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Creamy Crockpot Loaded Baked Potato Soup: Easy 5-Ingredient Recipe

Creamy Crockpot Loaded Baked Potato Soup - featured image
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This creamy crockpot loaded baked potato soup is a rich, velvety recreation of diner magic with only 5 ingredients. It’s the perfect comfort food for busy weeknights or lazy weekends, requiring minimal effort for maximum flavor.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 8 slices bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 bunch green onions, sliced
  • Salt and black pepper to taste
  • Optional garnishes: sour cream, extra shredded cheese, more bacon, hot sauce

Instructions

  1. Prep the potatoes (10 minutes): Wash and peel russet potatoes. Dice into 1-inch cubes. Place in a bowl of cold water to prevent browning.
  2. Cook the bacon (15 minutes): Cook bacon until crispy (bake at 400°F for 12-15 minutes on a parchment-lined sheet). Let cool, then crumble. Reserve 2 tablespoons bacon fat if desired.
  3. Assemble in the crockpot (5 minutes): Drain and pat potatoes dry. Add to crockpot. Pour in chicken broth. Add cubed cream cheese on top. Season with salt and pepper.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Thicken the soup (5 minutes): Mash potatoes in the crockpot with a potato masher to desired consistency. For smoother soup, use an immersion blender (avoid over-blending).
  6. Add cheese and bacon (2 minutes): Stir in 1½ cups shredded cheddar and half the crumbled bacon until melted. Adjust seasoning.
  7. Serve and garnish (2 minutes): Ladle into bowls. Top with remaining cheddar, bacon, green onions, and optional sour cream. Serve immediately.

Notes

For best results, use full-fat cream cheese and shred your own cheddar. Soak potatoes to prevent browning and remove excess starch. Layer ingredients with potatoes at the bottom, broth in the middle, and cream cheese on top. Avoid lifting the lid during cooking. For thicker soup, mash more potatoes or add a cornstarch slurry. Leftovers keep in the fridge for up to 5 days and can be frozen for up to 3 months. Reheat gently to avoid dairy separation.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, creamy potato soup, easy 5-ingredient recipe, slow cooker soup, comfort food, bacon cheddar potato soup

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