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Homemade Crockpot Loaded Baked Potato Soup photo

Crockpot Loaded Baked Potato Soup

This Crockpot Loaded Baked Potato Soup is SO EASY! Creamy, hearty, and packed with smoky turkey bacon and cheddar, it's perfect for cozy meals with minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup cooked turkey bacon chopped
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup green onions chopped

Equipment

  • Crockpot or slow cooker
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cheese grater

Method
 

Step 1: Prep Your Ingredients
  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Chop the onion and mince the garlic. Cook the turkey bacon in a skillet until golden and chop into bite-sized pieces.
Step 2: Load the Crockpot
  1. Place the diced potatoes, chopped onion, and minced garlic into the crockpot. Pour in 4 cups of chicken broth, then sprinkle in the salt, pepper, and paprika. Stir gently to combine.
Step 3: Slow Cook
  1. Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours, until potatoes are tender and mashable.
Step 4: Blend and Enrich
  1. Use a potato masher or immersion blender to blend the soup slightly, keeping some texture. Stir in butter, sour cream, shredded cheddar cheese, and turkey bacon until cheese melts and soup is creamy.
Step 5: Garnish and Serve
  1. Ladle soup into bowls and sprinkle with chopped green onions. Serve hot and enjoy.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit turkey bacon or use a plant-based alternative.
  • Leaving some potato skin on adds rustic texture if you prefer it.
  • Slow cooking on low yields deeper flavor, but high setting works for quicker meals.
  • Stir sour cream in off heat to prevent curdling and maintain silky texture.
  • Leftovers store well in fridge up to 3 days; reheat gently adding broth or milk if too thick.