The first time I decided to try making a crockpot loaded baked potato soup, I could not decide which recipe to use, so I combined two recipes that sounded great. It's the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.
Ingredients
- red potatoes, unpeeled: 3 pound (cut into 1/2 inch cubes)
- chicken broth: 2 cans (14.5 ounce cans)
- white onion: 1 piece (chopped)
- butter: 2 Tbsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- crisp cooked bacon, crumbled: 1 pack (8 ounce pack)
- half-and-half: 0.75 cup
- cheddar cheese: 0.75 cup (for garnish, shredded)
- sour cream: 0.5 cup (for garnish)
- fresh chives: 3 Tbsp (minced, optional)
Metric Conversion
Stages of cooking
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Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Dotdash Meredith Food Studios
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Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours. Dotdash Meredith Food Studios
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Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to the Low setting; cook until thick and creamy, 15 to 20 minutes more. Dotdash Meredith Food Studios
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Mash soup in the slow cooker with a potato masher to your desired consistency. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Garnish with additional Cheddar cheese, sour cream, and chives.
