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Best Easy Crockpot Loaded Baked Potato Soup Recipe

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This easy crockpot loaded baked potato soup is creamy, comforting, and packed with all the fixings—bacon, cheese, green onions, sour cream. It comes together in the slow cooker with almost no effort, perfect for busy weeknights.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into ½-inch cubes (about 2½ pounds)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • ½ cup sour cream
  • 6 slices bacon, cooked and crumbled
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup chopped green onions, for garnish

Instructions

  1. Cook the bacon first. In a large skillet over medium heat, cook the 6 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble it and set aside.
  2. Prep your vegetables. Peel and dice the 6 russet potatoes into ½-inch cubes. Finely dice the onion and mince the garlic.
  3. Layer everything in the crockpot. Add the diced potatoes, onion, garlic, chicken broth, water, salt, pepper, and smoked paprika (if using). Give it a quick stir. The liquid should just about cover the potatoes—if it doesn’t, add a splash more broth.
  4. Cook on low for 6-7 hours or high for 3-4 hours. You’ll know the potatoes are done when you can easily pierce them with a fork.
  5. Add the cream cheese and butter. Once the potatoes are tender, add the cubed cream cheese and butter. Stir until the cream cheese is mostly melted.
  6. Blend about half the soup. Use an immersion blender to pulse about half the soup until it’s smooth and creamy. Leave the other half chunky for texture. If using a regular blender, carefully transfer about 2 cups of the soup (don’t overfill!) and blend until smooth, then return it to the crockpot. Stir to combine.
  7. Stir in the cheese and sour cream. Add the shredded cheddar and sour cream. Stir until the cheese is fully melted and the soup is smooth. Taste and adjust salt and pepper.
  8. Serve with all the fixings. Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and a generous sprinkle of green onions.

Notes

The soup will thicken as it sits. If reheating leftovers, add a splash of milk or broth to thin it back out. For extra flavor, sauté the onion and garlic in a tablespoon of butter before adding to the crockpot. Don’t skip the cream cheese step—make sure it’s softened and cubed, and stir it in well before blending. Watch your liquid ratio; too much broth will result in watery soup. If using a regular blender, let the soup cool for 5 minutes first and never fill the blender more than halfway.

Nutrition

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

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