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

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A velvety, rich potato soup made with just five main ingredients in a slow cooker. Perfect for cold days, this set-it-and-forget-it recipe delivers comfort without the fuss.

Ingredients

Scale
  • 3 pounds russet potatoes (about 5–6 medium), peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 ounces block cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices bacon, cooked and crumbled
  • 1 medium yellow onion, diced (optional)
  • 3 cloves garlic, minced (optional)
  • Salt and black pepper to taste
  • Green onions for garnish (optional)
  • Sour cream for serving (optional)

Instructions

  1. Cook the bacon in a cold skillet over medium heat until crispy, about 5-6 minutes per side. Transfer to a paper towel-lined plate to cool, then crumble. Reserve 1 tablespoon of bacon fat.
  2. Peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic. Shred the cheddar cheese. Soften the cream cheese by leaving it at room temperature for 30 minutes.
  3. Return the skillet to medium heat and add the reserved bacon fat. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  4. Add the diced potatoes to the slow cooker on top of the onions and garlic. Pour in the chicken broth. Cut the softened cream cheese into chunks and scatter over the top. Do not stir. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until potatoes are fork-tender.
  5. Once potatoes are tender, use a potato masher to gently mash the potatoes in the slow cooker, leaving about half chunky for texture. Alternatively, use an immersion blender for a smooth soup.
  6. Stir in the shredded cheddar cheese until fully melted and incorporated. Season with salt and pepper to taste.
  7. Ladle the soup into bowls. Top with crumbled bacon, additional shredded cheddar, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

For best results, use full-fat cream cheese and freshly grated cheddar. Avoid pre-shredded cheese as it contains anti-caking agents that can make the soup grainy. If soup is too thick after refrigeration, reheat with a splash of milk or broth. This soup freezes well for up to 3 months.

Nutrition

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

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