Looking for the ultimate comfort food that practically cooks itself? This Crockpot Baked Potato Soup is creamy, dreamy, and loaded with flavour—plus, it’s healthy and ridiculously easy to make!
I don’t think there will ever be a day where I turn down a potato soup. A potato soup of ANY KIND, that is. We could be talkin’ potato leek, potato and corn, or even sweet potato, and I’m all in ALWAYS. Now take a potato soup – especially one that can easily be whipped up in the crock pot while you go about your day – and load it up with all of your favourite baked potato toppings and now, my friends, we are talking!
Baked potato soup is one of the most popular soups out there! You can find it on several restaurant menus, easily make it yourself at home, and everyone always loves it. It’s customizable with toppings like bacon and cheese (which I personally think takes it to a whole new level) and is everything you love about a good ol’ classic loaded baked potato but in soup form! What’s not to love?!
Craving the real thing? Find my recipe for perfect crock pot baked potatoes HERE.
And the best part? This crock pot baked potato soup is ridiculously easy to make! You just throw everything into the crockpot, let it do its thing, and by the time you’re ready to eat, you’ve got the perfect bowl of comfort food waiting for you. And, let’s be honest, I’m always down to have a homemade meal without all the fuss— because seriously, it doesn’t get any better than that!
So, whether you’re looking for an easy weeknight dinner or something to impress the fam, this crockpot baked potato soup has got you covered. It’s creamy, cozy, downright delicious, and basically everything you could want in a soup. With its rich flavours and effortless prep, it’s the kind of dish that’ll have everyone asking for seconds. And all you’ll have to do is kick back, relax, and point to the crock pot who, once again, has certainly made you (and every one of your guests) super full and proud.
INGREDIENTS YOU’LL NEED TO MAKE THIS SOUP
When it comes to whipping up a bowl of comforting crock pot baked potato soup, every ingredient plays a part in making it irresistible. From the hearty potatoes to the savory seasonings, each one brings its own special flavour to the mix. Let’s get into what makes this soup so darn good in a little bit more detail down below:
- Potatoes: Yukon gold potatoes work best in this recipe. They’re the foundation of your soup, offering a buttery texture and rich flavour that’s perfect for a creamy base. Their thin skins are packed with nutrients, so you can skip the peeling and enjoy added fiber. Yukon Gold potatoes blend beautifully, giving the soup its signature silky consistency. However, you can use russet potatoes instead, if you prefer.
- Onion: A humble yet essential ingredient, onion adds depth and sweetness to the soup. When slow-cooked, it melts into the broth, enhancing the overall flavour profile without overpowering it. Diced onion forms the aromatic base that makes the soup savory and satisfying. White onion works best in this recipe.
- Garlic: Just a few cloves of garlic can elevate your soup from good to great. Garlic infuses the broth with a subtle, warm flavour that complements the creaminess of the potatoes. It’s the secret ingredient that adds a layer of complexity to every spoonful.
- Carrots: Carrots not only add a pop of colour to your soup but also bring a natural sweetness that balances the savory ingredients. Rich in vitamins and antioxidants, carrots make the soup more nutritious without compromising on flavour. When cooked, they become tender and blend seamlessly into the creamy base.
- Celery: Adds a slight crunch and an earthy flavour that pairs perfectly with the other vegetables. It’s a classic component in soups, providing both texture and a hint of freshness. Celery’s subtle bitterness offsets the richness of the potatoes, making the soup well-rounded and satisfying.
- Broth: The liquid gold that ties everything together, simmering the vegetables into a cohesive, flavourful blend. Choosing a low-sodium option allows you to control the salt content, keeping the soup healthy without sacrificing taste. I used chicken broth in this crock pot baked potato soup recipe. However, you can use vegetable broth instead, if you prefer. Whether you opt for chicken or vegetable broth, it infuses the soup with savory undertones.
- Dried Thyme and Parsley: These dried herbs add a touch of earthiness and a hint of herbal freshness to the soup. Thyme brings a slightly minty, peppery flavour, while parsley adds a mild, grassy note. Together, they elevate the overall taste, making the soup aromatic and comforting.
- Salt and Black Pepper: A simple seasoning duo, salt and black pepper are essential for enhancing the flavours of the soup. Salt brings out the natural flavours of the ingredients, while black pepper adds a gentle kick of spice. Adjust these to your taste to find the perfect balance.
- Milk: Adds the creamy texture that makes this soup so comforting. Unsweetened almond milk is a great dairy-free option that keeps the soup light, while low-fat milk maintains richness with fewer calories. Either choice blends into the soup smoothly, making it velvety without being heavy.
- Greek Yogurt: Adds a tangy creaminess that takes the soup to the next level. It’s a healthier alternative to sour cream (although you can definitely use that, if you prefer), offering a boost of protein and probiotics. Stirring it in at the end gives the soup a luscious, rich texture without overwhelming the other flavours.
- Cheddar Cheese (optional): For those who love an extra layer of indulgence, shredded cheddar cheese is the perfect topping. It melts into the hot soup, adding a sharp, savory flavour that pairs beautifully with the creamy base. Sprinkle it on top for a gooey, cheesy finish that’s hard to resist!
- Bacon (optional): Offers a smoky, salty crunch that complements the creamy soup. Crumble it on top for a burst of flavour in every bite. Try turkey bacon for a healthier alternative or homemade bacon if you’re feeling a bit adventurous.
- Green Onions (optional): Fresh and zesty, green onions add a bright, sharp contrast to the richness of the soup. They’re perfect for garnishing, offering a little crunch and a lot of flavour. Sprinkling them on top just before serving adds a fresh finish that elevates the entire dish.
HOW TO MAKE CROCK POT BAKED POTATO SOUP (KEY TIPS)
You can find full instructions for how to make this potato soup in the slow cooker in the recipe card down below, but here are a few quick tips to keep in mind:
- Dice your potatoes into uniform pieces so they cook evenly. This helps ensure a smooth, consistent texture in the soup.
- Use a high-quality broth. Since the broth is a big part of the flavour, opt for a high-quality, low-sodium chicken or vegetable broth. This will give your soup a rich, savory base without being too salty.
- Blend to your liking. For a smoother soup, use an immersion blender to puree everything. If you prefer a chunkier texture, only blend about half of the soup and leave some potato pieces intact. EXTRA TIP: Be extra careful while blending the soup (especially if you have to transfer it out of the crock pot). It’s HOT!
- Adjust the creaminess. Add the milk and Greek yogurt gradually, stirring and tasting as you go. You can adjust the amount based on how creamy you want the soup to be.
- Season as you go. Taste the soup before serving and adjust the seasoning as needed. You may want to add a bit more salt or pepper to bring out all the flavours.
- Garnish smartly (and generously!) Add your toppings—like cheese, bacon, and green onions—just before serving. This keeps them fresh and flavourful, adding a nice contrast to the creamy soup.
- Reheat gently. When reheating, do so slowly over medium heat to avoid curdling the dairy. If the soup thickens too much, just add a splash of broth or milk to loosen it up.
FREQUENTLY ASKED QUESTIONS
To thicken potato soup in a crockpot, you have a few easy options. First, you can use an immersion blender to puree a portion of the cooked potatoes directly in the pot; this will naturally thicken the soup without needing any extra ingredients. If you prefer a thicker consistency, you can also create a slurry by mixing a few tablespoons of cornstarch or flour with cold water or broth, then stir it into the soup during the last 30 minutes of cooking. Finally, adding a bit of heavy cream, sour cream, or Greek yogurt can give the soup a richer, thicker texture while enhancing the creamy flavour.
If your potato soup isn’t creamy, it could be due to a few factors. First, the type of potatoes you used might not have enough starch; starchy potatoes like Yukon Golds or Russets are best for achieving that creamy texture. Another reason could be insufficient blending—if the potatoes aren’t thoroughly blended, the soup will be chunkier rather than smooth. Additionally, if you didn’t add enough creamy ingredients like milk, cream, or Greek yogurt, the soup might lack the desired richness. Lastly, cooking the soup for too long or at too high a heat can cause the dairy to curdle, which can make the soup less smooth and creamy.
No, you don’t need to boil the potatoes before slow cooking them in this soup. The beauty of using a crockpot is that it does all the work for you—just dice the raw potatoes and add them directly to the crockpot with the other ingredients. They’ll cook perfectly over the low, steady heat, becoming tender and blending into the soup to create that creamy texture you’re looking for. Boiling them beforehand could actually make them too soft, which might lead to a mushy consistency in the final dish.
Yes, baked potato soup reheats well, making it a great option for leftovers. To store the soup, first, let it cool to room temperature. Then, transfer it to airtight containers and refrigerate it for up to 3-4 days. When you’re ready to reheat, you can do so on the stovetop over medium heat, stirring occasionally until it’s warmed through. If the soup has thickened in the fridge, just add a splash of broth or milk to loosen it up.
You can also reheat individual portions in the microwave, using medium power and stirring every minute until hot. For longer storage, the soup can be frozen for up to 3 months; just remember to thaw it in the refrigerator overnight before reheating.
LOVE THIS RECIPE BUT NOT THE HIGH CARB COUNT? TRY MY LOADED CAULIFLOWER SOUP RECIPE NEXT!
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LOVE THIS RECIPE? PIN IT FOR LATER!
CROCK POT BAKED POTATO SOUP
Ingredients
- 3 pounds Yellow-Fleshed Potatoes (such as Yukon Gold) cut into small chunks
- 1 medium Onion diced
- 2 Cloves Garlic minced
- 3 medium Carrots peeled and diced
- 3 Celery Stalks diced
- 4 cups Chicken or Vegetable Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 1 cup Unsweetened Almond Milk or Low-Fat Milk
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Cheddar Cheese shredded, optional, for topping
- 4 slices Bacon cooked and crumbled, optional, for topping
- 2 Green Onions sliced, optional, for topping
Instructions
- Place the diced potatoes, onion, minced garlic, carrots, celery, chicken or vegetable broth, thyme, parsley, salt, and pepper into the crockpot.
- Stir to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
- Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return to the crockpot.
- Stir in the almond milk or low-fat milk and the Greek yogurt until well combined. Cook for an additional 15-20 minutes on low to heat through.
- Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped green onions if desired.
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Notes
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