20 Delicious Baked Potato Soup Crock Pot Recipes Creamy

There’s nothing quite like the comfort of a warm, creamy bowl of baked potato soup, especially when it’s made effortlessly in your crock pot! Perfect for chilly evenings or when you’re craving something hearty without the hassle, these 20 delicious recipes promise to deliver all the cozy vibes. From classic to creative twists, get ready to spoon your way through the ultimate comfort food collection. Let’s dive in!

Classic Creamy Crock Pot Baked Potato Soup

Nothing says comfort like a bowl of creamy, dreamy baked potato soup made effortlessly in your crock pot. This recipe is a hug in a bowl, perfect for those chilly evenings when you crave something hearty yet simple to make.

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 small yellow onion, finely chopped
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 2 green onions, sliced

Instructions

1. Place the diced potatoes, chopped onion, chicken broth, and minced garlic in the crock pot. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
2. About 30 minutes before serving, melt the butter in a saucepan over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until golden. Gradually whisk in the milk and heavy cream, then add the salt and black pepper. Cook until the mixture thickens, about 5 minutes.
3. Pour the creamy mixture into the crock pot with the potatoes. Stir well to combine. Add the shredded cheddar cheese and sour cream, stirring until the cheese is melted and the soup is creamy.
4. Serve the soup hot, garnished with crumbled bacon and sliced green onions.

The magic of this soup lies in the slow cooking of the potatoes, which infuses the broth with a deep, comforting flavor that’s perfectly balanced by the creamy, cheesy finish.

Tip: For an extra smooth texture, use an immersion blender to partially puree the soup before adding the creamy mixture.

Loaded Baked Potato Soup with Bacon and Cheese

Nothing says comfort like a bowl of creamy Loaded Baked Potato Soup, topped with crispy bacon and melted cheese. It’s the ultimate hug in a bowl for chilly evenings.

Ingredients

• 4 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels.
2. In the same pot, melt the butter and sauté the onion and garlic until soft, about 3 minutes.
3. Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Use a potato masher to lightly mash the potatoes in the pot, leaving some chunks for texture.
5. Stir in the heavy cream and sour cream, then simmer for another 5 minutes.
6. Remove from heat and stir in the shredded cheddar cheese until melted.
7. Serve hot, garnished with the crispy bacon, sliced green onions, and extra cheese if desired.

The magic of this soup lies in the perfect balance of creamy and chunky textures, with the smoky bacon adding a delightful crunch.

Tip: For an extra smoky flavor, try using smoked cheddar cheese in place of regular cheddar.

Vegan Baked Potato Soup in Crock Pot

Nothing says comfort like a creamy, hearty bowl of vegan baked potato soup, and this slow-cooker version makes it effortlessly delicious.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp chopped chives for garnish

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crock pot. Add the diced potatoes, vegetable broth, almond milk, nutritional yeast, salt, black pepper, smoked paprika, and cayenne pepper (if using). Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Be careful with hot liquids.
5. Serve hot, garnished with chopped chives.

The smoky paprika and nutritional yeast give this soup a depth of flavor that’s surprisingly rich for a vegan dish, while the slow cooking melds everything together beautifully.

Tip: For an extra creamy texture, blend half the soup and leave the other half chunky.

Spicy Southwest Baked Potato Soup

Warm up your evenings with this Spicy Southwest Baked Potato Soup, a hearty blend of comforting potatoes and bold southwest flavors that’s sure to delight.

Ingredients

• 4 large russet potatoes, baked and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
3. Add baked potatoes and chicken broth, bringing to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
5. Stir in heavy cream and cheddar cheese until melted and well combined. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.

The smoky paprika and creamy cheddar create a depth of flavor that makes this soup stand out from the rest.

Tip: For an extra kick, add a diced jalapeño when sautéing the onions and garlic.

Healthy Low-Calorie Baked Potato Soup

Craving something creamy and comforting without the guilt? This Healthy Low-Calorie Baked Potato Soup is your answer, blending rich flavors with a light touch.

Ingredients

• 4 medium russet potatoes, scrubbed and diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup plain Greek yogurt
• 2 tablespoons chopped chives

Instructions

1. Preheat your oven to 400°F. Toss the diced potatoes with olive oil, spread on a baking sheet, and bake for 25 minutes until golden and tender.
2. In a large pot, sauté the onion and garlic over medium heat until soft, about 5 minutes.
3. Add the baked potatoes, chicken broth, almond milk, salt, pepper, and paprika to the pot. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the Greek yogurt until well combined.
5. Garnish with chopped chives before serving.

The secret to this soup’s creamy texture? A blend of baked potatoes and Greek yogurt adds richness without the heavy cream.

Tip: For an extra flavor boost, top with a sprinkle of crispy bacon bits or a dash of hot sauce.

Baked Potato Soup with Roasted Garlic

Nothing warms the soul quite like a creamy bowl of Baked Potato Soup, especially when it’s infused with the deep, caramelized flavors of roasted garlic. This recipe is a hug in a bowl, perfect for those chilly evenings when you crave something comforting yet effortlessly elegant.

Ingredients

• 4 large russet potatoes, scrubbed and dried
• 1 whole head of garlic
• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken stock
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 4 green onions, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, place them on a baking sheet, and bake for 50-60 minutes until tender. Meanwhile, cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast alongside the potatoes for 30 minutes until soft and golden.
2. Once cooled, scoop the potato flesh into a bowl and squeeze the roasted garlic cloves out of their skins. Mash together until smooth.
3. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken stock, then add the mashed potato and garlic mixture. Stir until well combined and bring to a simmer.
4. Reduce heat to low and stir in the sour cream, cheddar cheese, green onions, salt, and black pepper. Cook for another 5 minutes until the cheese is melted and the soup is heated through.

The roasted garlic not only adds a luxurious depth to this soup but also transforms it into a dish that’s rich yet surprisingly light. It’s the perfect balance of comfort and sophistication.

Tip: For an extra crispy topping, sprinkle some diced bacon or additional cheddar cheese on top and broil for a few minutes before serving.

Cheddar and Chive Baked Potato Soup

Nothing says comfort like a bowl of creamy Cheddar and Chive Baked Potato Soup, perfect for those chilly evenings when you crave something hearty yet simple to make.

Ingredients

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. Place the diced potatoes on a baking sheet and bake for 25 minutes until tender and slightly golden.
2. In a large pot, melt the butter over medium heat. Whisk in the flour, salt, pepper, and garlic powder to create a roux. Cook for 2 minutes until golden.
3. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then add the baked potatoes. Cook for 10 minutes, stirring occasionally.
4. Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
5. Garnish with chopped fresh chives before serving.

The magic of this soup lies in the baked potatoes, which add a depth of flavor and texture that boiled potatoes just can’t match.

Tip: For an extra crispy topping, reserve some baked potato skins, chop them, and sprinkle over the soup before serving.

Slow Cooker Baked Potato Soup with Sour Cream

Nothing says comfort like a creamy bowl of Slow Cooker Baked Potato Soup, topped with a dollop of sour cream for that perfect tangy finish.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream, plus extra for serving
• 1/4 cup unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp chopped chives, for garnish

Instructions

1. In your slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
2. Use a potato masher to roughly mash the potatoes in the slow cooker, leaving some chunks for texture.
3. Stir in the heavy cream, 1/2 cup sour cream, butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Cover and cook on high for an additional 30 minutes, stirring occasionally.
4. Serve hot, garnished with a dollop of sour cream and a sprinkle of chopped chives.

The magic of this soup lies in its velvety texture, achieved by mashing the potatoes right in the slow cooker, ensuring every spoonful is hearty and satisfying.

Tip: For an extra layer of flavor, top with crispy bacon bits or shredded cheddar cheese before serving.

Baked Potato Soup with Ham and Peas

Nothing says comfort like a creamy bowl of Baked Potato Soup, especially when it’s loaded with chunks of ham and sweet peas for that perfect bite.

Ingredients

• 4 large russet potatoes, baked and cubed
• 1 cup diced ham
• 1/2 cup frozen peas
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions

1. In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute until bubbly.
2. Gradually whisk in the milk, ensuring no lumps remain. Cook for 5 minutes, stirring constantly, until the mixture thickens.
3. Add the baked potatoes, ham, and peas to the pot. Stir well to combine and heat through for about 10 minutes.
4. Reduce heat to low. Stir in the cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
5. Season with salt and black pepper. Serve hot, garnished with green onions.

The magic of this soup lies in the contrast between the creamy base and the hearty chunks of potato and ham, making every spoonful a delight.

Tip: For an extra smoky flavor, try using leftover grilled ham or bacon instead of plain diced ham.

Gluten-Free Baked Potato Soup

Nothing warms the soul quite like a creamy bowl of baked potato soup, and this gluten-free version is sure to become a weeknight favorite.

Ingredients

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth (gluten-free)
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1/4 cup chopped chives
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled

Instructions

1. In a large pot, melt the unsalted butter over medium heat. Add the diced potatoes and cook for 5 minutes, stirring occasionally.
2. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
3. Using a potato masher, lightly mash the potatoes in the pot, leaving some chunks for texture.
4. Stir in the heavy cream, sour cream, salt, black pepper, garlic powder, and onion powder. Cook for another 5 minutes on low heat.
5. Remove from heat and stir in the shredded cheddar cheese until melted.
6. Serve hot, garnished with crumbled bacon and chopped chives.

The secret to this soup’s rich flavor is the combination of heavy cream and sour cream, creating a velvety texture that’s irresistibly comforting.

Tip: For an extra smoky flavor, try using smoked cheddar cheese in place of regular cheddar.

Baked Potato Soup with Caramelized Onions

Nothing warms the soul quite like a creamy baked potato soup, especially when topped with sweet, golden caramelized onions. This recipe is a hug in a bowl, perfect for those chilly evenings when you need a little extra comfort.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 large yellow onion, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped

Instructions

1. In a large pot, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for about 15 minutes until caramelized. Remove from the pot and set aside.
2. In the same pot, add the remaining 2 tablespoons of butter, diced potatoes, chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat through.
4. Serve the soup hot, topped with caramelized onions, shredded cheddar cheese, and chopped green onions.

The magic of this soup lies in the contrast between the velvety smooth base and the crispy, sweet caramelized onions on top. It’s a texture and flavor combo that’s hard to beat.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika to the soup before blending.

Crock Pot Baked Potato Soup with Kale

Nothing says comfort like a creamy bowl of baked potato soup, and this Crock Pot version with kale is a game-changer for busy weeknights.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. In your Crock Pot, combine the diced potatoes, chopped kale, diced onion, minced garlic, chicken broth, salt, black pepper, and paprika. Stir well to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
3. Use a potato masher to lightly mash the potatoes in the pot, leaving some chunks for texture.
4. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cover and cook on high for an additional 15 minutes, until the cheese is melted and the soup is heated through.
5. Serve the soup hot, garnished with crumbled bacon.

The magic of this soup lies in the slow-cooked kale, which adds a nutritious punch without overpowering the creamy potato base.

Tip: For an extra smoky flavor, try using smoked paprika instead of regular.

Baked Potato Soup with Jalapenos and Corn

Nothing warms the soul quite like a creamy baked potato soup, especially when it’s jazzed up with the sweet crunch of corn and a spicy kick from jalapenos.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced

Instructions

1. Preheat your oven to 400°F. Toss the diced potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. In a large pot, sauté the onion, garlic, and jalapeno over medium heat until soft, about 5 minutes. Add the corn and cook for another 2 minutes.
3. Add the roasted potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Stir in the heavy cream, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika. Heat through.
5. Serve hot, garnished with cheddar cheese and green onions.

The smoky paprika and fresh jalapenos create a depth of flavor that makes this soup stand out, while the corn adds a delightful sweetness and texture.

Tip: For an extra smoky flavor, try roasting the jalapeno alongside the potatoes before adding it to the soup.

Rich and Creamy Baked Potato Soup

Nothing comforts the soul quite like a bowl of Rich and Creamy Baked Potato Soup, especially when it’s packed with all the flavors of a fully loaded baked potato.

Ingredients

• 4 large russet potatoes, baked and cooled
• 6 slices bacon, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• Green onions, sliced for garnish

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the butter to the bacon drippings, then sauté the diced onion until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Peel and dice the baked potatoes, then add them to the pot along with the chicken broth. Bring to a simmer and cook for 10 minutes to meld the flavors.
4. Use a potato masher to lightly crush the potatoes, leaving some chunks for texture. Stir in the heavy cream, sour cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Simmer for another 5 minutes.
5. Remove from heat and stir in the shredded cheddar cheese until melted. Serve hot, garnished with the reserved bacon and sliced green onions.

The magic of this soup lies in the perfect balance of creamy and chunky textures, with the smoky bacon and sharp cheddar elevating every spoonful.

Tip: For an extra smoky flavor, try using smoked paprika instead of regular.

Baked Potato Soup with Turkey and Sage

Nothing says comfort like a creamy bowl of Baked Potato Soup, especially when it’s loaded with tender turkey and aromatic sage for that perfect fall flavor.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 lb ground turkey
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 cups chicken broth
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a large pot, melt the butter over medium heat. Add the ground turkey and cook until no longer pink, about 5 minutes.
2. Sprinkle the flour over the turkey, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the milk and chicken broth, ensuring no lumps remain. Bring to a simmer.
4. Add the diced potatoes, sage, salt, pepper, and garlic powder. Simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
6. Serve hot, garnished with extra sage or cheese if desired.

The magic of this soup lies in the roux-based broth, which gives it a luxuriously creamy texture without being overly heavy.

Tip: For an extra crispy texture, top your bowl with crumbled bacon or fried sage leaves.

Slow Cooker Baked Potato Soup with Mushrooms

Nothing says comfort like a creamy bowl of Slow Cooker Baked Potato Soup, especially when it’s packed with earthy mushrooms for an extra layer of flavor.

Ingredients

• 4 large russet potatoes, peeled and diced
• 8 oz cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup chopped fresh chives
• 1/2 cup shredded cheddar cheese

Instructions

1. In a slow cooker, combine potatoes, mushrooms, onion, garlic, chicken broth, butter, salt, pepper, and thyme.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer half to a blender and puree, then return to the slow cooker.
4. Stir in heavy cream and cook on high for an additional 15 minutes.
5. Serve hot, garnished with chives and cheddar cheese.

The magic of this soup lies in the slow cooker doing all the work, melding the flavors together while you go about your day, resulting in a velvety texture that’s utterly comforting.

Tip: For a smoky twist, try adding a pinch of smoked paprika with the thyme.

Baked Potato Soup with Spinach and Artichokes

Warm up your evenings with this creamy Baked Potato Soup, jazzed up with the earthy flavors of spinach and artichokes for a comforting twist.

Ingredients

• 4 large russet potatoes, baked and peeled
• 3 tbsp unsalted butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cups fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle in the flour, stirring constantly for 1 minute to create a roux.
3. Gradually whisk in the chicken broth, milk, and heavy cream, ensuring no lumps remain.
4. Add the baked potatoes, mashing slightly into the soup for thickness. Stir in the salt, black pepper, and smoked paprika.
5. Bring the soup to a simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally.
6. Add the spinach and artichoke hearts, cooking for another 5 minutes until the spinach is wilted.
7. Serve hot, garnished with cheddar cheese and green onions.

The smoky paprika and creamy texture make this soup a standout, while the spinach and artichokes add a fresh, vibrant twist to the classic baked potato flavor.

Tip: For an extra creamy texture, blend half of the soup before adding the spinach and artichokes.

Baked Potato Soup with Sun-Dried Tomatoes

Nothing warms the soul quite like a creamy baked potato soup, especially when it’s jazzed up with the rich, tangy flavor of sun-dried tomatoes.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1/2 cup sun-dried tomatoes, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup fresh chives, chopped
• 1 cup shredded cheddar cheese

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the diced potatoes, sun-dried tomatoes, chicken broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Using a potato masher, lightly mash the potatoes in the pot to thicken the soup, leaving some chunks for texture.
4. Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is creamy, about 5 minutes.
5. Garnish with fresh chives before serving.

The sun-dried tomatoes add a burst of umami that elevates this classic comfort food to something truly special.

Tip: For an extra smoky flavor, try using sun-dried tomatoes packed in oil.

Crock Pot Baked Potato Soup with Chicken

Nothing says comfort like a creamy, hearty bowl of Crock Pot Baked Potato Soup with Chicken, perfect for those busy days when you want dinner to cook itself.

Ingredients

• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 lb boneless, skinless chicken breasts
• 4 large russet potatoes, peeled and diced
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced

Instructions

1. In your crock pot, combine chicken broth, heavy cream, sour cream, butter, salt, black pepper, garlic powder, and onion powder. Stir well to mix.
2. Add chicken breasts and diced potatoes to the crock pot, ensuring they’re submerged in the liquid.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
4. Remove the chicken breasts, shred them with two forks, and return to the soup.
5. Stir in shredded cheddar cheese until melted and well combined.
6. Serve hot, garnished with sliced green onions.

The magic of this soup lies in the slow melding of flavors, creating a depth that’s hard to achieve with quicker methods. The shredded chicken adds a satisfying texture, making every spoonful a delight.

Tip: For an extra creamy texture, mash some of the potatoes against the side of the crock pot before adding the cheese.

Baked Potato Soup with Blue Cheese and Walnuts

Nothing warms the soul quite like a creamy baked potato soup, especially when topped with the bold flavors of blue cheese and crunchy walnuts.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped walnuts, toasted
• 4 green onions, sliced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Stir in the flour until smooth, then gradually whisk in the milk and heavy cream. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
2. Add the diced potatoes to the pot. Cook over medium heat, stirring occasionally, until the potatoes are tender, about 20 minutes.
3. Stir in the cheddar cheese, blue cheese, salt, and pepper until the cheeses are melted and the soup is creamy.
4. Ladle the soup into bowls and top with toasted walnuts and sliced green onions.

The combination of creamy soup with the tangy blue cheese and the crunch of walnuts creates a symphony of textures and flavors that’s irresistibly comforting.

Tip: For an extra smoky flavor, try roasting the potatoes before adding them to the soup.

Conclusion

We hope these 20 creamy, delicious baked potato soup crock pot recipes inspire your next cozy meal. Perfect for busy home cooks, each recipe promises comfort in every spoonful. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!