Crock Pot Baked Potato Soup All Recipes
Description
This Crock Pot Baked Potato Soup is a hearty and creamy soup that is sure to be a family favorite. It is a great way to use up leftover baked potatoes and it is packed with flavor. The combination of potatoes, cheese, bacon, and sour cream makes this soup a comforting and delicious meal. The slow cooker makes this soup incredibly easy to make and the result will be a delicious soup that is sure to be a hit.
Prep Time
The total preparation time for this soup is about 10 minutes. This includes prepping the ingredients and assembling the soup in the slow cooker.
Cook Time
This soup will need to cook for about 5 hours in the slow cooker. This will ensure that the potatoes are cooked through and the soup is creamy and flavorful.
Ingredients
- 4 baked potatoes
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper, to taste
Instructions
1. Start by prepping all of the ingredients. Peel and dice the potatoes, chop the onion, mince the garlic, and measure out the other ingredients.
2. Add the chicken broth, potatoes, onion, garlic, and thyme to the slow cooker. Stir to combine.
3. Cover and cook on low for 5 hours, or until the potatoes are cooked through.
4. Turn off the slow cooker and add in the butter. Stir until the butter is melted and combined.
5. Add in the sour cream, cheese, and bacon. Stir until combined.
6. Taste and adjust the seasonings with salt and pepper, if desired.
7. Serve the soup warm, with additional cheese and bacon, if desired.
Equipment
This soup requires a slow cooker or crock pot. You will also need a cutting board, knife, measuring cups and spoons, and a wooden spoon for stirring.
Notes
This soup can be stored in an air-tight container in the refrigerator for up to 5 days. To reheat, simply heat in a pot on the stovetop over low heat.
Nutrition: Per Serving
This recipe yields 4 servings. Each serving contains approximately 510 calories, 29g fat, 39g carbohydrates, 19g protein, and 4g fiber.
Recipe Tips
This recipe can easily be made vegetarian or vegan by omitting the bacon and using vegetable broth instead of chicken broth. If you don't have leftover baked potatoes, you can use uncooked diced potatoes instead. Cook the soup for an additional 30 minutes or until the potatoes are cooked through.
You can also adjust the seasoning to your preference. Feel free to add in additional herbs and spices, such as parsley, rosemary, or oregano. You can also add in some diced carrots or celery for additional flavor and texture.
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