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Crock Pot Loaded Baked Potato Soup


A creamy, rich and wholesome Loaded Baked Potato Soup made easy using your slow cooker. Perfect for the colder months of year. Enjoy!

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Rate this recipe 4.6/5 (17 Votes)


  • Cooking spray
  • 1/2 yellow onion, finely chopped and sautéed
  • 3 cloves garlic, minced and sautéed
  • 3 to 4 pounds baking or Yukon potatoes, fully baked, flesh scooped out
  • 2 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups 1% milk
  • 8 ounces reduced-fat sharp cheddar cheese, shredded and divided
  • 1/2 cup nonfat plain Greek yogurt or sour cream, for topping
  • 4 teaspoons fresh chives or green onions, chopped for topping
  • 3 strips Godshall’s Turkey Bacon, cooked, for topping


Servings 8
Preparation time 10mins
Cooking time 250mins


Step 1

Place onion, garlic, baked potato flesh and broth in an electric slow cooker coated with cooking spray; season with salt and pepper. Cover and cook on LOW for 8 hours or HIGH for 4 hours.

Mash mixture with a potato masher; stir in milk and 6 ounces cheese. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Taste and adjust seasoning, if necessary. Ladle soup into bowls. Top with Greek yogurt and remaining cheese. Sprinkle with bacon and chives.

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