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.
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.
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