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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with ultra-tender mashed potatoes and a thick, creamy finish from cream cheese and sour cream. Cook low for hours, then melt in cheddar and pile on 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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base and flavor
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
Creamy finish and toppings
  • 8 oz cream cheese Cubed.
  • 1 cup sour cream
  • 2 cup shredded cheddar
  • 8 strips bacon Cooked and crumbled.
  • 1 green onions All toppings.

Equipment

  • 1 crockpot

Method
 

Add ingredients to the slow cooker
  1. Add the russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot.
  2. Cover and cook on Low for 6-8 hours (or on High for 3-4 hours) until the potatoes are very tender, with visible softness throughout.
Mash and make it creamy
  1. Mash the potatoes in the Crockpot to your desired consistency until the soup looks thick and mostly smooth with some texture if preferred.
  2. Stir in the cream cheese and sour cream until completely smooth and glossy, scraping any unmelted bits from the edges.
  3. Add the shredded cheddar and stir until melted, then fold in half the bacon so the soup stays thick with bacon pieces distributed.
Serve loaded
  1. Ladle the soup into bowls and top with the remaining bacon, plus sour cream, cheddar, and green onions piled over the surface so they overflow slightly.

Notes

For the silkiest texture, mash while the soup is hot so the potatoes break down evenly. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because the dairy can grain after thawing. For a dairy-reduced option, use reduced-fat cream cheese and sour cream (texture may be slightly less rich).