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Easy Crockpot Loaded Baked Potato Soup (Best Homemade Recipe)

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This creamy, comforting loaded baked potato soup is made in the crockpot with simple ingredients like russet potatoes, cream cheese, bacon, and cheddar. It’s the perfect set-it-and-forget-it meal for busy weeknights.

Ingredients

Scale
  • 3 pounds russet potatoes (about 5–6 medium), peeled and cut into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 8 slices bacon, cooked and crumbled
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 4–5 green onions, sliced

Instructions

  1. Wash and peel the russet potatoes. Cut them into ½-inch cubes (about 8 cups).
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper, lay out bacon strips, and bake for 15-18 minutes until crispy. Let cool on paper towels, then crumble.
  3. In a small skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add cubed potatoes, sautéed onion and garlic, remaining 2 tablespoons of butter, and chicken broth to a 6-quart or larger slow cooker. Stir in 1 teaspoon salt and ½ teaspoon pepper. Cover and cook on high for 4 hours or low for 7-8 hours until potatoes are fork-tender.
  5. Add softened cream cheese to the slow cooker and stir until mostly melted.
  6. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender, being careful with hot liquid). For a chunkier texture, blend only half.
  7. Stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Ladle soup into bowls and top with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For best texture, let cream cheese come to room temperature before adding to avoid lumps. Don’t over-blend; leaving a few small potato chunks adds character. Season in layers—add salt at the beginning and adjust at the end. Once dairy is added, keep soup on warm or low heat to prevent curdling. Soup thickens as it sits; thin with extra broth or milk when reheating.

Nutrition

Keywords: crockpot loaded baked potato soup, easy potato soup, slow cooker potato soup, creamy potato soup, comfort food, winter soup

Find it online: https://goldensimmer.com/easy-crockpot-loaded-baked-potato-soup-best-homemade-recipe/