When the weather turns nippy, nothing warms the heart quite like a bowl of loaded baked potato soup crockpot style. Picture this: creamy goodness enveloping crispy bacon bits, melty cheese, and a sprinkle of green onions, all simmering together in your kitchen while you kick back and relax. The aroma wafts through your home, creating an atmosphere that feels like a warm hug on a cold day.
This recipe for loaded baked potato soup is not just a meal; it’s pure comfort in a bowl. Whether you’re hosting a cozy dinner gathering or just treating yourself after a long day, this soup brings joy to any occasion. And let me tell you, your taste buds are about to embark on an unforgettable flavor journey!
Why You'll Love This Recipe
- This loaded baked potato soup is incredibly easy to prepare and perfect for busy weeknights
- Its rich and creamy flavor profile will make it an instant family favorite
- The vibrant toppings create visual appeal that makes each bowl look mouth-watering
- Enjoy it on its own or pair it with crusty bread for an ultimate comfort meal
I still remember the first time I made this loaded baked potato soup in my trusty crockpot. My friends devoured it and proclaimed me a culinary genius—little did they know how simple it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Russet Potatoes: Choose large potatoes for a heartier texture; they hold up beautifully in the slow cooker.
-
Onion: A medium onion adds sweetness and depth; chop finely for even distribution.
-
Garlic Cloves: Fresh garlic brings robust flavor; use at least three cloves for best results.
-
Chicken Broth: Use low-sodium broth to control saltiness; enhances the soup’s savory background.
-
Cream Cheese: Opt for full-fat cream cheese for that luscious creaminess; helps thicken the soup beautifully.
-
Bacon Bits: Crispy bacon bits add crunch and smokiness; feel free to use turkey bacon as a healthier option.
-
Cheddar Cheese: Shredded sharp cheddar melts wonderfully into the soup; it’s the crown jewel of toppings!
-
Green Onions: Freshly chopped green onions provide a pop of color and fresh flavor; sprinkle generously before serving.
-
Sour Cream: A dollop on top adds tanginess; perfectly balances the richness of the cheese and cream.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Let’s dive into making this comforting masterpiece! Follow these steps to achieve perfection.
Prep Your Ingredients: Begin by washing and peeling your russet potatoes. Cut them into bite-sized cubes, ensuring even cooking throughout the process.
Sauté Aromatics: In a skillet over medium heat, sauté chopped onions and minced garlic until fragrant and translucent—about 5 minutes—this step builds essential flavors.
Add to Crockpot: Transfer the sautéed onion-garlic mixture into your crockpot along with cubed potatoes. Pour in chicken broth until just covered—this will help create that dreamy texture.
Add Creamy Goodness: Toss in softened cream cheese along with salt and pepper to taste. Stir gently to combine everything while maintaining those lovely potato chunks.
Cook Away: Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender enough to mash lightly against the side of your pot.
Blend It Up: Once cooked, blend approximately half of the soup using an immersion blender (or transfer to a regular blender). This creates a creamy base while still leaving some hearty chunks!
Now you’re ready to serve up bowls of joy! Ladle hot soup into bowls and garnish with crispy bacon bits, shredded cheese, fresh green onions, and a dollop of sour cream. Trust me when I say you’ll want seconds!
This loaded baked potato soup crockpot recipe is not only easy but also unbelievably satisfying. It’s perfect for any occasion—be it chilly nights or family gatherings around the table. Enjoy every spoonful!
You Must Know
- This loaded baked potato soup crockpot recipe is a warm hug in a bowl
- The creamy texture and savory flavors make it an instant family favorite
- With aromas wafting through your home, everyone will be eagerly awaiting dinner time
Perfecting the Cooking Process
Start by layering your ingredients in the crockpot: potatoes first, then add broth, seasonings, and toppings. This method ensures even cooking and allows flavors to meld beautifully.
Add Your Touch
Feel free to swap regular potatoes for sweet potatoes or add garlic for extra flavor. A dash of hot sauce can also elevate the soup’s profile.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat on low heat on the stove or microwave, adding a splash of milk for creaminess.
Chef's Helpful Tips
- For the best flavor, use freshly baked potatoes instead of raw ones; their richness enhances the soup
- Don’t skip the garnishes; they add delightful textures and fresh flavors that elevate each bite
- Make sure to taste as you go; adjusting seasoning makes all the difference!
Sharing this recipe reminds me of a chilly winter night when my friends came over for movie marathons. One bowl led to another, and soon we were all fighting over who got the last spoonful!
FAQ
How long does it take to cook loaded baked potato soup in a crockpot?
Cooking time typically ranges from 6 to 8 hours on low heat for optimal flavor.
Can I use other types of cheese in this soup?
Absolutely! Cheddar, gouda, or pepper jack can add unique flavors to your soup.
Is this soup gluten-free?
Yes, this loaded baked potato soup crockpot recipe is naturally gluten-free when using gluten-free broth.
Loaded Baked Potato Soup
- Total Time: 0 hours
- Yield: Serves approximately 6
Description
Warm up your chilly evenings with this creamy loaded baked potato soup made effortlessly in your crockpot. Rich with russet potatoes, tangy cream cheese, and topped with crispy bacon and melty cheddar, this comforting dish is a family favorite. Perfect for cozy dinners or meal prep, each bowl serves up joy and satisfaction that will keep everyone coming back for seconds.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup crispy bacon bits
- 1 cup shredded sharp cheddar cheese
- 1/4 cup green onions, chopped (for garnish)
- 1/2 cup sour cream (for serving)
- Salt and pepper to taste
Instructions
- 1. Prepare the potatoes by peeling and dicing them into bite-sized cubes.
- 2. Sauté onions and garlic in a skillet over medium heat until translucent (about 5 minutes).
- 3. Add the sautéed onions and garlic to the crockpot with the diced potatoes.
- 4. Pour in the chicken broth until potatoes are just covered.
- 5. Stir in softened cream cheese, salt, and pepper to taste.
- 6. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- 7. Blend half of the soup using an immersion blender or standard blender for a creamy texture while leaving some chunks.
- 8. Serve hot, garnished with bacon bits, cheddar cheese, green onions, and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
