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Crockpot Loaded Baked Potato Soup

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:

  • Bacon
  • 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.

Potato-Soup

Crockpot Loaded Baked Potato Soup

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.
3 from 1 vote
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Soup
Servings 8 servings

Equipment

  • Crockpot / Slow Cooker

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

-Add 1/4 - 1/2 cup of water, to thin the soup out to your desired consistency.
-Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
Keyword Potato Soup
Tried this recipe?Let us know how it was!

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