Description
A rich and creamy baked potato soup made effortlessly in a crockpot, featuring smoky bacon, cheddar cheese, and velvety potatoes for the ultimate comfort food.
Ingredients
Scale
- 6 medium-sized potatoes, peeled and diced
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Green onions (optional, for garnish)
Instructions
- Peel and dice the potatoes into small chunks. Dice the onion and mince the garlic. Cook the bacon until crispy, then crumble it into pieces.
- Toss the potatoes, onion, garlic, and chicken broth into your slow cooker. Add a pinch of salt and pepper. Stir to combine, then cover and set to cook on high for 4 hours or low for 8 hours.
- Once the potatoes are tender, use an immersion blender to blend the soup until creamy. If you don’t have one, carefully transfer the soup to a blender in batches.
- Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup is velvety smooth.
- Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and extra cheese if desired.
Notes
[‘If you don’t have heavy cream, mix ¾ cup milk with ¼ cup melted butter as a substitute.’, ‘Blend only half the mixture for a chunkier soup.’, ‘Season as you go, as potatoes absorb a lot of salt.’, ‘This soup tastes even better the next day as the flavors deepen.’]
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Fat: 18
- Carbohydrates: 32
- Fiber: 3
- Protein: 14
Keywords: potato soup, crockpot soup, comfort food, creamy soup, baked potato soup