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Baked Potato Soup Crock Pot
This Baked Potato Soup made in a crock pot is a creamy, comforting dish that’s easy to prepare and perfect for any occasion. Rich with the flavors of tender potatoes, crispy bacon, and melted cheese, this slow-cooked soup brings all the warmth of a classic baked potato right to your bowl. Best of all, it’s a simple recipe that lets the crock pot do most of the work, making it an ideal meal for busy days.
Baked Potato Soup (Crock Pot)
Baked Potato Soup is a delightful and hearty comfort food perfect for cold days or when you want a satisfying and flavorful meal. The soup features tender, slow-cooked potatoes in a rich, creamy base enhanced with crispy bacon, melted cheese, and fresh herbs. This recipe is made easy with the use of a crock pot, allowing you to set it up and let the flavors develop as it simmers throughout the day. Topped with cheese, bacon, and sour cream, it's like enjoying a loaded baked potato in soup form!
Equipment
- Crockpot (Slow cooker)
- Potato masher or immersion blender
- Measuring Cups and Spoons
- Ladle
- Knife and cutting board
- Skillet (for bacon)
Ingredients
- 6 large russet potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cups chicken broth or vegetable broth for a vegetarian option
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 1 ½ cups heavy cream or half-and-half
- 1 cup shredded cheddar cheese plus extra for garnish
- 6 slices bacon cooked and crumbled
- ¼ cup sour cream plus extra for serving
- 3 tablespoons butter
- 2 tablespoons chopped fresh chives for garnish
Instructions
Prepare the Potatoes and Soup Base
- Place the diced potatoes, chopped onion, garlic, salt, pepper, and paprika into the crock pot.
- Pour the chicken broth over the ingredients, ensuring the potatoes are covered. If needed, add more broth to cover them.
- Stir gently to combine.
- Cook on Low
- Cover the crock pot with the lid and set it to low heat.
- Let the soup cook for 6-7 hours, or until the potatoes are tender and easily mashed.
Mash the Potatoes
- Once the potatoes are cooked, use a potato masher or an immersion blender to mash some of the potatoes. This will give the soup a thicker, creamier texture while leaving some potato chunks for a hearty bite.
Add Cream and Cheese
- Stir in the heavy cream, butter, and shredded cheddar cheese. Allow the cheese to melt into the soup, stirring occasionally to ensure a smooth consistency.
- Continue to cook for another 20-30 minutes on low heat.
Cook the Bacon
- While the soup finishes, cook the bacon in a skillet until crispy. Once done, drain on paper towels and crumble.
Serve the Soup
- Ladle the soup into bowls and top with extra shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and chopped fresh chives.
- Serve with crusty bread for dipping or alongside a fresh salad for a complete meal.
Notes
Tips:
- Make It Vegetarian: Use vegetable broth and omit the bacon for a vegetarian version. You can add sautéed mushrooms or roasted vegetables for extra flavor.
- Control the Texture: For a smoother soup, blend all the potatoes with an immersion blender. For chunkier soup, mash fewer potatoes.
- Add a Kick: For a spicier version, add a dash of cayenne pepper or crushed red pepper flakes.
Nutrition Information (Per Serving Approx.):
- Calories: 350 kcal
- Protein: 12g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 3g
- Sodium: 800mg