Easy Crockpot Loaded Baked Potato Soup

Ingredients

• 6 russet potatoes (peeled and diced; medium)
• 1 onion (small, finely chopped)
• 3 cup chicken broth
• 1 cup heavy cream (Milk may be used for a lighter version)
• 0.5 cup sour cream (Stir into the soup; reserve a dollop for serving if desired)
• 4 bacon (cooked and crumbled)
• 1 cup cheddar cheese (shredded; plus extra for garnish)
• 2 green onions (sliced, for garnish)
• salt and pepper (to taste)

Steps

1. 1

   Peel and dice the potatoes, finely chop the onion, and cook the bacon until crispy. Crumble the cooked bacon and set it aside for serving.

2. 2

   Add the diced potatoes, chopped onion, and chicken broth to the Crockpot. Season with salt and pepper to taste.

3. 3

   Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.

4. 4

   For a smoother soup, use an immersion blender to blend the cooked potato mixture to your desired consistency. Leave it chunky if preferred.

5. 5

   Stir in the heavy cream, sour cream, and shredded cheddar cheese.

6. 6

   Cook on low for an additional 15–20 minutes, until the cheese is melted and the ingredients are well combined.

7. 7

   Ladle the soup into bowls. Top with the crumbled bacon, additional cheddar cheese, sliced green onions, and a dollop of sour cream if desired.

Notes

For a vegetarian version, omit the bacon and substitute vegetable broth for chicken broth. Russet potatoes are recommended because their starch helps create a creamy texture. Leftovers can be refrigerated in an airtight container for up to 3 days. Cool completely before freezing in a freezer-safe container for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. The source does not specify an exact slow-cooker temperature beyond the low/high settings.

Nutrition per serving

• soup
• main
• slow-cooker
• comfort-food
• American
• family-friendly
• make-ahead
• freezer-friendly