Crockpot Baked Potato Soup
Transform bag of cheap potatoes into a decadent and comforting soup. Make this soup loaded by topping with bacon, cheese, sour cream, and chives.
Servings: 10
Equipment
- Immersion blend or regular blender
Ingredients
- 5 lbs. russet potatoes
- 1 white onion diced
- 3 whole garlic cloves (keep them whole) or 1/4 tsp garlic powder
- 7 cups chicken broth (or 7 cups water and 5 chicken bouillon cubes)
- 1/4 tsp. black pepper
- 16 oz. cream cheese 2 blocks total, ADD AT THE END OF THE COOKING TIME
- additional salt and pepper to taste
Loaded Toppings (optional but necessary)
- sour cream
- cheddar cheese grated
- green onion or chives sliced
- cooked bacon crumbled (or bacon bits)
Instructions
- Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
- Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. You'll want to cook this until the potatoes are tender.
- Add the cream cheese to the slow cooker, you can cube it if you like, but it's not nescessary. Using an immersion blend up the soup. If you don't have an immersion blender you can use a regular blender, you will need to blend the soup in batches.
- Season the soup with salt and pepper to taste.
- Serve with desired toppings.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 38g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 824mg | Potassium: 1016mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 22.7mg | Calcium: 103mg | Iron: 2mg
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