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Creamy Crockpot Loaded Baked Potato Soup (Easy, 5-Ingredient Recipe)

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This velvety, rich potato soup is made effortlessly in a slow cooker with just 5 core ingredients. It’s the ultimate comfort food that tastes like you spent hours stirring, but the crockpot does all the work.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded (plus more for topping)
  • 8 slices bacon, cooked and crumbled
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional garnishes: sour cream, sliced green onions, fresh chives

Instructions

  1. Cook the bacon first. Preheat oven to 400°F. Line a baking sheet with parchment paper and lay bacon slices in a single layer. Bake for 15-18 minutes until crispy. Transfer to a paper towel-lined plate to drain, then crumble. Reserve 1 tablespoon bacon fat if desired.
  2. While bacon cooks, peel and dice potatoes into 1-inch cubes. Dice onion and mince garlic. Set garlic aside.
  3. Optional: In a small skillet over medium heat, warm reserved bacon fat or olive oil. Sauté diced onion for 4-5 minutes until translucent.
  4. Layer diced potatoes, sautéed onion, and chicken broth in a 6-quart slow cooker. Do not add cream cheese or cheddar yet. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
  5. About 30 minutes before cooking time ends, stir in minced garlic.
  6. Once potatoes are tender, use an immersion blender to pulse the soup 4-5 times to break down some potatoes, leaving some chunks. Alternatively, mash with a potato masher or blend half in a regular blender.
  7. Reduce slow cooker to WARM or turn off. Add cubed cream cheese and shredded cheddar. Stir until completely melted and smooth, about 2-3 minutes.
  8. Taste and season with salt and pepper as needed. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust.
  9. Serve immediately in bowls. Top with crumbled bacon, extra cheddar, sour cream, and sliced green onions or chives.

Notes

For best texture, do not rush the potatoes—cook low and slow. Let cream cheese come to room temperature before adding to prevent curdling. Season in layers: start light, adjust at end. Keep bacon separate and add just before serving to maintain crispness. If soup thickens too much, stir in a splash of warm milk or broth.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, easy soup recipe, 5-ingredient soup, comfort food, gluten-free soup

Find it online: https://rowanrecipes.com/creamy-crockpot-loaded-baked-potato-soup-easy-5-ingredient-recipe/