Because Crock Pot Thursday is a family tradition, I was thrilled to have family here this week to share this Crock Pot Loaded Baked Potato Soup. My sister-in-law and 10 year old niece were visiting from California, and we had a nearly perfect day. My kids adore their older cousin, and couldn’t have been happier to play in the dirty snow with her while we moms drank tea and caught up with each other. I was happy to have snow for our California girls, and was excited to try out this new recipe that was just right for a cold, winter day. I love that my slow cooker did the work for me while I enjoyed visiting with our family.
I served the Crock Pot Loaded Baked Potato Soup with a green salad and warm ciabatta bread. We garnished the soup with green onions, sour cream, and bacon, and everyone loved it!
For dessert we had fresh chocolate chip cookies, which were quick and easy because I had frozen dough balls on hand to plop on a cookie sheet and toss in the oven. YUM.
Since my son’s all time favorite meal is our slow cooked Corn Chowder, the next night I added some leftover corn, and it was a somewhat successful substitute for his favorite.
This soup was added to everyone’s “make again” pile, and our dinner guests asked for the recipe. Win!
Crock Pot Loaded Baked Potato Soup
- ½ lb bacon cut into ½ inch pieces (more if also using as garnish)
- 1 large onion, diced
- 6 large potatoes, peeled and cubed
- 1 quart chicken broth
- 3 garlic cloves, minced
- ¼ cup butter (or use the bacon drippings)
- salt and pepper to taste
- 1 cup cream (half and half works, too)
- 1 cup shredded sharp cheddar cheese (more if also using as garnish)
- garnish options: chives, sour cream, bacon, cheese, or green onion
- Cook the bacon in a pan until crispy.
- Add all the ingredients to the crock pot except cream (or half and half) and cheese.
- Cook on high for four hours or low for eight. Potatoes should be tender.
- Mash the potatoes a bit until the soup is to your desired thickness.
- Stir in cream and cheese, and garnish with toppings.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this.