Crockpot Loaded Baked Potato Soup
There’s nothing like a warm, comforting bowl of soup, and this Crockpot Loaded Baked Potato Soup recipe brings all the cozy flavors of a loaded baked potato straight to your bowl! It’s creamy, rich, and packed with classic toppings like bacon, cheese, and chives. Perfect for chilly days, this easy recipe will quickly become a family favorite!
Ingredients You’ll Need
Here’s what you’ll need to make this loaded baked potato soup. Gather these ingredients to get that perfect balance of creamy, cheesy, and savory.
- 6 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/2 cup chopped chives
- 6 slices bacon, cooked and crumbled
Optional Toppings: Extra shredded cheese, green onions, additional bacon, and a dollop of sour cream for garnish.
Step-by-Step Instructions
Follow these steps for a delicious, hassle-free crockpot soup:
1. Prep Your Ingredients
Peel and dice the potatoes, chop the onion, and mince the garlic. Cooking the bacon until crispy in a skillet and then crumbling it will give the soup its signature smoky flavor.
Pro Tip: To save time, use pre-cooked, crumbled bacon and pre-chopped garlic!
2. Add Ingredients to the Crockpot
Place the diced potatoes, onion, garlic, and chicken broth into your crockpot. Stir to mix the ingredients well.
3. Set and Forget
Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours. You’ll know the soup is ready when the potatoes are tender enough to mash easily.
4. Blend for Creaminess
Once the potatoes are cooked, use an immersion blender to blend about half of the soup. This will create a creamy base while keeping some chunks for texture. If you prefer a completely smooth soup, blend all the potatoes.
Pro Tip: Don’t have an immersion blender? Carefully transfer half of the soup into a blender, blend until smooth, and return it to the crockpot.
5. Add Cream, Cheese, and Sour Cream
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Season with salt and pepper to taste, and let the soup cook for an additional 15-20 minutes on low until it’s thick and creamy.
6. Serve and Garnish
Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, chives, and a dollop of sour cream. Add a few green onions for a pop of color and flavor.
Tips for the Perfect Baked Potato Soup
- Consistency Control: If you like a thinner soup, add a bit more chicken broth at the end. For a thicker soup, stir in extra sour cream or heavy cream.
- Flavor Boost: A dash of smoked paprika or a few drops of hot sauce can add a smoky kick.
- Leftovers: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Why You’ll Love This Recipe
This loaded baked potato soup is everything you love about a baked potato in comforting soup form. With its creamy texture and toppings, this dish is perfect for fall evenings or whenever you need a hearty meal. Plus, since it’s a crockpot recipe, it’s low-maintenance and ideal for busy days.
Enjoy this warm, comforting soup, and don’t forget to share a bowl with friends and family. Happy cooking!
