Crockpot Loaded Baked Potato Soup: A Warm and Comforting Recipe for Busy Nights

There’s something incredibly heartwarming about a bowl of soup on a chilly night, isn’t there? For me, a hot bowl of Crockpot Loaded Baked Potato Soup brings back fond memories of family gatherings, with laughter filling the room and the rich aroma wafting in from the kitchen. Every spoonful reminds me of cozy nights spent in my grandmother’s house, where potato soup was a staple. It’s a dish that celebrates the simple pleasures of life, and I believe it’s perfect for any occasion.

 

This creamy and indulgent soup is a lifesaver for busy parents and soup enthusiasts alike. It combines hearty potatoes, savory bacon, rich cheese, and fresh green onions to create a bowl of goodness that warms you from the inside out.

Tools & Ingredients

Cooking Tools Needed:

• Slow cooker
• Peeler
• Chopping board
• Knife
• Ladle

Full Ingredients:

• 4 cups Russet potatoes – a great source of potassium and fiber
• 1 cup diced onion – adds sweetness and depth of flavor
• 4 cloves garlic, minced – boosts flavor and supports immunity
• 6 cups chicken or vegetable broth – nourishes and adds richness
• 1 cup shredded sharp cheddar cheese – delivers a creamy texture and flavor
• 1 cup cooked bacon, crumbled – adds a savory crunch
• 1 cup sour cream – for creaminess and tang
• Green onions, chopped (for garnish) – fresh and vibrant touch
• Salt and pepper to taste – enhances overall flavor profile

Instructions

1. Begin by peeling and dicing the Russet potatoes into 1-inch cubes. Place them in the slow cooker.
2. Add the diced onions and minced garlic to the slow cooker.
3. Pour in the chicken or vegetable broth, and season with salt and pepper to your liking.
4. Cover the slow cooker and set it on low heat for 6-8 hours or high heat for 3-4 hours, until the potatoes are tender.
5. Once the potatoes are cooked, use a potato masher or immersion blender to mash the potatoes to your desired consistency.
6. Stir in the sour cream and shredded cheddar cheese until melted and well combined.
7. Finally, mix in the crumbled bacon, saving some for garnish, and let it heat through for another 10 minutes.
8. Serve warm, garnished with chopped green onions and any remaining bacon on top.

 

FAQ

Can I freeze this recipe? Yes, you can freeze this soup! Just let it cool to room temperature, then transfer it to airtight containers. It’s best enjoyed within 3 months.

What can I use instead of sour cream? If you prefer a lighter option, Greek yogurt or crème fraîche can be substituted for sour cream. For dairy-free options, try coconut cream or a non-dairy yogurt.

Can I make this soup vegetarian? Certainly! Simply replace the chicken or vegetable broth with a vegetarian broth and eliminate the bacon. You might want to add some smoked paprika for that extra flavor depth.

Tips & Tricks

1. Preparation is key: Chop your vegetables the night before and store them in the fridge to save time in the morning.
2. Customize it: Feel free to add your favorite toppings like jalapeños, additional cheese, or even a drizzle of hot sauce for an added kick!
3. Check for consistency: If you prefer a thinner soup, adjust by adding more broth until your desired consistency is achieved.
4. Even creamier: For an extra creamy soup, blend a portion of the potatoes before mixing in the sour cream and cheese.

Now that you’ve made this delicious Crockpot Loaded Baked Potato Soup, sit back, relax, and enjoy every comforting spoonful. Encourage others to relish in this warm treat by sharing this recipe with friends and family!