Step 1: Prep the Base

First, let’s build the foundation of our soup. Peel your potatoes and chop them into uniform 1/2-inch to 1-inch cubes. Dice the yellow onion. The more uniform your potatoes are, the more evenly they will cook.

Step 1: Prep the Base

First, let’s build the foundation of our soup. Peel your potatoes and chop them into uniform 1/2-inch to 1-inch cubes. Dice the yellow onion. The more uniform your potatoes are, the more evenly they will cook.

Step 2: Load The Crockpot

Place the cubed potatoes, diced onion, and minced garlic into the bottom of your slow cooker. Pour the chicken broth over the top and add the salt, black pepper, and paprika. Give it a gentle stir to make sure everything is submerged.

Step 3: Cook Low & Slow

Secure the lid on your crockpot. Set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the potatoes are completely tender and can be easily pierced with a fork.

Step 4: Make it Creamy

This is where the magic happens! Use a potato masher to gently mash about half of the potatoes directly in the crockpot. This thickens the soup beautifully while still leaving some nice chunky bits. If you prefer a completely smooth soup, you can use an immersion blender for this step.

Reduce the crockpot heat to the “Keep Warm” setting. Slowly stir in the heavy cream and the cubed cream cheese until the cheese is fully melted and the soup is silky smooth and creamy.

Step 5: Add the Flavor & Serve

Stir in half of your shredded cheddar cheese and half of your crumbled cooked bacon directly into the soup. Let it sit for another 10 minutes for the flavors to meld together.

Ladle the hot soup into bowls. Top each serving with the remaining shredded cheese, bacon, and a generous sprinkle of fresh green onions. Add a dollop of sour cream for that classic loaded baked potato experience. Serve immediately and enjoy!