add the potatoes, onion, garlic and chicken broth to a 6-quart 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. Bacon tip: Add the cooked bacon to the slow cooker for extra flavor, or reserve it for topping if you prefer it crispy and not blended with the soup. I perfer to save it for the topping.
For a chunky texture, use an immersion blender to blend about half of the soup, leaving some potato pieces intact. For a smoother texture, blend the entire soup until creamy. If you don’t have a blender, use a potato masher to mash the potatoes to your desired consistency.
In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and cook for 1 minute. Slowly whisk in the 1 cup cream until smooth and slightly thickened.
Stir the roux into the soup. Add the sour cream and shredded cheddar cheese. Cook on LOW for another 5–10 minutes, stirring occasionally, until the cheese is melted and the soup is creamy. If it is still too thick, add a little more chicken broth until you reach your desired consistency.
Crumble the cooked bacon over the top and serve with additional cheese, green onions, chives, or sour cream, if desired.

Stovetop

In a large Dutch oven or soup pot, add 1 tablespoon olive oil and cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
Add the butter. Once melted, sprinkle in the flour and cook for 1 minutes. Slowly whisk in the 1 cup cream until smooth abd flourhas dissolved. Add the chicken broth and potatoes and bring to a gentle boil. Reduce the heat, cover, and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Use an immersion blender to blend about half of the soup, leaving some potato chunks. You can also mash some of the potatoes with a potato masher.
Stir in the sour cream, and shredded cheddar. Cook over low heat for 3–5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy. Do not boil. If it is still too thick, add a little more chicken broth until you reach your desired consistency.
Season with salt and pepper to taste. Crumble the bacon over the top and serve with additional cheese, green onions, chives, or sour cream, if desired.

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.

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