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The Ultimate Crock Pot Loaded Baked Potato Soup

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This rich, creamy, and hearty slow cooker recipe delivers all the comforting flavor of a fully loaded baked potato in soup form with minimal fuss.

Ingredients

Scale

6 cups chicken broth, low-sodium preferred

6 large (about 4 lbs or 1.8 kg) Russet potatoes, peeled and diced

1 medium yellow onion, finely diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, freshly ground

1/2 cup heavy cream

4 tablespoons unsalted butter

1/2 cup all-purpose flour

1 cup sour cream

1 cup sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

1/2 cup cooked bacon, crumbled

1/4 cup fresh chives, finely chopped

Instructions

1. Add the diced potatoes, onion, garlic, chicken broth, dried thyme, salt, and pepper to a 6-quart or larger crock pot.

2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the potatoes are very tender and easily crushed with a fork.

3. Create a roux: Melt the butter in a small saucepan, whisking in the flour, and cook for 1 minute.

4. Whisk the roux into the crock pot until no lumps remain. Stir in the heavy cream and continue to cook for 15–20 minutes, allowing the soup to thicken.

5. Use a potato masher to mash about 1/3 to 1/2 of the potatoes directly in the slow cooker for a creamy texture with chunks.

6. Turn the heat to WARM or OFF. Stir in the sour cream and all but a handful of the shredded cheeses until fully melted and incorporated. Do not boil.

7. Taste the soup and add more salt or pepper as needed to balance the flavors.

8. Ladle the finished soup into bowls and garnish generously with the remaining shredded cheese, crumbled bacon, and fresh chives.

Notes

Use Russet potatoes for the best texture as their high starch content naturally thickens the soup.

Grate your own cheese for a smoother melt, as pre-shredded varieties contain anti-caking agents.

Ensure the sour cream and final cheese additions are done off-heat to prevent curdling.

This recipe can be made vegetarian by using vegetable broth and omitting the bacon.

Nutrition

Find it online: https://www.flavourrecipe.com/crock-pot-loaded-baked-potato-soup/