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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with thick, creamy mashed-potato texture and melty cheddar. Slow-cooked in the crockpot until tender, then finished until smooth and loaded with bacon, sour cream, and cheddar.
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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
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Aromatics and seasonings
  • 1 onion
  • 4 garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
Broth and dairy
  • 4 cup chicken broth
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
Bacon and toppings
  • 8 strip bacon Cooked and crumbled
  • 1 All toppings: sour cream
  • 1 All toppings: cheddar
  • 1 All toppings: bacon
  • 1 All toppings: green onions Also known as chives/green onions

Equipment

  • 1 cast iron skillet

Method
 

Slow-cook the potatoes
  1. Add peeled and cubed russet potatoes, diced onion, minced garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot. Stir to combine and spread the potatoes into an even layer.
  2. Cook on Low 6-8 hours (or High 3-4 hours) until the potatoes are very tender. A fork should slide through easily with no hard centers.
Mash and make it smooth
  1. Mash the potatoes in the Crockpot to your desired consistency. Stop when the texture matches creamy soup with some softness, not full chunks.
  2. Stir in the cubed cream cheese and sour cream until completely smooth. The mixture should look glossy and uniform with no visible cream cheese pieces.
Finish with cheddar and bacon
  1. Add the shredded cheddar and stir until melted. Keep stirring until the soup is thick and cohesive.
  2. Fold in the crumbled bacon. Distribute bacon throughout so each ladle has specks of savory bits.
Serve loaded
  1. Serve the soup absolutely loaded with all toppings: sour cream, cheddar, bacon, and green onions. Add toppings right before eating so they look piled high and fresh.

Notes

Pro tip: For the thickest texture, mash a bit more than you think, since the soup will loosen slightly after stirring in cheese and sour cream. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently on the stovetop or microwave, stirring often, as dairy can thicken. Freezing is not recommended because cream cheese and sour cream can separate when thawed. For a lighter option, use reduced-fat cream cheese and sour cream, which will still give a creamy finish but may be slightly thinner.