why make this recipe
Crockpot Loaded Baked Potato Soup is a comforting and hearty meal perfect for cold days or whenever you want something warm and satisfying. It’s easy to prepare, letting you throw all the ingredients in and walk away while it cooks slowly to enhance the flavors. Plus, with cheesy goodness, crispy bacon, and the rich creaminess, it’s a treat for everyone in the family.
how to make Crockpot Loaded Baked Potato Soup
Ingredients:
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 2 green onions, chopped (for garnish)
Directions:
- Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup.
- Stir in cream cheese, cheddar, sour cream, and heavy cream. Mix until smooth and creamy.
- Top with bacon and green onions before serving. Enjoy hot with crusty bread.
how to serve Crockpot Loaded Baked Potato Soup
Serve your soup hot. You can add some crusty bread on the side for a complete meal. Feel free to sprinkle more cheddar cheese or crumbled bacon on top for extra flavor. It’s great for dinner or a cozy lunch!
how to store Crockpot Loaded Baked Potato Soup
To store the soup, let it cool completely and then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Crockpot Loaded Baked Potato Soup
- If you want a thicker soup, mash more of the potatoes.
- You can adjust the seasonings to your taste.
- For a lower-calorie version, consider using low-fat dairy products.
variation
You can add vegetables such as carrots or celery for added nutrition. Additionally, try using different types of cheese like gouda or pepper jack for a twist on flavor.
FAQs
Can I use other types of potatoes?
Yes, you can use other types like Yukon Gold or red potatoes, but russets work best for a creamy texture.
Can I make this soup vegetarian?
Sure! Just replace the chicken broth with vegetable broth and skip the bacon for a delicious vegetarian version.
How can I make the soup spicier?
Add a pinch of cayenne pepper or diced jalapeños for some heat. Enjoy experimenting with the flavors!
Crockpot Loaded Baked Potato Soup
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (if using vegetable broth and omitting bacon)
Description
A comforting and hearty soup perfect for cold days, featuring cheesy goodness, crispy bacon, and rich creaminess.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 2 green onions, chopped (for garnish)
Instructions
- Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
- Cover and cook on LOW for 360 minutes or HIGH for 240 minutes until potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup.
- Stir in cream cheese, cheddar, sour cream, and heavy cream. Mix until smooth and creamy.
- Top with bacon and green onions before serving. Enjoy hot with crusty bread.
Notes
For a thicker soup, mash more of the potatoes. Adjust seasonings to taste, and consider using low-fat dairy for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
