Crock Pot Loaded Baked Potato Soup
User Reviews
4.8
Crock Pot Loaded Baked Potato Soup
Description
The Crock Pot Loaded Baked Potato Soup combines cubed russet potatoes and onions simmered slowly in chicken broth until tender. Mixing in cream cheese, cheddar cheese, and heavy cream enriches the soup, providing a smooth and creamy consistency that can be left slightly chunky with a masher or fully pureed with an immersion blender. Garlic adds aromatic depth, while salt and pepper balance the flavors. This recipe allows potato skins to be included or peeled according to preference.
The soup’s texture is hearty yet creamy, ideal for serving as a warming dish on cooler days. It pairs well with classic baked potato toppings such as chives, bacon bits, or sour cream if desired. The slow cooker method requires minimal active time while slowly melding flavors.
Leftover soup can be refrigerated in an airtight container for 3 to 4 days or frozen for up to one month. Reheat gently to preserve texture and avoid curdling. This makes it convenient for make-ahead meals and portioned servings.
Ingredients
- 2.5 lbs russet potato Optional: peel the potatoes
- 1 onion 1/2 lb, small
- 2 cups chicken broth
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 8 oz cream cheese
- 4 oz cheddar cheese about 1 cup, shredded
- 1.5 cups heavy cream
Instructions
- Chop the potatoes into 2 in chunks and roughly chop the onion.
- Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
- Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
- Top with your choice of toppings and Enjoy!
Notes
- Potatoes can be peeled or left with skins depending on your texture preference.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to one month.
- Reheat gently to maintain the soup's creamy texture without separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 520kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 110mg | 37% |
| Sodium | 262mg | 11% |
| Potassium | 0mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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