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Irresistible Crockpot Loaded Baked Potato Soup Recipe

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This creamy, cheesy potato soup is a comforting and satisfying meal that transforms everything you love about a loaded baked potato into a rich, spoonable dish.

Ingredients

Scale
  • 4 lbs Russet potatoes, peeled and diced into bite-sized chunks
  • 4 cups low-sodium chicken broth
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • Salt and pepper to taste
  • 1/4 cup green onions, chopped (for garnish)

Instructions

  1. Peel and dice the potatoes, chop the onion, mince the garlic, and cook the bacon until crispy. Crumble the bacon and set aside.
  2. Place the diced potatoes, chopped onion, minced garlic, and chicken broth into the slow cooker. Season with salt and pepper.
  3. Cover and cook on low for 6-8 hours, or until the potatoes are tender and easily mashed.
  4. Use a potato masher to mash about half of the cooked potatoes in the crockpot to create a creamier texture while leaving some chunks.
  5. Stir in the heavy cream, sour cream, and shredded cheddar cheese until fully combined. Let it cook for another 20-30 minutes to thicken.
  6. Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and extra shredded cheese.

Notes

[‘Save some bacon grease after cooking the bacon and use it to sauté your onions and garlic for extra flavor.’, ‘If the soup is too thick, add a splash of milk or extra broth to thin it out. If it’s too thin, let it cook uncovered to thicken.’, ‘Use freshly shredded cheese for smoother melting.’]

Nutrition

Keywords: Crockpot, Loaded Baked Potato Soup, Comfort Food, Slow Cooker, Easy Dinner, Gluten-Free

Find it online: https://bitefuljoy.com/irresistible-crockpot-loaded-baked-potato-soup-recipe/