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Creamy Crockpot Loaded Baked Potato Soup: Easy 10-Minute Prep

Creamy Crockpot Loaded Baked Potato Soup - featured image
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This creamy Crockpot loaded baked potato soup is rich, comforting, and packed with all the flavors of a loaded baked potato—but in soup form. With just 10 minutes of prep, the slow cooker does all the work, making it perfect for busy weeknights.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 6 slices bacon, cooked until crispy and crumbled
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 2 green onions, thinly sliced
  • Optional: extra black pepper, red pepper flakes for heat

Instructions

  1. Peel and dice russet potatoes into ½-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. In a small skillet over medium heat, melt 1 tablespoon of butter. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add diced potatoes, sautéed onions and garlic, chicken broth, water, salt, pepper, and smoked paprika to the Crockpot. Stir to combine. Ensure liquid covers the potatoes; add more broth or water if needed.
  4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until potatoes are fork-tender.
  5. Mash potatoes to desired consistency using a potato masher or immersion blender. For a mix of textures, mash half and leave half chunky.
  6. Cut cream cheese into small cubes and stir into hot soup until completely melted. Add heavy cream and butter, stirring until smooth and velvety.
  7. Reserve some bacon and cheese for topping, then stir the rest into the soup. Let cook on LOW for another 10-15 minutes.
  8. Taste and adjust seasoning with more salt, pepper, or paprika as needed.
  9. Ladle soup into bowls and top with extra cheddar cheese, crispy bacon, a dollop of sour cream, and sliced green onions.

Notes

Don’t over-stir early on to avoid losing heat. Use room temperature cream cheese to prevent lumps. Cook bacon until very crispy. Salt soup at the end, not the beginning, as bacon and cheese add salt. Use low-sodium broth for better salt control. If soup is too thin, mash more potatoes or add a cornstarch slurry. If too thick, stir in warm broth or milk. Soup thickens as it cools.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, easy potato soup, comfort food, weeknight dinner

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