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Cozy Crockpot Loaded Baked Potato Soup Recipe Easy and Best with Cheddar and Bacon

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A comforting and easy crockpot soup featuring creamy russet potatoes, sharp cheddar cheese, and crispy bacon. Perfect for chilly evenings and busy days.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 6–8 bacon strips
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (low sodium)
  • 1 cup half-and-half
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Chopped green onions (optional, for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook 6-8 strips of bacon in a skillet over medium heat until crisp, about 8-10 minutes. Transfer to paper towels to drain and crumble once cool. Set aside. (Tip: Don’t discard the bacon fat—you can use a tablespoon to sauté the onions for extra flavor.)
  2. Finely dice 1 medium onion and mince 2 garlic cloves.
  3. Peel and dice 4 large russet potatoes into roughly 1-inch cubes. Rinse to remove excess starch.
  4. Optional: In a skillet, add a tablespoon of bacon fat or oil over medium heat. Cook onions until translucent, about 5 minutes, then add garlic for 1 minute until fragrant.
  5. Place diced potatoes, sautéed onions and garlic (or raw if skipping sauté), ¼ cup flour, and 4 cups chicken broth into the crockpot. Stir gently to coat potatoes evenly with flour.
  6. Cover and cook on low for 6 hours or on high for 3 hours. Potatoes should be tender but not falling apart. Check at 3 hours on high to avoid overcooking.
  7. Stir in 1 cup half-and-half and 1 ½ cups shredded sharp cheddar cheese until cheese melts completely into the soup, creating a creamy texture.
  8. Add salt and pepper to taste, then fold in most of the crumbled bacon, reserving some for garnish.
  9. Ladle the soup into bowls and top with remaining bacon, chopped green onions, and a dollop of sour cream if desired.

Notes

Cut potatoes evenly for consistent cooking. Crisp bacon separately to avoid sogginess. Use freshly shredded cheddar for best melting. Stir dairy and cheese slowly to prevent curdling. If soup is too thick after adding cheese and half-and-half, add more broth or milk to adjust consistency. Can be cooked on stovetop in a Dutch oven if no slow cooker is available.

Nutrition

Keywords: crockpot soup, baked potato soup, loaded baked potato soup, cheddar cheese soup, bacon soup, comfort food, easy soup recipe

Find it online: https://daintydine.com/cozy-crockpot-loaded-baked-potato-soup-recipe-easy-and-best-with-cheddar-and-bacon/