Soups, Stews & Chili

Slow Cooker Loaded Baked Potato Soup with Bacon

By Clara ·
November 1, 2026

The bacon tells you when it’s ready: the pieces turn crisp, and the kitchen smells like the start of something good. I used to pour off all the drippings without thinking, but keeping a tablespoon for the onion gives this slow cooker loaded baked potato soup a savory base without leaving the finished bowl greasy.

Russet potatoes make the soup hearty, while cream cheese and heavy cream turn the broth velvety near the end. I like that the slow cooker does the long work, but the final texture still comes from a quick mash and a little attention at the finish. Add cheddar, sour cream, green onions, and crisp bacon at the table, and every bowl gets that loaded-potato balance of creamy, salty, and sharp.

Why Mashing Only Part of the Potatoes Makes This Soup Better

Russets have the starchy, fluffy texture that gives this soup body, but turning every cube into puree would take away the baked-potato feel. Mashing about one-third of the potatoes strikes a better balance: some of the potato breaks down into the broth, while the rest stays in soft, spoonable pieces.

That partial mash also lets the soup thicken without adding flour or another thickener. The potatoes do the work themselves, and the cream cheese, heavy cream, and cheddar bring richness after the slow cooking is finished. If you like a more rustic bowl, keep the mash light; if you prefer it thicker, mash a little more of the tender potato. The point is to choose the texture with the masher, rather than blending the whole pot into a smooth puree.

Russets, Cream Cheese, and Cheddar Build the Soup’s Texture

• Russet potatoes — Their starch helps make the broth feel substantial once some of the cooked pieces are mashed. Peel them and cut the cubes evenly so they soften at roughly the same pace; smaller or uneven pieces can break down at different rates.
• Bacon — It brings smoky, salty flavor both to the soup base and to the topping. Crisp it in the skillet, then measure the drippings rather than pouring them all into the slow cooker; the measured amount seasons the onion without making the soup oily.
• Cream cheese — Softened cubes blend more readily into the hot broth than cold cream cheese straight from the refrigerator. It gives the soup a fuller, tangier body than heavy cream alone, so I wouldn’t swap one for the other.
• Heavy cream — This adds a smooth, rich finish after the potatoes have cooked. It isn’t doing the same job as the cream cheese, so leaving either one out changes the texture.
• Sharp cheddar — Its sharper flavor holds its own against the potatoes and cream. The recipe uses some in the soup and saves the rest for the bowls, where it stays distinct as a topping.
• Low-sodium chicken broth — A lower-sodium broth gives you more control over the final seasoning, especially with bacon and cheddar in the mix. The onion and garlic go into the skillet first, where they start building flavor before the broth is added.

Build the Bacon Base Before the Slow Cooker Takes Over

Render the Bacon and Soften the Aromatics

Cook the chopped bacon in a 12-inch skillet over medium heat until crisp, about 8–10 minutes. Transfer it to a paper towel-lined plate and set aside two slices for serving. Measure 1 tablespoon of drippings into the skillet and discard the rest; too much fat can leave a slick on the soup. Cook the finely chopped onion in the drippings for 4–5 minutes, until softened, then stir in the garlic for 30 seconds.

Let the Potatoes Cook Until Fork-Tender

Transfer the onion mixture to a 6-quart slow cooker and add the cubed potatoes, chicken broth, kosher salt, and black pepper. Crumble the remaining bacon into the cooker, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Check a few potato pieces with a fork; they should give easily rather than feel firm in the center. If the pieces are still resistant, they need more time before you move on.

Mash for Body, Then Finish with the Dairy

Use a potato masher in the slow cooker to mash about one-third of the tender potatoes. Ladle about 1 cup of hot broth into a bowl and whisk in the softened cream cheese until smooth. Stir that mixture back into the cooker with the heavy cream and 1 cup of cheddar, then cover and cook on HIGH for 15–20 minutes, stirring once. The cheese should be melted and the soup creamy; crumble the reserved bacon for serving and finish each bowl with the remaining cheddar, sour cream, and green onions.

Easy Ways to Change the Texture and Toppings

Questions That Come Up Once the Slow Cooker Is On

Slow Cooker Loaded Baked Potato Soup with Bacon

Slow cooker loaded baked potato soup with bacon combines fork-tender russet potatoes, crispy bacon, cream cheese, and cheddar in a creamy, slow-simmered soup. Top each bowl with sour cream, green onions, extra cheddar, and reserved bacon.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 28 minutes mins

Total Time 6 hours hrs 48 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 8 bacon slices, chopped
• 1 yellow onion medium, finely chopped
• 2 cloves garlic minced
• 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
• 4 cups low-sodium chicken broth
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 8 oz cream cheese softened and cut into cubes
• 1 cup heavy cream
• 1.5 cups sharp cheddar shredded, divided

For serving

• 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. Cook the bacon in a 12-inch skillet over medium heat until crisp, 8–10 minutes.
2. Transfer the bacon to a paper towel-lined plate.
3. Reserve 2 slices of bacon for serving.
4. Measure 1 tablespoon of bacon drippings into the skillet.
5. Discard the remaining bacon drippings.
6. Cook the onion in the drippings over medium heat until softened, 4–5 minutes.
7. Stir in the garlic and cook for 30 seconds.

Slow-cook the soup

1. Transfer the onion mixture to a 6-quart slow cooker.
2. Add the potatoes, broth, salt, and pepper.
3. Crumble the remaining bacon into the cooker.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
5. Mash about one-third of the potatoes in the slow cooker with a potato masher to thicken the soup.

Finish and serve

1. Ladle about 1 cup of hot broth into a bowl and whisk in the cream cheese until smooth.
2. Stir the mixture back into the slow cooker with the heavy cream and 1 cup of cheddar.
3. Cover and cook on HIGH for 15–20 minutes, stirring once, until the cheese is melted and the soup is creamy.
4. Crumble the reserved bacon slices.
5. Serve the soup topped with the remaining 1/2 cup cheddar, sour cream, green onions, and bacon.

Notes

For the smoothest soup, whisk the cream cheese with hot broth until completely smooth before returning it to the slow cooker. Refrigerate in an airtight container for up to 3 days; freezing is not recommended because the dairy may separate. Half-and-half can replace the heavy cream for a lighter soup.