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Best Slow Cooker Loaded Baked Potato Soup with Bacon

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This slow cooker loaded baked potato soup is rich, creamy, and packed with bacon, cheese, and all the fixings. It’s the ultimate comfort food that’s perfect for hosting or a cozy night in.

Ingredients

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  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and cubed into ½-inch pieces (about 6 medium potatoes)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • For garnish: extra shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream

Instructions

  1. Cook the bacon. In a large skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside about half for garnish.
  2. Sauté the aromatics. Pour off all but about 1 tablespoon of the bacon drippings from the skillet. Add the diced onion and cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer everything in the slow cooker. Add the cubed potatoes to the slow cooker. Top with the sautéed onions and garlic. Pour in the chicken broth, then add the salt, pepper, and smoked paprika. Stir to combine.
  4. Cook on low. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are fork-tender.
  5. Mash the potatoes. Use a potato masher to break down the potatoes right in the slow cooker to your desired consistency.
  6. Add the cream cheese and cream. Add the cubed cream cheese and heavy cream to the slow cooker. Stir until the cream cheese is completely melted and incorporated, about 2-3 minutes.
  7. Stir in the cheddar and bacon. Add the shredded cheddar cheese and about half of the crumbled bacon. Stir until the cheese is melted and everything is well combined. Taste and adjust seasoning.
  8. Let it rest. Cover the slow cooker and let the soup sit for about 10 minutes before serving.
  9. Serve with all the fixings. Ladle the soup into bowls and top with the reserved bacon, extra shredded cheddar, a dollop of sour cream, and a sprinkle of sliced green onions. Serve immediately.

Notes

For best results, cube the cream cheese and let it sit at room temperature for 15 minutes before adding. Don’t skip the bacon drippings for extra flavor. If soup is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook on high for 15-20 minutes. If too thick, stir in extra broth or milk. Soup tastes even better the next day.

Nutrition

Keywords: slow cooker, loaded baked potato soup, bacon, comfort food, potato soup, creamy soup

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