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
Scale
- 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