Go Back

Slow Cooker Loaded Baked Potato Soup With Bacon Recipe

Slow cooker loaded baked potato soup cooks low and slow until the russet potatoes are fork-tender, then gets a smooth finish from cream cheese and heavy cream. Crisp bacon, cheddar, sour cream, and green onions bring classic loaded-potato toppings to every bowl.
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 8 bacon slices, divided; reserve 1 tablespoon drippings
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 5 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream
For serving
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Cook the bacon and aromatics
  1. In a 12-inch skillet over medium heat, cook the bacon for 8–12 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon drippings in the skillet.
  3. Add the onion to the skillet and cook for 4–5 minutes until softened.
  4. Add the garlic and cook for 30 seconds.
Slow-cook the soup
  1. Add the potatoes, broth, salt, pepper, and onion mixture to a 6-quart slow cooker; cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
  2. Mash about one-third of the potatoes against the side of the slow cooker to thicken the soup.
  3. In a medium bowl, whisk 1 cup hot broth from the slow cooker into the cream cheese until smooth.
  4. Stir the cream cheese mixture and heavy cream into the soup.
  5. Cover and cook on HIGH for 15–20 minutes, stirring once halfway through, until the soup is smooth and steaming hot.
Finish and serve
  1. Crumble the bacon.
  2. Stir half of the bacon into the soup.
  3. Serve the soup topped with the remaining bacon, cheddar, sour cream, and green onions.

Notes

For a smooth finish, soften the cream cheese before whisking it with the hot broth. Refrigerate leftovers for up to 4 days; freezing is not recommended because the dairy can separate. For a lighter option, substitute half-and-half for the heavy cream.