Crock Pot Loaded Baked Potato Soup Recipe

Introduction

This Crock Pot Loaded Baked Potato Soup is a comforting and creamy dish perfect for chilly days. It combines tender potatoes, cheese, and savory flavors for a hearty meal that’s easy to prepare and perfect for slow cooking.

Ingredients

• 2.5 lbs Russet potatoes (Optional: peel the potatoes)
• 1 small onion (about 1/2 lb)
• 2 cups chicken broth
• 4 cloves garlic
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 8 oz cream cheese
• 4 oz shredded cheddar cheese (about 1 cup)
• 1.5 cups heavy cream

Instructions

1. Step 1: Chop the potatoes into 2-inch chunks and roughly chop the onion.
2. Step 2: Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot. Cook on high for 4 hours or on low for 6 to 8 hours.
3. Step 3: When cooking is complete, open the lid and stir in the cream cheese, cheddar cheese, and heavy cream. Use a potato masher to blend the soup slightly chunky, or an immersion blender for a smooth texture.
4. Step 4: Serve hot topped with your favorite baked potato toppings like bacon bits, green onions, or extra cheese. Enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Peeling the potatoes will make the soup smoother, but leaving the skins adds texture and nutrients.
• Add cooked bacon or chives as garnishes to enhance flavor.
• To make it dairy-free, use dairy-free cream cheese and cream alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or cream if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a crock pot?

Yes, you can cook the ingredients in a large pot on the stove. Simmer the potatoes, onion, broth, garlic, salt, and pepper for about 30 to 40 minutes until potatoes are tender. Then proceed with adding the cheeses and cream.

Can I freeze the soup?

It’s best to avoid freezing this soup as the dairy ingredients may separate upon thawing. If you do freeze it, stir well when reheating to help recombine the texture.