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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with ultra-tender mashed potatoes and a velvety, creamy texture from cream cheese and sour cream. Finished with melted cheddar and a full load of bacon, sour cream, cheddar, and green onions.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 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 base and cheese
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
Bacon and toppings
  • 8 strips bacon Cooked and crumbled
  • 1 green onions All toppings: sour cream, cheddar, bacon, green onions
  • 1 sour cream All toppings: sour cream, cheddar, bacon, green onions
  • 1 shredded cheddar All toppings: sour cream, cheddar, bacon, green onions
  • 1 bacon All toppings: sour cream, cheddar, bacon, green onions

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the potatoes
  1. Add the russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot.
  2. Cook on Low for 6-8 hours, or High for 3-4 hours, until the potatoes are very tender.
Mash and make the soup creamy
  1. Mash the potatoes to your desired consistency while the soup is still warm.
  2. Stir in the cream cheese and sour cream until completely smooth and no lumps remain.
  3. Add the shredded cheddar and stir until melted, then fold in half the bacon.
Serve loaded
  1. Serve immediately, absolutely loaded with all toppings: sour cream, cheddar, bacon, and green onions.

Notes

Pro tip: after mashing, let the soup sit 5-10 minutes so it thickens before adding cheddar. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because the dairy may break after thawing. For a lighter option, swap cream cheese and sour cream for reduced-fat versions to keep the creamy texture.