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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup is a thick, creamy slow-cooked soup made with tender russet potatoes, melted cream cheese, and cheddar. After cooking on Low until very soft, you mash to your preferred texture and stir in the dairy until smooth, then top with bacon, cheddar, sour cream, and green onions.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
  • 8 bacon cooked and crumbled
  • 1 green onions toppings: sour cream, cheddar, bacon, green onions

Equipment

  • 1 Dutch oven

Method
 

Load the crockpot
  1. Add russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the crockpot.
  2. Cook on Low for 6-8 hours, until the potatoes are very tender, with the lid on.
Mash and melt the dairy
  1. Mash the potatoes in the crockpot to your desired consistency.
  2. Stir in the cream cheese and sour cream until completely smooth.
Finish and serve
  1. Add the shredded cheddar and stir until melted.
  2. Fold in the bacon.
  3. Serve absolutely loaded with sour cream, cheddar, bacon, and green onions.

Notes

Pro tip: for the creamiest texture, mash with some small potato chunks left to keep a hearty spoonful. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave, stirring to restore thickness. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the cheddar amount the same.