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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup with ultra-tender russet potatoes, slow-cooked until thick and creamy, then finished with cream cheese and sour cream. Loaded with bacon, cheddar, and green onions for that baked potato topping vibe in every spoonful.
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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
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Potato 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 finish
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar
  • 8 strip bacon cooked and crumbled
All toppings
  • 1 cup sour cream for serving
  • 2 cup shredded cheddar for serving
  • 8 strip bacon for serving, cooked and crumbled
  • 1 cup green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Load the crockpot
  1. Add the russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot, then stir to combine so the potatoes are evenly coated.
  2. Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours) until the potatoes are very tender, with a thick, bubbly simmer around the edges.
Mash and make it creamy
  1. Mash the potatoes to your desired consistency, leaving some chunks for a baked-potato texture.
  2. Stir in the cream cheese and sour cream until completely smooth and glossy.
  3. Add the shredded cheddar and stir until melted, then fold in half the bacon so it stays distributed without fully disappearing.
Serve loaded
  1. Serve immediately, topped with all the remaining bacon plus sour cream, cheddar, and green onions piled high so they overflow the bowl.

Notes

For the smoothest texture, mash while the soup is hot, then stir until the cream cheese fully dissolves before adding cheddar. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave. Freezing is not ideal because dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (the soup will be a bit less rich but still creamy).