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Creamy Loaded Baked Potato Soup Crockpot Recipe Easy and Perfect for Cold Days

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A thick, hearty, and indulgent baked potato soup made in the crockpot, perfect for cold days. This recipe blends tender potatoes with sharp cheddar, smoky bacon, and creamy sour cream for a comforting meal.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 6 slices bacon, cooked crisp and chopped
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960 ml) chicken broth
  • 1 ½ cups (170 g) sharp cheddar cheese, shredded
  • ¾ cup (180 ml) sour cream
  • 1 cup (240 ml) whole milk
  • 3 tablespoons all-purpose flour
  • Salt and black pepper, to taste
  • 2 tablespoons chives or green onions, chopped

Instructions

  1. Cook 6 slices of bacon in a skillet over medium heat until crisp, about 8-10 minutes. Transfer to paper towels to drain and chop once cool. Leave 1 tablespoon of bacon fat in the pan.
  2. Add the chopped yellow onion to the bacon fat and cook for about 5 minutes until translucent. Add minced garlic and sauté for another 30 seconds until fragrant. Transfer onions and garlic to the crockpot.
  3. Peel and dice 4 medium russet potatoes into roughly 1-inch cubes. Add them to the crockpot along with 4 cups chicken broth. Stir gently to combine.
  4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are fork-tender but not falling apart.
  5. About 30 minutes before serving, whisk 3 tablespoons of all-purpose flour into 1 cup of milk until smooth. Pour this mixture into the crockpot and stir well to thicken the soup.
  6. Use an immersion blender to puree about half the soup directly in the crockpot, leaving some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and stir back in.
  7. Stir in 1 ½ cups shredded sharp cheddar cheese and ¾ cup sour cream. Mix thoroughly until the cheese melts and the soup looks velvety.
  8. Taste and adjust salt and pepper. Sprinkle the chopped bacon and 2 tablespoons of fresh chives or green onions on top before serving.

Notes

To make gluten-free, substitute all-purpose flour with almond flour or a gluten-free blend. For vegetarian version, use vegetable broth and omit bacon or substitute with smoky tempeh. Partially blending the soup keeps a nice texture. Watch the thickness after adding flour mixture; add more milk or broth if too thick. Freshly shred cheese for best meltability. Greek yogurt can substitute sour cream. Soup reheats well and flavors deepen after a day. Freeze leftovers for up to 2 months.

Nutrition

Keywords: baked potato soup, crockpot soup, creamy soup, loaded potato soup, comfort food, slow cooker recipe, easy soup, cold day recipe

Find it online: https://emmaoven.com/creamy-loaded-baked-potato-soup-crockpot-recipe-easy-and-perfect-for-cold-days/