Best Loaded Baked Potato Soup | Crockpot, Instant & Stove Top

Loaded baked potato soup is a hearty, rich, and creamy dish that captures all the flavors of a loaded baked potato in a bowl. Perfect for chilly days, this soup combines tender chunks of potato, melted cheddar cheese, crispy bacon, and tangy sour cream, making it a crowd-pleaser across the United States. Whether cooked on the stove, in a crockpot, or in an Instant Pot, loaded baked potato soup is versatile, nutritious, and comforting.

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What is Loaded Baked Potato Soup?

Loaded baked potato soup is a creamy potato soup that mimics the toppings and flavors of a fully loaded baked potato with cheese, bacon, sour cream, and green onions. It typically includes potatoes cooked until soft, blended with broth and cream, and garnished traditionally with crispy bacon bits, shredded cheddar, scallions, and a dollop of sour cream.

Popular Cooking Methods for Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup: Add potatoes, onions, broth, and spices into a slow cooker. Cook on low for 4–6 hours, then stir in cream cheese and cheddar for a rich texture. This method allows a hands-off approach perfect for weekday meals.
Instant Pot Loaded Baked Potato Soup: Use the pressure cooker function to cook diced potatoes quickly, then blend and mix with cream and cheese. This approach yields creamy soup in under an hour.
Stove Top Loaded Baked Potato Soup: Start with sautéed onions in butter, add broth and potatoes, cook until tender, then thicken with a flour-cream mixture before adding cheese and bacon. This classic method gives you full control over soup consistency.

Key Ingredients for Loaded Baked Potato Soup

Potatoes: Russet or Yukon Gold – peeled and diced
Chicken broth or vegetable broth for depth
Onion: Vidalia or yellow for sweetness
Butter and all-purpose flour for thickening
Sour cream and half-and-half or heavy cream for creaminess
Sharp cheddar cheese for a rich and tangy punch
Bacon, cooked and crumbled, for smoky flavor and crunch
Green onions or chives for freshness
Salt, black pepper, and herbs like basil or thyme for seasoning

Step-by-Step Recipe (Slow Cooker Method)

Ingredients

4 cups peeled, diced potatoes
1 cup Vidalia onion, finely chopped
3 cups chicken broth
4 tablespoons butter
1/4 cup all-purpose flour
1/4 cup sour cream
1 1/2 cups half-and-half or heavy cream
1 1/2 cups shredded cheddar cheese
1/4 cup cooked bacon bits
2 green onions, sliced
Salt and pepper to taste

Instructions

Add potatoes, onions, and chicken broth into the slow cooker. Cook on low for 4-6 hours or until potatoes are tender.
Melt butter in a saucepan, whisk in flour, and cook for about a minute.
Slowly add half-and-half and sour cream, whisking until thickened.
Stir the thickened mixture into the slow cooker, and combine with melted cheddar cheese. Let it cook another 20-30 minutes.
Season with salt and pepper.
Serve topped with bacon bits, green onions, and additional cheddar if desired.

Copycat Chili’s Loaded Baked Potato Soup

This beloved restaurant favorite can be replicated at home by enriching the classic recipe with instant mashed potatoes for creaminess, cornstarch slurry for perfect thickness, and a blend of spices for restaurant-style flavor.

Variations and Tips

Loaded baked potato soup with hashbrowns: Swap diced potatoes for frozen hash browns for convenience and quicker cooking.
Gluten-free loaded baked potato soup: Use cornstarch or gluten-free flour for thickening.
Healthy loaded baked potato soup: Substitute sour cream with Greek yogurt and use low-fat cheese and broth.
Fully loaded versions: Add extras like diced ham, roasted garlic, or even jalapeños for more flavor and texture.
Instant Pot recipes: Great for busy days, a quick pressure cook with the same flavors.

Also Try this Ham and Potato Soup or this Cheesy Potato Soup Recipe as a starter and delicious appetizer.

Why this Soup is a USA Favorite

The combination of creamy potatoes and iconic baked potato toppings makes this soup perfect for the American palate, especially in colder months like fall and winter. It’s comforting, filling, and easy to customize, which adds to its enduring popularity.

FAQ’s – Frequently Asked Questions

Russet and Yukon Gold potatoes are ideal for their texture and flavor.

Yes, use vegetable broth and omit bacon or use plant-based bacon alternatives.

Use a roux (flour and butter) or mix instant mashed potatoes into the soup to thicken.

It can be made gluten-free by substituting flour with cornstarch or another gluten-free thickener.

Conclusion

Loaded baked potato soup is the perfect blend of comfort, convenience, and flavor. Whether you choose the slow cooker, Instant Pot, or stove top method, this recipe delivers a creamy, hearty meal that satisfies your craving for classic baked potato toppings in a warm, spoonable form. With easy customization options such as low-carb, gluten-free, or fully loaded variations, it’s a versatile dish that fits well into any lifestyle and palate. Perfect for family dinners, cozy nights, or meal prepping, loaded baked potato soup brings taste and nutrition together effortlessly. Try it today and enjoy a delicious bowl of comfort any day of the year!

Printable Recipe Card of Loaded Baked Potato Soup

loaded baked potato soup

Recipe by Emma Easy RecipesCourse: Soups, Appetizers, MainCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Loaded baked potato soup is a classic American comfort food favorite, often enjoyed as a warming appetizer or a hearty main dish. Its preparation process is straightforward, making it accessible for both beginner and intermediate cooks.

Ingredients

4 large russet potatoes (about 3 lbs), peeled and cubed
1/4 cup diced onion
4 tablespoons unsalted butter
1/4 cup all-purpose flour
5 cups chicken broth
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese (+ extra for garnish)
1/2 cup sour cream
10 slices bacon, cooked and crumbled (reserve some for garnish)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 green onions, sliced for garnish

Directions

Add cubed potatoes to a large pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes. Drain.
In another large pot, melt butter over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes.
Stir in flour and cook for 2-3 minutes until lightly golden, whisking frequently.
Gradually whisk in chicken broth and bring to a simmer, stirring constantly until thickened.
Using a blender or immersion blender, puree half the potatoes with some of the broth until smooth. Return blended mixture to the pot along with the rest of the potatoes.
Lower the heat to medium-low and stir in heavy cream, shredded cheddar, sour cream, salt, and pepper. Simmer for 10 minutes to blend flavors.
Stir in half the bacon. Serve soup topped with remaining bacon, cheddar cheese, and sliced green onions.

Recipe Video

Notes

Tips
For crockpot loaded baked potato soup, add all ingredients except dairy and cheese to the slow cooker, cook on low for 4-6 hours, then mix in cream, cheese, and bacon.
For the Instant Pot version, cook potatoes and onions on high pressure for 10 mins, then blend and mix in remaining ingredients.
Use gluten-free flour or cornstarch for thickening if needed.
Substitute Greek yogurt for sour cream for a lighter version.
Add diced cooked ham or jalapeños for extra flavor.
Nutritional Info (per serving, approx.)
Calories: 350 | Protein: 14g | Fat: 22g | Carbs: 24g | Fiber: 3g | Sodium: 700mg

Enjoy a warm, comforting bowl of loaded baked potato soup, perfect for fall and winter meals or anytime you crave a creamy, cheesy delight!