Crockpot Loaded Baked Potato Soup
A warm and creamy soup filled with potatoes, cheese, and bacon, perfect for chilly evenings.
Ingredients
For the Soup Base
- 4 large large potatoes, peeled and diced Use fresh potatoes for best flavor.
- 1 medium medium onion, diced
- 4 cups chicken or vegetable broth Vegetarian option available.
- 2 cloves cloves garlic, minced
For the Creamy Finish
- 1 cup shredded cheddar cheese Feel free to use different types of cheese.
- 1/2 cup sour cream Add for creaminess.
- 1 cup cooked and crumbled bacon Can be substituted with vegetarian bacon.
- to taste Salt and pepper Adjust according to preference.
For Garnish
- to taste Chopped green onions Add for an extra burst of flavor.
Instructions
Preparation
- Peel and dice the potatoes and onion. Mince the garlic.
Combine Ingredients
- Place the diced potatoes, onion, garlic, and broth in the Crockpot.
Cooking
- Set your Crockpot to low for 6-7 hours or on high for 3-4 hours until the potatoes become tender.
Final Mixing
- Use a potato masher to mash some of the potatoes for a creamier texture.
- Stir in the shredded cheddar cheese, sour cream, and crumbled bacon.
Seasoning and Serving
- Taste your soup and add salt and pepper according to your preference.
- Ladle the warm soup into bowls and top with chopped green onions for garnish.
Notes
This soup pairs well with crusty bread or a fresh salad. You can store leftovers in airtight containers for up to 3-4 days.