Thick and hearty crockpot loaded baked potato soup is loaded with creamy potatoes, shredded cheese, crispy bacon, onions, and scallions.
Ingredients
4cupsrusset potatoespeeled and chopped
4cupschicken broth
½cuponionfinely chopped
½Tablespoonsalt
½Tablespoonpepper
4Tablespoonbutter
¼cupall-purpose flour
1 ½cupsheavy cream
Toppings:
8slicesbaconcooked and crumbled, or to taste
1cupshredded cheeseor to taste
⅓cupchopped scallionsor to taste
1cupsour creamor to taste (optional)
Instructions
Add potatoes, chicken broth, onion, salt, and pepper to your crockpot. Cover and cook on low for 6 hours or high for 4 hours.
About an hour before cooking is finished, use a potato masher to mash up the potatoes until coarsely chopped inside the crockpot.
In a saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk into the melted butter. Cook for 1-2 minutes. Slowly whisk in heavy cream. Cook over medium-low heat until the mixture begins to thicken. Pour the mixture into your slow cooker, and stir to combine.
Allow soup to finish cooking according to your original cook time for the crockpot.
Serve topped with bacon, cheese, scallions, and sour cream (if desired).
Notes
Store leftovers for up to 3 days in the fridge. Reheat in the microwave, in a pot on the stove, or in your crockpot.