Creamy Baked Potato Soup in Crockpot – Easy Comfort Food

Posted on November 22, 2025

creamy crockpot baked potato soup - featured image

There’s something magical about walking into your kitchen and smelling the rich, creamy aroma of baked potato soup simmering in a crockpot. I first made this recipe on a chilly fall day, and let me tell you, it’s been a staple ever since. Picture this: creamy potatoes, smoky bacon, a hint of garlic, and a sprinkle of cheddar cheese—all coming together like the ultimate cozy blanket in a bowl.

If you’ve ever wanted a soup that feels like a warm hug, this is it. It’s ridiculously easy to make, and the crockpot does most of the heavy lifting. You’ll throw in a handful of pantry ingredients, go about your day, and come back to pure comfort food perfection.

Whether you’re feeding a hungry family or just want leftovers that taste better every time you heat them up, this creamy crockpot baked potato soup is about to be your new favorite recipe. Let’s dive in!

Why You’ll Love This Recipe

Okay, I’m not exaggerating when I say this is the best soup I’ve ever made in a crockpot. Here’s why you need this recipe in your life:

Effortless Prep: Chop a few potatoes, toss everything in your slow cooker, and let it work its magic. No babysitting required.
Loaded with Flavor: Between the smoky bacon, sharp cheddar cheese, and creamy potatoes, every bite is like a party in your mouth.
Perfect for Busy Days: You can start this in the morning and come home to dinner ready and waiting. It’s basically a hands-free meal.
Family-Friendly: Even picky eaters love this one. My kids call it “cheesy potato heaven,” and I couldn’t agree more.

But what really makes this recipe special is the way it feels. It’s not just soup—it’s comfort, nostalgia, and happiness all rolled into one bowl. Trust me, you’ll want to make this again and again.

What Ingredients You’ll Need

This ingredient list is simple but mighty. You probably have most of these in your kitchen already, and the rest is easy to grab on your next grocery store run.

Potatoes (6 medium-sized, peeled and diced) — Russets work best for their starch content, but Yukon Golds are great for a creamier texture.
Chicken broth (4 cups / 1 liter) — This is the base of the soup. I’ve tried both homemade and store-bought, and they’re equally delicious.
Onion (1 medium, diced) — Adds sweetness and depth. If you’re not an onion fan, you can use shallots for a milder flavor.
Garlic (3 cloves, minced) — Because garlic makes everything better.
Heavy cream (1 cup / 240 ml) — The key to making this soup velvety and rich. If you want a lighter version, you can use half-and-half.
Cheddar cheese (2 cups / 200g, shredded) — Sharp cheddar is my go-to, but feel free to experiment with your favorite cheese blends.
Bacon (6 slices, cooked and crumbled) — Optional but highly recommended. The smoky flavor takes this soup to the next level.
Salt and pepper — To taste. I usually start with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.
Green onions (optional, for garnish) — Adds a fresh, bright touch to the creamy soup.

Quick tip: If you don’t have heavy cream, you can mix ¾ cup milk with ¼ cup melted butter—it’s not exactly the same, but it works in a pinch! Also, I always keep pre-chopped bacon in my freezer for recipes like this; it’s a total lifesaver.

Equipment Needed

You don’t need a fancy setup to make this soup—just a few basic tools will do.

Slow cooker: The star of the show. Any size will work, but a 6-quart model is perfect for this recipe.
Large cutting board: For chopping your potatoes and onions.
Chef’s knife: A good, sharp knife makes prepping the veggies so much easier.
Ladle: For serving up big, satisfying bowls of soup.
Whisk: Useful for mixing the cream and cheese into the soup—it makes everything smooth and creamy.

Pro tip: If you don’t have a slow cooker, you can make this on the stovetop in a large pot. Just simmer on low until the potatoes are tender, about 45 minutes to an hour.

How to Make It: Step-by-Step

Ready to make the coziest soup ever? Follow these steps and you’ll nail it every time:

Prep Your Ingredients (10 minutes): Peel and dice the potatoes into small chunks. Dice the onion and mince the garlic. Cook the bacon until crispy, then crumble it into pieces.
Add Everything to the Crockpot (5 minutes): Toss the potatoes, onion, garlic, and chicken broth into your slow cooker. Add a pinch of salt and pepper. Stir to combine, then cover and set to cook on high for 4 hours or low for 8 hours.
Blend the Soup (5 minutes): Once the potatoes are tender, use an immersion blender to blend the soup until creamy. If you don’t have one, carefully transfer the soup to a blender in batches. Be cautious—it’s hot!
Add the Cream and Cheese (5 minutes): Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup is velvety smooth.
Serve and Garnish (2 minutes): Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and extra cheese if you’re feeling fancy.

Quick note: If you like chunkier soup, blend only half the mixture and leave the rest as is. It’s delicious either way!

My Best Tips & Techniques

Here’s everything I’ve learned from making this soup more times than I can count:

Don’t skip the blending: It’s what gives the soup its creamy texture. Trust me, it’s worth the extra step.
Season as you go: Potatoes soak up a lot of salt, so taste and adjust as needed. I usually add a little extra salt right before serving.
Use fresh ingredients: Fresh garlic and onions make a huge difference in flavor. Pre-chopped veggies are convenient, but they don’t pack the same punch.
Make it ahead: This soup tastes even better the next day. The flavors deepen and the texture gets even creamier.
Keep an eye on your crockpot: If you’re using a smaller model, it might cook faster. Check the potatoes for doneness after 3 hours on high or 7 hours on low.

Ways to Mix It Up

Once you’ve mastered the classic version, there are so many ways to make this soup your own. Here are my favorite variations:

Loaded Baked Potato Style: Add sour cream and extra cheese on top for the full baked potato experience.
Spicy Kick: Stir in a teaspoon of smoked paprika or cayenne pepper for a little heat.
Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth. You can add roasted mushrooms or sautéed leeks for extra flavor.
Extra Protein: Stir in shredded chicken or cooked ground turkey before serving.
Herby Twist: Add a handful of fresh herbs like parsley, thyme, or chives for a bright, fresh flavor.

Experiment with toppings and mix-ins—it’s hard to go wrong with this soup!

Serving Ideas & Storage

This soup is super versatile when it comes to serving. Here are some ideas:

Serve with bread: Crusty baguette or warm, buttery biscuits are perfect for soaking up every last bit.
Make it a meal: Pair with a simple side salad or roasted vegetables for a complete dinner.
Light lunch: Serve smaller portions with some fresh fruit or a handful of crackers.

As for storage, here’s how to keep the leftovers delicious:

Fridge: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Freezer: Let the soup cool completely, then freeze in portions. It lasts up to 3 months. Thaw overnight in the fridge and reheat gently.
Pro Tip: You can freeze soup without the cream and cheese, then add them when reheating for the freshest flavor.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s what I can tell you about this soup:

Per Serving	Amount
Calories	~325
Protein	14g
Carbs	32g
Fat	18g
Fiber	3g

Health Highlights: Potatoes provide potassium and fiber, while the bacon and cheese add protein and flavor. It’s a hearty option that satisfies and keeps you full.

Just remember, this is comfort food—it’s not exactly “light,” but it’s worth every bite!

Final Thoughts

So that’s my creamy crockpot baked potato soup. It’s warm, comforting, and ridiculously easy to make. Honestly, I think of this recipe as my kitchen MVP—it’s always a hit, and I never get tired of it.

Make it once, and you’ll see why it’s become a favorite in my house. There’s something about a bowl of this soup that makes any day feel cozier.

If you give this recipe a try, I’d love to hear how it turned out for you! Drop a comment below or tag me on Pinterest—I can’t wait to see your version.

Happy cooking! And don’t forget to save this recipe for the next time you need a little comfort in food form.

FAQs

Q: Can I use different types of potatoes?
A: Absolutely! Russets are my favorite for their starchiness, but Yukon Golds make the soup extra creamy. Red potatoes work too, but they’ll be less fluffy.
Q: Can I make this without a crockpot?
A: Yes! Use a large pot on the stovetop and simmer on low heat for about an hour, stirring occasionally. The taste is just as good.
Q: Can I skip the bacon?
A: Totally! The soup will still taste amazing without it, though you might want to add a little extra seasoning for depth—try smoked paprika or a dash of Worcestershire sauce.
Q: Can I make this ahead of time?
A: Definitely! This soup tastes even better the next day. Just store it in the fridge and reheat when you’re ready to serve.
Q: Can I freeze it?
A: Yes! Freeze cooled soup in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Add the cheese and cream after reheating for the best texture.

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