Crockpot Loaded Baked Potato Soup RecipeI love potatoes any way you serve them, and this rich and creamy loaded baked potato soup is one of my favorite ways to enjoy them. It’s comfort food at its absolute finest, and you can whip it up in just about ten minutes, and let your crockpot do all of the hard work for you!

Baked Potato Soup IngredientsI used fingerling potatoes this time since they were in our CSA box this week, but Russet or Yukon Gold potatoes also work really well. The shallots also came in our box, but you can substitute a little more onion and garlic if you don’t happen to have shallots handy.

Crockpot Baked Potato Soup RecipeIf I have a few extra minutes, I like to lightly caramelize the onions, shallots and garlic before adding them to the soup mix. It’s not necessary, but it adds an extra depth of flavor to the soup, especially if you cook them in a little bit of the leftover bacon fat (yum!). My soup recipe is adapted from my good friend Jen at Four Marrs and One Venus, and it’s seriously “Lick the bowl worthy!”

 Crockpot Loaded Baked Potato Soup


  • 7-8 small to medium size potatoes
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 4 shallots, finely chopped
  • 1 tsp. dried basil
  • 1 tsp. parsley
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 3 cups chicken broth
  • 3/4 cup milk
  • 1/4 cup cream

Cheddar and Jack cheese, shredded
Bacon, precooked and chopped into pieces
Green onions or chives, chopped


  • Chop the potatoes into 1/2″ cubes.
  • If time allows, caramelize the shallots, onions and garlic over low heat.
  • Add all the ingredients to your crockpot and cook on low for 6 hours.
  • Optional: use an immersion blender (stick blender) to blend through about 1/3 of the soup to create a thicker broth.
  • Top with cheese, bacon bits and green onions.

crockpot loaded baked potato soup in bowlYum! This loaded baked potato soup is great for chilly nights, Sunday football tailgating, and busy weeknights on-the-go. It’s the perfect all-occasion crowd pleaser! Not too shabby for 10 minutes of work!

Creamy Crockpot Baked Potato Soup


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  1. I tried this today. Perhaps the low on your crockpot is lower than mine, but in less than 6 hours my soup had curdled. Womp womp.

    1. Oh no! My crockpot does have a fairly low temperature “low” setting. I believe that this recipe will work just as well if you omit the dairy until the final 30 minutes of cooking time. So sorry to hear that it didn’t work out for you!

    1. Hi Cindy, you can also use a large stockpot on the stovetop on very low heat, and adjust the times accordingly (just check the firmness of the potatoes from time to time to determine when it is ready).

  2. This is the only recipe for a creamy soup where you put the dairy in at the beginning. Is that ok to do that? It seems like most creamy soup recipes it tells you to add the cream in the last 15 minutes or so. Thanks!

    1. I’ve always done it at the beginning, Julie, and I’ve never had a problem with it. The soap is cooked on low in the crockpot, so it never really gets hot enough to scald the milk/cream. 🙂

  3. So i made this today, the recipe was super simple.. I did have a heck of a time shopping, as I was clueless as to what shallots are lol.. My only wish is that the soup would have been thicker – in the end it was really flavored brother with potato chunks…

    1. Hi Jes, I mention in the directions that you can use an immersion blender (stick blender) to blend through about 1/3 of the soup to create a thicker broth, and I agree that I much prefer it this way as well! If you don’t have a stick blender you can also use a regular blender – just be careful when transferring hot liquids back and forth! 🙂