If you are craving a comforting, hearty soup that feels like a warm hug in a bowl, then you absolutely must try this Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe. It’s a creamy, cheesy delight packed with tender chunks of real potatoes that soak up all the rich flavors. This soup is so easy to prepare using your crock pot, making it perfect for busy days when you want dinner waiting for you. Every spoonful boasts that classic baked potato flavor but in a luscious, cozy soup form that can become an instant family favorite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this soul-satisfying soup. Each one is straightforward and works wonderfully together to build layers of flavor, that inviting creamy texture, and that perfect golden color you see in the best loaded potato soups.
- Russet potatoes: Use 6 large peeled and cubed potatoes to give your soup the perfect starchy body and texture.
- Onion: One large chopped onion adds subtle sweetness and depth.
- Chicken broth: Four cups of broth provide a savory base to enrich every bite.
- Garlic cloves: Three minced cloves bring a gentle, aromatic punch.
- Butter: A quarter cup makes the soup luxuriously smooth and rich.
- Salt and pepper: Seasoning is key, with 2 ½ teaspoons salt and 1 teaspoon pepper to balance flavors.
- Heavy whipping cream or half-and-half: One cup adds that luscious creaminess that makes this soup so decadent.
- Sharp cheddar cheese: One cup shredded for that perfect cheesy kick.
- Fresh chives or green onions: Three tablespoons chopped to add freshness and color.
- Sour cream: One cup, optional, for a tangy creamy topping that enhances every spoonful.
- Bacon slices: Eight cooked and crumbled slices, adding irresistible smoky, crunchy bits.
- Extra cheese: For sprinkling on top to elevate the cheesy goodness even further.
How to Make Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe
Step 1: Gather and Load Your Ingredients
Start by combining your peeled and cubed Russet potatoes, chopped onion, chicken broth, minced garlic, butter, salt, and pepper all together in your crock pot. Cover it tightly and cook on HIGH for 4 hours or LOW for 8 hours. The goal here is to soften the potatoes until they are perfectly tender and the flavors meld beautifully.
Step 2: Coarse Mash for Texture
Once cooking is complete, take a potato masher or fork and gently mash the soup until the potatoes are broken down but still chunky — you want a nice, hearty texture, not a smooth puree. This makes the soup feel more rustic and full-flavored.
Step 3: Stir in the Cream and Cheese
Next, stir in the heavy cream (or half-and-half), shredded sharp cheddar cheese, and chopped fresh chives. The cream adds that silky richness while the cheese melts in pockets, creating a luscious mouthfeel and tasty bursts of sharpness throughout the soup.
Step 4: Top and Garnish to Perfection
If you’re using sour cream, dollop it on top now, then sprinkle the crispy crumbled bacon, extra cheese, and more chives over the surface. These final touches add wonderful color, flavor contrast, and texture, turning this simple soup into a loaded baked potato experience in every bowl.
How to Serve Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe
Garnishes
Garnishing takes this soup from comforting to downright irresistible. Sour cream offers a cool tang, bacon brings the smoky crunch, while extra cheese and fresh chives contribute creamy and fresh bites. You could also consider adding a pinch of smoked paprika or some diced jalapeños if you want a little spice kick.
Side Dishes
Serve alongside crusty bread or homemade biscuits to soak up every creamy drop. A crisp green salad or steamed veggies offer a fresh balance to the richness and make for a well-rounded meal. Even a side of roasted Brussels sprouts or sautéed green beans works beautifully.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out small potatoes. Layer a bit of shredded cheese and bacon on the bottom before ladling the soup in. You can also turn it into a hearty dip for potato chips or fresh-cut veggies at your next gathering, making the Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe incredibly versatile and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in the fridge for up to 4 days. Use an airtight container to keep it fresh and flavorful. Give it a good stir before reheating, as some ingredients may settle or separate slightly.
Freezing
You can freeze leftover soup for up to 3 months. Use a freezer-safe container or heavy-duty freezer bag and label it with the date. Keep in mind that cream-based soups may thicken or separate after freezing, but a quick stir and gentle reheating usually brings back the creamy texture.
Reheating
Reheat gently over low to medium heat on the stove, stirring frequently to prevent burning and to reintegrate the creamy texture. If the soup is too thick after reheating, add a splash of chicken broth, milk, or cream to loosen it up.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or replace it with vegetarian bacon alternatives for a delicious, meat-free version of the Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe.
What are the best potatoes to use?
Russet potatoes are ideal due to their starchy texture, which breaks down nicely to thicken the soup while still holding some shape for texture.
Can I use milk instead of heavy cream?
You can use milk or half-and-half, but heavy cream delivers the richest and creamiest texture. Using lower-fat milk may result in a thinner soup.
Is it possible to cook this soup on the stove instead of a crock pot?
Yes! Simply simmer the ingredients in a large pot on low heat for about 45 minutes to an hour, stirring occasionally until the potatoes become tender, then proceed with mashing and adding cream and cheese.
How do I make this soup thicker or thinner?
For thicker soup, mash the potatoes more thoroughly and reduce the amount of broth slightly. For thinner soup, add additional broth or milk to reach your desired consistency.
Final Thoughts
There is just something magical about the simplicity and warmth of the Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe. It’s a foolproof way to bring comfort and joy to any mealtime with minimal effort. Whether it’s a chilly weeknight or a casual weekend gathering, this soup will quickly become a go-to favorite. Give it a try and let yourself savor the cozy, cheesy goodness that only a truly loaded potato soup can deliver.
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Loaded Crock Pot Baked Potato Soup with Real Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours (High) or 8 hours (Low)
- Total Time: 4 hours 15 minutes (High) or 8 hours 15 minutes (Low)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Loaded Crock Pot Baked Potato Soup is a comforting and creamy soup made with real russet potatoes, slow-cooked to tender perfection. Loaded with cheddar cheese, bacon, chives, and sour cream, it’s a hearty and flavorful meal perfect for chilly days or whenever you crave a warm, satisfying bowl of soup.
Ingredients
Soup Base
- 6 large Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 large onion, chopped
- 4 cups chicken broth
- 3 garlic cloves, minced
- 1/4 cup butter
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
Add-Ins & Toppings
- 1 cup heavy whipping cream or half-and-half
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons fresh chives or green onions, chopped
- 1 cup sour cream (optional)
- 8 slices bacon, cooked and crumbled
- Extra shredded cheddar cheese for topping
Instructions
- Combine Ingredients: In a large crock pot, combine the peeled and cubed potatoes, chopped onion, chicken broth, minced garlic, butter, salt, and pepper. Cover the crock pot and cook on HIGH for 4 hours or on LOW for 8 hours until the potatoes are tender.
- Mash Soup: Once the potatoes are tender, use a masher to mash the mixture slightly until the potatoes are coarsely chopped and the soup thickens slightly, creating a chunky texture.
- Add Cream and Cheese: Stir in the heavy whipping cream (or half-and-half), shredded sharp cheddar cheese, and chopped fresh chives or green onions until the cheese melts and everything is well combined.
- Garnish and Serve: If desired, top each serving with a dollop of sour cream, sprinkle with crumbled cooked bacon, additional cheddar cheese, and extra chives for garnish. Serve warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
- You can prepare the soup the night before and reheat gently on the stovetop or in a slow cooker set to warm.
- Adjust seasoning with more salt or pepper to taste after cooking.
- Use half-and-half instead of heavy cream for a lighter texture.
- If you prefer a smoother soup, use an immersion blender to blend some or all of the soup after cooking.
