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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup made creamy in the slow cooker with tender cubed russet potatoes, then mashed smooth and finished with melty cheddar. Loaded with classic toppings—bacon, sour cream, extra cheddar, and green onions—for a thick, bowl-overflowing comfort soup.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 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 finish
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
Toppings
  • 8 strips bacon
  • green onions
  • 1 cup sour cream
  • 2 cup shredded cheddar

Equipment

  • 1 Dutch oven

Method
 

Cook in the crockpot
  1. Add russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot, then stir to combine evenly.
  2. Cook on Low for 6-8 hours, or High for 3-4 hours, until the potatoes are very tender (you should be able to mash them easily).
Mash and make creamy
  1. Mash the potatoes to your desired consistency, using gentle pressure so the soup stays thick.
  2. Stir in cream cheese and sour cream until completely smooth and no cream cheese cubes remain.
  3. Add shredded cheddar and stir until melted and glossy, then fold in half the bacon for even distribution.
Serve loaded
  1. Ladle the soup into bowls and top with the remaining bacon, plus extra sour cream, shredded cheddar, and green onions.

Notes

For the smoothest texture, mash while the soup is hot and stir until the cream cheese fully dissolves. Store leftovers in the refrigerator up to 4 days; reheat gently until steaming. Freezing is not recommended because the dairy can break, but a quick whisk while reheating helps the texture. Dietary swap: use reduced-fat cream cheese and sour cream to lower calories without changing the slow-cooker method.