Crock Pot Baked Potato Soup Recipes Recipes Recipe Cards

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CROCK POT - STYLE LOADED BAKED POTATO SOUP



Crock Pot - Style Loaded Baked Potato Soup image

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.

Provided by Debber

Categories     Chowders

Time 5h15m

Yield 2 cup servings, 6-8 serving(s)

Number Of Ingredients 13

6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

Steps:

  • Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
  • Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  • Stir in cream, cheese and chives.
  • Top with sour cream (if used), sprinkle with bacon and more cheese.

SLOW COOKER, EASY BAKED POTATO SOUP



Slow Cooker, Easy Baked Potato Soup image

I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!

Provided by The-Baby-Bow-Lady

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 7h30m

Yield 4

Number Of Ingredients 14

10 red potatoes, cut into cubes
3 tablespoons all-purpose flour
¾ cup real bacon bits
1 small red onion, chopped
1 clove garlic, minced
2 tablespoons chicken bouillon granules
1 tablespoon ranch dressing mix
2 teaspoons dried parsley
1 teaspoon seasoned salt
½ teaspoon ground black pepper
3 cups water
1 cup half-and-half
½ cup shredded Cheddar cheese, or to taste
¼ cup chopped green onion, or to taste

Steps:

  • Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  • Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  • Pour water into the slow cooker.
  • Cook on Low 7 to 9 hours.
  • Pour half-and-half into the soup; cook another 15 minutes.
  • Garnish with Cheddar cheese and green onion to serve.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 17.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1720.2 mg, Sugar 2.6 g

CROCK POT LOADED BAKED POTATO SOUP



Crock Pot Loaded Baked Potato Soup image

This Crock Pot Loaded Baked Potato Soup is the ultimate creamy comfort food! It is rich and filled with the delicious flavors of baked potatoes. You can add a variety of toppings to customize the soup just how you like it. This makes a nice big batch perfect for a family or serving a crowd.

Provided by Kimber

Categories     Dinner

Time 4h15m

Number Of Ingredients 9

2.5 lbs Russet potatoes
1 small onion (1/2 lb)
2 cups chicken broth
4 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper
8 oz cream cheese
4 oz shredded cheddar cheese (about 1 cup)
1.5 cups heavy cream

Steps:

  • Chop the potatoes into 2 in chunks and roughly chop the onion.
  • Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
  • Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
  • Top with your choice of toppings and Enjoy!

Nutrition Facts : ServingSize 1.25 cup, Calories 520 kcal, Carbohydrate 49 g, Protein 13 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 110 mg, Sodium 262 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 9 g

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP



Brett's Slow Cooker Loaded Baked Potato Soup image

The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.

Provided by Brett McKenney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h35m

Yield 6

Number Of Ingredients 11

3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
2 (14.5 ounce) cans chicken broth
1 white onion, finely chopped
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package crisp cooked bacon, crumbled
¾ cup half-and-half
¾ cup shredded Cheddar cheese, plus more for garnish
½ cup sour cream, plus more for garnish
3 tablespoons minced fresh chives

Steps:

  • Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
  • Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
  • Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 39.7 g, Cholesterol 89.1 mg, Fat 32.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 15.3 g, Sodium 1990.1 mg, Sugar 3.1 g

CROCK-POT LOADED BAKED POTATO SOUP RECIPE



Crock-Pot Loaded Baked Potato Soup Recipe image

If you like a baked potato with everything on it then you are going to LOVE this soup. This creamy soup has it all...bacon, potatoes, sour cream, chives, onions. SO GOOD!

Provided by Crock-Pot Ladies

Categories     Soups, Stews and Chili

Time 3h30m

Number Of Ingredients 15

6 Slices Thick Sliced Bacon ((Chopped))
1 Medium Yellow Onion ((Peeled And Diced))
32 Ounces Low-Sodium Chicken Broth
4 - 5 Medium Russet Potatoes ((Peeled And Diced))
2 Ribs Celery ((Diced))
1 Medium Carrot ((Peeled And Diced))
2 Cloves Garlic ((Peeled And Minced))
2 Whole Bay Leaves
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Freshly Ground Black Pepper
1 Cup Sour Cream
1 Cup Half & Half
1/4 Cup All-Purpose Flour
1 Cup Shredded Extra Sharp Cheddar Cheese
Fresh Chives ((Optional - For Garnish))

Steps:

  • In a large skillet on the stove-top set on medium heat add the diced bacon and slowly cook the bacon until crispy. Remove the cooked bacon with a slotted spoon and set aside on a plate lined with paper towels to drain.
  • Pour off the bacon fat from the skillet except for about 2 tablespoons and add the chopped onion. Cooked the onion over medium-high heat until the onion becomes translucent and starts to just turn brown.
  • Add half of the bacon, onions, chicken stock, potatoes, celery, carrots, garlic, bay leaves, thyme and pepper to a 6 quart or larger slow cooker and stir to combine.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until the potatoes and carrots are soft.
  • During the last half hour of cooking whisk together the sour cream, half and half and flour until there are no lumps of flour.
  • Remove and discard the bay leaves.
  • Add the cream mixture and shredded cheddar cheese to the soup and stir to combine.
  • Recover and continue cooking on LOW for the remaining 30 minutes until the soup is thickened.
  • Ladle hot soup into bowls and garnish with chopped chives and a sprinkle of the reserved bacon.

Nutrition Facts : Calories 463 kcal, Carbohydrate 43 g, Protein 23 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 494 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2.4 g, ServingSize 1 serving

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