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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 thick, velvety, and packed with all the good stuff—bacon, cheddar, and cream cheese—with only five main ingredients. Set it and forget it for a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 2 cups sharp cheddar cheese, shredded
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Extra shredded cheddar cheese for topping
  • Additional crumbled bacon for topping
  • 2 green onions, sliced
  • Sour cream for topping
  • Fresh chives for topping

Instructions

  1. Cook the bacon in a cold skillet over medium heat for 6-8 minutes until crispy. Drain on paper towels, then crumble. Set aside.
  2. Peel and dice the potatoes into ½-inch cubes.
  3. Add the diced potatoes to a 6-quart slow cooker. Pour in the chicken broth and sprinkle with garlic powder, onion powder, black pepper, and salt. Stir to combine.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Mash about half of the potatoes in the crockpot with a potato masher to thicken the soup, leaving some chunks.
  6. Add the softened cream cheese cubes and stir until completely melted and incorporated (about 2-3 minutes).
  7. Stir in the shredded cheddar cheese until melted. Switch the crockpot to warm if possible to prevent the cheese from becoming grainy.
  8. Reserve some crumbled bacon and shredded cheese for garnish.
  9. Taste and adjust seasoning with additional salt, pepper, or garlic powder as needed.
  10. Serve hot, topped with extra cheddar, crumbled bacon, sliced green onions, sour cream, and fresh chives.

Notes

Don’t add dairy too early—add cream cheese and cheddar in the last 15-20 minutes. Use room temperature cream cheese for smooth melting. Don’t over-mash; leave some potato chunks for texture. Start with less salt and adjust at the end. The soup thickens as it sits; thin with warm broth or milk when reheating.

Nutrition

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

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