Nothing warms the soul quite like a creamy bowl of loaded baked potato soup. Imagine thick, velvety goodness enveloping your taste buds, with hints of garlic and cheese dancing in a flavor tango. The aroma? Oh, it’s like being wrapped in a cozy blanket on a chilly evening, making you forget all your worries.
This loaded baked potato soup crockpot recipe is not just about comfort; it’s also about nostalgia. I remember the first time my mom made this for us after a long day at school. We’d gather around the table, our noses twitching at the savory scent wafting from the kitchen, eagerly waiting to dive into bowls overflowing with goodies. Just thinking about it brings back that delicious warmth and happiness.
Why You'll Love This Recipe
- This loaded baked potato soup is incredibly easy to prepare and perfect for busy weekdays
- Its combination of creamy texture and rich flavors will have everyone coming back for seconds
- The vibrant toppings make each bowl visually appealing, transforming ordinary dinners into special occasions
- It’s versatile enough to customize with your favorite toppings or ingredients
It was a snowy day when I decided to whip up this soup for friends, and their delighted expressions as they took that first warm spoonful were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Use about 4-5 medium potatoes; their starchiness makes for a creamy texture.
Chicken Broth: Opt for low-sodium broth to control salt levels and let the flavors shine through.
Heavy Cream: This gives the soup its luscious texture; don’t skimp on it for that dreamy mouthfeel.
Sharp Cheddar Cheese: Grate fresh cheese for the best melting results; it adds an irresistible flavor kick.
Bacon Bits: Use crispy bacon or store-bought bits; they add crunch and smoky goodness to each bite.
Green Onions: Chop them finely for freshness; they provide color and a subtle oniony flavor contrast.
Garlic Cloves: Mince 3-4 cloves to infuse your soup with aromatic sweetness; it elevates the entire dish.
Sour Cream: A dollop on top adds creaminess and tanginess that perfectly balances the richness of the soup.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Those Potatoes: Start by washing and peeling your russet potatoes. Cut them into cubes to ensure they cook evenly in the crockpot.
Sauté Aromatics: In a skillet over medium heat, sauté minced garlic until fragrant but not browned—about one minute should do. This step enhances the flavors nicely.
Add Everything to the Crockpot: Toss potatoes, sautéed garlic, chicken broth, and heavy cream into your crockpot. Stir gently to combine all those delightful ingredients.
Cook Low and Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Your kitchen will smell divine during this time!
Blend It Up!: When cooking time is up, use an immersion blender to puree until smooth (or leave some chunks if you prefer). This creates that creamy consistency we love!
Add Cheese and More!: Stir in sharp cheddar cheese until melted completely. Top with crispy bacon bits and green onions before serving.
Enjoy each comforting spoonful of this loaded baked potato soup crockpot recipe as you reminisce about good times around the dinner table!
Key Tips for Loaded Baked Potato Soup
- Use starchy potatoes for a creamy texture
- Don’t skip the toppings; they add flavor and crunch
- Allow the soup to cool before storing for better preservation
Perfecting the Cooking Process
Start by peeling and dicing the potatoes, then add them to the crockpot with broth and seasonings. Cook on low for 6-8 hours until tender, then blend for a creamy finish.
Add Your Touch
Feel free to swap in sweet potatoes or add in cooked bacon, cheese, or green onions. This soup is versatile, so let your creativity shine!
Storing & Reheating
Store leftover soup in airtight containers in the fridge for up to five days. Reheat on the stove over low heat, stirring frequently until warmed through.
Chef's Helpful Tips
- For a thicker soup, mash some potatoes instead of blending entirely
- A dollop of sour cream enhances flavor and creaminess
- Always taste before serving; seasoning can transform your dish!
Sometimes I whip up this loaded baked potato soup when my friends drop by unexpectedly, and they rave about it every time!
FAQ
Can I use frozen potatoes for loaded baked potato soup?
Yes, frozen potatoes work well but may alter the texture slightly.
What can I substitute if I don’t have heavy cream?
You can use half-and-half or whole milk for a lighter version.
How do I make this soup spicier?
Add diced jalapeños or a splash of hot sauce for some heat.
Loaded Baked Potato Soup
Loaded baked potato soup is the ultimate comfort food, perfect for warming up on chilly nights. This creamy, slow-cooked delight combines russet potatoes, savory garlic, and rich cheddar cheese, creating a bowlful of nostalgia and happiness. With crispy bacon and fresh green onions as toppings, each spoonful is a delicious reminder of home-cooked meals shared with loved ones. Ideal for busy weekdays, this recipe is customizable to suit your taste.
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
Ingredients
- 4–5 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- ½ cup crispy bacon bits
- ¼ cup green onions, chopped
- 3–4 garlic cloves, minced
- ½ cup sour cream
Instructions
- Prepare the potatoes by washing, peeling, and dicing them into cubes.
- In a skillet over medium heat, sauté the minced garlic for about one minute until fragrant.
- Add the diced potatoes, sautéed garlic, chicken broth, and heavy cream to the crockpot; stir gently to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
- Stir in grated cheddar cheese until melted completely; serve topped with crispy bacon bits and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 930mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 80mg
