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Creamy Crockpot Loaded Baked Potato Soup

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This creamy, cheesy, and deeply comforting loaded baked potato soup is made entirely in the crockpot. It’s thick enough to eat with a fork, rich enough to feel like a cheat meal, and easy enough to make on a random Thursday.

Ingredients

Scale
  • 3 pounds russet potatoes (about 5–6 medium), peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices bacon
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: chopped green onions, extra shredded cheese, more bacon crumbles, dollop of sour cream

Instructions

  1. Cook the bacon first. Place 8 slices of bacon in a cold skillet, then turn the heat to medium. Cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of the bacon fat for later.
  2. Prep your potatoes. Scrub 3 pounds of russet potatoes clean. Peel them if you want a smoother soup, or leave the skins on for a more rustic texture. Cut the potatoes into 1-inch cubes.
  3. Sauté the aromatics. In the same skillet you used for the bacon, heat the reserved bacon fat over medium heat. Add 1 diced yellow onion and cook until translucent, about 5 minutes. Add 4 minced garlic cloves and cook for another minute until fragrant.
  4. Combine everything in the crockpot. Add the cubed potatoes, sautéed onions and garlic, and 4 cups of low-sodium chicken broth to your slow cooker. Stir to combine. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
  5. Cook on low for 6-7 hours or high for 3-4 hours. The potatoes should be fork-tender when done.
  6. Mash or blend the potatoes. Once the potatoes are tender, use a potato masher to break them down to your desired consistency. For an ultra-creamy soup, use an immersion blender directly in the crockpot. Blend until smooth, leaving a few small chunks if you like some texture.
  7. Add the dairy. Stir in 2 cups of whole milk, 1 cup of heavy cream, and 8 ounces of softened cream cheese. Stir until the cream cheese is completely melted and incorporated, about 2-3 minutes.
  8. Add the cheese. Gradually add 2 cups of freshly shredded sharp cheddar cheese, stirring constantly. Add it in handfuls rather than all at once to prevent clumping. Stir until the cheese is fully melted and the soup is smooth.
  9. Finish with sour cream. Stir in ½ cup of sour cream. Taste and adjust seasoning with additional salt and pepper if needed.
  10. Serve immediately. Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, chopped green onions, and a dollop of sour cream. Serve hot with crusty bread or oyster crackers on the side.

Notes

Do not let the soup boil after adding the dairy, as high heat can cause the cheese to separate and turn grainy. Let cream cheese come to room temperature before adding to prevent lumps. Shred your own cheese for best melting results. The soup will thicken as it sits; add a splash of milk or broth when reheating if needed.

Nutrition

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

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