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Creamy Crockpot Loaded Baked Potato Soup

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A velvety, rich slow cooker soup that recreates the magic of a beloved diner’s baked potato soup. With crispy bacon, melted cheddar, and a secret cream cheese finish, this easy recipe delivers pure comfort in a bowl.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes (about 6 medium potatoes)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme (optional)
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1½ cups shredded sharp cheddar cheese (shredded from a block)
  • 4 green onions, sliced
  • ½ cup sour cream

Instructions

  1. Peel and dice russet potatoes into 1-inch cubes, keeping them uniform for even cooking.
  2. In a small skillet over medium heat, melt 1 tablespoon of butter. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add diced potatoes, sautéed onions and garlic, chicken broth, salt, pepper, smoked paprika, and thyme to a 6-quart slow cooker. Stir to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Once potatoes are tender, add cubed cream cheese, heavy cream, and remaining 1 tablespoon of butter. Stir gently and let sit for 5 minutes to warm through.
  6. Using an immersion blender, pulse the soup 5-6 times until about half is smooth and creamy, leaving some potato chunks for texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back into the pot.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. While soup finishes, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble. Shred cheddar cheese and slice green onions.
  9. Ladle soup into bowls and top with shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For best results, add cream cheese at the end after potatoes are tender to avoid graininess. If soup is too thick, stir in a splash of warm milk or broth. If too thin, cook uncovered on LOW for 30 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://daintydine.com/creamy-crockpot-loaded-baked-potato-soup-easy-slow-cooker-recipe/