Loaded Baked Potato Soup is thick, rich comforting food. Full of creamy cheeses, potatoes and cream. Crunchy bacon, peppers and shredded cheddar cheese garnish the top for added texture and flavor.
This soup recipe is a perfect way to use up leftover potatoes. Whole, roasted, baked or boiled potatoes will be great in this easy potato soup. Use leftover mashed potatoes for a delicious creamy smooth soup.
Everyone in my house has been seriously craving comfort food these days! As the weather gets cooler, the skies get darker, and the days get a little rainier and drearier. Here in the Pacific Northwest, we all crave filling comforting foods to get us through these grey wet days.
Loaded Baked Potato Soup is an awesome and simple way to make a warm, easy and filling dinner. And of course anything with potatoes and cheese is always a winner. Searching around on the wonderful world of Pinterest I found many inspiring recipes and pictures of baked potato soup. Yummy!
I drug out my trusty crock pot and got to cooking some delicious dinner! This recipe turned out incredibly simple and exceedingly scrumptious! Just needs a loaf of mom’s French bread or her homemade dinner rolls 🙂
Loaded Baked Potato crock Pot soup is a hit at any party. Especially well loved at rousing football parties full of hungry fans. All the guys in my family readily agreed that this recipe should be saved and archived forever. This easy and filling soup is a winner!
This is the essence of comfort food right here! NOT low cal! Full of delicious carbs and fat and FLAVOR! So yum and perfect for a party, like New Years or any tailgate party. We loved it so much, I would highly recommend you save it for a large crowd and try not to eat it for a week between two people! It will get you fat! (But what a way to go!) It’s good nourishing food in small portions.
UPDATE: Nowadays I use my nifty 8 quart Instant Pot for most of my crockpot recipes, including this one. The instant pot has a slow cook function so this recipes’ instructions are the same as a crock pot. Just hit the slow cook function key and select MORE if you know your way around your instant pot. Updated instructions for the instant pot are included in the printable recipe.
Loaded Baked Potato Crock Pot Soup Recipe Notes:
I peeled my potatoes. A very light, thin skinned potato might skate by without peeling, but for the creamiest texture your going to want to take the time to peel them!
This version is a textured soup with chunky potatoes. We loved the mouth feel of all the parts. Potato bits, cheese….bacon. Filling and sustaining. Oh it’s so good!
And could NOT be Easier
Enjoy this rich flavorful soup. Add your favorite potato toppings and create a new family favorite in your kitchen! I made this in a 4 qt crock pot Yields 8-10 Servings.
- Combine potatoes, onion, salt and pepper, chicken broth and garlic in Crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
- Mash Potatoes to thicken soup. Then add in butter, half and half and cream cheese. Cook an additional 30 to 45 minutes.
- Serve and add toppings.
For a very creamy smooth version, more akin to mashed potatoes; an immersion blender, can be inserted into the crock pot and whirl away until your happy with the consistency.
Or, of course, you could dump it all in ablender for a truly pureed soup. We loved it with a bit of chunk in the cheesy creaminess but I have made both creamy and chunky and it tastes wonderful both ways.
If you purchase items from our affiliate links we may receive a small commission at no extra charge to you. Thank you supporting Homemade Food Junkie.
406 Calories/ 1 1/2 serving
- Fat: 26 % 19 g
- Carbs: 16 % 53 g
- Proteins: 14 % 8 g
Loaded Baked Potato Soup. Thick, rich, creamy deliciousness! So easy to make it in your crock pot or instant pot!
- 6 Large Potatoes, Peeled and Cubed
- 3/4 Cup of Onion, Diced
- 1 Cup Cream, half and half
- 16-oz Cream Cheese
- 1 tsp Minced Garlic
- Salt and Pepper to taste
- 1 1/2 Cup Chicken broth
- 1/4 Cup Butter
- Chopped Cooked Bacon
- Chives or peppers
- Sharp Cheddar Cheese
For the Crock Pot: Combine potatoes, onion, salt and pepper, chicken broth and garlic in Crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
For the Instant Pot: Follow the instructions above and select the slow cooker function. Set to MORE for 4 to 5 hours until potatoes are soft and proceed as directed.
- Mash Potatoes to thicken soup.
- Then add in butter, half and half and cream cheese. Cook an additional 30 to 45 minutes.
- Serve and add toppings.
NOTE: The calories noted are WITHOUT whatever garnish you choose for the topping.
Amount Per Serving Calories 406
Recipe Inspired by: Suchamom.com