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Crockpot Loaded Baked Potato Soup

Crockpot loaded baked potato soup that turns cubed russet potatoes into a thick, creamy bowlful by cooking low and slow, then mashing and melting in cream cheese and cheddar. Finished with bacon and piled-on toppings like sour cream, cheddar, 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
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 4 cup chicken broth Use low-sodium if preferred.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
Creamy and cheesy
  • 8 oz cream cheese Cubed.
  • 1 cup sour cream
  • 2 cup shredded cheddar Shredded for melting.
Loaded toppings
  • 8 strips bacon Cooked and crumbled.
  • 1 green onions Used as a topping (all toppings listed in instructions).
  • 1 sour cream Additional topping for serving.
  • 1 shredded cheddar Additional topping for serving.
  • 1 bacon Additional topping for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Load the crockpot
  1. Add russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, and salt to the Crockpot.
  2. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are very tender and mash easily (visual cue: you should be able to press a cube flat).
Mash and smooth
  1. Mash the potatoes to your desired consistency directly in the Crockpot (visual cue: soup thickens and fewer large chunks remain).
  2. Stir in cream cheese and sour cream until completely smooth, ensuring no cream-cheese cubes remain (visual cue: glossy, creamy texture).
Melt cheddar and add bacon
  1. Add shredded cheddar and stir until fully melted (visual cue: no dry cheese strands left).
  2. Fold in half the bacon (visual cue: speckles of bacon throughout without fully disappearing).
Serve loaded
  1. Ladle soup into bowls and top with remaining bacon, plus sour cream, cheddar, and green onions piled generously (visual cue: toppings overflow the bowl).

Notes

For the creamiest texture, mash while the soup is hot and keep stirring until cream cheese is fully dissolved before adding cheddar. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can break when thawed. Dietary swap: use turkey bacon for a lighter topping option.