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Creamy Loaded Baked Potato Soup Crockpot Recipe Easy and Perfect for Winter

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A rich, cheesy, and smoky baked potato soup made effortlessly in a crockpot. Perfect for cozy winter meals, this soup blends creamy cottage cheese, sharp cheddar, and crispy bacon for a comforting bowl of warmth.

Ingredients

Scale
  • 4 large russet potatoes, peeled and cubed (about 6 cups)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (240 ml) small-curd cottage cheese
  • 1 ½ cups (170 g) sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 3 stalks green onions, thinly sliced
  • ½ cup (120 ml) sour cream
  • 2 tbsp (30 g) unsalted butter, softened
  • Salt and black pepper to taste
  • Optional: ½ tsp smoked paprika or cayenne pepper
  • Optional: almond milk to lighten the soup

Instructions

  1. Cook 6 slices of bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble into small pieces. Set aside and reserve bacon fat.
  2. Peel and cube the russet potatoes into 1-inch pieces (about 6 cups). Finely chop 1 medium yellow onion and mince 2 cloves of garlic.
  3. In the same skillet with reserved bacon fat, sauté the onions over medium heat until translucent, about 5 minutes. Add garlic and cook for an additional minute until fragrant. Transfer the mixture to the crockpot.
  4. Place the cubed potatoes into the crockpot, then pour in 4 cups (960 ml) of chicken broth. Stir gently to combine.
  5. Cover and cook on low for 6 hours, or on high for 3-4 hours, until potatoes are fork-tender and starting to break down.
  6. About 30 minutes before serving, stir in 1 cup (240 ml) of small-curd cottage cheese, 2 tbsp (30 g) softened butter, and ½ cup (120 ml) sour cream. Use an immersion blender to gently puree some of the soup, leaving chunks for texture. Alternatively, transfer half the soup to a regular blender carefully.
  7. Stir in 1 ½ cups (170 g) shredded sharp cheddar cheese until melted and combined. Season with salt, black pepper, and optional smoked paprika or cayenne pepper to taste.
  8. Ladle soup into bowls and garnish with crumbled bacon and sliced green onions. Serve warm.

Notes

Do not discard bacon fat; use it to sauté onions for extra flavor. Russet potatoes are ideal for creamy texture; avoid waxy potatoes. Blend about half the soup to keep creamy texture with chunks. Season near the end to avoid over-salting. If soup is too thick, add broth or milk; if too thin, cook uncovered on high for 15-20 minutes to reduce. For vegetarian option, use vegetable broth and omit bacon or substitute with smoky tempeh. Soup freezes well for up to 2 months.

Nutrition

Keywords: baked potato soup, crockpot soup, creamy soup, loaded potato soup, winter comfort food, cheesy soup, slow cooker recipe

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