Description
This crock pot loaded baked potato soup recipe is comfort food at its best with hunks of potatoes nestled in a thick soup base and all the best baked potato toppings on top.
Ingredients
Units
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- 8 oz bacon, chopped
- 1 medium onion, minced
- 2 garlic cloves, minced
- 2 tsp fresh or 3/4 tsp dried thyme, minced
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken stock or broth
- 3 lbs (about 5 or 6 medium) russet potatoes, peeled and cut into 1/2-inch chunks
- 8 oz sharp cheddar cheese, shredded (about 2 cups), plus extra for serving
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 3 scallions, sliced, for serving
Instructions
- Add the bacon to a 12-inch skillet and cook over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, cool, and refrigerate until serving time.
- Pour off all but 2 tablespoons of the bacon fat and add the onions, garlic, thyme, and ½ teaspoon salt to the fat. Cook over medium heat until the onions have softened, about 8-10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken stock/broth, scraping up any brown bits from the bottom of the pan.
- Transfer the contents of the pan to a 6-quart crock pot, then stir in the remaining stock/broth and potatoes. Cook on low for 4-6 hours, until the potatoes are fork-tender.
- Spoon 2 cups of potatoes from the crock pot into a bowl and mash until smooth. Stir the cheese into the soup until melted then stir in the mashed potatoes and heavy cream. Season with salt and pepper to taste. Turn the crock pot to high for 5 minutes to allow the soup to heat through. Serve the soup topped with extra cheese, crumbled bacon, and scallions (or anything else you love your baked potato topped with!).
Notes
To speed up your day-of prep time, you can dice the potatoes the night before you need them and keep them in bowl or pot of water (both should be covered) at room temperature. The water will prevent the potatoes from turning brown. Drain the potatoes well before adding them to the crock pot.
adapted from Slow Cooker Revolution by America's Test Kitchen as seen on Pink Parsley
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 4 hours
- Category: crock pot recipes
- Cuisine: American
