There's something about a bowl of warm, creamy baked potato soup that just feels like a hug in food form. This recipe for baked potato soup with caramelized onions in the crock pot is everything you want on a cold day—rich, velvety, deeply savory, and incredibly easy to make. The sweet tang of slowly caramelized onions pairs perfectly with tender potatoes, smoky bacon, and a blend of cheeses, making this slow cooker baked potato soup a go-to comfort dish. It’s hearty enough to be the star of your dinner table, yet simple enough to throw together in the morning and forget until dinner. Whether you're hunting for an easy crockpot potato soup, a cozy loaded baked potato soup recipe, or a hands-off slow cooker baked potato soup, this one checks every box.
Creamy Baked Potato Soup with Caramelized Onions (Crock Pot Style)
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Appetizer, Main Course, Soup
Cuisine American
Crock Pot / Slow Cooker (6-quart) The star of the show. Ideal for low-and-slow cooking that brings out maximum flavor.
Skillet For caramelizing onions and cooking bacon. A cast iron skillet is perfect, but any heavy-bottomed pan will do.
Chef’s knife and cutting board Essential for prepping your onions, potatoes, and garnishes.
Blender or immersion blender To blend part of the soup for a creamier consistency.
Ladle For serving that perfect scoop of soup into bowls.
For the Soup Base
- 6 medium russet potatoes peeled and diced into 1/2-inch cubes
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1/2 cup unsalted butter 1 stick, divided
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
For the Loaded Toppings (Optional but Highly Recommended)
- 6 slices thick-cut bacon cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped green onions or chives
- Extra caramelized onions if desired
- Cracked black pepper
Optional Add-ins
- 1/2 lb cooked Italian sausage for a sausage potato soup twist
- 2 cups frozen hashbrowns instead of fresh potatoes, for a shortcut crockpot potato soup with hashbrowns version
Step 1: Caramelize the Onions
Start by melting 3 tablespoons of the butter in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook them slowly for 25–30 minutes, stirring occasionally, until they turn golden brown and sweet. This step adds a deep, almost jammy flavor to your baked potato soup recipe and is worth every minute.
Step 2: Prep and Layer the Ingredients in the Crock Pot
While the onions are caramelizing, peel and dice your potatoes. Layer them into the bottom of your crock pot. Add in the minced garlic, caramelized onions, salt, pepper, thyme, smoked paprika, and bay leaf.
Pour the chicken broth over the top, making sure the potatoes are submerged. Cube the remaining butter and scatter it over everything.
Step 3: Let It Slow Cook
Set your slow cooker to low for 6 hours or high for 3–4 hours. You’ll know it’s ready when the potatoes are fork-tender.
Step 4: Blend for Creaminess
Remove the bay leaf. Using an immersion blender, blend part of the soup directly in the crock pot. You want some texture—don’t puree it completely unless you’re going for a super-smooth version of this creamy potato soup crockpot style. Alternatively, transfer 3 cups of soup to a blender, puree, and stir it back in.
Step 5: Add the Dairy
Pour in the milk and heavy cream, stirring gently until incorporated. Let it heat through for another 15–20 minutes on low. If the soup is too thick, you can thin it slightly with more broth or milk.
Step 6: Serve with All the Toppings
Ladle into bowls and let everyone load their soup with cheddar, sour cream, green onions, crumbled bacon, and more caramelized onions if desired. Now you’ve got a picture-perfect loaded baked potato soup crockpot dish.
Pairings
This slow cooker loaded potato soup is rich and hearty, so pair it with light, crisp, and tangy sides to balance the flavors:
- Simple arugula salad: Dressed with lemon vinaigrette, it offers a peppery counterpoint to the creamy soup.
- Crusty bread or garlic toast: For dunking and scooping every last bite.
- Pickled veggies: Tangy, crunchy pickles or pickled red onions cut through the richness beautifully.
- White wine: A chilled Sauvignon Blanc or unoaked Chardonnay pairs well.
- Sparkling water with lemon: Keeps things fresh and fizzy.
FAQs
1. What type of potato is best for this recipe?
Russet potatoes are the top choice. They break down well during slow cooking, giving that classic creamy texture. Yukon golds are a good alternative for a slightly buttery flavor, but avoid waxy potatoes like red potatoes, which hold their shape and don’t blend as smoothly.
2. Can I make this into a sausage potato soup?
Absolutely! Just brown about 1/2 lb of Italian sausage and add it in with the onions and garlic. It brings a whole new layer of savory, spicy depth to the soup. Great for those who want a meatier version of easy crockpot potato soup.
3. Can I use frozen hashbrowns instead of fresh potatoes?
Yes! To make a super easy baked potato soup shortcut, toss in a 32-ounce bag of frozen diced hashbrowns instead of peeling and chopping fresh potatoes. It makes for a quick crockpot potato soup with hashbrowns that’s just as satisfying.
4. How do I store and reheat leftovers?
Cool the soup completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors deepen over time, making this arguably the best potato soup on day two.
5. Can I freeze this soup?
Yes, with a few caveats. Dairy-based soups can sometimes separate when frozen, so for best results, freeze the soup before adding the milk and cream. When reheating, stir in fresh dairy at the end. This keeps your slow cooker potato soup creamy and smooth.
