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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
Cook Time 6 hours 28 minutes
Total Time 6 hours 48 minutes
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.