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Creamy Loaded Crockpot Potato Soup: Easy 5-Ingredient Recipe

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This creamy loaded crockpot potato soup is a happy accident turned into a most-requested recipe. With only five ingredients and a slow cooker, you can create a velvety, rich soup that tastes like a loaded baked potato with minimal effort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced (about 6 medium potatoes)
  • 4 cups low-sodium chicken broth (32 ounces)
  • 8 ounces block cream cheese, softened and cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded (6 ounces)
  • 8 strips bacon, cooked and crumbled
  • 4–5 green onions, sliced
  • 1/2 cup sour cream (for serving)
  • Optional: 1 cup frozen corn kernels
  • Optional: 1 cup diced ham

Instructions

  1. Wash and peel the russet potatoes. Dice them into 1-inch cubes. Place the diced potatoes in a large bowl of cold water to prevent browning and remove excess starch.
  2. Drain the potatoes and add them to a 6-quart or larger slow cooker. Pour in the chicken broth. Add garlic powder, onion powder, salt, and pepper. Stir to combine.
  3. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours, until the potatoes are tender and easily pierced with a fork.
  4. Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until mostly melted. Let cook for another 15-20 minutes with the lid on.
  5. Mash the soup to desired consistency using a potato masher for a chunkier texture or an immersion blender for a smooth, velvety soup. Leave about half the potatoes chunky for best results.
  6. Stir in 1 cup of the shredded cheddar cheese until completely melted. Reserve the remaining 1/2 cup for topping. Adjust salt and pepper to taste.
  7. While the soup finishes, cook the bacon. Line a baking sheet with foil, lay bacon strips in a single layer, and bake at 400°F for 15-18 minutes. Let cool on paper towels, then crumble or chop.
  8. Ladle the hot soup into bowls. Top each serving with the remaining shredded cheddar, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

Don’t skip softening the cream cheese; cold cream cheese leaves white flecks. Resist lifting the lid during cooking. Shred your own cheese for smooth melting. Season in layers, adding most salt at the end. The soup thickens as it sits; add extra broth when reheating. Cook bacon and slice green onions during the final hour of cooking.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, slow cooker soup, easy potato soup, 5-ingredient recipe, comfort food, creamy soup, bacon cheese soup

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