Crockpot Loaded Baked Potato Soup
Creamy crockpot loaded baked potato soup with crispy bacon, cheddar cheese, and fresh green onions. Easy slow cooker recipe ready in 4 hours - perfect comfort food!
Equipment
- skillet
- slow cooker
- saucepan
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 6 slices bacon chopped
- 3 pounds russet potatoes peeled and diced into 1/2-inch cubes
- 1 medium yellow onion finely chopped
- 4 cups chicken broth
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups sharp cheddar cheese shredded
- 1/2 cup sour cream
- 3 green onions thinly sliced
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crisp, which should take about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 tablespoons of the bacon drippings in the skillet.
- Combine the diced potatoes, chopped onion, chicken broth, and reserved bacon drippings in the bowl of a 6-quart slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, until the potatoes are very tender.
- About 30 minutes before the soup is finished cooking, prepare the roux. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly and golden, creating a smooth paste.
- Gradually whisk the heavy cream into the roux until the mixture is completely smooth and begins to thicken slightly, which should take about 3-4 minutes. Stir in the garlic powder and black pepper.
- Carefully pour the cream mixture into the slow cooker with the cooked potatoes and broth. Add the shredded cheddar cheese and stir until the cheese is fully melted and the soup is well-combined and creamy.
- Ladle the hot soup into bowls and top each serving with a dollop of sour cream, a generous sprinkle of the reserved crispy bacon, and a scattering of sliced green onions.
Notes
Reserve the bacon drippings for maximum flavor. Soup can be cooked on LOW for 8 hours if you prefer.