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.

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

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Soup

Servings 8 servings

Equipment

• Crockpot / Slow Cooker

Ingredients

  

1x2x3x

• 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

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