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Creamy Crockpot Loaded Baked Potato Soup

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This creamy crockpot loaded baked potato soup is the easiest comfort food you’ll make all week. Just toss in the ingredients, let the slow cooker work its magic, and come home to a velvety, rich soup loaded with all your favorite baked potato toppings.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and diced into 1-inch cubes (about 6–7 large potatoes)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (optional)
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup heavy cream or half-and-half
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded (for topping)
  • 1/2 cup sour cream (for topping)
  • 4 green onions, sliced
  • Fresh chives (optional, for garnish)

Instructions

  1. Peel the potatoes and dice them into 1-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then drain well.
  2. Add the diced potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and thyme (if using) to a 6-quart or larger slow cooker. Stir to combine.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the potatoes are fork-tender.
  4. Turn off the slow cooker or switch to warm. Mash the potatoes in the pot with a potato masher until desired consistency is reached. For a smoother soup, use an immersion blender.
  5. Add the softened cream cheese cubes to the hot soup and stir until completely melted and incorporated.
  6. Stir in the heavy cream, shredded cheddar cheese, and sour cream until smooth and fully combined.
  7. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, stir in a splash of warm broth or milk.
  8. While the soup finishes, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble. Slice the green onions.
  9. Ladle the soup into bowls and top with crumbled bacon, shredded cheddar, a dollop of sour cream, and sliced green onions. Garnish with fresh chives if desired. Serve immediately.

Notes

For the best texture, never let the soup boil after adding the dairy. High heat can cause the cream cheese and cream to separate. Always add dairy at the end after the potatoes are fully cooked. Rinsing the diced potatoes removes excess starch and prevents a gluey texture. The soup tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://sizzlesprout.com/creamy-crockpot-loaded-baked-potato-soup-the-easiest-recipe/