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Crockpot Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup

This creamy and cheesy loaded potato soup is made easily in a slow cooker, delivering comforting flavors with bacon, cheddar, and green onions for a hearty meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course slow cooker, Soup
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • 1 crockpot slow cooker

Ingredients
  

  • 6 medium russet potatoes peeled and diced
  • 4 cups chicken broth
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup shredded cheddar cheese
  • 1 cup cooked bacon crumbled
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 4 oz cream cheese softened
  • 2 green onions chopped (for garnish)

Instructions
 

  • Add diced potatoes, chicken broth, onion, garlic, salt, pepper, and thyme to the crockpot and stir to combine.
  • Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until potatoes are tender.
  • Mash some of the potatoes in the crockpot to thicken the soup.
  • Stir in the softened cream cheese, cheddar cheese, sour cream, and heavy cream until the soup is smooth and creamy.
  • Top with crumbled bacon and chopped green onions before serving.
  • Serve hot, optionally with crusty bread.

Notes

  • For a lighter version, substitute half the potatoes with cauliflower.
  • Make vegetarian by omitting bacon or adding roasted corn and mushrooms.
  • Store leftovers in the refrigerator up to 4 days or freeze for up to 2 months.