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An extreme close-up shot of creamy slow cooker potato soup, showing its thick and hearty texture with chunks of potato and melted cheese.

Crockpot Loaded Baked Potato Soup: The Ultimate Comfort Meal

Discover the ultimate Crockpot Loaded Baked Potato Soup! This easy, set-it-and-forget-it recipe is ultra-creamy, cheesy, and packed with bacon. The perfect cozy and satisfying meal for any night of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs Russet potatoes peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion finely chopped
  • 6 cups low-sodium chicken broth
  • 1 lb bacon cooked and crumbled, 1 tbsp grease reserved
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 8 oz cream cheese softened and cubed
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese plus more for topping
  • Optional toppings: sour cream, sliced green onions, fresh chives

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Potato Masher or Immersion Blender

Method
 

  1. Combine the diced potatoes, chopped onion, chicken broth, reserved bacon grease, garlic powder, onion powder, salt, and pepper in a 6-quart slow cooker. Stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are very tender.
  3. Mash the potatoes directly in the slow cooker using a potato masher until you reach your desired consistency. For a creamier soup, use an immersion blender, but leave some chunks for texture.
  4. Stir in the cubed cream cheese until it has completely melted. Then, add the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is smooth.
  5. Stir in half of the crumbled bacon.
  6. Serve hot, garnished with the remaining bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions.

Notes

For the best flavor, use freshly grated sharp cheddar cheese as pre-shredded varieties contain anti-caking agents that can make the soup grainy.
To make this recipe vegetarian, simply omit the bacon and bacon grease, and substitute the chicken broth with vegetable broth.