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Loaded Baked Potato Soup


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  • 6 large baking potatoes
  • 1 large onion
  • 1 quart chicken broth
  • 3 cloves garlic
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup cream or half-and-half cream
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream (optional)
  • 8 slices bacon, fried & crumbled
  • cheese, for sprinkling


Adapted from


Step 1

Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.

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