This Crockpot Baked Potato Soup is creamy and comforting, packed with tender potatoes and topped with cheese, bacon, and green onions. It’s like a warm hug in a bowl!
Let’s face it, who can resist a hearty soup filled with all those yummy toppings? I love making this on chilly days—just set it and forget it, then enjoy while snuggled up! 🥔💖
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for this soup due to their starchy nature, making the soup creamy. If you’re in a pinch, Yukon Golds work well too, offering a buttery flavor.
Onion: A medium onion adds depth of flavor. If you prefer a milder taste, sweet onions (like Vidalia) are a good choice. You could even use leeks for a unique twist!
Chicken Broth: While chicken broth adds nice flavor, a vegetable broth makes this soup vegetarian-friendly. You can also DIY broth using water with seasoning if you’re out.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute for a healthier option, and it still provides a nice texture. You could even skip it altogether if desired!
Bacon: I love crispy bacon for that extra crunch. If you want a meatless version, use turkey bacon or omit it entirely. Add smoked paprika for flavor instead!
How Do I Achieve the Right Texture for My Soup?
Getting the right texture in your baked potato soup is key for a great experience. Here’s how to do it:
- After cooking, use a potato masher to mash some of the potatoes for a creamy base, while keeping some chunks intact for texture.
- If you prefer a smoother soup, an immersion blender works wonders. Blend just enough to reach your desired consistency.
- Stir in cream and cheese slowly; this helps maintain the creamy texture without making it too thick.
With these tips, you’ll be on your way to a deliciously creamy Crockpot Baked Potato Soup perfect for any chilly day! Enjoy!
Crockpot Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus more for garnish
- 1/2 cup half-and-half or heavy cream
- 6 slices bacon, cooked and crumbled, plus more for garnish
- 3 green onions, sliced, plus more for garnish
- 2 tablespoons butter
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep. Cooking time varies between 6-8 hours on low or 3-4 hours on high in the crockpot. After cooking, it will need an additional 15-30 minutes for mixing in creamy ingredients. So, overall, set aside around 7 hours if you’re cooking it on low and about 4 hours if you’re in a rush!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the peeled and diced russet potatoes, chopped onion, minced garlic, and chicken or vegetable broth in your crockpot. Give it a gentle stir to combine the ingredients well.
2. Let It Cook:
Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. You want the potatoes to be very tender, making them easier to mash later.
3. Mash the Potatoes:
Once the cooking time is up, take a potato masher or an immersion blender and mash or blend the potatoes to your desired consistency. Some nice chunks add texture to the soup, so don’t worry about making it completely smooth!
4. Add the Creamy Goodness:
Now, it’s time to stir in 2 tablespoons of butter, the sour cream, shredded cheddar cheese, half-and-half or heavy cream, crumbled bacon, and sliced green onions. Mix everything well until combined!
5. Final Cooking:
Put the lid back on and cook on low for another 15-30 minutes. This will allow the cheese to melt and everything to blend nicely.
6. Season to Taste:
Give the soup a taste and season with salt and pepper as desired. Adjust according to your flavor preference!
7. Serve and Enjoy!
When you’re ready to serve, ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese, bacon bits, sliced green onions, and a dollop of sour cream for that extra delicious touch.
Enjoy your creamy, hearty Crockpot Baked Potato Soup—perfect for cozy days!
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal for their creamy texture, you can also use Yukon Golds or even red potatoes. Just keep in mind that the texture may vary slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Soup Vegetarian?
Absolutely! To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the bacon. You can add smoked paprika for a hint of smokiness!
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a light salad. For a heartier meal, serve it with a side of roasted vegetables!
