Loaded Crockpot Baked Potato Soup

Watch Me Make It

This hearty crockpot soup turns the familiar flavors of a loaded baked potato into a creamy, spoonable dinner. Russet potatoes give it a rustic texture, while sharp cheddar, smoky bacon, and green onions bring the classic finish.

The potatoes provide plenty of body, so the soup lands somewhere between brothy and creamy rather than completely smooth. It is especially good for a cozy dinner with toppings set out at the table.

Why This Recipe Works.

Evenly cut potato pieces cook more consistently, giving the soup tender chunks without losing all of its body.

The dairy creates a rich base, while smoked paprika and bacon add a subtle savory depth. Freshly shredded cheddar is especially helpful here because it melts more smoothly than pre-shredded cheese.

Ingredients

• 3 lbs russet potatoes, unpeeled and cut into ½-inch cubes
• 3 cups low-sodium chicken broth
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon coarse black pepper
• ½ teaspoon smoked paprika
• 8 oz cream cheese, softened and cubed
• 1 cup heavy whipping cream
• 2 cups freshly shredded sharp cheddar cheese
• 12 oz bacon, cooked crispy and crumbled
• ½ cup sliced green onions, for topping
• Additional shredded cheddar cheese, for topping

How to Make It

Thoroughly scrub the russet potatoes and cut them into ½-inch cubes, optionally, leaving the skins on. Add the potatoes, chicken broth, diced onion, garlic, salt, black pepper, and smoked paprika and bacon to a 6-quart or larger crockpot. Stir everything together until combined.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender. Once the potatoes are tender, add the softened cream cheese and gently stir until mostly melted.

Cover and cook on LOW for another 15-20 minutes, stirring occasionally, until the cream cheese is completely incorporated. Gradually stir in the shredded cheddar cheese until melted and the soup is rich and creamy. If necessary, let the soup warm for another 5-10 minutes on LOW, without boiling.

Taste and adjust the salt and pepper as needed. If the soup is thicker than desired, stir in additional warm chicken broth, a few tablespoons at a time, until it reaches your preferred consistency.

Ladle the soup into bowls and top with additional shredded cheddar cheese, crispy bacon, a dollop of sour cream, and sliced green onions. Serve hot.

Tips and Variations

Check the potatoes with a fork before moving on. They should yield easily but still hold their shape, which keeps the soup pleasantly chunky instead of completely smooth.

Stir the cheddar in gradually over gentle heat. Avoid letting the soup boil after the cheese goes in, since high heat can make the cheese look oily or grainy.

The soup thickens as it stands. If it becomes thicker than you prefer, add warm broth a little at a time, then taste before making final salt and pepper adjustments.

Serving Ideas

Serve with crusty bread or warm rolls for dipping, or add a simple green salad to balance the rich soup.

Set out extra sour cream, shredded cheddar, bacon, and green onions so everyone can finish their bowl to taste.

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Loaded Crockpot Baked Potato Soup

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 7 hours hours

Servings: 8

Ingredients

• 3 lbs russet potatoes unpeeled and cut into ½-inch cubes
• 3 cups low-sodium chicken broth
• 1 medium yellow onion finely diced
• 3 cloves garlic minced
• 1 teaspoon kosher salt plus more to taste
• 1 teaspoon coarse black pepper
• ½ teaspoon smoked paprika
• 8 oz cream cheese softened and cubed
• 1 cup heavy whipping cream
• 2 cups freshly shredded sharp cheddar cheese
• 12 oz bacon cooked crispy and crumbled
• ½ cup sliced green onions for topping
• Additional shredded cheddar cheese, for topping

Instructions

• Thoroughly scrub the russet potatoes and cut them into ½-inch cubes.
• Add the potatoes, chicken broth, diced onion, garlic, salt, black pepper, and smoked paprika and bacon to a 6-quart or larger crockpot. Stir everything together until combined.
• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
• Once the potatoes are tender, add the softened cream cheese and gently stir until mostly melted.
• Cover and cook on LOW for another 15-20 minutes, stirring occasionally, until the cream cheese is completely incorporated.
• Gradually stir in the shredded cheddar cheese until melted and the soup is rich and creamy. If necessary, let the soup warm for another 5-10 minutes on LOW, without boiling.
• Taste and adjust the salt and pepper as needed.
• If the soup is thicker than desired, stir in additional warm chicken broth, a few tablespoons at a time, until it reaches your preferred consistency.
• Ladle the soup into bowls and top with additional shredded cheddar cheese, crispy bacon, a dollop of sour cream, and sliced green onions. Serve hot.