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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with tender cubed russet potatoes and a creamy, fully melted cheese base. Slow-cooked until very tender, then mashed for a thick, velvety texture before loading with bacon, cheddar, sour cream, 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 clove garlic minced
  • 4 cup chicken broth
  • 8 oz cream cheese cubed
  • 1 cup sour cream
  • 2 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 8 strip bacon cooked and crumbled
All toppings
  • green onions

Equipment

  • 1 crockpot

Method
 

Slow cook the potato base
  1. Add russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot. Stir to combine so the potatoes are coated.
  2. Cook on Low for 6-8 hours until the potatoes are very tender. If using High, cook for 3-4 hours until very tender.
Mash and make it creamy
  1. Mash the potatoes to your desired consistency directly in the Crockpot. Leave it chunkier for a hearty soup or mash smoother for a thicker texture.
  2. Stir in cream cheese and sour cream until completely smooth. Keep stirring until no cream cheese lumps remain.
  3. Add shredded cheddar and stir until melted. Fold in half the bacon so it’s evenly distributed.
Serve loaded
  1. Serve the soup absolutely loaded with sour cream, cheddar, bacon, and green onions. Pile the toppings over each bowl for the classic baked-potato look.

Notes

Pro tip: cube the potatoes evenly so they become tender at the same time, then adjust thickness by mashing more for a thicker soup. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave, stirring until smooth. Freezing is not recommended because cream cheese and sour cream can change texture after thawing. For a lighter option, swap cream cheese and sour cream for reduced-fat versions (or half-and-half) to keep the creamy feel.