We LOVE potatoes, especially loaded, so of course we love this crock pot baked potato soup! It’s a loaded potato in soup form!
Best yet, the crock pot does all of the work, making this even less hands-on. Just throw most of the ingredients into the crockpot, let it do its thing for 4 hours, toss in the remaining ingredients, and ta-da!
It’s hearty and filling, and SO creamy! It’s a stick-to-your-bones kind of soup, perfect for fall and soup season (our FAVORITE)!
For even more go-to potato soups, try our Cheesy Potato Soup, Broccoli Potato Soup, or Ham and Potato Soup.
Why we think you’ll love it:
- Packed with flavor. The ingredients are so simple, but the soup isn’t plain at all! It’s the perfect comfort food for cold fall and winter days.
- A hearty bowl-full. Packed with potatoes, bacon, and cheese, this winning combo is filling and delicious!
- Minimal effort for maximum reward. The slow cooker does all of the work. Just add the ingredients and let it simmer!
Crock Pot Baked Potato Soup Ingredients
- Red potatoes (10, cubed) – Potatoes hold their shape while turning tender, giving the soup body and a creamy bite.
- All-purpose flour (3 tablespoons) – Flour lightly thickens the broth so the soup feels rich and velvety.
- Cooked bacon, chopped (1 cup) – This adds smoky, savory depth and delivers those classic loaded potato vibes. One cup is about 5-6 slices of bacon. We like to use this Bacon in the Oven recipe.
- Onion powder (1 teaspoon) – This builds a gentle, all over onion flavor without extra chopping.
- Minced garlic (2 teaspoons) – This infuses the broth with warm, savory aroma. See this How to Mince Garlic post for tips.
- Chicken bouillon cube (1) – This boosts umami and saltiness, rounding out the simple ingredients.
- Ranch dressing mix (1 tablespoon) – This brings tangy, herby seasoning that tastes like a shortcut to flavor.
- Dried parsley (2 teaspoons) – This adds fresh, herby notes that brighten the richness.
- Salt (1 teaspoon) – This seasons the potatoes and balances the dairy.
- Black pepper (½ teaspoon) – This gives gentle warmth that complements the creamy base.
- Water (4 cups) – This is the cooking liquid that softens the potatoes and carries the flavors.
- Half and half (2 cups) – This is stirred in at the end to make the soup silky and creamy. For an extra creamy soup, you can use heavy cream or use whole milk for a slightly thinner soup.
- Cheddar cheese, shredded (1 cup) – Cheese melts into the soup for extra richness and that cheesy finish.
- optional vegetables – Saute carrots, celery, broccoli, or onions before adding them to the crock pot.
- optional garnish – sour cream, green onions, chives, cheese, or more bacon crumbles
How to Make Crock Pot Baked Potato Soup
COOK. Add cubed potatoes to a crock pot. Sprinkle flour over potatoes and then add cooked bacon, onion powder, minced garlic, chicken bouillon cube, Ranch dressing mix, dried parsley, salt, pepper, and water. Cook on HIGH for 4 hours.
SEASON + SERVE. After 4 hours, add half and half and cheddar cheese. Stir the mixture well. Cook for an additional 15 minutes. Serve warm.
Kristyn’s Recipe Tips
- Use a fork, potato masher, or pastry cutter to mash up some potatoes until the soup reaches your desired consistency.
- Dice potatoes evenly so they cook at the same rate.
- Add half and half and cheese at the end, dairy can separate if cooked for the full time.
- I like topping with sour cream, green onions, chives, cheese, and more bacon crumbles.
Crock Pot Baked Potato Soup Recipe
Equipment
Video
Ingredients
- 10 red potatoes, cubed
- 3 tablespoons all-purpose flour
- 1 cup cooked bacon, chopped
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
- 1 chicken bouillon cube
- 1 tablespoon ranch dressing mix
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups water
- 2 cups half and half
- 1 cup cheddar cheese, shredded
Instructions
- Add cubed potatoes to a crock pot. Sprinkle flour over potatoes and then add cooked bacon, onion powder, minced garlic, chicken bouillon cube, Ranch dressing mix, dried parsley, salt, pepper, and water. Cook on HIGH for 4 hours.
- After 4 hours, add half and half, and cheese and mix well. Cook an additional 15 minutes. Serve warm.
Notes
- Use a fork, potato masher, or pastry cutter to mash up some potatoes until the soup reaches your desired consistency.
- Dice potatoes evenly so they cook at the same rate.
- Add half and half and cheese at the end, dairy can separate if cooked for the full time.
- I like topping with sour cream, green onions, chives, cheese, and more bacon crumbles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover soup in an airtight container or individual-sized containers. Refrigerate for up to 4 days or freeze for 3-4 months. Reheat gradually over low heat stirring frequently and add a bit of milk to help revive it.
Complete The Meal
Side Dishes
Bread Bowl Recipe
2 hrs 5 mins
Sweet Cornbread
40 mins
Ultimate Grilled Cheese
17 mins
Wedge Salad
4 hrs 15 mins
More Potato Soups
Ham and Potato Soup
30 mins
Baked Potato Soup
40 mins
Broccoli Cheddar Potato Soup
45 mins
Cheesy Potato Soup
3 hrs 5 mins
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This recipe was originally published October 2015.
Recipe adapted from AllRecipes.
I’m not a huge potato soup fan but this was a game changer! So easy to make and really delicious!
Yay! So glad you enjoyed the soup!
Do you pre-cook the bacon?
I have the same question! But I would think raw bacon would cook after that long in the crock pot, however, it would not get crispy.
The ingredients list says “1 cup cooked bacon, chopped”.
That’s correct. It would be more of a soggy, soft texture. So we definitely recommend pre-cooking the bacon.
Yes, you do!
Amazing soup, very easy to put together. The perfect comfy supper as the weather is starting to get slightly cooler. Served with toasted homemade bread. Thrilled.
Can you use the chicken bullion that’s in a jar instead of the cube? If so, how much? Looking forward to trying this. Thank you
Yes! I believe 1 tsp of the bullion in the jar equals 1 cube. But it should say on the jar… so I’d double check there.
Help! I love this recipe and have made.it several times, but I accidentally missed my window to get it in the crock pot in time. Has anyone adapted this for instant pot?
What do you think about using a meaty hambone instead of the bacon to make this? I have russet potatoes and imagine I could substitute them for the red potatoes. Thank you.
This is so good!! I love how comforting and satisfying this is!! Yummy!
It’s like a hug in a bowl! Why are potatoes so amazing haha. Thanks for sharing this hearty soup with us!
This is so creamy and delicious! My kind of soup!! YUM!
Everyone loved it! I do recommend mashing the potatoes at the end because they are still in fairly large chunks but it was delicious!
Thanks for the feedback. So glad you loved the soup!