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

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This creamy, rich loaded baked potato soup comes together with just 5 ingredients and minimal effort. The crockpot does all the work, making it perfect for busy weeknights when you need comfort food without the fuss.

Ingredients

Scale
  • 6 medium russet potatoes (about 2 pounds), peeled and diced into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces full-fat cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded (plus more for topping)
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sour cream (for topping, optional)
  • Green onions, sliced (for topping, optional)
  • Extra shredded cheddar (for topping, optional)
  • Freshly cracked black pepper (for finishing, optional)

Instructions

  1. Cook the bacon: Place 8 slices of bacon in a cold skillet. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  2. Prep the potatoes: Peel 6 medium russet potatoes (about 2 pounds). Dice into 1/2-inch cubes, keeping them uniform in size. Rinse diced potatoes in cold water to remove excess starch, then drain well.
  3. Layer in the crockpot: Place diced potatoes in the bottom of a 6-quart slow cooker. Pour 4 cups low-sodium chicken broth over the top. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Do not add cream cheese or cheddar yet.
  4. Cook: Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender and break apart easily when pressed with a fork.
  5. Add cream cheese: Cut 8 ounces cream cheese into small cubes and add to the crockpot. Stir gently until it starts to melt into the broth. The soup may look separated—this is normal.
  6. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a regular blender in batches and blend until smooth, then return to the crockpot. For a chunkier texture, use a potato masher instead.
  7. Add cheddar cheese: Stir in 2 cups freshly shredded sharp cheddar cheese until completely melted and smooth. If soup seems too thick, add a splash of warm broth or milk to thin.
  8. Taste and adjust seasoning: Add more salt and pepper if needed. Optional: add a pinch of smoked paprika or garlic powder for extra depth.
  9. Serve: Ladle soup into bowls. Top with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Finish with a crack of fresh black pepper. Serve immediately while hot.

Notes

Don’t add dairy too early—add cream cheese and cheddar only in the last 30 minutes to prevent graininess. Grate your own cheese for smooth melting. Rinse potatoes to remove excess starch and prevent gummy texture. Let soup rest on warm for 10-15 minutes before serving for best flavor. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot loaded baked potato soup, easy potato soup, 5-ingredient soup, slow cooker soup, comfort food, creamy potato soup, bacon cheddar soup

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