Imagine arriving home to the irresistible aroma of indulgent, creamy, and cheesy baked potato soup. This Crockpot Baked Potato Soup recipe will warm your home and your heart with happiness.
With minimal effort, you can let your slow cooker cook while you go about your day, anticipating a delectable and satisfying meal. This article, will explain recipe for baked potato soup in crock pot.
- 4 cups potatoes about 3-4 large russet potatoes peeled and diced
- 1 small onion chopped
- 3 cups chicken broth
- 4 tablespoons butter
- 1/4 cup flour
- 1/4 cup sour cream
- 1 1/2 cup heavy cream half and half will also work
- salt and pepper to taste
- Bacon cooked and crumbled
- 1 1/2 cups cheddar cheese
- Green onions
Recipe For Baked Potato Soup In Crock Pot
1. Prepare The Potatoes
Prepare the russet potatoes first. Scrub them thoroughly to remove any grime, then dice them into cubes before serving.
Leaving the skin on gives the broth a rustic, earthy flavor and adds nutrients and texture.
2. Combine Ingredients In The Crockpot
Combine the diced potatoes, chopped onion, minced garlic, and your chicken or vegetable broth in a slow cooker.
This will serve as the soup’s base, infusing it with layers of flavor as it gently cooks.
3. Cook In The Crockpot
Select low heat for an extended cooking time (6 to 8 hours) or high heat for a shorter cooking time (4-5 hours).
The potatoes should be cooked until tender and readily mashed with a fork. Slow cooking enables the flavors to combine exquisitely.
4. Blending The Soup
When the potatoes are soft and fully cooked, you should blend the soup. To get the texture you want, use an immersion mixer right in the slow cooker.
If you don’t have an immersion blender, put a small amount of the broth in a standard blender and puree until smooth.
5. Pour In Milk And Cheese
Here comes the richness of butter and cream. Stir in shredded cheddar cheese and whole milk. The milk gives it a smooth, creamy texture, and the cheese gives it a strong, buttery taste. Keep stirring until all the cheese has melted and the broth has a creamy texture.
6. Season And Modify
Season the soup to flavor with salt and pepper. Remember that the cheese and bacon (if used) will contribute salt sensitivity To the dish.
7. Stir In Sour Cream
To enhance the soup’s creaminess, incorporate sour cream. It elevates the broth by imparting a subtle sourness and luxurious texture.
Fill containers with your piping-hot baked potato soup. It is already delectable, but we’re still working!
9. Garnish And Enjoy
For a salty, smoky crunch, sprinkle bacon crumbles over each dish as a garnish. Add more shredded cheddar cheese for added richness, and finish with chopped green onions for a fresh, bright contrast to the soup’s richness.
It is enjoyable to add garnishes to create the ideal soup combination. Mix and match your preferred toppings to create the best and ultimate loaded potato soup recipe for the slow cooker.
- Bacon bits: If you prefer to purchase bacon bits rather than prepare your bacon, you can! This greatly simplifies the procedure.
- Shredded cheese: Instead of cheddar, you could use Colby Jack, American, or even mozzarella for shredded cheese!
- Sour cream: Add one more drop of sour cream to the soup’s surface. It’s delectable!
- Diced avocado: The addition of diced avocado is ideal for enhancing texture and flavor.
- Cooked Corn Kernels: Cooked Corn Kernels are a delightful way to give the soup a southern spin.
- Croutons: These lend a deliciously crunchy texture to the dish. This recipe allows you to prepare them at home!
- Chives: Green chives have never looked better than they do in this creamy baked potato chowder.
Tips For Baked Potato Soup
Consider some substitutions you can make to this soup to make it more suitable for you and your family.
- For a creamy potato soup: For a creamy potato broth, cook the potatoes until they are tender in advance. Once the potatoes are tender, puree or purée until smooth and creamy.
- Mashing potatoes: When mashing potatoes, use a fork, a blender, or a potato masher.
- Gluten Free: This loaded baked potato soup can be made gluten-free by substituting cornstarch for the flour mixture, thickening the broth.
- Less salt: Substitute low-sodium chicken broth and pancetta as a topping to reduce the sodium content of the soup.
- Low Fat: You can use half-and-half as a low-fat alternative instead of heavy cream.
- How to thicken soup: Using flour and butter to create a roux after the potato soup’s cooking time helps to thicken the soup. Add the roux to the soup’s final 20 to 30 minutes of cooking and stir to combine.
This piled-baked potato soup is wonderful for leftovers! Double the recipe and save some for later!
- In the Refrigerator: After your soup has chilled, please place it in an airtight container and the refrigerator. It will last three to four days.
- In the Freezer: This broth can be made ahead of time and frozen for later consumption! After it has cooled, you can place it in a plastic bag and lay it out evenly. It will last approximately three months!
- To Reheat: If you are reheating soup from frozen, remove it the night before and allow it to defrost in the refrigerator overnight. Then, you can reheat it on the grill or in the slow cooker until thoroughly heated.
Whether it’s a chilly winter evening or simply craving a hearty broth, this Crockpot Baked Potato broth will never disappoint you. It is an easy-to-prepare, comforting, creamy, and delightful bowl of goodness.
Thanks for reading.