Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with fresh potatoes is super easy to make and so delicious! You only need a few ingredients and it only costs about $10 to feed up to 6 people. If you loved our easy Crockpot potato soup with frozen hashbrowns but want homemade from scratch this is the one.

Crockpot Potato Soup with Real Potatoes

We make this comfort food year round, because you just throw it all in until tender. Even making it in the summertime. Serve it with our easy rolls recipe and you’re set. Make it as creamy or chunky as you want to and it’s a hearty meal that kids and adults love. Dress it up with potato toppings of your choice for even more fun.

You can make this a number of different ways. You can simmer it on the stovetop until ingredients are tender, or if you’re in a real hurry you can make this Instant Pot potato cheese soup recipe too! Follow the instructions in the recipe card below to make cheesy and let’s get started.

Not only do we love this slow cooker potato soup, but Crockpot baked potatoes and try slow cooker cheesy potatoes too. The low and slow approach is great to getting this starch nice and tender.

Ingredient Notes

Potatoes, I like using red or russet potatoes. Keep all the pieces the same size so they cook evenly. If you like a chunkier soup make the pieces a bit bigger (but still diced or they won’t cook thru).  Smaller will make it thinner, depends on your desired consistency. Takes a bit longer than our Potato Soup with Frozen Hash browns with hash brown potatoes but worth it!

Shredded cheddar cheese is what we like, sharp, and a lot of it. Stir it in at the end so it melts and then put a bit at the top when served too. 😉

Cream of mushroom soup canned or you can make your own homemade cream of mushroom. For alternatives you can find a dairy free version online or can opt for cream of potato if you prefer.

Sour Cream or plain Greek yogurt will work to make it really creamy at the end. Go for the real thing, not the low fat versions of either of these. We aren’t counting calories here friends.

For the necessary Milk I prefer whole or 2% at least to keep it nice and thick, you could use heavy cream if you wanted to go all the way.

Substitutions

For our homemade without condensed soup version, follow our Crockpot ham and potato soup with heavy cream recipe. To make dairy free you can use cashew milk or almond instead and Daiya has lactose free cheese and sour cream which could be subbed out for plain Greek Yogurt.

Should you peel potatoes for potato soup?

I do not. I like the added texture and nutritional benefit from leaving them on. If you choose to remove them just know it won’t be as chunky as if you left them on. For a very creamy version yes you would want to peel them and maybe even use an immersion blender at the end to get it really smooth.

There are only a few ingredients and everyone just loves it. It is quite inexpensive to make as well which I love. The perfect slow cooker soup recipe to make when you have leftover ham after Easter or Christmas time.

If it isn’t after the holidays with leftovers I will just grab a ham steak in the meat department. They’re precooked, cheap, and you can even buy it already diced many times.

You will use your favorite Crock pot for this. If wondering What to do with Leftover Baked Potatoes this is a terrific option to reduce waste. If already cooked you can reduce cook time by half. It will fit in a 6 quart or larger. Double this easily if you want to but you’d need a 12 quart pot for that and it would take a little while longer.

What can You Add?

1. Ham
2. Chives
3. Cooked bacon bits
4. Diced green onions

Cutting potatoes don’t need to be perfect but just cut each one in half and then criss cross cut so they are diced and all of similar sizes. If you are using frozen bagged potatoes then you can skip this step. Use the larger chunks instead of shredded so you are left with more texture but the timing won’t change.

How to Make Potato Soup in Crockpot with Cream of Mushroom Soup

Dice potatoes and add them to the crockpot with your cans of cream of mushroom soup, (could use cream of chicken soup), bacon bits and/or diced precooked ham. Stir well so all is combined.

Let this cook on low all day (at least 6-8 hrs on low, high for 4 hrs but you at least need a good 4 hrs. on high.) Longer and slower is better if you ask me.  30 minutes before serving add your milk, cheese, and sour cream. Stir and put top back on for about 30 minutes so cheese can melt. Serve with shredded cheese and chives on top.

Substitutions you could make: If you like it smoother you can use a potato masher to mash potatoes right in the pot. Chicken broth could be used instead of milk if you need a dairy free soup option.

Seriously the best soup ever….and it cooks by itself! All 5 of us clean our bowls when this meal is served for dinner. It is a great meal that warms the belly and can get you talking at the dinner table about other easy meals you might want to try too!

About 30 minutes before you’re ready to eat add the sour cream, milk, and cheese. Stir, recover, and serve 30 or so minutes later with toppings like more toppings!