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Crockpot Loaded Baked Potato Soup with Bacon
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 6 slices bacon
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into pieces. Set aside half the bacon for topping.
  • Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, and pepper to the crockpot. Stir in the remaining crumbled bacon.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very soft.
  • Use a potato masher to break up some of the potatoes for a thicker texture. Stir in the milk, cheddar cheese, and sour cream until the cheese melts.
  • Ladle the soup into bowls and top each serving with the reserved bacon and sliced green onions.

Notes

For a thicker soup, mash more potatoes before adding the milk and cheese. If the soup thickens too much after sitting, stir in a splash of warm milk when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stove or in the microwave.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet