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This Crock Pot Baked Potato Soup creates a delicious and creamy soup that everyone will love. Making it in the slow cooker makes it so much easier.

A Crock Pot filled with creamy Baked Potato Soup topped with shredded cheese, bacon bits, and chopped green onions. Surrounding the Crock Pot are bowls of shredded cheese, bacon bits, and chopped green onions, along with whole potatoes and an onion on a cutting board.
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If you have tried our Slow Cooker Potato Soup Recipe, Crockpot Potato and Hamburger Soup, Crock Pot Potato Soup with Hashbrowns or Slow Cooker Sausage Potato Soup then you know this Crockpot potato soup recipe is going to be a family favorite.

Soup Recipes are always on the menu when the cooler weather hits. But this Baked Potato Soup is my personal favorite because of the creamy texture and how easy it is to make.

Why We Love This Potato Soup

  • Easy to Make – I love the convenience of making this soup in the slow cooker. I can start the soup in the morning and when everyone gets home, dinner is done.
  • Customizable – This potato soup starts with the basic ingredients but adding the toppings makes it even better.
  • Creamy Texture – Potato soup is the ultimate comfort food and delicious served for any occasion.

Ingredients

A top-down view of various ingredients arranged on a light surface, resembling the perfect setup for a baked potato soup in a crock pot, including cubed potatoes, grated cheddar cheese, chopped onions, chicken broth, milk, heavy cream, sour cream, butter, garlic, flour, and ground pepper.
  • Large Russet Potatoes – Peeled and diced into 1/2-inch cubes
  • Large Onion – See Best Onion Substitute if you are out
  • Cloves Garlic – Learn How to Mince Garlic Cloves
  • Chicken Broth – You can also use vegetable broth
  • All-Purpose Flour – We think flour works best to thicken the texture
  • Whole Milk – Whole milk works best for rich and creamy texture
  • Shredded Cheddar Cheese – We like sharp cheddar cheese but mild cheese is great too

Scroll to the bottom for the full recipe in the recipe card.

How to Make Baked Potato Soup in the Crock Pot

A Crock Pot filled with chopped potatoes, diced onions, minced garlic, and ground pepper simmers to create a hearty Baked Potato Soup. A checkered kitchen towel is partially visible on the left side of the image.

Step 1 – In a 6-quart crock pot, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Stir to combine. Cover and cook on low or high until potatoes are tender.

A top-down view of a metal pot on a light surface with a whisk inside. The pot holds the beginnings of baked potato soup, with a light cream being blended into a darker mixture. A white and blue checkered towel is partially visible on the left side of the image, adding to the cozy kitchen vibe.

Step 2 – About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.

A Crock Pot filled with creamy baked potato soup in the making. Visible are chunks of vegetables and a wooden spoon stirring the mixture. A blue and white checkered kitchen towel is placed beside the slow cooker on a light-colored countertop.

Step 3 – Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.

A black Crock Pot is filled with creamy Baked Potato Soup, topped with a dollop of sour cream and shredded cheddar cheese. A wooden spoon rests in the soup. A light checkered cloth lies next to the Crock Pot on a white surface.

Step 4 – Add the shredded cheddar cheese and sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.

  • Step 5 – Garnish with your choice of toppings such as crispy, sliced green onions, or additional shredded cheese.

Expert Tips

  • Desired Consistency – If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before adding the milk mixture and cheese.
  • Cutting Potatoes – We recommend cutting the potatoes about the same size so they cook evenly.
  • Cooking Time – I like to cook this soup on low so I can start it in the morning. But you can also cook on high for less time. The soup is ready to serve when the potatoes are fork tender and has a creamy texture.

Soup Topping Ideas

When serving this for a weeknight dinner or to a crowd, I like to setup a soup topping bar for added flavor. Here are some of our favorite toppings.

  • Bacon Bits
  • Chives
  • Parsley
  • Shredded Cheese
  • Sour Cream
  • Diced Avocado
A close-up of a spoonful of Baked Potato Soup. The spoon holds chunks of potato garnished with shredded cheddar cheese and chopped green onions. Made in a Crock Pot, the soup appears thick and rich, with a velvety texture.

Serving Suggestions

This Easy Crockpot Potato Soup is the best comfort food and hearty enough to be serve as it is. But we like to add a side salad for a light side dish.

But another idea to serve with this crockpot loaded potato soup is Bacon Sandwich, Grilled Cheese Sandwich and Turkey Melt Sandwich.

Frequently Asked Questions

How do you Thicken Loaded Baked Potato Soup?

When making baked potato soup adding a roux to the mixture will help thicken the soup. The combination of flour, heavy cream and milk heated in a saucepan and then added to your soup makes for a delicious soup. For more tips, see How to Thicken Potato Soup.

Can I Use Other Types of Potatoes?

Potato Soup is traditionally made with Russet Potatoes. But if you prefer, you can change the potatoes to Yukon Gold Potatoes. Adjust your cooking time if needed.

How to store Leftover Baked Potato Soup

Store the leftovers in the refrigerator in an airtight container for up to 5 days.

Can I Freeze Baked Potato Soup?

Yes, you can freeze baked potato soup in a freezer safe container for up to 3 months.

How to Reheat Baked Potato Soup

We think it is best to reheat on the stovetop in a saucepan. But this soup can also be reheated in the microwave in a microwave safe bowl.

Creamy baked potato soup in a white bowl, topped with shredded cheese, bacon bits, and sliced green onions. A spoon is in the bowl. Surrounding it are small dishes containing additional toppings like more shredded cheese, bacon, and green onions—all simmered to perfection in a Crock Pot.

More Crock Pot Soup Recipes

If you make this Crock Pot Baked Potato Soup Recipe, please leave us a comment or a star review. We love to hear from you.

A close-up of a bowl of creamy baked potato soup garnished with chopped green onions, shredded cheese, and crispy bacon bits. The rich, thick soup is beige in color and appears seasoned with visible herbs and pepper, offering a comforting aroma straight from the crock pot.

Crock Pot Baked Potato Soup

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This Crock Pot Baked Potato Soup creates a delicious and creamy soup that everyone will love. Making it in the slow cooker makes it so much easier.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Cuisine American
Course Soup
Calories 657

Ingredients

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Instructions

  • In a 6-quart crock pot, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Stir to combine.
  • Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the
  • potatoes are tender.
  • About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
  • Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.
  • Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.
  • Add the shredded cheddar cheese and sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.
  • Garnish with your choice of toppings such as crispy, sliced green onions, or additional shredded cheese.

Recipe Notes

If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before adding the milk mixture and cheese.
Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 657kcal, Carbohydrates 54g, Protein 20g, Fat 42g, Saturated Fat 25g, Polyunsaturated Fat 2g, Monounsaturated Fat 10g, Trans Fat 0.3g, Cholesterol 127mg, Sodium 1276mg, Potassium 1176mg, Fiber 3g, Sugar 9g, Vitamin A 1455IU, Vitamin C 15mg, Calcium 458mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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