When the air gets that little nip that makes you reach for a sweater, nothing feels better than wrapping your hands around a warm bowl of soup. This loaded baked potato soup feels like a hug from the inside out. I’ve made it on lazy Sundays when I wanted something cozy without standing over the stove all day. The beauty here is that it’s hearty enough to fill you up, creamy without being too heavy, and flexible enough that you can play around with toppings. I’ll be honest, half the fun is piling on cheese, bacon, and chives until it looks like a party in a bowl. If you’re hunting for a simple potato soup recipe that doesn’t ask for fancy steps or weird ingredients, you’re in the right place. This creamy potato soup is one of those comfort soup recipes you’ll want to keep tucked away for rainy days or long weeks when you need something that makes life taste a little better. You can cook it up on the stovetop if you like, but I love using the slow cooker for this one. It’s an easy crockpot soup recipe that lets you throw things in, forget about it, and then feel like you’ve done something wonderful when dinner rolls around.

1) Key Takeaways
2) Easy Loaded Baked Potato Soup Recipe
3) Ingredients for Loaded Baked Potato Soup
4) How to Make Loaded Baked Potato Soup
5) Tips for Making Loaded Baked Potato Soup
6) Making Loaded Baked Potato Soup Ahead of Time
7) Storing Leftover Loaded Baked Potato Soup
8) Try these Soup recipes next!
9) Loaded Baked Potato Soup
10) Nutrition

1) Key Takeaways

This soup is creamy, hearty, and loaded with flavor.
It works great as a slow cooker recipe or a stovetop recipe.
You can customize it with toppings like bacon, cheese, and chives.
It’s part of those comfort crockpot meals that make life easier and tastier.

2) Easy Loaded Baked Potato Soup Recipe

I’ve always thought there’s something magical about a big pot of soup bubbling away in the kitchen. It’s like your home whispers, stay in, get cozy, I’ve got you covered. This loaded baked potato soup is one of those comfort crockpot meals that makes me look like I planned dinner hours ahead, when in truth, all I did was toss things in and walk away. Twice in the first half hour, I checked on it, not because it needed me, but because the smell already had me hooked.

What makes it shine is the balance between creaminess and heartiness. You taste the richness of the potatoes, the warmth of the broth, and then you hit those bites of cheese and bacon. That combination is the kind of thing that turns an ordinary evening into a quiet celebration. Sometimes I wonder if recipes like this were designed for us busy folks who need a simple potato soup recipe but don’t want to give up comfort in the process.

Call me sentimental, but when I think of creamy potato soup, I think of snow days, thick socks, and everyone gathered around the table with bowls steaming. It’s the definition of comfort soup recipes for me, and the best part is how easy it is to adapt. You can let it simmer on the stovetop if you prefer, or keep it lazy and use the crockpot. Either way, it lands with the same hug-like satisfaction.

3) Ingredients for Loaded Baked Potato Soup

Russet Potatoes: The backbone of this soup. I peel and dice them into chunks big enough to stay tender but small enough to blend into the creamy base. They bring that hearty flavor only potatoes can give.

Onion: I like a medium yellow onion, diced and softened until it practically melts. It adds depth without stealing the show.

Garlic: Three cloves, minced. Garlic makes everything taste richer. If you love garlic, sneak in an extra clove or two.

Chicken Broth: Four cups set the stage for the potatoes to cook down and soften. Homemade broth makes it feel extra special, but boxed works too.

Milk: Two cups of whole milk give the soup its smooth body. It keeps things light enough while still creamy.

Heavy Cream: A cup of heavy cream deepens the richness and makes each spoonful feel like comfort in a bowl.

Sour Cream: Half a cup stirred in at the end adds a little tang that balances the richness.

Butter: A quarter cup melted in gives the soup that cozy, buttery undertone.

Cheddar Cheese: Two cups shredded. I always save some to sprinkle on top when serving, because melty cheese never hurts.

Bacon: Half a pound, cooked and crumbled. It adds crunch, salt, and that irresistible smoky kick.

Salt and Pepper: Simple, but the kind of seasoning that makes all the other flavors shine.

Chives: Freshly chopped for garnish. They brighten up the bowl and make it look finished.

4) How to Make Loaded Baked Potato Soup

Step 1. Place the diced potatoes, onion, garlic, and chicken broth into the crockpot. Let it cook on high for three to four hours or low for six to seven hours, until the potatoes are soft.

Step 2. Mash some of the potatoes right in the pot with a masher or blend with an immersion blender. This gives you that creamy base while still leaving chunks for texture.

Step 3. Stir in the milk, heavy cream, sour cream, and butter. Let it warm through on low for another thirty minutes. The aroma will convince you to grab a spoon early.

Step 4. Mix in half the cheddar and half the bacon. Stir until the cheese melts and everything feels like one big, cozy mixture.

Step 5. Ladle the soup into bowls, then top with the rest of the cheese, bacon, and fresh chives. Serve hot and try not to burn your tongue in the excitement.

5) Tips for Making Loaded Baked Potato Soup

Patience helps here. Let the potatoes cook down fully, because half-cooked potatoes never win hearts. When I rush, I regret it. Give them time to soften and you’ll thank yourself later.

Cheese matters. Use a good sharp cheddar for bold flavor. Pre-shredded works, but shredding from a block gives that melt-in-your-mouth finish. Trust me, the little extra effort pays off.

For those who love variety, toppings make this soup endlessly fun. Croutons, green onions, even a dash of hot sauce can change the vibe. That’s the beauty of easy crockpot soup recipes like this: you get the structure, then you play with the details.

6) Making Loaded Baked Potato Soup Ahead of Time

I’ve made this soup the night before family dinners, and it holds up beautifully. The trick is waiting to add the toppings until right before serving. Nobody wants soggy bacon.

When reheating, keep the heat gentle. I warm it slowly on the stovetop or in the crockpot set on low. That way, the dairy doesn’t separate and the soup stays smooth.

Sometimes I make a big batch and portion it into smaller containers. That way I can grab one for lunch or a quick dinner. Having a go-to comfort crockpot meal waiting in the fridge feels like winning the day before it even starts.

7) Storing Leftover Loaded Baked Potato Soup

Leftovers rarely last long in my house, but when they do, I stash the soup in airtight containers. It keeps in the fridge for up to four days.

If you want to freeze it, hold back on the dairy. Potatoes and cream don’t always play nice in the freezer. Add the milk and cream after thawing, when you’re reheating. It makes a huge difference in texture.

For a quick fix on busy nights, reheat just what you need. Stir as it warms to keep that creamy consistency, and you’ll be back to comfort in no time.

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9) Loaded Baked Potato Soup