Crock Pot Loaded Baked Potato Soup
This hearty Crock Pot Loaded Baked Potato Soup is a creamy, comforting blend of tender potatoes, savory aromatics, and rich cheese — perfect for cozy nights or entertaining a crowd with minimal effort.
Equipment
- 1 Crock Pot or any slow cooker
Ingredients
Main ingredients
- 2.5 lbs Russet potatoes peeled or unpeeled
- 1 small Onion chopped
- 4 cloves Garlic minced
- 2 cups Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 oz Cream cheese
- 1 cup Shredded cheddar cheese
- 1.5 cups Heavy cream
Instructions
Instructions
- Peel and dice the Russet potatoes into cubes (or leave skins on for texture). Chop onion and mince garlic.
- Add potatoes, onion, garlic, chicken broth, salt, and pepper to Crock Pot. Stir gently to combine.
- Seal the lid, set Crock Pot to high for 4 hours or low for 6–8 hours until potatoes are very tender.
- Once cooking time is done, perform a quick release and open the lid carefully.
- Use a potato masher or immersion blender to mash potatoes inside the Crock Pot until desired consistency.
- Add cream cheese, shredded cheddar, and heavy cream to the pot.
- Set Crock Pot on high setting (no pressure) again for 30 minutes to melt cheese and warm the soup through.
- Stir soup thoroughly and serve hot. Optionally top with extra cheese, bacon bits, or chives.
Notes
Store leftovers in the fridge for up to 4 days or freeze for one month. Reheat gently and stir in a bit more broth or cream if needed.