Delicious Crock Pot Loaded Baked Potato Soup

Here is my favorite crock pot loaded baked potato soup recipe, with tender russet potatoes, smoky ham and bacon, plenty of melted cheddar cheese, and all the classic toppings you’d find on a loaded baked potato.

This soup is my family’s go-to dinner when we want something warm and comforting without spending hours in the kitchen. I love that the crock pot does all the work while I’m busy with other things, and everyone gets excited when they see the toppings spread out on the table. It’s basically a loaded baked potato in a bowl, and who can say no to that?

What Kind of Potatoes Should I Use?

Russet potatoes are really the way to go for this loaded baked potato soup. They have a starchy texture that breaks down beautifully during the long cooking time in the crock pot, helping to naturally thicken your soup and give it that creamy consistency. You could use Yukon Gold potatoes if that’s what you have on hand, but they’ll hold their shape more and won’t give you quite the same thick, hearty texture. Make sure to scrub your potatoes well before chopping them up, and you can leave the skins on if you like – they’ll add extra texture and nutrients to your soup.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Russet potatoes: You can use Yukon gold potatoes instead, which will give you a creamier texture. Red potatoes work too, though they hold their shape more and won’t break down as much.
• Ham: If you don’t have ham, you can leave it out and just load up on extra bacon, or use cooked chicken or turkey for a different protein option.
• Cream of chicken soup: Cream of celery or cream of mushroom soup can work in place of chicken. You could also make a quick substitute by mixing 1 cup of chicken broth with 1/2 cup heavy cream and 2 tablespoons of flour.
• Cheddar cheese: Feel free to mix it up with Monterey Jack, Colby, or a Mexican cheese blend. You can also use a combination of cheeses for more flavor.
• Milk: Heavy cream will make it richer, while half-and-half is a nice middle ground. For a lighter version, stick with whole milk or even 2% milk.
• Bacon: Turkey bacon is a lighter option, though it won’t have quite the same smoky flavor. In a pinch, you could skip it entirely and add a bit of smoked paprika for that smoky taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with crock pot potato soup is cutting your potatoes into uneven pieces, which means some will turn to mush while others stay hard – aim for consistent 1/2 to 3/4 inch cubes so everything cooks at the same rate.

Adding the cheese too early is another common error that can cause it to separate and become grainy, so always wait until that final hour and make sure to whisk your flour into the milk completely to avoid lumps in your soup.

If your soup turns out too thin, resist the urge to crank up the heat to thicken it quickly, as this can cause the dairy to curdle – instead, mash some of the cooked potatoes against the side of the crock pot to naturally thicken the broth.

Finally, don’t skip cooking your bacon until it’s crispy before adding it as a topping, since soggy bacon will ruin the texture contrast that makes this soup so satisfying.

What to Serve With Loaded Baked Potato Soup?

This soup is pretty hearty on its own since it’s already loaded with potatoes, ham, and bacon, but I love serving it with a simple side salad to balance out all that richness. A crisp Caesar salad or mixed greens with a light vinaigrette works perfectly to cut through the creamy, cheesy base. Crusty dinner rolls or garlic bread are also great for dipping, especially if you want to make it feel like a complete meal. If you’re feeding a crowd, consider setting up a toppings bar with extra shredded cheese, sour cream, more bacon bits, and chives so everyone can customize their bowl.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. I like to store the bacon and green onions separately and add them fresh when I reheat, so they stay nice and crispy. The soup might thicken up a bit as it sits, which is totally normal.

Freeze: You can freeze this soup for up to 3 months, though keep in mind that dairy-based soups can sometimes get a little grainy when thawed. I recommend freezing it before adding the milk and cheese, then stirring those in when you reheat it for the best texture.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally and adding a splash of milk or broth if it’s gotten too thick. You can also microwave individual portions, but go with medium power and stir every minute or so to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 180-210 g
• Fat: 220-250 g
• Carbohydrates: 200-230 g

Ingredients

For the soup base:

• 7 russet potatoes (peeled and cut into 1-inch cubes)
• 1 onion (finely diced into 1/4-inch pieces)
• 18 oz ham (diced into 1/2-inch chunks)
• 1 can cream of chicken soup (I prefer Campbell’s for the best consistency)
• 14.5 oz chicken broth
• 1.5 cups water
• 2.5 tsp garlic
• 1/2 tsp pepper
• 1/4 tsp dried thyme

For the thickening process:

• 1.75 cups cheddar cheese (freshly shredded for better melting)
• 1.25 cups milk
• 1.5 tbsp flour

For the toppings (optional):

• 0.5 cup cheddar cheese (I use Tillamook Sharp Cheddar for a bolder flavor)
• 16 oz bacon
• green onions

Step 1: Prepare All Ingredients (Mise en Place)

• 7 russet potatoes
• 1 onion
• 18 oz ham
• 16 oz bacon

Peel and cut the russet potatoes into 1-inch cubes, placing them in a bowl of cold water to prevent browning.

Finely dice the onion into 1/4-inch pieces and dice the ham into 1/2-inch chunks.

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels and crumble when cool.

This prep work ensures everything is ready to go into the slow cooker and allows the bacon to cool so it won’t get soggy when added as a garnish.

Step 2: Build the Soup Base in the Slow Cooker

• diced potatoes from Step 1
• diced onion from Step 1
• diced ham from Step 1
• 1 can cream of chicken soup
• 14.5 oz chicken broth
• 1.5 cups water
• 2.5 tsp garlic
• 1/2 tsp pepper
• 1/4 tsp dried thyme

Drain the potatoes from their water and transfer to your slow cooker.

Add the diced onion, ham, cream of chicken soup, chicken broth, water, garlic, pepper, and dried thyme.

Stir well to combine all ingredients evenly.

Set the slow cooker to low for 6-8 hours (or high for 3-4 hours) and let it cook until the potatoes are completely tender and easily break apart with a spoon.

I like to stir the mixture once halfway through cooking to ensure even heat distribution and prevent the bottom from sticking.

Step 3: Create the Cheese and Milk Mixture

• 1.5 tbsp flour
• 1.25 cups milk
• 1.75 cups cheddar cheese

About 1 hour before serving (or about 1-2 hours into a high-heat cook), whisk together the flour and milk in a small bowl until smooth with no lumps.

This flour acts as a thickener and prevents the milk from curdling when added to the hot soup.

Freshly shred the cheddar cheese if you haven’t already—shredded cheese melts much more smoothly than pre-shredded varieties which contain anti-caking agents.

Step 4: Finish the Soup with Cheese and Cream

• flour-milk mixture from Step 3
• cheese from Step 3
• 0.5 cup cheddar cheese

Stir the flour-milk mixture from Step 3 into the hot soup, mixing well to incorporate smoothly and activate the thickening properties.

Then add the freshly shredded cheddar cheese, stirring constantly until it’s completely melted and incorporated into the soup.

For a bolder, more complex cheese flavor, I like to add the sharp cheddar (Tillamook or similar) at this final stage—it won’t get lost like it would if added earlier.

Let the soup simmer for the final 30-60 minutes on low to allow the flavors to meld and the soup to reach the desired consistency.

Step 5: Plate and Garnish

• crumbled bacon from Step 1
• 0.5 cup cheddar cheese
• green onions

Ladle the hot soup into bowls and top each serving generously with the crumbled bacon from Step 1, additional shredded cheddar cheese, and fresh green onions sliced on the bias.

The warm soup will slightly soften the bacon and melt the extra cheese, creating an authentic loaded baked potato experience.

Delicious Crock Pot Loaded Baked Potato Soup

Delicious Delicious Crock Pot Loaded Baked Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 42 minutes mins

Servings 7 servings

Calories 4000 kcal

Ingredients

  

For the soup base::

• 7 russet potatoes (peeled and cut into 1-inch cubes)
• 1 onion (finely diced into 1/4-inch pieces)
• 18 oz ham (diced into 1/2-inch chunks)
• 1 can cream of chicken soup (I prefer Campbell's for the best consistency)
• 14.5 oz chicken broth
• 1.5 cups water
• 2.5 tsp garlic
• 1/2 tsp pepper
• 1/4 tsp dried thyme

For the thickening process::

• 1.75 cups cheddar cheese (freshly shredded for better melting)
• 1.25 cups milk
• 1.5 tbsp flour

For the toppings (optional):

• 0.5 cup cheddar cheese (I use Tillamook Sharp Cheddar for a bolder flavor)
• 16 oz bacon
• green onions

Instructions

 

• Peel and cut the russet potatoes into 1-inch cubes, placing them in a bowl of cold water to prevent browning. Finely dice the onion into 1/4-inch pieces and dice the ham into 1/2-inch chunks. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels and crumble when cool. This prep work ensures everything is ready to go into the slow cooker and allows the bacon to cool so it won't get soggy when added as a garnish.
• Drain the potatoes from their water and transfer to your slow cooker. Add the diced onion, ham, cream of chicken soup, chicken broth, water, garlic, pepper, and dried thyme. Stir well to combine all ingredients evenly. Set the slow cooker to low for 6-8 hours (or high for 3-4 hours) and let it cook until the potatoes are completely tender and easily break apart with a spoon. I like to stir the mixture once halfway through cooking to ensure even heat distribution and prevent the bottom from sticking.
• About 1 hour before serving (or about 1-2 hours into a high-heat cook), whisk together the flour and milk in a small bowl until smooth with no lumps. This flour acts as a thickener and prevents the milk from curdling when added to the hot soup. Freshly shred the cheddar cheese if you haven't already—shredded cheese melts much more smoothly than pre-shredded varieties which contain anti-caking agents.
• Stir the flour-milk mixture from Step 3 into the hot soup, mixing well to incorporate smoothly and activate the thickening properties. Then add the freshly shredded cheddar cheese, stirring constantly until it's completely melted and incorporated into the soup. For a bolder, more complex cheese flavor, I like to add the sharp cheddar (Tillamook or similar) at this final stage—it won't get lost like it would if added earlier. Let the soup simmer for the final 30-60 minutes on low to allow the flavors to meld and the soup to reach the desired consistency.
• Ladle the hot soup into bowls and top each serving generously with the crumbled bacon from Step 1, additional shredded cheddar cheese, and fresh green onions sliced on the bias. The warm soup will slightly soften the bacon and melt the extra cheese, creating an authentic loaded baked potato experience.