Description
A comforting and creamy loaded baked potato soup cooked effortlessly in a crockpot, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 2 green onions, chopped (for garnish)
Instructions
- Add the diced potatoes, chicken broth, onion, garlic, salt, pepper, and thyme to the crockpot; stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
- Gently mash some of the potatoes in the pot with a potato masher to thicken the soup.
- Stir in the cream cheese, cheddar cheese, sour cream, and heavy cream until smooth and creamy.
- Top each bowl with crumbled bacon and chopped green onions before serving.
Notes
For added flavor, consider using fresh herbs and adjusting seasonings to taste. You can store leftovers in airtight containers for up to three days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
Keywords: crockpot, soup, loaded baked potato, creamy soup, comfort food
