Creamy Crockpot Loaded Baked Potato Soup | Easy 4-Ingredient Recipe
This creamy crockpot loaded baked potato soup is a comforting, easy-to-make recipe that uses simple ingredients like frozen hash browns, chicken broth, cheese, and bacon. It’s perfect for busy weeknights and delivers a velvety texture with all the classic baked potato toppings.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 30 oz frozen hash browns (thawed slightly, shredded style)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (freshly shredded)
- 8 slices thick-cut bacon (cooked and crumbled)
- ½ cup sour cream (for serving)
- 4–5 green onions (sliced thin)
- Salt and black pepper to taste
- 1 teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- 2 tablespoons butter (optional)
Instructions
- Cook the bacon: Place 8 slices of thick-cut bacon in a cold skillet. Heat over medium heat and cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
- Layer the ingredients in the crockpot: Add the 30 oz bag of frozen hash browns to your crockpot. Pour in 4 cups of low-sodium chicken broth. Do NOT add the cream or cheese yet.
- Season and cook: Add 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper. Stir gently. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until potatoes are fork-tender.
- Blend until creamy: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until silky, then return to the crockpot.
- Add the dairy: Stir in 1 cup of heavy cream and 2 cups of freshly shredded sharp cheddar cheese. Stir until the cheese is completely melted and the soup is smooth and creamy, about 2-3 minutes. Taste and adjust salt and pepper as needed.
- Serve immediately: Ladle the soup into bowls. Top with crumbled bacon, a dollop of sour cream, and sliced green onions. Serve hot with crusty bread or oyster crackers.
Notes
For best texture, cook on LOW. Shred your own cheese to avoid graininess. Add dairy only after blending. Soup thickens as it sits; add a splash of milk or broth when reheating. For a vegetarian version, use vegetable broth and omit bacon. For a lighter version, use reduced-fat cheese, turkey bacon, and half-and-half.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 3
- Sodium: 680
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 3
- Protein: 16
Keywords: crockpot soup, loaded baked potato soup, creamy potato soup, slow cooker soup, easy soup recipe, comfort food, potato soup with bacon