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Best Easy Crockpot Loaded Baked Potato Soup for Kids

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This creamy, cheesy crockpot loaded baked potato soup tastes just like your favorite loaded spud. With minimal prep and simple ingredients, it’s a budget-friendly family dinner that even picky eaters will love.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 8 slices bacon, cooked crispy and crumbled
  • ½ cup green onions, thinly sliced
  • ½ cup sour cream
  • ½ cup extra cheddar cheese, for sprinkling

Instructions

  1. Peel and dice russet potatoes into 1-inch cubes. Place in a large bowl of cold water to prevent browning. Drain and rinse before adding to the crockpot.
  2. In a small skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add drained potatoes, sautéed onions and garlic, chicken broth, remaining 2 tablespoons of butter, salt, pepper, and smoked paprika to the slow cooker. Stir gently.
  4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until potatoes are fork-tender.
  5. Add cubed cream cheese and stir until completely melted into the soup, about 2-3 minutes.
  6. Using an immersion blender, blend about half the soup right in the crockpot, leaving some chunks for texture. Alternatively, transfer 3 cups of soup to a regular blender, blend until smooth, and return to the pot. Repeat if desired.
  7. Stir in shredded cheddar cheese and heavy cream until cheese is fully melted and soup is smooth. Taste and adjust seasonings.
  8. Let soup cook on LOW for another 15-20 minutes to meld flavors. Soup will thicken slightly.
  9. While soup finishes, cook bacon until crispy (bake at 400°F for 15-18 minutes on a sheet pan). Let cool, then crumble. Slice green onions.
  10. Ladle soup into bowls and top with sour cream, extra cheddar, crumbled bacon, and green onions.

Notes

Don’t skip sautéing the onions and garlic—it adds depth of flavor. Shred your own cheese for smooth melting. Let cream cheese come to room temperature before adding. For thicker soup, mash some potato chunks against the side of the crockpot before blending. Leftovers keep for up to 5 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, easy potato soup, slow cooker soup, kid-friendly soup, comfort food, creamy potato soup

Find it online: https://platebelle.com/best-easy-crockpot-loaded-baked-potato-soup-for-kids/