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Cozy Crockpot Loaded Baked Potato Soup with Bacon

Crockpot Loaded Baked Potato Soup with Bacon - featured image
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This creamy, smoky loaded baked potato soup is made easy in the crockpot with simple ingredients like russet potatoes, bacon, cream cheese, and sharp cheddar. It’s the ultimate comfort food for cozy days.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes (about 6 medium potatoes)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices thick-cut bacon
  • ½ cup sour cream
  • ¼ cup fresh chives or green onions, chopped
  • Extra shredded cheddar cheese for topping

Instructions

  1. Cook the bacon: Place 8 slices of bacon in a large cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of bacon fat.
  2. Sauté the aromatics: Pour off all but 2 tablespoons of bacon fat from the skillet. Add finely diced onion and cook over medium heat until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Layer everything in the crockpot: Place peeled and diced potatoes in the bottom of a 6-quart slow cooker. Pour sautéed onions and garlic over the top. Add chicken broth, salt, black pepper, smoked paprika, and cayenne pepper (if using). Stir to combine.
  4. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until potatoes are fork-tender.
  5. Thicken the soup: Using a potato masher, gently mash the potatoes right in the crockpot, leaving about half whole for texture. Alternatively, use an immersion blender or blend 2 cups in a countertop blender and stir back in.
  6. Add the creamy elements: Add softened cream cheese cubes and heavy cream. Stir until cream cheese is fully melted and incorporated.
  7. Melt in the cheese: Gradually add 2 cups of freshly shredded sharp cheddar cheese, a handful at a time, stirring after each addition until completely melted.
  8. Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with crumbled bacon, a dollop of sour cream, extra cheddar cheese, and fresh chives or green onions. Serve immediately.

Notes

The soup will continue to thicken as it cools. If making ahead or reheating leftovers, thin with a splash of milk or broth. For best results, shred cheese from a block and use fresh bacon. Avoid adding cheese to boiling soup to prevent graininess.

Nutrition

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

Find it online: https://coracooks.com/cozy-crockpot-loaded-baked-potato-soup-with-bacon/