This warm and cozy Crockpot Baked Potato Soup is creamy and packed with flavor! With simple ingredients like potatoes, cheese, and bacon, it’s perfect for chilly days.
Making it in a crockpot makes it even easier. Just toss everything in, and let it work its magic while you relax. I like to top mine with extra cheese and green onions. Yum!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for a baked potato soup because they are starchy and create a creamy texture. If you don’t have russets, Yukon Golds can also work, though they have a slightly different flavor.
Onion: A small onion adds a lovely depth to the soup. If you’re in a hurry, you can use onion powder instead, about 1 teaspoon, or replace it with shallots for a sweeter taste.
Chicken Broth: For a vegetarian option, vegetable broth is a great substitute. You can even make it low sodium by choosing low-sodium broth types, which helps control salt levels.
Cheddar Cheese: While shredded cheddar is a classic choice, you can substitute with shredded Monterey Jack or a mix of your favorite cheeses. For a lighter option, use reduced-fat cheese or leave it out entirely.
Sour Cream: If you’re looking for a dairy-free option, try using coconut yogurt or cashew cream. Greek yogurt is a healthier substitute while providing a similar tanginess.
What’s the Best Way to Achieve Creamy Texture in My Soup?
A creamy texture is key for a delicious potato soup and can be achieved in a couple of straightforward steps:
- Cook the potatoes until they are very tender; this usually takes 6-7 hours on low in a crockpot.
- After cooking, use a potato masher or immersion blender to mash or blend a portion of the potatoes directly in the crockpot. This creates a thick base while still leaving some chunks for texture.
- Add heavy cream or half-and-half and mix well to achieve that creamy, dreamy consistency.
These steps can elevate your soup, giving it a restaurant-quality feel right at home!
How to Make Crockpot Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 5-6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For the Creamy Finish:
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 cup sour cream, plus extra for topping
- 4 strips bacon, cooked and crumbled, plus extra for topping
- 1/2 cup green onions, sliced, plus extra for topping
- 1 cup heavy cream or half-and-half
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time. You then let the crockpot do the work for 6-7 hours on low or 3-4 hours on high, until the potatoes are nice and tender. After that, you’ll spend another 10-15 minutes stirring in the creamy ingredients and mashing the potatoes. Total time is about 6-7 hours plus prep!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing your diced russet potatoes, chopped onion, and minced garlic into the crockpot. These ingredients are the heart of your delicious soup!
2. Add Seasonings and Broth:
Next, pour in the chicken (or vegetable) broth. Then, sprinkle the salt, black pepper, and smoked paprika over the top. Give everything a good stir to combine. Cover the crockpot with the lid and set it to cook either on low for 6-7 hours or on high for 3-4 hours until the potatoes are very tender.
3. Blend and Creamify:
Once the cooking time is up and the potatoes are super soft, it’s time to create that creamy texture! Using a potato masher or an immersion blender, carefully mash or partially blend some of the potatoes in the crockpot. This gives your soup both creaminess and some delicious chunks!
4. Mix in the Goodness:
Now it’s time for the creamy stuff! Stir in the shredded cheddar cheese, sour cream, and heavy cream until everything is well mixed and the cheese is melted. This is where the magic happens!
5. Final Touches:
Fold in the crumbled bacon (saving some for garnishing later) and most of the sliced green onions. Give it a taste and adjust any seasoning if needed.
6. Serve and Enjoy:
Your soup is ready! Serve it hot in bowls, topped with extra shredded cheddar cheese, a dollop of sour cream, reserved bacon crumbles, and sliced green onions for a lovely garnish. It’s a comforting delight perfect for any meal!
Enjoy your rich, comforting crockpot baked potato soup topped with classic garnishes!
Can I Use Different Types of Potatoes?
While russet potatoes are preferred for their starchy texture, you can also use Yukon Golds, which add a slightly different flavor and creaminess. Just make sure to adjust cooking times if the potato variety cooks more quickly!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the entire soup and store it in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove or in the microwave, adding a splash of milk or cream if needed to freshen it up.
What If I Want a Lighter Version of This Soup?
You can lighten up the soup by using reduced-fat sour cream and cheese, or even try Greek yogurt as a healthier option. For the broth, choose low-sodium or homemade broth to control the salt content.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, stirring occasionally.
