Crockpot Recipe- Loaded Baked Potato Soup!

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Crockpot Recipe- Loaded Baked potato Soup! It is cold, cold, COLD  here at my house!!  Since we moved here this past summer, we have never used the heat before. Hurricane Sandy brought us “winter-like” weather this morning and when I noticed that it was 59 degrees inside my house, I pressed the “heat” button and NOTHING happened!  Nada, zilch, zip, zero!! NO HEAT at all!! So I am huddling around my gas stove in the kitchen typing away until the heat gets fixed today!! It’s supposed to be 38 degrees tonight, so I can’t get heat soon enough!!! I dislike cold weather! It gets into your bones!!

The heat guy is coming today, but even so, I decided to pull out my favorite crockpot recipe for soup to cook tonight for the boys!  It’s one of those great recipes that takes little effort and everyone loves!! Add some french bread or corn bread and a tossed salad and dinner is ready!

This is also such a “forgiving” recipe. By forgiving, I mean that you can substitute evaporated milk or regular milk for the cream, and even substitute bagged Hashbrowns  or “fake” potatoes (the potato flakes that come in a box) for the baking potatoes.

Crockpot Recipe - Loaded Baked Potato Soup

To look for butter, cream, or cheese coupons, simply head on over to the ECQ Coupon Database.

Get ready to warm up quickly with this easy Loaded Baked Potato Soup Crockpot Recipe!!

Crockpot Loaded Baked Potato Soup

Total Time: 4 hours

Crockpot Loaded Baked Potato Soup

Serve with toasted French Bread or Corn Bread and a tossed salad for a quick meal! Serves 6


  • 6 large baking potatoes, peeled, cut in 1/2-inch cubes*
  • 1 large onion, chopped
  • 1/2 cup chopped Celery
  • 1 quart chicken broth
  • 3 cloves garlic, minced (or pressed or 1 tsp. Garlic Powder)
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cream or half-and-half cream
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream
  • 8 slices bacon, fried & crumbled
  • cheese, for sprinkling


  1. Combine first eight ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
  2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives.
  3. Top with sour cream and sprinkle with bacon and more cheese & chives. However, you can omit the sour cream if you want.


*You can substitute 1 bag of frozen or refrigerated Hashbrowns for the potatoes, just adjust cooking time.

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  1. How long would I cook this in the crock pot if I chose to use the hash browns?

    • Hi Amy! If the hashbrowns are thawed, then about 5 hrs on low. If frozen, probably 6-7 hrs on low. It depends on the size of the potatoes themselves and if they are shredded or not. Plus, all crockpots are different. Just make sure the potatoes are tender. The great thing about this recipe is that you really cannot mess it up. I have made it so many ways (hashbrowns, leftover mashed potatoes, etc..) and it comes out great every time.


  1. […] Winn Dixie Frozen 16-32 oz. potatoes or 10 ct. Hashbrowns $2.50 Try this Crockpot recipe with a whole bag of frozen potatoes: Crockpot Loaded Baked Potato Soup […]

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