This recipe is perfect for a busy mid-week chilly day! Simply set it up before you leave in the morning and come home to a delicious and hearty dinner.
Load it up with all of your favorite baked potato toppings like:
- Shredded cheddar cheese
- Sour cream
- Green onions
- And more
You can simply eat the soup as it is out of the slow cooker for a hearty and chunky soup. You can also blitz it a bit with an immersion blender for a creamier soup… just be sure to leave a few chunks for that hearty and comforting feel. You can also use a potato masher for an in-between textured soup. Whichever you prefer.
This soup can also be frozen and stored for up to 2 months in an airtight container.
Crockpot Loaded Baked Potato Soup
- Crockpot / Slow Cooker
- 6 slices bacon chopped
- 2 lbs. russet potatoes peeled and cubed
- 3 celery stalks sliced
- 1 large leek cleaned and chopped
- 3 garlic cloves finely chopped
- 4 cups chicken stock
- 1 tsp kosher salt
- 6 sprigs of fresh thyme
- 1/2 tsp ground black pepper
- 3/4 cup sour cream
- Heat a large skillet over medium heat. Add the bacon and cook until golden brown. Remove to a paper towel lined plate. Hold 2 pieces for garnish and crumble the remaining 4 pieces.
- Place the crumbled bacon, potatoes, celery, leeks, garlic, chicken stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quartslow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.
- Once the soup is done, remove the thyme sprigs and discard them.
- Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream.