This creamy Crockpot Baked Potato Soup is the ultimate cozy dish! With soft potatoes, cheese, and crispy bacon, it’s a warm hug in a bowl.
What I love most is how easy it is to make. Just toss everything in the slow cooker and relax. It’s like magic! Plus, toppings like chives and sour cream make it even better!
Key Ingredients & Substitutions
Russet Potatoes: These are great for soup as they become creamy when cooked. If you’re looking for a healthier option, you can substitute Yukon Gold potatoes, which also have a nice buttery flavor.
Chicken Broth: I usually opt for low-sodium chicken broth for better control of the saltiness. If you prefer a vegetarian version, vegetable broth works perfectly and maintains the flavor.
Sour Cream: This adds creaminess and tanginess. If you’re looking for a lighter option, Greek yogurt is a great substitute. It’ll give a similar texture and a bit of tartness.
Bacon: While bacon adds a nice crunch, you can use turkey bacon for a leaner option. For vegetarians, try sautéed mushrooms or crispy chickpeas for a tasty crunch.
Cheddar Cheese: Sharp cheddar enhances the flavor of the soup. If you want something different, you can swap it with Monterey Jack or Pepper Jack for a kick!
How Do You Get the Creamy Texture in Your Soup?
Achieving a creamy texture in this soup relies on a couple of key steps. After the potatoes become tender, you’ll want to mash them partially. This releases the starches, making the soup thicker and creamier.
- After cooking, use a potato masher right in the crockpot. Aim for a mix of chunky and smooth.
- Alternatively, an immersion blender can help you get a more even texture, but be careful not to blend it all into a puree.
- Stir in the sour cream and cheese after mashing to enhance creaminess further. Mixing these in off the heat keeps them from separating.
Follow these steps, and you’ll have a beautifully creamy baked potato soup that’s sure to please! Enjoy!
Crockpot Baked Potato Soup
Ingredients You’ll Need:
For The Soup:
- 5 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth (or vegetable broth)
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
For The Creamy Base:
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup milk or heavy cream
For The Toppings:
- 6 strips bacon, cooked and crumbled
- 3 green onions, sliced (for garnish)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep, and then you’ll let it slowly cook for 6 to 7 hours on low or 3 to 4 hours on high in the crockpot. After that, you’ll spend a few minutes stirring in the creamy ingredients and serving it up. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by peeling and dicing the russet potatoes into bite-sized pieces. Chop the onion finely and mince the garlic cloves. This will help everything cook evenly and blend well in the soup.
2. Add to the Crockpot:
Place the diced potatoes, chopped onion, minced garlic, salt, black pepper, and thyme (if using) into the crockpot. Give it a gentle stir to mix all the ingredients together.
3. Add the Broth:
Pour the chicken broth over the vegetables in the crockpot. Make sure all the ingredients are covered by the broth for even cooking.
4. Cook Until Tender:
Cover the crockpot and set it to cook on low for 6 to 7 hours or on high for about 3 to 4 hours. You’ll know it’s ready when the potatoes are fork-tender!
5. Mash the Potatoes:
Using a potato masher or an immersion blender, mash the potatoes right in the crockpot until they reach your desired chunky or creamy consistency. You want a mix of thickness and some texture!
6. Add Creaminess:
Stir in the shredded cheddar cheese, sour cream, and milk or heavy cream. Mix well until everything is creamy and delicious. Taste your soup and adjust the seasoning with more salt or pepper if needed.
7. Serve and Garnish:
Dish the hot soup into bowls and top each serving with crumbled bacon, additional shredded cheese, a dollop of sour cream, and sliced green onions for that fresh touch.
8. Enjoy:
Sit back and enjoy your warm and comforting crockpot baked potato soup! It’s perfect for a chilly day or when you want something cozy and satisfying.
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal for their creamy texture, you can also use Yukon Gold potatoes for a buttery flavor or red potatoes for a firmer texture. Just keep in mind that red potatoes may not thicken the soup as much.
How Can I Make This Soup Vegetarian?
To make it vegetarian, simply replace the chicken broth with vegetable broth and omit the bacon. You can add sautéed mushrooms or additional vegetables for texture and flavor instead!
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Let it cool completely before transferring to an airtight container. It will last in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove, adding a splash of broth or milk to loosen it up.
What Are Some Good Toppings for This Soup?
Besides crumbled bacon and green onions, you can add shredded cheese, sour cream, diced avocado, or even crispy tortilla strips for a nice crunch. Feel free to get creative with your toppings!
