This Crockpot Baked Potato Soup is warm and cozy, making it perfect for chilly nights. Packed with creamy potatoes, cheese, and crispy bacon, it’s simply delicious!
It’s so easy to make! Just throw everything in the slow cooker and let it do its thing. I love topping mine with extra cheese and green onions—it’s a total win! 🥔🧀
Key Ingredients & Substitutions
Russet Potatoes: These are the best for creamy soups thanks to their starchy nature. If you can’t find them, Yukon Gold potatoes work too. They offer a buttery flavor!
Cheddar Cheese: I like sharp cheddar for its bold taste. If you want to mix it up, consider using a blend of cheeses like Monterey Jack or even pepper jack for a spicy kick.
Cream Cheese: This gives the soup a rich texture. If you’re looking for a lighter option, you can use Greek yogurt instead, but add it closer to serving time to avoid curdling.
Sour Cream: Adds a nice tang. For a lower-fat option, cottage cheese can be blended until smooth for a similar effect.
Bacon: Crispy bacon is a must for topping! If you’re vegetarian or want to skip meat, try using crispy chickpeas or omit it entirely. A sprinkle of smoked paprika can add that bacon-like flavor.
How Do I Make Sure My Soup is Creamy and Delicious?
To achieve the perfect creamy texture with your soup, focus on mashing or blending the potatoes well. Here’s how to do it:
- When the potatoes are tender, use a potato masher for a rustic feel. For a smooth soup, an immersion blender works wonders—just blend until you reach your desired consistency.
- Add the cream cheese, butter, cheddar, and sour cream at the end while the soup is still hot. This helps them melt smoothly into the soup.
- If the soup is too thick for your liking, add more milk or broth gradually until it’s just right!
Making these small adjustments can help elevate your soup to the next level!
Crockpot Baked Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 cup shredded cheddar cheese, plus extra for topping
- 8 oz cream cheese, softened
- 1 cup sour cream, plus extra for topping
- 1/2 cup milk or heavy cream
- 6 slices bacon, cooked and crumbled, plus extra for topping
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, plus to taste
- Salt to taste
- 2 tablespoons chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prep, and you’ll let the crockpot do the work for 6-7 hours on low or 3-4 hours on high. So, set it in the morning, and you’ll have a warm, delicious meal waiting for you in the evening!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the diced potatoes and chopped onion into your crockpot. This will be the hearty base of your soup!
2. Add the Broth and Seasonings:
Pour the chicken broth over the potatoes and onions, making sure they are mostly covered. Add the garlic powder, black pepper, and a pinch of salt. Give it a little stir to mix everything together.
3. Cooking Time:
Cover the crockpot with a lid and let it cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are nice and tender. You’ll love the smell wafting through your kitchen!
4. Mix in the Creamy Ingredients:
Once the potatoes are soft, add in the softened cream cheese, butter, shredded cheddar cheese, sour cream, and milk or heavy cream. Stir everything together until it’s well combined.
5. Blend for Desired Consistency:
Using a potato masher or an immersion blender, mash or blend the soup to your desired consistency. You can have it nice and smooth or leave it a bit chunky—totally up to you!
6. Add the Bacon:
Stir in the cooked crumbled bacon, saving a little for each bowl to top later. This adds such a delicious flavor!
7. Taste and Adjust:
Give the soup a taste and add more salt or pepper if necessary. This is your chance to make it perfect!
8. Serve and Enjoy:
Ladle the hot soup into bowls and top each serving with more shredded cheddar cheese, a dollop of sour cream, crispy bacon pieces, and a sprinkle of chives or green onions.
9. Pair it Up:
If you like, serve your delicious soup with warm buttermilk biscuits or some crusty bread on the side. It makes for a wonderful meal!
Enjoy every spoonful of this creamy, comforting soup! Perfect for sharing with friends and family or just enjoying on a cozy night in.
Can I Use Instant Pot Instead of a Crockpot?
Yes! You can easily adapt this recipe for the Instant Pot. Sauté the onions and add the potatoes and broth, then seal the lid and cook on high pressure for about 10-12 minutes. Quick release the pressure, then proceed with adding the cream cheese and other ingredients as directed.
How Can I Make This Soup Vegetarian?
To make it vegetarian, simply substitute chicken broth with vegetable broth and omit the bacon. You can enhance the flavor by adding mushrooms or smoked paprika for a smoky taste without the meat!
Can I Freeze Leftover Soup?
Absolutely! Allow the soup to cool completely, then transfer it to an airtight container or freezer bags. It can be frozen for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove.
What If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can substitute it with an equal amount of Greek yogurt or a block of silken tofu blended until smooth. This will still give you a creamy texture!
