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Cozy Crockpot Loaded Baked Potato Soup: Easy 5-Ingredient Recipe

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This creamy, cheesy loaded baked potato soup is made with just 5 main ingredients and a slow cooker. It’s the ultimate comfort food for cozy nights, featuring tender hash browns, rich cream cheese, sharp cheddar, and crispy bacon.

Ingredients

Scale
  • 30 oz frozen hash browns (shredded or diced)
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional toppings: sour cream, chopped green onions or chives, extra shredded cheddar, black pepper

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside. Optionally, save 2 tablespoons of bacon drippings to stir into the soup later.
  2. Layer the ingredients in the crockpot: Add the frozen hash browns to the slow cooker. Pour in the chicken broth. Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Stir to distribute the seasonings. Do not add the cheese or cream cheese yet.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and easily break apart with a fork.
  4. About 30 minutes before serving, cut the softened cream cheese into small cubes and stir into the soup. Stir gently until the cream cheese is fully melted and incorporated.
  5. Add the shredded cheddar cheese and stir until fully melted, about 1-2 minutes. If the soup is too thick, add a splash of milk or extra broth. If too thin, let it cook uncovered for 15-20 minutes to reduce.
  6. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Serve hot, garnished with crumbled bacon, a dollop of sour cream, chopped green onions or chives, extra shredded cheddar, and a crack of black pepper.

Notes

Let cream cheese come to room temperature before adding to prevent lumps. Shred cheddar from a block for best meltability. For a thicker soup, use a potato masher to break up some hash browns. Leftovers thicken as they cool; add milk or broth when reheating. Soup can be frozen for up to 3 months.

Nutrition

Keywords: crockpot loaded baked potato soup, easy potato soup, 5-ingredient soup, slow cooker soup, comfort food, creamy potato soup, bacon cheese soup

Find it online: https://dahliadishes.com/cozy-crockpot-loaded-baked-potato-soup-easy-5-ingredient-recipe/