Crockpot Loaded Baked Potato Soup
A rich and creamy soup that combines the classic taste of loaded baked potatoes with the convenience of a slow cooker, perfect for any cozy meal or gathering.
Ingredients
Base Ingredients
- 6 medium russet potatoes, peeled and diced For the base of the soup.
- 4 cups chicken broth Enriches the soup with flavor.
- 1 small onion, diced For depth and sweetness.
- 3 cloves garlic, minced Adds aromatic kick.
- 1 teaspoon salt Enhances flavors.
- ½ teaspoon black pepper Adds a touch of heat.
- 1 teaspoon dried thyme Brings in an earthy flavor profile.
Creamy Ingredients
- 1 cup shredded cheddar cheese For cheesy goodness.
- ½ cup sour cream Adds creaminess and tang.
- ½ cup heavy cream Achieves a velvety texture.
- 4 oz cream cheese, softened For added richness.
Toppings
- 1 cup cooked bacon, crumbled For crunch and savory notes.
- 2 stalks green onions, chopped For garnish.
Instructions
Preparation
- Start by peeling and dicing your potatoes into bite-sized pieces. Dice the onion and mince the garlic.
Cooking
- In your crockpot, combine the diced potatoes, chicken broth, onion, garlic, salt, black pepper, and thyme. Stir everything together.
- Cover the crockpot with its lid and set your cooker to LOW for 6–7 hours or HIGH for 3–4 hours.
- Once the cooking time is up and the potatoes are tender, mash some of them right in the pot with a potato masher.
- Add the softened cream cheese to the pot. Mix until it melts and integrates into the soup.
- Stir in the shredded cheddar cheese, sour cream, and heavy cream, mixing well until combined.
- Adjust the salt and pepper to taste before serving.
- Top the soup with crumbled bacon and garnish with chopped green onions before serving.
Serving
- Ladle the soup into bowls and serve hot, optionally with crusty bread or a side salad.
Notes
This soup is perfect for casual gatherings and can be customized with various toppings. Leftovers can be stored in the fridge for 3 to 5 days or frozen for up to three months.