Description
A hearty and flavorful Loaded Baked Potato Soup made easily in the Crockpot, featuring tender potatoes, savory seasonings, and creamy additions, topped with classic baked potato fixings.
Ingredients
- 5-6 medium Russet potatoes, peeled and cubed (about 6 cups)
- 1 large yellow onion, chopped
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 8 oz cream cheese, softened and cut into cubes
- 1 cup milk (whole milk or 2%)
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, plus more for garnish
- 1/2 cup cooked bacon, crumbled, plus more for garnish
- 2 tbsp fresh chives, chopped, for garnish
Instructions
- Place cubed potatoes, chopped onion, chicken broth, salt, pepper, garlic powder, and dried thyme into a 6-quart or larger slow cooker.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are very tender.
- Once potatoes are tender, use a potato masher or an immersion blender to mash/blend about half of the potatoes, leaving some chunks for texture.
- Stir in the softened cream cheese until it’s fully melted and incorporated.
- Add milk, sour cream, and 1 1/2 cups shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth and creamy.
- Stir in 1/2 cup of crumbled cooked bacon.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with additional shredded cheddar cheese, crumbled bacon, and fresh chives.
Notes
- For a thicker soup, mash more of the potatoes. For a thinner soup, add a little extra milk or broth.
- If you don’t have cream cheese, substitute with Velveeta or an additional 4 oz of regular cream cheese.