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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup slow-cooks russet potatoes until very tender, then finishes with cream cheese and heavy cream for a thick, creamy texture. Top each bowl with crisp bacon, sharp cheddar, sour cream, and green onions.
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Prep Time 15 minutes
Cook Time 8 hours 40 minutes
Total Time 8 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Toppings
  • 6 slices bacon
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 green onions thinly sliced
Soup
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream

Equipment

  • 1 10-inch skillet
  • 1 6-quart slow cooker

Method
 

Cook the bacon
  1. In a 10-inch skillet over medium heat, cook the bacon, turning as needed, until crisp, 8 to 10 minutes; transfer to paper towels and crumble when cool.
Slow-cook the soup
  1. Add the potatoes, onion, garlic, chicken broth, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are very tender.
Finish the soup
  1. Add the cream cheese and heavy cream, cover, and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the cream cheese is melted; mash some of the potatoes with a potato masher to thicken the soup.
Serve
  1. Ladle into bowls and top with the bacon, cheddar, sour cream, and green onions.

Notes

For a thicker soup, mash only some of the potatoes so the remaining cubes keep their texture. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the dairy may separate, so stir well while reheating. For a vegetarian variation, use vegetable broth and omit the bacon.