Loaded Baked Potato Soup

Winter’s chill brings a perfect time for a warm, creamy Loaded Baked Potato Soup. The smell of potatoes, onions, and bacon fills the kitchen. It makes you feel cozy and ready to make memories.

This slow cooker potato soup recipe is a favorite among many. It has a rich, velvety texture and deep flavors. With over 1,136 comments and a 4.9-star rating from 266 reviews, it’s a hit for creamy potato soup lovers.

Key Takeaways

• Loaded Baked Potato Soup is a comforting and delicious dish that is perfect for chilly days
• The recipe yields 8-10 servings and can be cooked on high for 3-4 hours or low for 6-8 hours
• Yukon gold potatoes are the recommended choice, but Russet or red potatoes can also be used
• The soup features a rich, creamy texture thanks to a roux made with butter or bacon grease, flour, and evaporated milk
• Customizable toppings like cheese, bacon, and green onions allow you to personalize the soup to your liking

Creamy and Comforting Slow Cooker Loaded Baked Potato Soup

Get ready for the amazing smell of crockpot potato soup in your kitchen. The slow cooker makes this dish special. It turns simple ingredients into a creamy potato soup loved by all.

A Rich and Flavorful Potato Soup Made Easy in the Crock-Pot

Potatoes, onions, garlic, and spices simmer for hours. This makes the soup comforting and hearty. The potatoes get tender, making the soup smooth and creamy.

This slow cooker potato soup is the ultimate comfort food. It’s perfect for cold days or cozy nights. Enjoy the rich flavors and creamy texture, all made easy in the Crock-Pot.

“This slow cooker potato soup is truly a game-changer. The flavors are so rich and comforting, and the creamy texture is simply divine. It’s the ultimate in cozy, satisfying meals.”

Ingredients for the Ultimate crockpot potato soup

To make the perfect crockpot potato soup, you need the right ingredients. Start with 2 1/2 pounds of Russet potatoes, peeled and diced. Use 4 cups of chicken broth as the liquid base.

Sautéed onions, garlic, and 6 slices of crispy bacon add flavor. Mix in 1/2 cup of sour cream and 2 cups of shredded sharp cheddar cheese for creaminess.

The secret to a great potato soup ingredients is finding the right balance. This crockpot potato soup recipe can be made vegetarian potato soup or gluten-free potato soup. Just swap the chicken broth for vegetable broth and skip the flour thickener.

With these essential slow cooker potato soup ingredients, you’re ready to make a dish everyone will love.

Prep Work: Chopping and Cooking Bacon

Before starting the crockpot potato soup, some prep work is needed. First, cook the bacon. You can fry it, microwave it, or use pre-cooked bacon. Once cooked, cut it into small pieces for the soup.

Then, chop the potatoes, onion, carrots, and celery. Cut the Yukon gold potatoes into 1-inch cubes for about 3 cups. Finely chop the onion for about 1 1/4 cups. Dice the carrots and celery into 1 cup each. Don’t forget to mince the 2 garlic cloves.

1. Cook 5 slices of bacon until crispy, then dice into small pieces.
2. Dice 3 cups (1 1/2 – 2 pounds) of Yukon gold potatoes into 1-inch cubes.
3. Finely chop 1 1/4 cups of onion (about 1 onion).
4. Dice 1 cup of carrots (2-3 carrots) and 1 cup of celery (2-3 ribs).
5. Mince 2 garlic cloves.

Having all ingredients prepped makes assembling the slow cooker potato soup easy. Make sure everything is chopped and ready before layering the soup. This ensures a smooth cooking process.

Assembling the Slow Cooker Potato Soup

It’s time to put your crockpot potato soup together. Start by adding diced potatoes, chopped onion, and cooked bacon to your slow cooker. Then, pour in the chicken or vegetable stock, making sure everything is covered.

Next, set your slow cooker to “low” and let it cook for 7-8 hours. Or, use the “high” setting for 4-5 hours. This will make the potatoes tender and blend the flavors well.

The kitchen will soon fill with a delicious smell. This smell will make you excited for the creamy potato soup you’re making. The longer it cooks, the richer and more flavorful it will become.

Remember, the recipe calls for 2-3 strips of bacon to be cooked and used as a topping for the crockpot potato soup. Additionally, the ingredients include 1 ½ lbs. of Yukon gold potatoes, with the option to use russet potatoes if preferred. The soup also requires 4 cups of unsalted chicken stock for the best flavor.

The Secret to Thick and Creamy Texture

To get the perfect crockpot potato soup, make a quick roux on the stovetop. Melt butter or bacon grease, then whisk in flour. Add evaporated milk to make a rich, thick gravy.

Making a Roux for a Velvety Smooth Soup

Start by melting 2 tablespoons of butter or bacon grease in a saucepan. Whisk in 2 tablespoons of flour and cook for 2 minutes, stirring constantly. Then, add 1 cup of evaporated milk and cook until it thickens, about 3-5 minutes.

When the roux is done, stir it into the crockpot potato soup for the last 30 minutes. This turns the soup into a creamy potato soup with a thick and creamy texture.

Remember, cook the soup on low for 6-8 hours or high for 3-4 hours. Stir in the roux during the last half-hour. This ensures the soup is thick and creamy perfection.

Customizing Your Loaded Baked Potato Soup

This crockpot potato soup is perfect for different diets. You can make it vegetarian or gluten-free. It’s easy to adjust, so everyone can enjoy it.

Vegetarian and Gluten-Free Options

For a vegetarian potato soup, use vegetable stock instead of chicken stock. This change, along with leaving out the bacon, makes a tasty meatless option.

To make it gluten-free, use gluten-free flour or a gluten-free thickener. This keeps the soup creamy without gluten.

You can also change the soup’s thickness. Mash some potatoes or add more broth for a thicker soup. This slow cooker soup recipe is great because you can make it just how you like it.

Loaded Baked Potato Soup Toppings

This creamy crockpot potato soup is amazing because you can add your favorite toppings. Choose from a variety of delicious options to make your bowl extra special.

• Shredded cheddar cheese
• Crumbled bacon
• Sliced green onions
• Sour cream
• Diced avocado
• Cooked corn kernels
• Croutons
• Chives

For an extra creamy touch, add a dollop of sour cream to your soup. You can also try different toppings to make your soup your own.

With so many toppings to choose from, you can make your loaded baked potato soup just the way you like it. Whether you go for a classic combo or try something new, your bowl will be uniquely yours.

Serving and Storing Leftover Potato Soup

This crockpot potato soup is best served warm. You can serve it straight from the slow cooker or in individual bowls. It uses 2 pounds of Yukon gold potatoes, peeled and diced, and makes about 8 servings.

It cooks for 4 hours and 30 minutes on low or 3 hours on high. This makes it easy to prepare in the slow cooker.

For leftovers, store the soup in an airtight container in the fridge for up to 3 days. But, it’s best not to freeze it. Freezing can make the soup’s texture grainy or separated.

Enjoy this potato for baby recipe within a few days for the best taste and texture. It’s creamy, comforting, and easy to make in a slow cooker. It’s sure to be a hit with your family.

The slow cooker cooking method allows for a cooking duration of 5-7 hours on low or 2-4 hours on high.

Tips for the Best crockpot potato soup Ever

Craving a comforting and creamy potato soup? Follow these expert tips to make the best crockpot potato soup you’ve ever tasted!

1. Choose the right potatoes – Yukon gold potatoes are the way to go for a perfectly creamy and buttery texture.
2. Cook it low and slow – Let the soup simmer in your slow cooker for 6-8 hours on low or 3-4 hours on high for maximum flavor development.
3. Mash some of the potatoes – Mashing a portion of the cooked potatoes helps thicken the soup and create a velvety smooth consistency.
4. Top it like a baked potato – Finish your crockpot potato soup with all the fixings, like crispy bacon, shredded cheddar, chives, and a dollop of sour cream.

For a gluten-free or vegetarian version, simply omit the bacon and use vegetable broth instead of chicken. Don’t forget to grate your cheese off the block for maximum melt factor!

With these simple tips, you’ll be on your way to creating the creamiest, most flavorful crockpot potato soup you’ve ever had. Enjoy!

“The secret to the best crockpot potato soup is all in the preparation and cooking method. Take the time to let the flavors develop, and you’ll be rewarded with a truly exceptional soup.”

Conclusion

This crockpot potato soup is the ultimate comfort food. It’s easy to make and full of flavor. Just a few simple steps and you’ll have a delicious, creamy, and satisfying potato soup ready for you after a long day.

The slow cooker makes it a breeze to prepare. The mix of russet and sweet potatoes, sausage, and cheese tortellini makes it rich and hearty.

Looking for a family-friendly dinner or a cozy meal on a chilly day? This slow cooker potato soup is perfect. Try this potato soup recipe and enjoy the comforting warmth of homemade crockpot potato soup.

So, gather your ingredients, fire up the slow cooker, and get ready to enjoy a delicious and comforting crockpot potato soup. It will quickly become a staple in your household.

Loaded Baked Potato Soup

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This Comfort vegetarian loaded potato soup recipe. Creamy, hearty, and packed with flavor, this slow cooker crockpot is perfect for chilly days.

• Author: Esme Baker
• Prep Time: 15 minutes
• Additional Time: 0 hours
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 pot
• Category: Soup
• Cuisine: American
• Diet: VegetarianDiet

Ingredients

• – 4 large russet potatoes, peeled and cubed
• – 1 tbsp olive oil
• – 1 onion, diced
• – 2 cloves garlic, minced
• – 4 cups vegetable broth
• – 1 cup milk (or dairy-free alternative)
• – 1 cup shredded cheddar cheese (optional)
• – 1/2 cup sour cream (optional)
• – Salt and pepper, to taste
• – Chopped green onions and crumbled bacon for garnish (optional)

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Instructions

1. Prepare Potatoes: In a large pot, bring cubed potatoes to a boil in salted water. Cook until tender, about 10 minutes. Drain and set aside.

2. Sauté Vegetables: In the same pot, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened and translucent, about 5 minutes.

3. Combine Ingredients: Add cooked potatoes back to the pot. Pour in vegetable broth and milk, stirring well. Use a potato masher or immersion blender to achieve desired consistency.

4. Add Cheese and Season: Stir in shredded cheese and sour cream, if using. Season with salt and pepper to taste.

5. Simmer and Serve: Let the soup simmer for 10 minutes to blend flavors. Serve hot, garnished with green onions and crumbled bacon, if desired.

Nutrition

• Serving Size: 1
• Calories: 393
• Sugar: 7
• Sodium: 768
• Fat: 15
• Saturated Fat: 7
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 50
• Fiber: 5
• Protein: 14
• Cholesterol: 39