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Slow Cooker Creamy Loaded Baked Potato Soup

A rich, comforting, and hearty slow cooker soup that tastes exactly like a loaded baked potato. Russet potatoes simmer all day until tender, finished with a luscious cream base and topped with crispy bacon, sharp cheddar cheese, and fresh chives.

Prep 20 min Cook 6h Total 6h 20m Level Easy

Serves 6

Ingredients

Soup Base

3 lbs Russet potatoes — peeled and diced into 1/2-inch cubes
4 cups Chicken broth — low sodium preferred
1 medium Yellow onion — finely diced
3 cloves Garlic — minced
1 teaspoon Kosher salt — adjust to taste
0.5 teaspoon Black pepper — freshly cracked

Cream Base

8 oz Cream cheese — softened and cut into cubes
0.5 cup Heavy cream — or half-and-half

Garnishes

6 slices Bacon — cooked until crispy and crumbled
1.5 cups Sharp cheddar cheese — freshly shredded
0.25 cup Fresh chives or green onions — chopped

Instructions

In a 6-quart or larger slow cooker, combine the diced potatoes, chicken broth, diced onion, minced garlic, salt, and black pepper. Stir well to combine.
~5 min
Make sure the potatoes are cut to roughly the same size so they cook evenly.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are very fork-tender.
~6h
Avoid opening the lid during cooking to maintain the heat.
Remove the lid and use a potato masher to roughly mash about half of the potatoes directly in the slow cooker. This will naturally thicken the soup while leaving some chunks for texture.
~5 min
For a completely smooth soup, you can use an immersion blender instead.
Stir in the softened cream cheese cubes and heavy cream. Cover and cook on HIGH for an additional 15-20 minutes until the cream cheese is completely melted.
~20 min
Whisk gently to help incorporate the cream cheese smoothly into the broth.
Stir the soup well. Taste and adjust seasoning with additional salt and pepper if needed.
~2 min
Ladle the hot soup into bowls and top generously with crumbled bacon, shredded cheddar cheese, and fresh chives.
~3 min
You can also stir a handful of cheddar directly into the soup before serving for extra cheesiness.

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

Cholesterol (mg)

Equipment

Slow Cooker (6-quart or larger)
Potato Masher
Cutting Board
Chef's Knife
Skillet (for bacon)

Tips & Storage

Using freshly shredded cheddar cheese is highly recommended over pre-shredded, as it melts much better.
If the soup is too thick after adding the cream, thin it out with a splash of extra chicken broth or milk.
To make it vegetarian, substitute vegetable broth and omit the bacon, using smoked paprika or vegetarian bacon bits for a smoky flavor.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk if the soup has thickened too much in the fridge. Freezing is not recommended as the cream and potatoes may separate and become grainy.