There is something about December and big bowl of warm, slow cooker loaded baked potato soup that just go hand in hand. I pretty much like soup all year long but when the weather is chilly and we are on the brink of a snowfall, no other soup really makes as much sense. Excuse me while I take my crockpot out of storage. 🙂
Have you ever wanted to eat a baked potato with a spoon? Well, even if you never gave it much thought, now you can! Every spoonful of this soup is creamy, dreamy and delicious, topped with cheddar cheese, bacon bits and green onions. Heck, add in a spoonful of sour cream and now we are talking! Yup, this is officially the best soup ever!
What makes this soup even better? It's called a slow cooker. Which means I can prepare my ingredients the night before, turn the slow cooker on in the morning and leave it on all day. Then all that is left to do on the day of is to prepare your toppings. So easy!!! Who doesn't love dinner ready for you when you get home from work? Nope, I seriously cannot think of one person that wouldn't agree! And just wait until you walk into your kitchen and smell the amazing aroma that fills the entire room. You won't be able to wait 5 minutes before you pull out your spoon and take a bite right from the slow cooker.
Recipe
Slow Cooker Loaded Baked Potato Soup
- Total Time: 4 hours 10 minutes
- Yield: 4-6
Description
Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions.
Ingredients
- 7 cups russet potatoes (about 4 large potatoes), chopped into ½ inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 3 cups chicken stock
- ¼ cup unsalted butter, cut into small cubes
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup half and half cream
Toppings (optional):
- 1 cup cheddar cheese, shredded
- 3-4 slices bacon, cooked and crumbled
- ¼ cup green onions, sliced
Instructions
- Combine all ingredients (except the cream and toppings) into a large crock pot.
- Cook for 3-4 hours on high or 6-7 hours on low, until potatoes are tender.
- Mash gently with a potato masher until you reach the consistency that you like (I like to leave it a little lumpy). For a fully pureed soup, use a food processor to puree.
- Stir in the cream.
- Pour the soup into a bowl and sprinkle on cheddar cheese, crumbled bacon and green onions.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Soup
- Cuisine: American
Amanda says
I was just thinking about making potato soup. What a coincidence. This sounds fabulous. I love Chili's loaded potato soup, but this looks and sounds so much better.
Elaine @ Dishes Delish says
Yum. I love potato soup and cooking it in a slow cooker! Fabulous!
Emily says
On a freezing cold day like today, that soup look so amazing! Plus, I really need to make use of my slow cooker more!
Amber Harrop says
This looks amazing Sam and I love my slowcooker so I am all over this recipe
Sam | Ahead of Thyme says
Thanks! 🙂
Gem says
My goodness that looks good! The slow cooker in my house is out all year long because I can make a hot meal in the summertime without heating the house. I mean, that could also be a grill in the summer but I'm not a big fan of roasting my face off. lol, but definitely going to try this one. Thank you!
Lisa | The Merry Momma says
This looks delicious and so simple! I will definitely be trying this in the cold months to come!