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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup made with tender mashed russet potatoes and a thick, creamy cheese base. Stir in melted cheddar and bacon, then top each bowl with sour cream, extra cheddar, bacon, 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
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 and cheesy
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
Bacon and toppings
  • 8 bacon cooked and crumbled
  • 0.25 green onions sliced
Toppings (to serve)
  • 1 cup sour cream additional, for topping
  • 2 cup shredded cheddar additional, for topping
  • 8 bacon additional, for topping

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the crockpot
  1. Add the russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot.
  2. Cook on Low for 6–8 hours until the potatoes are very tender, or on High for 3–4 hours if you need it faster.
Mash and make it creamy
  1. Mash the potatoes to your desired consistency directly in the Crockpot.
  2. Stir in the cubed cream cheese and sour cream until completely smooth, with no lumps remaining.
Finish with cheddar and bacon
  1. Add the shredded cheddar and stir until fully melted and the soup looks thick and glossy.
  2. Fold in half the bacon so the flavor spreads throughout without losing some texture.
Serve loaded
  1. Ladle the soup into bowls and top with the remaining bacon, sour cream, cheddar, and green onions piled high.

Notes

For the creamiest texture, mash while the soup is hot and smooth the cream cheese completely before adding cheddar. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate after thawing. For a dairy-light option, use reduced-fat cream cheese and sour cream.