Loaded Baked Potato Soup in the Crockpot

Posted by Haley Stoner on

Talk about a meal to drool about! This is seriously one of my favorite meals that I've ever made. You can prep, dump and leave it for the most part. And if you’re like me and like to save time where you can, I buy what I can pre-cut or pre-packaged. For my own personal taste I grabbed Golden Potatoes instead of Russet, pre-chopped onion & pre-peeled garlic cloves, and I subbed beef broth in place of chicken. Also, I did not mash mine because I like to have the chunks of potatoes and the golden potatoes did a good job of just kinda cooking themselves down so I didn’t really need to mash them.


  • 2.5 lbs Russet potatoes
  • 1 small onion 
  • 2 cups chicken broth
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese about 1 cup
  • 1.5 cups heavy cream


  • Chop the potatoes into 2 in chunks and roughly chop the onion.
  • Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
  • Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream.  Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
  • Top with your choice of toppings and Enjoy!

 So you can follow the original recipe, or sub in what you like. But this is super delish and perfect as we enter this winter weather. 



Looking for something in particular or want to submit your own recipe to the blog? Just send an email to lattechaosco@gmail.com with Recipe in the subject line. 

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