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Creamy Crockpot Loaded Baked Potato Soup

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This creamy, comforting crockpot loaded baked potato soup is made with simple pantry ingredients and is perfect for cold days. It’s a dump-and-go recipe that delivers rich, satisfying flavor with minimal effort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/2 teaspoon smoked paprika (optional)
  • 4–5 green onions, sliced (for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into small pieces. Set aside about a quarter of the bacon for topping.
  2. While the bacon cooks, peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic.
  3. Add the diced potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and smoked paprika to a 6-quart or larger slow cooker. Stir to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Once the potatoes are tender, use a potato masher to gently mash about half of the potatoes right in the pot, leaving some chunks for texture.
  6. Add the softened cream cheese cubes and butter to the pot. Stir until the cream cheese is fully melted and incorporated, about 2-3 minutes.
  7. Stir in the shredded cheddar cheese and heavy cream until the cheese is completely melted. Do not let the soup boil after adding the cheese.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Ladle the soup into bowls. Top with reserved crumbled bacon, sliced green onions, a dollop of sour cream, and extra shredded cheddar if desired.

Notes

For best results, shred your own cheese from a block to avoid graininess. Let cream cheese come to room temperature before adding. If soup is too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered on high for 20-30 minutes. Soup tastes even better the next day.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, comfort food, winter soup

Find it online: https://breezybake.com/creamy-crockpot-loaded-baked-potato-soup/