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Slow Cooker Loaded Baked Potato Soup Made Easy

Slow Cooker Loaded Baked Potato Soup Made Easy

This creamy Crockpot potato soup combines tender russet potatoes, savory chicken broth, cream cheese, sharp cheddar, and crisp bacon. Mash some of the potatoes right in the slow cooker for a thick soup with plenty of hearty texture.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 medium, about 3 pounds Russet potatoes, peeled and cut into 1-inch cubes
  • 1 medium Yellow onion, diced
  • 4 cups Low-sodium chicken broth
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1 teaspoon Garlic powder
  • 1 teaspoon, plus more to taste Salt
  • 1/2 teaspoon Black pepper
Finishing Ingredients
  • 8 ounces Cream cheese, softened and cut into cubes
  • 1 cup Heavy cream, half-and-half, or whole milk
  • 1 1/2 cups Shredded sharp cheddar cheese
Toppings
  • 8 slices Bacon, cooked crisp and crumbled
  • As desired Sliced green onions, extra cheddar, sour cream, and chives

Method
 

Step-by-Step
  1. Add the cubed potatoes, diced onion, chicken broth, condensed cream of chicken soup, garlic powder, salt, and black pepper to a 6-quart slow cooker. Stir well so the soup base coats the potatoes evenly.
  2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.
  3. Mash some of the potatoes directly in the slow cooker with a potato masher. Leave plenty of chunks intact so the finished soup has a hearty, loaded-baked-potato texture.
  4. Stir in the softened cream cheese and heavy cream, half-and-half, or whole milk. Cover and cook for another 15 to 20 minutes, stirring once or twice, until the cream cheese is melted and the soup is smooth and hot.
  5. Stir in about 1 cup of the shredded cheddar cheese. Taste the soup and adjust the salt and pepper as needed.
  6. Ladle the soup into bowls and top with the remaining cheddar, crumbled bacon, green onions, sour cream, or chives. Serve hot.

Notes

Soften the cream cheese before adding it. For an especially smooth soup, whisk the cream cheese with some hot broth before stirring it into the slow cooker. Do not add the cheddar too early because prolonged high heat can make it separate and turn greasy. Refrigerate leftovers promptly and reheat gently, stirring often.