Crock Pot Loaded Baked Potato Soup

5.0(8)

An easy way and delicious way to make potato soup for moms on the go.

by debrag·published 2009-09-21

Open original recipe

Creamy SoupsSlow CookerSoups

Servings

Total time

—

prep 35 min

Calories / serving

—

Ingredients (12)

serves

½ sticks Butterbutter
1 whole Medium Onion, Finely Choppedonion
2 stalks Celery Finely Choppedcelery
1 teaspoon Minced Garlic Or Two To Three Chopped Clovesgarlic
1 teaspoon Saltsalt
1-½ teaspoon Fresh Cracked Peppercracked-pepper
8 whole Large Baking Potatoespotato
3 cans Chicken Brothchicken-broth
8 ounces, fluid Sour Cream
1 cup Heavy Creamheavy-cream
2 cups Shredded Sharp Cheddarsharp-cheddar
1 package Cooked, Crumbled Bacon

Instructions (7 steps)

01Turn crock pot on high and put in the butter. Add chopped onion and celery. (If using fresh garlic, add it with the onion and celery.) Add salt and pepper. Stir and let cook while you peel and chop the potatoes.
02Cut the potatoes to 1/2″ squares. Add potatoes and garlic (if you’re not using fresh garlic) to the pot. Add 2 cans of the chicken stock. Add some of the remaining can if the potatoes are not covered. Cook on high for 4 hours (8 hours on low) or until the potatoes are done.

04Add in sour cream, heavy cream, cheese and bacon (minus a handful to put on top for garnish). If soup is too thick, add enough of the remaining can of chicken stock to thin the soup. If it’s too thin, cook remaining baked potato in the microwave; scoop out, mash and add to soup. Each crock pot is different, so the required broth may vary.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.