This deliciously satisfying soup is a real winter classic made with simple ingredients. Lots of tender potatoes cooked down and pureed until silky smooth make this crockpot loaded baked potato soup a comfort food favorite. Hints of shallot and white wine build up delicate flavors in the slow cooker with cool dashes of cream. Tasty fixins like crispy bacon, bright green scallion, and sharp cheddar cheese make it truly complete…
When you taste that hot spoonful topped with crispy bacon bits and cheddar, you’ll really get what you came home for: the full flavors of a loaded baked potato in silky, creamy soup form.
This easy recipe will be a cold weather favorite for all you cozy crock pot cooks out there that like to let the good stuff stew away while you enjoy your day. The best feeling is coming back home to something hot and comforting that satisfies in a cinch.
For this delicious slow cooker loaded baked potato soup, I like to use stock or broth as my cooking liquid for the potatoes. I used a simple organic vegetable broth. You might use chicken broth or beef stock to slip a little extra flavor into the soup while the potatoes cook away.
Before I push that button on the slow cooker, I’ll actually head over to the stovetop. I’ll get everything started with one quick simple step that really makes the soup delicious.
I’ll brown some chopped shallots in butter and olive oil and finish with splashes of bright white wine. It will create an added layer of flavor for this slow cooker potato soup recipe.
When cooked and blended all together, the shallots and white wine bring a subtle but delicious finish to the creamy potato soup. It really helps to elevate this dish.
The other thing that really makes this crockpot potato soup recipe so good is all those tasty baked potato toppings that we know and love… The bacon, the chopped green onions, bits of zippy shredded cheddar cheese, and heck, why not? Maybe even a dollop of sour cream? Yes, please.
They all play their tasty little parts to make this good soup such a treat for the entire family. It’s especially delicious on a wintery, chilly night! This crockpot creamy chicken soup with potatoes makes a good winter warmer too!
Peel and Prep Potatoes for Crock Pot Loaded Baked Potato Soup
To start this soup off right, we’ll need to prep the main ingredient. You guessed it! Potatoes. I use simple, common everyday russet potatoes. You might choose to use gold potatoes, yukon potatoes, or any basic variety of white potatoes. These naturally produce the creamiest results when pureed.
You’ll want to wash and peel the potatoes. Cut your potatoes into about larger 1-inch cubes, toss in the slow cooker, and set it aside.
Cook shallots in butter, olive oil, and white wine
Next, drizzle a little olive oil in a medium skillet over medium high heat and toss in chopped shallot. Add in about a tablespoon of butter. Continue to sauté until shallot begins to caramelize turning golden and fragrant, about 5 minutes. Splash in the white wine. Continue to stir cooking for 3 to 5 more minutes letting the liquids in the pan come to a light simmer.
Turn off the heat. Top the potatoes we placed in the slow cooker with the white wine and butter shallot mixture.
Add broth or Stock to the Crock Pot Potatoes
Splash in about 5 cups of vegetable stock and sprinkle in pinches of ground white pepper. Add a teaspoon of coarse sea salt to add a little seasoning to the cooking liquids. Stir the potatoes, stock, and seasonings together to combine and cover.
Cook on low heat for 6 hours. Or, cook on high heat for 3 to 4 hours or until potatoes are soft and fork tender.
Puree Loaded Baked Potato Soup In the Crock Pot
When cooking time is up, use an immersion blender or food processor to puree the potatoes into a smooth and silky texture. If desired, ladle out a few of the potato pieces to leave whole. Add back in after blending to create a chunky texture within the crockpot loaded baked potato soup.
Add Cream To Create a Silky, Creamy Crockpot Loaded Baked Potato Soup
Ladle out about a cup of the pureed soup into a small bowl and pour in half of the cream. Gently whisk or stir together then add the second half of the cream and finish stirring in. Pour the creamy mixture into the slow cooker pot and stir into the rest of the soup.
Continue stirring together until evenly combined. Taste and adjust seasonings to desired taste one final time then put the lid back on. Cook for another 30 minutes to let the soup continue heating through and to thicken slightly.
Serve Loaded Baked Potato Soup With Delicious Toppings!
To serve, grab small bowls and ladle in some of the crock pot baked potato soup. Sprinkle on pinches of shredded cheddar cheese and top it with crispy bacon pieces. Finish with a pinch of bright green sliced scallions and enjoy hot.
Serve up this classic creamy potato soup on a nice cold day to warm up from the cold, and don’t even THINK about skimping on those toppings! Sprinkle on that cheese and bacon to your heart’s content ’cause there’s only one way to enjoy creamy baked potato soup. That’s right! Loaded, baby.
Crock Pot Loaded Baked Potato Soup with Shallots and White Wine
Equipment
Ingredients
- 5 cups Russet Potatoes - peeled and cut into cubes
- 5 cups Vegetable Broth / Your Favorite Stock - or enough to just cover potatoes in the slow cooker
- 1 cup Chopped Shallot
- 1 tbsp Butter
- 1 tbsp Olive Oil
- ¼ cup Dry White Wine - such as Pinot Grigio, Chardonnay, or Sauvignon Blanc
- ¼ tsp White Pepper
- 1 tsp Coarse Sea Salt - or season to desired taste
- 1 cup Heavy Cream
- 6 slices Bacon - crisped and chopped into pieces
- 1/2 cup Scallion or Green Onion - sliced
- 1/2 cup Shredded Sharp Cheddar Cheese
Instructions
- Add olive oil to a medium skillet over medium high heat and toss in chopped shallot. Add in butter and continue to sauté until shallot begins to caramelize and turn golden brown, about 5 minutes. Splash in the white wine and continue to stir cooking for 3 to 5 more minutes then turn off the heat.Â
- Add 5 cups of cubed russet potatoes to the slow cooker and top with sautéed shallot mixture Splash in 5 cups of vegetable stock and sprinkle in about 1/4 teaspoon of ground white pepper plus 1 teaspoon of coarse sea salt. Stir the potatoes, stock, and seasonings together to combine and cover. Cook on low heat for 6 hours or on high heat for 3 to 4 hours or until potatoes are soft and fork tender.Â
- When cooking time is up, use an immersion blender or food processor to puree the potatoes and cooking liquids into a smooth and silky texture. If desired, ladle out a few of the potato pieces to leave whole and add back in after blending to create a chunky texture within the soup.
- Ladle out about 1 cup of the of the pureed soup into a small bowl and pour in half of the cream. Gently whisk or stir together then add the second half of the cream and finish stirring in. Pour the creamy mixture into the slow cooker pot and stir into the rest of the soup.Â
- Continue stirring together until evenly combined. Taste and adjust seasonings to desired taste one final time then put the lid back on. Cook for another 30 minutes to let the soup continue heating through and to thicken slightly more.
- To serve, grab small bowls and ladle in some of the baked potato soup. Sprinkle on pinches of shredded cheddar cheese and top it with crispy bacon pieces. Finish with a pinch of bright green sliced scallions and enjoy hot. Â
