Loaded Baked Potato Soup
A rich and creamy soup combining the flavors of loaded baked potatoes, perfect for busy nights and gatherings, made effortlessly in a crock pot.
Ingredients
Base Ingredients
- 6 medium russet potatoes, peeled and cubed Starchy potatoes help thicken the soup naturally.
- 1 large yellow or white onion, diced Provides flavor base for the soup.
- 3 cloves garlic, minced Enhances the aroma during cooking.
- 6 cups low-sodium chicken broth or vegetable broth For a vegetarian version, use vegetable broth.
- 1 cup heavy cream or half-and-half Adds creaminess to the soup.
- 1 cup shredded sharp cheddar cheese For rich flavor and melt.
- 1/2 cup sour cream To serve and for creaminess.
- 6 slices cooked bacon, crumbled For flavor; can substitute with turkey bacon for a lighter option.
- to taste salt and black pepper Use to enhance flavor.
Optional Flavor Boosters
- 1/2 tsp smoked paprika Add for a smoky flavor.
- 1/2 tsp cayenne pepper or hot sauce For a spicy kick.
- 1 cup broccoli florets For added nutrition.
- to taste chives or scallions, for topping For freshness and garnish.
Instructions
Preparation
- Peel and cube the potatoes into uniform chunks (maximum size of 1-inch).
- Finely dice the onion and mince the garlic.
- Cook the bacon until crispy. Let drain and crumble, saving 2 tablespoons of bacon fat for flavoring if desired.
- Grate the cheddar cheese fresh for maximum melt.
Cooking
- Add the cubed potatoes, onion, garlic, and chicken broth to the crock pot.
- Stir gently to ensure potatoes are mostly submerged.
- Set to cook on low for 6-8 hours or high for 3-4 hours.
- Once potatoes are tender, you can blend for a creamy texture or mash some potatoes for a chunkier soup.
- Stir in the heavy cream, shredded cheddar cheese, sour cream, and crumbled bacon.
Serving
- Top with extra cheese, reserved bacon bits, fresh chives, and a swirl of sour cream.
- Pair with crusty bread or a leafy green salad.
Notes
For thinner soup, remove the lid for the last 20 minutes. For thicker soup, stir in extra broth. This soup stores well in the fridge and can be frozen before adding dairy.