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

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 4 large russet potatoes, peeled and cubed
  • 6 slices bacon
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup whole 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.
  • Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 hours or on high for 4 hours, until the potatoes are very soft.
  • Use a potato masher to break up some of the potatoes, leaving a few chunks for texture. Stir in the milk, shredded cheddar cheese, and sour cream until the cheese melts and the soup thickens.
  • Ladle the soup into bowls and top each serving with the crumbled bacon and sliced green onions.

Notes

Mash the potatoes right in the slow cooker to control the thickness without extra dishes. If the soup seems too thick after adding the milk, stir in a splash more broth. Leftovers reheat well on the stovetop with a little extra milk to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet