When the weather starts to cool down and the days get shorter, there’s nothing quite like a warm, comforting bowl of soup to hit the spot. And what better way to enjoy that soup than with a crispy baked potato on the side? But why settle for just any old potato when you can have it in a creamy, cheesy, deliciously flavored soup instead? That’s where these 18 creamy baked potato soup crock pot recipes come in – each one a perfect blend of comfort food and convenience.
From classic combinations like cheesy bacon and loaded toppings to international twists like spicy jalapeño and smoky paprika, there’s something for everyone on this list. Whether you’re looking for a quick weeknight dinner or a hearty meal to serve at your next gathering, these slow-cooker recipes are sure to satisfy your cravings.
Cheesy Bacon Baked Potato Soup
This creamy soup is a twist on traditional baked potato soup, with the added smoky flavor of crispy bacon and melted cheddar cheese. Perfect for a cozy night in or as a comforting side dish.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 6 slices of cooked bacon, crumbled
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with 2 tablespoons of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté chopped onion and minced garlic in remaining oil until softened.
4. Add roasted potatoes, chicken broth, heavy cream, and crumbled bacon to the pot. Bring to a simmer.
5. Stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
6. Serve hot, garnished with additional crumbled bacon and chopped chives if desired.
Cooking Time: 30-35 minutes
Loaded Baked Potato Soup with Cheddar
This hearty soup is a twist on the classic baked potato, loaded with cheddar cheese, sour cream, and crispy bacon bits. Perfect for a cozy evening or a comforting meal.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (plus more for serving)
– 2 tablespoons sour cream
– 4 slices of cooked bacon, crumbled
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
3. Add diced potatoes, chicken broth, heavy cream, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 20 minutes or until potatoes are tender.
4. Use an immersion blender to puree soup until smooth. Stir in shredded cheddar cheese until melted.
5. Serve warm with additional cheddar cheese, sour cream, and crumbled bacon on top.
Cooking Time: 25-30 minutes
Creamy Garlic Baked Potato Soup
Warm up on a chilly day with this comforting soup that combines the flavors of roasted garlic and baked potatoes. This creamy, cheesy soup is sure to become a new favorite!
Ingredients:
– 3-4 large baking potatoes
– 6 cloves of garlic, peeled and chopped
– 2 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the potatoes in half lengthwise and bake for 45-50 minutes, or until tender.
3. In a large pot, sauté the chopped garlic in butter until fragrant.
4. Add flour and whisk together; cook for 1 minute.
5. Gradually add chicken broth and heavy cream, whisking constantly.
6. Add roasted potatoes, salt, and pepper. Simmer for 10-15 minutes or until heated through.
7. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheddar cheese and garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Slow Cooker Baked Potato Soup with Sour Cream
Warm up on a chilly day with this velvety smooth soup, packed with the comforting flavors of baked potatoes. This slow cooker recipe is perfect for a cozy night in.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: chives or scallions for garnish
– Sour cream (for serving)
Instructions:
1. Add potatoes, onion, garlic, chicken broth, milk, and butter to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, topped with a dollop of sour cream and optional chives or scallions.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Jalapeño Baked Potato Soup
This creamy soup combines the comfort of baked potatoes with a spicy kick from jalapeños, making it a perfect treat for a chilly day. With just a few simple ingredients and steps, you can enjoy this delicious and warming soup in no time.
Ingredients:
– 2-3 large baking potatoes
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (14.5 oz) chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for about 45-60 minutes, or until tender.
3. Let the potatoes cool, then scoop out the flesh and set aside.
4. In a large pot, sauté the onion, garlic, and jalapeño in a little oil until softened.
5. Add the chicken broth, heavy cream, salt, and pepper to the pot.
6. Bring the mixture to a simmer and add the scooped potato flesh.
7. Blend the soup until smooth, then serve hot garnished with cilantro.
Cooking Time: About 1 hour
Herbed Baked Potato Soup with Thyme
This creamy soup combines the comfort of baked potatoes with the savory flavor of thyme, perfect for a chilly day.
Ingredients:
– 3-4 large baking potatoes
– 2 tablespoons butter
– 1 small onion, diced
– 3 cloves garlic, minced
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes, or until tender.
3. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
4. Gradually whisk in flour; cook for 1 minute.
5. Add chicken broth, milk, thyme, salt, and pepper. Bring to a simmer.
6. Scoop baked potato flesh into the pot; mash with a fork or blend until smooth.
7. Simmer soup for 10-15 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Smoky Paprika Baked Potato Soup
This creamy soup is a twist on traditional baked potato soup, with the added depth of smoky paprika and crispy bacon bits. Perfect for a cozy evening meal or as a comforting snack.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 tablespoon olive oil
– 6 slices of bacon, cooked and crumbled
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon smoky paprika
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened.
3. Add the minced garlic, diced potatoes, smoky paprika, salt, and pepper. Cook for 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Use an immersion blender (or transfer soup to a blender) to puree the mixture.
6. Stir in heavy cream and cooked bacon bits. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh chives or scallions if desired.
Cooking Time: 35-40 minutes
Vegetarian Baked Potato Soup with Kale
Warm up on a chilly day with this creamy and nutritious soup that combines the comfort of baked potatoes with the health benefits of kale. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups curly kale leaves, stems removed and discarded
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. In a large pot, sauté chopped onion and minced garlic in a little water until softened.
4. Add roasted potatoes, vegetable broth, heavy cream, thyme, salt, and pepper to the pot. Bring to a boil, then simmer for 15-20 minutes.
5. Stir in kale leaves and cook until wilted.
6. Serve hot, garnished with additional kale if desired.
Cooking Time: 60-70 minutes
Chicken and Baked Potato Soup
Warm up with a comforting bowl of this creamy soup that combines the flavors of chicken, baked potatoes, and aromatics.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2-3 large baking potatoes, peeled and diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté the chopped onion and minced garlic in butter until softened.
3. Add the diced potatoes, thyme, salt, and pepper. Cook for 5 minutes.
4. Add the chicken to the pot and cook until browned on all sides.
5. Pour in the chicken broth and bring to a boil.
6. Transfer the pot to the preheated oven and bake for 30-40 minutes or until the potatoes are tender.
7. Remove from the oven and stir in heavy cream or half-and-half.
8. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 45-50 minutes
Broccoli Cheddar Baked Potato Soup
This comforting soup combines the flavors of roasted broccoli, sharp cheddar cheese, and baked potatoes for a satisfying and delicious meal.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 3 cups broccoli florets
– 2 tablespoons butter
– 1 medium onion, chopped
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes, broccoli, and butter with salt and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion in butter until softened. Add flour and cook for 1 minute.
4. Gradually add broth and heavy cream, whisking continuously. Bring to a simmer.
5. Stir in roasted potatoes, broccoli, and cheddar cheese until melted and smooth.
6. Serve hot, garnished with chopped scallions if desired.
Cook Time: 30-40 minutes
Baked Potato Soup with Green Onions
This comforting soup is a twist on classic baked potatoes, blending the flavors of roasted potatoes, green onions, and a hint of cream. Perfect for a chilly evening or as a satisfying lunch.
Ingredients:
– 3 large baking potatoes, peeled and diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– Fresh green onions, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with butter, onion, and garlic on a baking sheet.
3. Roast for 45-50 minutes or until tender.
4. In a blender or food processor, puree cooked potatoes with chicken broth until smooth.
5. Stir in heavy cream and cheese (if using). Season with salt and pepper to taste.
6. Serve warm, garnished with chopped green onions.
Cooking Time: 55-60 minutes
Slow Cooker Baked Potato Soup with Corn
Warm up with a comforting bowl of Slow Cooker Baked Potato Soup with Corn!
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup chicken broth
– 1/2 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: shredded cheddar cheese for serving
Instructions:
1. Add diced potatoes, chopped onion, minced garlic, frozen corn kernels, chicken broth, milk or heavy cream, and thyme to a slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree until smooth.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Ranch Style Baked Potato Soup
A creamy and comforting soup that combines the flavors of baked potatoes with a hint of ranch seasoning. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– 1 teaspoon ranch seasoning
– Salt and pepper to taste
– Chopped chives or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss diced potatoes with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté chopped onion and minced garlic in the remaining 1 tablespoon of butter until softened.
4. Add roasted potatoes, chicken broth, milk, and ranch seasoning to the pot. Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until heated through.
6. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 45-60 minutes
Baked Potato Soup with Crispy Onions
Warm up with a comforting bowl of Baked Potato Soup with Crispy Onions! This creamy soup is packed with the flavors of roasted potatoes, onions, and spices, topped with crunchy caramelized onions for added texture.
Ingredients:
– 2 large baked potatoes, peeled and diced
– 1 large onion, thinly sliced
– 4 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: chopped chives or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize the onion slices over medium heat for 20-25 minutes, stirring occasionally.
3. In a separate pot, melt butter and whisk in flour. Cook for 1 minute, then gradually add chicken broth and heavy cream. Bring to a simmer.
4. Add diced potatoes and cooked onions to the soup pot. Season with salt and pepper.
5. Simmer for 15-20 minutes or until potatoes are tender.
6. Serve hot, topped with crispy caramelized onions and optional chives.
Cooking Time: 40-45 minutes
Baked Potato Soup with Roasted Garlic
Warm up on a chilly day with this creamy and comforting soup that combines the flavors of baked potatoes, roasted garlic, and cheddar cheese. Perfect for a cozy night in or a potluck gathering.
Ingredients:
– 2 large baking potatoes
– 3 heads of garlic
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves of fresh thyme
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic by placing it on a piece of aluminum foil, drizzling with olive oil, and sealing into a packet. Bake for 45 minutes or until soft.
3. Boil the potatoes in salted water until tender. Drain and set aside.
4. In a large pot, sauté the onion and thyme in butter until softened.
5. Add the roasted garlic, chicken broth, heavy cream, and shredded cheese to the pot. Bring to a simmer.
6. Add the cooked potatoes to the pot and stir until well combined.
7. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 45 minutes (plus 30 minutes for roasted garlic)
Baked Potato Soup with Dill and Chives
Warm up with this creamy and flavorful soup that combines the comforting taste of baked potatoes with the brightness of fresh dill and chives. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 3-4 large baked potatoes, cooled
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon dried dill weed
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Scoop the flesh of the baked potatoes into a blender or food processor.
3. Add butter, onion, garlic, chicken broth, milk, dill weed, and chives to the blender.
4. Blend until smooth and creamy, stopping to scrape down the sides as needed.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional chopped chives if desired.
Cooking Time: 20-25 minutes
Baked Potato Soup with Sausage
Warm up with this rich and satisfying soup that combines the comfort of baked potatoes, savory sausage, and a hint of smoky flavor. Perfect for a chilly winter evening!
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 pound sweet Italian sausage, casings removed
– 4 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
3. Add butter, onion, and garlic; cook until onion is translucent.
4. Add diced potatoes, chicken broth, and heavy cream; bring to a boil.
5. Reduce heat, simmer for 20-25 minutes or until potatoes are tender.
6. Purée soup with an immersion blender or regular blender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chives or scallions if desired.
Cooking Time: 30-35 minutes
Baked Potato Soup with Mushrooms
Cozy up with a warm and comforting bowl of this creamy soup, packed with the rich flavors of baked potatoes and earthy mushrooms. Perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 2 large baking potatoes
– 2 tablespoons butter
– 1 medium onion, diced
– 8 ounces mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Optional: chopped chives or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and bake for 45-50 minutes, or until tender.
2. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 7-8 minutes.
4. Scoop baked potatoes into the pot and add chicken broth, heavy cream, salt, and pepper. Stir until smooth.
5. Simmer soup for 10-15 minutes or until heated through.
6. Serve hot, garnished with chopped chives if desired.
Cooking Time: 1 hour 20 minutes
Summary
Indulge in the creamy and comforting world of baked potato soup! This collection of 18 delicious crock pot recipes takes the classic comfort food to new heights. From cheesy bacon to loaded cheddar, spicy jalapeño to herby thyme, there’s a flavor combination to suit every taste. Whether you’re looking for vegetarian options or adding in chicken or sausage, these slow-cooked soups are sure to become a staple in your household. So go ahead, get cozy, and dig in!
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