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Creating a delicious Crockpot Loaded Baked Potato Soup has become one of my go-to meals during chilly evenings. There’s something incredibly soothing about a steaming bowl of this creamy soup, especially when garnished with crispy bacon and sharp cheddar. Not only does its heartiness make it ideal for a comforting weeknight dinner, but it’s also a fantastic dish to whip up for gatherings or lazy weekends. The best part? It requires minimal effort and lets your slow cooker do all the work!

Why you’ll love this dish

If you’re on the hunt for a recipe that delivers rich flavors without overwhelming your schedule, this one tops the list. This loaded baked potato soup is not only comforting but also budget-friendly—perfect for families or anyone looking to feed a crowd without breaking the bank. Its versatility shines as it can easily turn into a crowd-pleaser during game days or cozy holiday get-togethers. Plus, kids adore the creamy texture and cheesy goodness, making it a hit across various age groups.

"This soup is simply amazing! The flavors meld perfectly, and it’s so satisfying. My kids can’t get enough of it!" – Happy Home Cook

Preparing Crockpot Loaded Baked Potato Soup

This recipe is as straightforward as it gets! First, you’ll gather a few wholesome ingredients that you likely have on hand. The slow cooker does most of the heavy lifting, allowing you time to relax (or tackle other chores) while this warm, comforting soup simmers to perfection. You’ll start by adding your ingredients, cook them to tender perfection, and finish with a few final touches that create a soul-warming bowl of goodness.

What you’ll need

Gathering the right ingredients is key to the delightfully creamy and flavorful soup we’re aiming for. Here’s what you’ll need:

6 cups russet potatoes (peeled and diced, about 2½ pounds)
1 cup yellow onion (finely diced)
3 cloves garlic (minced)
4 cups chicken broth
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3/4 cup sour cream (plus more for serving)
1 cup whole milk
1 1/2 cups shredded sharp cheddar cheese (plus more for serving)
8 slices crispy cooked bacon (chopped and divided)
1/4 cup chopped green onions

Want to make this dish even more exciting? Consider using sweet potatoes for a slightly different flavor profile or opting for vegetable broth to keep it vegetarian.

Step-by-step instructions

Crockpot Loaded Baked Potato Soup topped with cheese and bacon

Let’s break down how to create this hearty soup:

Combine the base ingredients: Start by adding the diced potatoes, onion, garlic, chicken broth, paprika, Worcestershire sauce, salt, pepper, and thyme into the slow cooker. Give everything a gentle stir until just combined.
Set it and forget it: Secure the lid on your slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours. You’ll know it’s ready when the potatoes are tender enough to be pierced by a knife.
Blend the soup: Using an immersion blender, gently puree the soup base. You can leave some chunky bits for texture or use a potato masher if you don’t have a blender.
Mix in the creamy goodness: Switch to the warm setting, and stir in the sour cream and milk. Let it warm for about 10-15 minutes to let the flavors meld.
Finish with cheese and bacon: About 5 minutes before serving, add the cheddar cheese and bacon, reserving some bacon for garnish. Give it a good stir and allow the cheese to melt.
Serve and enjoy: Ladle the soup into bowls, topping each serving with a dollop of sour cream, some crushed bacon, extra cheddar, and a sprinkle of green onions.

Best ways to enjoy it

Plate your Crockpot Loaded Baked Potato Soup with a flair! Consider garnishing with a sprinkle of smoked paprika for a pop of color and flavor. Pair it with a crisp side salad or some warm crusty bread for the complete comfort food experience. It’s also delightful with a side of roasted vegetables for those looking to add some greens.

How to store

If you happen to have leftovers (which is a rarity, considering how good this soup is!), it’s essential to store them properly. Allow the soup to cool before transferring it to airtight containers. It can safely be kept in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of milk if it thickens too much.

If you’d like to store it for longer, consider freezing it in portions. Just remember to leave space in the container since the soup will expand as it freezes!

Helpful cooking tips

Customize your cheese: Feel free to experiment with different cheese varieties—Monterey Jack or Gouda can add a new twist to the classic flavor.
Make it lighter: For a lighter version, you can substitute Greek yogurt for sour cream and low-fat milk instead of whole milk.
Enhance with spices: Don’t hesitate to increase the herbs or add a pinch of cayenne pepper for an extra kick.

Creative twists

Looking to mix it up a bit? Consider adding:

Extras like vegetables: Leeks or carrots can enhance the nutrition and flavor.
Different proteins: Shredded rotisserie chicken can turn this soup into a more substantial meal.
Herb swaps: Fresh chives or parsley can be a delightful alternative to green onions for garnish.

Common questions

How long does it take to make this soup?

Generally, it takes about 3-6 hours, depending on your slow cooker settings.

What can I use instead of chicken broth?

Vegetable broth is a great alternative for a vegetarian option, and it will still provide a rich flavor.

Can you freeze loaded baked potato soup?

Absolutely! Just ensure it cools first and store it in airtight containers. It can be frozen for up to 3 months and reheats beautifully.

This Crockpot Loaded Baked Potato Soup is more than just a recipe; it’s a deliciously warm embrace in a bowl. Trust me; you’ll be making this again and again!