Name: Crockpot Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 6 large Russet potatoes, peeled and diced; 1 medium onion, finely chopped; 4 cups chicken or vegetable broth; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup heavy cream; 1 cup whole milk; 2 cups sharp cheddar cheese, shredded; 6 slices of bacon, cooked and crumbled; 3 green onions, chopped; Sour cream, for serving

Creamy, hearty, and irresistibly flavorful, Crockpot Loaded Baked Potato Soup is the ultimate comfort food. Packed with tender potatoes, savory bacon, and gooey cheese, this slow-cooked masterpiece requires minimal effort for maximum satisfaction. Whether for a chilly evening or cozy family dinner, this soup will warm hearts and fill stomachs alike.

Recipe Tips and Tricks:

Prep Ahead: Peel and dice potatoes the night before, storing them in water to prevent browning.
Consistency Matters: For thicker soup, mash some of the potatoes before adding the dairy. For a thinner version, add more broth.
Fresh Toppings: Add toppings like sour cream, green onions, or crispy bacon just before serving for a fresh burst of flavor.
Low-Sodium Option: Use low-sodium broth and adjust salt to taste after cooking.
Use a Slow Cooker Liner: This makes cleanup a breeze, saving you valuable time.

Why You’ll Love This Recipe:

This Crockpot Loaded Baked Potato Soup is the epitome of comfort food. The simplicity of using a slow cooker allows you to focus on your day while your home fills with the enticing aroma of a rich, cheesy soup. It’s perfect for feeding a crowd, and the customizable toppings let everyone tailor their bowl to their liking. Whether you’re a seasoned chef or a beginner, this foolproof recipe is sure to become a family favorite.

Yield: Serves 6

Crockpot Loaded Baked Potato Soup

A creamy, loaded baked potato soup made effortlessly in the crockpot, perfect for cozy dinners or chilly days.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

6 large Russet potatoes, peeled and diced
1 medium onion, finely chopped
4 cups chicken or vegetable broth
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 cup heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
6 slices of bacon, cooked and crumbled
3 green onions, chopped
Sour cream, for serving

Instructions

Prep Your Ingredients: Peel and dice the potatoes, chop the onion, and cook the bacon until crispy. Set aside.
Assemble in the Crockpot: Add diced potatoes, onion, broth, garlic, thyme, salt, and pepper to your crockpot. Stir well to combine.
Cook Low and Slow: Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are tender.
Blend for Creaminess: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, mash with a potato masher.
Add Dairy: Stir in heavy cream, milk, and shredded cheddar. Allow the soup to cook for an additional 15-20 minutes until warmed through.
Garnish and Serve: Ladle soup into bowls and top with crumbled bacon, chopped green onions, and a dollop of sour cream. Serve hot.

Notes

Adjust seasoning to taste after blending.
For extra cheesiness, sprinkle more cheddar on top before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 873Total Fat 45gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 19gCholesterol 183mgSodium 1040mgCarbohydrates 72gFiber 7gSugar 8gProtein 45g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Potatoes: Use Russet potatoes for their starchy texture, perfect for creamy soups. Peel for a smooth finish, or leave some skin on for a rustic touch.
Chicken Broth: Opt for a high-quality broth for richer flavor. You can substitute with vegetable broth for a vegetarian version.
Bacon: Crispy bacon adds a smoky depth. Cook it fresh or use pre-cooked crumbles for convenience.
Cheese: Sharp cheddar gives the soup a bold flavor. Feel free to experiment with Monterey Jack or Gruyère.
Heavy Cream & Milk: The combination creates a luscious, creamy base. You can replace with half-and-half for a lighter option.

Variations and Substitutions:

Vegetarian Version: Omit bacon and use vegetable broth. Add smoked paprika for a hint of smoky flavor.
Gluten-Free: Ensure your broth is gluten-free and skip any optional thickeners like flour.
Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
Loaded Toppings: Experiment with toppings like crumbled blue cheese, diced ham, or even roasted vegetables.
Dairy-Free: Substitute heavy cream with coconut milk or cashew cream and use a dairy-free cheese alternative.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid adding dairy before freezing for best results.