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Best Loaded Crockpot Potato Soup with Bacon (Easy & Creamy)

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This creamy loaded crockpot potato soup with bacon is more than just a recipe—it’s a bowl of comfort that makes a gray day feel brighter. With crispy bacon, velvety cream cheese, and sharp cheddar, it’s the ultimate set-it-and-forget-it comfort food.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced (about 6–7 medium potatoes)
  • 1 medium yellow onion, diced
  • 4–5 garlic cloves, minced
  • 4 cups (32 ounces) chicken broth, low-sodium preferred
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices thick-cut bacon
  • 4–5 green onions, sliced
  • Extra shredded cheddar cheese for topping
  • Sour cream (optional, for topping)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Cook the bacon: Place bacon slices 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. Reserve about 2 tablespoons of rendered bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with reserved bacon fat, add diced onion. Cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Prep the potatoes: While onions cook, peel and dice potatoes into 1-inch cubes, keeping them uniform in size.
  4. Layer everything in the crockpot: Add diced potatoes to a 6-quart or larger slow cooker. Top with sautéed onions and garlic. Sprinkle with smoked paprika, dried thyme, garlic powder, onion powder, and a generous pinch of salt and pepper. Pour in chicken broth, ensuring potatoes are mostly submerged.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  6. Mash or blend: Once potatoes are tender, use a potato masher to mash them right in the crockpot to desired consistency (leave some chunks for texture). For a smoother soup, use an immersion blender, being careful not to over-blend.
  7. Add the cream and cheese: Stir in heavy cream, cubed cream cheese, and shredded cheddar cheese. Stir until cream cheese is completely melted and soup is smooth and velvety, about 2-3 minutes.
  8. Adjust the seasoning: Taste and add more salt and pepper if needed. If soup is too thick, stir in a little extra broth or milk until desired consistency is reached.
  9. Serve and garnish: Ladle soup into bowls. Top with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if desired. Serve immediately.

Notes

Don’t skip sautéing the onions and garlic in bacon fat—it adds layers of smoky flavor. Let cream cheese come to room temperature before adding to avoid lumps. Season in layers, as potatoes absorb salt and bacon adds saltiness. This soup tastes even better the next day as flavors meld. For a thinner soup, add extra broth or milk when reheating.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, bacon potato soup, creamy potato soup, slow cooker soup, comfort food, easy potato soup

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