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Creamy Crockpot Loaded Baked Potato Soup with Crispy Bacon Topping

A close-up of a hearty bowl of loaded baked potato soup topped with shredded cheese, bacon bits, sour cream, and chives.
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This recipe delivers the ultimate comfort food: a rich, creamy soup that tastes just like a fully loaded baked potato. It is hearty, family-friendly, and perfect for cozy winter dinners.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed and diced
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup heavy cream
  • 8 ounces cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1 cup cooked, crumbled bacon, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped fresh chives or green onions, for topping

Instructions

  1. Place the diced potatoes, chopped onion, chicken broth, salt, pepper, garlic powder, and onion powder into your slow cooker.
  2. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are very tender.
  3. Once cooked, use an immersion blender to partially blend the soup until it reaches your desired creamy consistency. Leave some chunks for texture.
  4. Stir in the heavy cream and cubed cream cheese until the cheese is completely melted and the soup is smooth.
  5. Add the 1 cup of shredded cheddar cheese and the 1 cup of crumbled bacon. Stir until the cheese is melted.
  6. Taste the soup and adjust salt and pepper if needed.
  7. Serve the soup hot, topping each bowl generously with extra shredded cheddar cheese, a dollop of sour cream, crispy bacon crumbles, and fresh chives.

Notes

  • For extra crispy bacon, cook it separately in a skillet until very crisp before crumbling. Drain excess fat well.
  • If you prefer a stovetop method, sauté the onion in butter first, then add potatoes and broth, simmering until tender before proceeding with the blending and cheese steps.
  • You can make this soup ahead of time; cool completely, then store in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring often, and add a splash of milk or broth if it thickens too much upon reheating.

Nutrition

Find it online: https://hungryhearld.com/loaded-baked-potato-soup-home/