Cozy Crockpot Loaded Baked Potato Soup: Easy 5-Ingredient Recipe
This creamy, comforting crockpot loaded baked potato soup is made with just 5 main ingredients and 10 minutes of prep. It’s the perfect easy recipe for busy weeknights or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 pounds russet potatoes, peeled and diced into 1-inch cubes
- 4 cups low-sodium chicken broth
- 2 cups sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled
- 4 ounces full-fat cream cheese, softened and cubed
- Salt and pepper to taste
- Optional toppings: extra shredded cheddar cheese, crumbled bacon bits, chopped green onions or chives, sour cream, freshly cracked black pepper
Instructions
- Prep the Potatoes: Peel the russet potatoes and dice them into 1-inch cubes. Rinse the cubes in cold water to remove excess starch, then drain well.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
- Layer in the Crockpot: Place the diced potatoes in the bottom of a 6-quart slow cooker. Pour the chicken broth over the top, just barely covering the potatoes. Do not add cheese, cream cheese, or bacon yet.
- Cook Low and Slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Mash the Potatoes: Turn off the slow cooker or switch to warm. Using a potato masher, gently mash the potatoes in the pot, leaving some chunks for texture.
- Add the Cream Cheese and Cheese: Add the cubed cream cheese and 1.5 cups of the shredded cheddar cheese. Stir until completely melted and smooth, about 2-3 minutes.
- Season and Serve: Taste and add salt and pepper as needed. Ladle into bowls and top with remaining cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream. Serve immediately.
Notes
Add the cheese at the end, off the heat, to prevent graininess. Let cream cheese come to room temperature for smooth melting. Shred your own cheese for best texture. If soup is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for 10 more minutes.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 420
- Sugar: 5
- Sodium: 720
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 4
- Protein: 18
Keywords: crockpot loaded baked potato soup, easy potato soup, 5-ingredient soup, slow cooker soup, comfort food, creamy potato soup