This cozy Crockpot Baked Potato Soup is like a warm hug in a bowl! Made with tender potatoes, creamy broth, and a sprinkle of cheese, it’s super comforting and easy to make.
I love tossing everything in the slow cooker and letting it work its magic. Pair it with some crunchy bread, and you’ve got a delicious meal that makes everyone smile! 😊
Key Ingredients & Substitutions
Russet Potatoes: These are great for soup because they become creamy. If you prefer, Yukon Golds can also work well, bringing a buttery flavor.
Chicken Broth: For a vegetarian version, use vegetable broth. Homemade broth adds additional flavor, but store-bought is convenient.
Sour Cream: Plain yogurt is a fantastic alternative if you’re looking to reduce calories. Cream cheese can also add a rich texture instead of sour cream.
Bacon: If you want a vegetarian option, omit the bacon or use turkey bacon. For a smoky touch, try adding smoked paprika or a few drops of liquid smoke.
Cheddar Cheese: Sharp cheddar gives a great flavor. If you’re looking for dairy-free, use a plant-based cheese or nutritional yeast for a cheesy taste.
What’s the Best Way to Blend the Soup?
Blending the soup properly makes a huge difference in texture! Using an immersion blender is super easy since you can do it right in the crockpot. If you don’t have one, here’s how to do it with a regular blender:
- Be careful with hot soup; blend in small batches. Fill your blender halfway only.
- Remove the center cap of the blender lid to let steam escape. Cover with a kitchen towel for safety.
- Blend until smooth or to your desired consistency, then return to the crockpot.
This process creates a creamy base while still keeping some potato chunks for that hearty feel. Don’t rush it; blending makes your soup not only tasty but also comforting!
How to Make Crockpot Baked Potato Soup
Ingredients You’ll Need:
For the Soup Base:
- 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 Creaminess and Flavor:
- 1 cup sour cream
- 1 to 1 ½ cups shredded cheddar cheese
- ½ cup milk or heavy cream
For Topping:
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
Seasoning:
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for a smoky flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 6-8 hours on low or 3-4 hours on high for cooking in the crockpot. It’s perfect to set up in the morning and come home to a warm, delicious soup waiting for you!
Step-by-Step Instructions:
1. Prepare the Soup Base:
Start by peeling and dicing the russet potatoes into small cubes. Place them in the crockpot along with the chopped onion and minced garlic. Pour in the chicken or vegetable broth, then season with salt, pepper, and smoked paprika if you like a smoky taste. Give it a good stir to combine all the ingredients.
2. Cook Until Tender:
Cover the crockpot with its lid and set it to cook. If you have the time, cook on low for 6-8 hours, or if you’re in a hurry, use the high setting for 3-4 hours. You want the potatoes to be nice and tender when you check on them.
3. Blend for Creaminess:
After the cooking time is up, grab your immersion blender and blend the soup right in the crockpot until it reaches your desired consistency—smooth with a few chunks is ideal! If you don’t have an immersion blender, you can carefully transfer half the soup to a regular blender, blend, and then return it to the crockpot.
4. Stir in Creamy Goodness:
Once blended, stir in the sour cream, milk or heavy cream, and 1 cup of shredded cheddar cheese. Keep stirring until everything is melted and well mixed. Don’t forget to taste it—adjust the salt and pepper if needed!
5. Serve and Enjoy:
When you’re ready to eat, ladle the warm soup into bowls. Top each bowl with extra shredded cheddar cheese, crumbled bacon, and sliced green onions for a tasty finish. It pairs perfectly with crackers or crusty bread.
6. Store Leftovers:
If you have any leftovers, let the soup cool before transferring it to an airtight container. It can be stored in the fridge for up to 3 days and reheated when you’re ready for another delicious bowl!
This creamy and comforting baked potato soup is not only easy to prepare but also a crowd-pleaser, making it perfect for chilly days. Enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creaminess, you can also use Yukon Gold potatoes for a buttery flavor or red potatoes for a firmer texture. Just remember, the cooking time might slightly vary based on the potato type.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the bacon. You might also consider adding sautéed mushrooms or extra veggies for added flavor and texture!
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before enjoying again. Add a splash of milk or cream if it thickens too much during storage.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stove.