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Easy Crockpot Loaded Baked Potato Soup with Bacon

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This thick, creamy crockpot loaded baked potato soup with bacon is packed with all the goodness of a fully loaded baked potato. It’s easy to make with simple ingredients and perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), scrubbed and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (optional)
  • 8 ounces cream cheese, softened and cut into cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup heavy cream
  • 8 slices bacon, cooked crispy and crumbled
  • ½ cup sharp cheddar cheese, for topping
  • ½ cup sour cream
  • 4 stalks green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet and cook over medium heat for 4-5 minutes per side until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside. Reserve 1 tablespoon bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with reserved bacon fat, add diced onion and cook over medium heat for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
  3. Assemble in the crockpot: Add diced potatoes, sautéed onions and garlic, chicken broth, salt, pepper, and dried thyme to a 6-quart or larger slow cooker. Stir to combine. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours, until potatoes are fork-tender.
  4. Thicken the soup: Turn the slow cooker to WARM or off. Use a potato masher to mash about half the potatoes directly in the crockpot for a chunky texture, or use an immersion blender for a smoother soup.
  5. Add creamy ingredients: Add softened cream cheese cubes and stir until fully melted and incorporated (about 2-3 minutes). Add shredded cheddar cheese and stir until smooth. Pour in heavy cream and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve and top: Ladle soup into bowls. Top with extra shredded cheddar, crumbled bacon, a dollop of sour cream, and a sprinkle of green onions and chives. Serve hot.

Notes

Don’t skip cooking the onions in bacon fat for extra flavor. Cube potatoes evenly (1-inch) for even cooking. Add dairy at the end to prevent curdling. Shred your own cheese for smooth melting. Thicken to preference by mashing more or less. For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition

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

Find it online: https://oracooks.com/easy-crockpot-loaded-baked-potato-soup-with-bacon/