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Creamy Crockpot Loaded Baked Potato Soup: Easy 5-Ingredient Recipe

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This creamy crockpot loaded baked potato soup is made with just 5 main ingredients and delivers velvety, rich flavor without the fuss. Perfect for busy weeknights, it’s comfort food that fits into a busy life.

Ingredients

Scale
  • 3 pounds russet potatoes (about 5–6 medium), peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese, plus more for topping
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • Optional toppings: sour cream, sliced green onions or chives, extra shredded cheese, more bacon

Instructions

  1. Prep the potatoes: Peel 3 pounds of russet potatoes and dice them into 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. Cook the bacon: In a large skillet over medium heat, cook 8 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper-towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  3. Layer ingredients in the slow cooker: Add the diced potatoes to a 6-quart slow cooker. Pour in 4 cups of low-sodium chicken broth. Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir gently.
  4. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Add cream cheese: Cut 8 ounces of softened cream cheese into cubes and add to the slow cooker. Stir until the cream cheese melts into the broth.
  6. Blend or mash: Use an immersion blender to blend until smooth, or use a potato masher for a chunkier texture. Taste and adjust salt and pepper.
  7. Stir in cheddar and bacon: Add 2 cups of shredded sharp cheddar cheese and half the crumbled bacon. Stir until the cheese is fully melted and incorporated. If too thick, stir in a splash of warm broth or milk.
  8. Serve immediately: Ladle into bowls and top with remaining bacon, extra cheese, sour cream, and sliced green onions or chives. Serve hot.

Notes

For extra baked potato flavor, toss diced potatoes with olive oil and salt, then roast at 400°F for 20 minutes before adding to the slow cooker. Do not over-stir during cooking. Softened cream cheese is essential for smooth texture. Season in layers—add salt at the beginning and adjust at the end. The soup thickens as it sits; add a splash of milk or broth when reheating. Cook bacon fresh for best flavor.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, slow cooker soup, creamy potato soup, easy potato soup, 5-ingredient soup

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