Making a warm and delicious loaded baked potato soup was never easier with this slow cooker recipe.
This week it has been super chilly here in Phoenix. Finally!! I love that it’s cooled down so that I can finally have an excuse to eat all the soup. I could eat soup everyday if it wasn’t 110 degrees outside in the summer. My kids on the other hand, get sick of soup really quickly. But since they don’t have to make dinner, they will just to endure my dinner decisions. 🙂
I really love all kinds of soups. I especially love them if they are really easy to make. My least favorite thing to do is cooking prep. UGH. I just hate it! So I try and prep things as much as I can, so that I am ready to get cooking. When it comes to soup, I usually always start with carrots, celery and onions. No matter what kind of soup I’m making. Even this butternut squash soup that I also make in a slow cooker.
This soup has some prep work to get it in the slow cooker, but then the slow cooker makes it so easy. What’s also easy is that when I buy carrots, celery and onions at the store, I buy extra and cut them all up at one time, and put them into plastic freezer bags so that all I have to do is take it out of the freezer and I’m ready to start making the soup. You can see what I mean and my other great tips for making quick soups.
Loaded Baked Potato Soup
- 9 – 10 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 onion, diced
- 8 strips of bacon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp sugar
- 2 bay leaves
- 2 cans chicken stalk
- 1 cup cream
- 2 cups cheese
- sour cream and diced green onions for topping
- In a slow cooker add diced potatoes, carrots, celery, onion, chicken stock (or broth), salt, pepper, garlic powder, sugar and bay leaves.
- Cover and cook on high for 3.5 hours or low for 7 hours.
- Cook bacon – I cook mine in the microwave.
- When the time is up, take a potato masher and mash only one half (one side of the crockpot) the soup.
- Chop bacon and add half to the soup.
- Then add 1 cup cream, 1 cup cheese and stir everything together.
- Cook on low for 1 more hour.
- When ready to serve, remove bay leaves and top with remaining cheese, bacon and add sour cream and chopped green onions.
- **Add more chicken broth if you want it a little thinner**
This loaded baked potato soup is on of our family favorites. I think my kids would not object if I made this soup every night for dinner. Bacon, potatoes and cheese? You can not go wrong with a combination like that!
My husband would love it if I made this clam chowder in bread bowls every night.
Or this crockpot chicken chili. Which is easier than this loaded baked potato.
Does your family love eating soup? What are your favorite kinds?
Happy Cooking!
Liz
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