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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup is thick, creamy, and made by slow-cooking tender russet potatoes before mashing and stirring in melted cheese. Finished with bacon, cheddar, sour cream, and green onions for an overflowing loaded-baked-potato vibe.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and flavor 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
Creamy add-ins
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
Toppings and garnish
  • 8 strips bacon Cooked and crumbled.
  • sour cream For serving.
  • cheddar For serving.
  • green onions For serving.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the peeled and cubed russet potatoes, diced onion, minced garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot. Stir just enough to evenly distribute the seasonings, and the mixture should look soupy before cooking.
Cook until very tender
  1. Cover and cook on Low for 6–8 hours (or High for 3–4 hours) until the potatoes are very tender. Look for potatoes that mash easily with a fork when pressed into the liquid.
Mash to desired consistency
  1. Mash the potatoes in the Crockpot to your preferred thickness. The soup should become creamy and slightly chunky, with no large potato cubes remaining.
Make it smooth and creamy
  1. Stir in the cubed cream cheese and the sour cream until completely smooth. Watch for the mixture to turn glossy and uniform, with no cream-cheese lumps visible.
Melt the cheddar and add bacon
  1. Add the shredded cheddar and stir until melted, then fold in half the bacon. The surface should look thick and cohesive as the cheese fully disappears into the soup.
Serve loaded
  1. Serve hot and top with the remaining bacon, plus sour cream, cheddar, and green onions. Aim for a generous, piled-on finish so the toppings visibly overflow the bowl.

Notes

For ultra-smooth soup, mash while the potatoes are very hot, then mix thoroughly after adding cream cheese so it melts completely. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or on the stove until hot, adding a splash of broth if it thickens. Freezing is not recommended because sour cream and cream cheese can break after thawing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same cheddar topping quantity.