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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with creamy mashed potatoes, slow-cooked until very tender, then smoothed with cream cheese and sour cream. Finished with melted cheddar and topped with bacon, sour cream, cheddar, and green onions for a loaded baked-potato vibe.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 21 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 garlic cloves, minced
Soup base
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
Creamy dairy
  • 8 oz cream cheese cubed
  • 1 cup sour cream
  • 2 cup shredded cheddar
Protein
  • 8 bacon strips, cooked and crumbled
All toppings
  • 1 cup sour cream for serving
  • 2 cup shredded cheddar for serving
  • 8 bacon for serving, crumbled
  • 0.25 cup green onions for serving

Equipment

  • 1 crockpot

Method
 

Load 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 and break apart easily with light pressure.
Blend and finish
  1. Mash the potatoes to your desired consistency so the soup turns thick and creamy.
  2. Stir in the cubed cream cheese and sour cream until completely smooth and fully incorporated.
  3. Add the shredded cheddar and stir until melted, then fold in half the bacon so it stays distributed.
Serve loaded
  1. Serve the soup with the remaining bacon, plus extra sour cream, cheddar, and green onions piled on top.

Notes

For the smoothest texture, mash right after cooking while the potatoes are hot, then stir until no cream-cheese bits remain before adding cheddar. Store leftovers covered in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave and stir well. Freezing is not recommended because the dairy can separate after thawing. If you want a lighter option, use light cream cheese and reduced-fat cheddar.