Thick and hearty crockpot loaded baked potato soup is loaded with creamy potatoes, shredded cheese, crispy bacon, onions, and scallions.
Ingredients
- 4 cups russet potatoes, peeled and chopped
- 4 cups chicken broth
- ½ cup onion, finely chopped
- ½ Tablespoon salt
- ½ Tablespoon pepper
- 4 Tablespoon butter
- ¼ cup all-purpose flour
- 1 ½ cups heavy cream
Toppings:
- 8 slices bacon, cooked and crumbled, or to taste
- 1 cup shredded cheese, or to taste
- ⅓ cup chopped scallions, or to taste
- 1 cup sour cream, or 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.
Nutrition
Serving: 1g | Calories: 681kcal
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