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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with tender cubed russet potatoes simmered until very soft, then mashed smooth and finished with cream cheese, sour cream, and melted cheddar. Thick, creamy, and fully loaded with bacon, sour cream, cheddar, and green onions for classic American comfort in a slow cooker.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 clove garlic
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
Creamy finish
  • 8 oz cream cheese cubed
  • 1 cup sour cream
  • 2 cup shredded cheddar
Toppings
  • 8 strips bacon cooked and crumbled
  • 1 cup sour cream for serving
  • 2 cup shredded cheddar for serving
  • 0.5 cup green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Combine in the crockpot
  1. Add russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot. Stir to distribute the seasonings evenly.
Slow-cook until very tender
  1. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are very tender. You should be able to press a cube easily with a spoon.
Mash to your preferred texture
  1. Mash the potatoes in the Crockpot to your desired consistency. For a chunkier soup, leave some pieces intact.
Make it smooth and creamy
  1. Stir in cream cheese and sour cream until completely smooth. Keep stirring until no lumps of cream cheese remain.
Melt the cheddar and add bacon
  1. Add shredded cheddar and stir until melted. Fold in half the bacon so it stays swirled throughout.
Serve loaded
  1. Serve the soup absolutely loaded with all toppings: sour cream, cheddar, bacon, and green onions. Spoon generously so the toppings pile high over the thick soup.

Notes

For extra creamy texture, mash while the soup is hot and stir until the cream cheese fully dissolves. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 2 months and thaw in the fridge before reheating. If you want a lighter version, use reduced-fat cream cheese and sour cream.