Print

Cozy Crockpot Loaded Baked Potato Soup: Easy Bacon Recipe

cozy crockpot loaded baked potato soup - featured image
Print Recipe

This creamy, comforting loaded baked potato soup is made effortlessly in a slow cooker with simple ingredients like russet potatoes, bacon, cream cheese, and cheddar. It’s the perfect cozy meal for cold nights and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced (about 6 medium)
  • 8 slices bacon, cooked and crumbled (plus more for topping)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (32 ounces)
  • 8 ounces block cream cheese, softened and cubed
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup whole milk or heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: sour cream, chopped green onions, extra bacon, extra cheddar, butter

Instructions

  1. Cook the bacon first. In a large skillet over medium heat, cook 8 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of the bacon grease in the skillet.
  2. Sauté the aromatics. In that same skillet with the reserved bacon grease, add 1 diced yellow onion and cook over medium heat until softened, about 4-5 minutes. Add 3-4 minced garlic cloves and cook for another 30 seconds until fragrant.
  3. Layer everything in the crockpot. Place 3 pounds of peeled and diced russet potatoes in the bottom of your slow cooker. Top with the sautéed onion and garlic. Pour in 4 cups of low-sodium chicken broth. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Do NOT add the cream cheese, milk, or cheddar yet.
  4. Cook on low for 6-8 hours or high for 3-4 hours. The potatoes should be fork-tender and starting to fall apart.
  5. About 30 minutes before serving, add 8 ounces of softened, cubed cream cheese to the crockpot. Use a potato masher to break up some of the potato chunks, or use an immersion blender for a completely smooth soup. Stir until the cream cheese is fully melted and incorporated.
  6. Stir in 1 cup of whole milk or heavy cream and 1½ cups of shredded cheddar cheese (reserve the remaining ½ cup for topping). Stir until the cheese is completely melted and the soup is smooth and velvety. Taste and adjust seasoning.
  7. Serve the soup ladled into bowls and top with reserved crumbled bacon, remaining cheddar cheese, a dollop of sour cream, and a generous sprinkle of chopped green onions. Add a pat of butter on top if desired.

Notes

For best results, use room temperature cream cheese to ensure smooth blending. Don’t add dairy at the beginning as it can curdle; add it during the last 30 minutes. If soup is too thick, stir in a splash of warm broth or milk. If too thin, cook uncovered for 15-20 minutes. For meal prep, cook the soup base without dairy, then add cream cheese, milk, and cheddar when reheating.

Nutrition

Keywords: crockpot loaded baked potato soup, easy bacon recipe, slow cooker potato soup, creamy potato soup, comfort food, winter soup, potluck recipe

Find it online: https://bakebelle.com/cozy-crockpot-loaded-baked-potato-soup-easy-bacon-recipe/