Description
This no-fuss Crockpot Loaded Baked Potato Soup is a hearty and comforting meal the whole family will love. Easy to make with simple ingredients and perfect for busy weeknights.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and cubed
- 1 pound bacon, cooked and crumbled
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup sour cream
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- Optional Toppings: Shredded cheddar cheese, chopped chives or green onions, more sour cream.
Instructions
- 1. Melt butter in a skillet over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
- 2. Gradually whisk in milk, one cup at a time, until smooth and slightly thickened.
- 3. Add cubed potatoes, onion, garlic, and chicken broth to the slow cooker. Stir.
- 4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
- 5. Carefully remove 2-3 cups of potatoes and liquid to a blender and blend until smooth. Alternatively, use an immersion blender in the slow cooker.
- 6. Return blended mixture to the slow cooker. Stir in milk and sour cream until well combined.
- 7. Season with salt and pepper to taste.
- 8. Stir in half of the crumbled bacon.
- 9. Ladle into bowls and top with shredded cheddar cheese, sour cream, chives, and remaining bacon.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if too thick. Avoid boiling.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 7g
- Sodium: 1100mg
- Fat: 29g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g