This warm and creamy Crockpot Baked Potato Soup is perfect for chilly days. Packed with tender potatoes, cheese, and a touch of bacon, it’s comfort in a bowl!
You can just toss everything in the crockpot and let it do its magic. I love serving it with a sprinkle of green onions and extra cheese on top—yum!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for a creamy texture in soup. If you don’t have them, Yukon Gold potatoes can work well too. Just keep the skin on for extra flavor!
Chicken Broth: For a vegetarian option, use vegetable broth instead. It still adds great flavor without the meat.
Sour Cream: If you’re looking for a lighter version, Greek yogurt makes a good swap. It’ll still give creaminess and a bit of tang.
Cheddar Cheese: I love sharp cheddar for its bold taste. If you want something milder, feel free to use Monterey Jack or even a blend of your favorites!
Bacon: For a vegetarian version, simply skip the bacon or replace it with a plant-based alternative for that smokiness.
How Do You Achieve the Perfect Soup Texture?
Creating the right texture is key. You want a creamy soup with some chunkiness. Here’s how:
- Cook the potatoes until they’re super tender; this helps them mash easily.
- Use a potato masher for a rustic feel or an immersion blender for a smoother texture. It’s all about your preference!
- Adding the milk and flour mixture after the potatoes are soft thickens the soup nicely. Whisk it until smooth to avoid lumps!
- After blending, let the soup simmer a bit longer. This helps the flavors meld and the soup thicken.
Feel free to adjust thickness based on your taste by adding more broth or milk if needed. Enjoy creating your perfect soup!
Crockpot Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 6 slices bacon, cooked and crumbled (plus extra for topping)
- 1 cup milk or heavy cream
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh chives or green onions, for garnish
- Sour cream, for garnish
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time, plus 6-7 hours on low or 3-4 hours on high in the crockpot. After that, you’ll have a creamy and comforting dish ready to be enjoyed!
Step-by-Step Instructions:
1. Start the Soup:
In your crockpot, combine the diced potatoes, onion, minced garlic, and chicken broth. Sprinkle in some salt and pepper to taste. Stir everything together so it’s well mixed. Then, toss in half of the crumbled bacon for added flavor!
2. Let It Cook:
Cover the crockpot and set it to low for 6-7 hours or high for 3-4 hours. You want the potatoes to be very tender when you check them.
3. Prepare the Thickening Mixture:
While you’re waiting, in a small bowl, whisk together the milk (or heavy cream) and flour until it’s nice and smooth. This will help thicken your soup!
4. Blend the Potatoes:
Once the cooking time is up and the potatoes are soft, use a potato masher or an immersion blender to mash or partially blend the soup according to your preference. Leave a few chunks for great texture!
5. Thicken the Soup:
Stir the milk-flour mixture into the soup in the crockpot. This will help give it that creamy, rich consistency we love.
6. Add Creaminess and Cheese:
Add in the sour cream and 1 1/2 cups of shredded cheddar cheese, stirring everything until fully combined and the cheese has melted. Taste it, and adjust the seasoning with additional salt and pepper if needed. If you’re using paprika, add it in now!
7. Final Simmer:
Let the soup simmer on low for an additional 15-20 minutes. This helps everything come together beautifully and thickens the soup just right.
8. Serve and Enjoy:
Serve your hot soup in bowls, topped with the remaining cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of chopped chives or green onions. It’s perfect with a side of crackers or warm bread!
This creamy slow-cooked baked potato soup is hearty and delicious, offering warmth and comfort in every spoonful. Enjoy your tasty creation!
Can I Use Different Types of Potatoes?
Yes, you can! While russet potatoes are ideal for their creamy texture, Yukon Gold potatoes can also work well. Just remember to peel and dice them as you would the russets!
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative. You’ll still have a deliciously creamy soup!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to a freezer-safe container. It should keep for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat gently on the stove.
