Crock Pot Loaded Baked Potato Soup
Course: Soups7
servings20
minutes7
hoursI have made many slow cooker recipes over the years, especially on days when I want something warm and comforting without spending much time in the kitchen.
Through experience, I have learned that the best crock pot meals are the ones that practically cook themselves while still building deep, rich flavor. This is one of those recipes I often turn to when I want something simple but satisfying.
What I like about it is how easy the process is—you add everything to the crock pot, let it slowly cook, and it develops into a comforting base on its own. Near the end, I usually add a few final ingredients to bring everything together before serving.
I have also found it to be very flexible. It can be served as a starter, paired with soup or salad as a side, or even enjoyed as a full meal depending on how you portion it.
It’s the kind of recipe I rely on when I want something warm, effortless, and dependable at the end of a busy day.
Ingredients
5 lb bag of potatoes (peeled and sliced in 1/4 pieces)
Fresh sprig of fresh thyme (1 tsp of dried can be used as substitution)
1 whole white onion, diced
1 cup of cheddar cheese, grated
3 cloves of garlic, pressed
32 oz of chicken broth
1 cup of sour cream
1 cup of heavy cream
salt and pepper to taste
1/4 tsp cayenne pepper
- For toppings
1 cup of grated cheddar cheese
Sour Cream
12 oz of bacon cooked and cut in pieces
Chives (mined into small pieces)
Directions
- Add prepared potatoes, chicken broth, onions, garlic, cayenne and thyme in crock pot. Cook on low setting for 7 hours.
- Using a potato smasher, lightly smash the potatoes
- Add the sour cream, cheddar cheese and heavy cream. Mix well. If the soup is too thick, you can add more heavy whipping cream. Let cook a little warmer since the heavy whipping cream and sour cream will cook the soup some. Salt and pepper to taste. If you like it a little spicy, you can add some more cayenne pepper.
- Ladle into soup bowls.
- Top with sour cream, bacon bits and chives or toppings of your choice.
Notes
- This soup can be made the evening before. Place the cooled crock pot in the fridge overnight. Plug it back in to warm up in the morning. Serve with hearty bread or saltines.