So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

Welcome to the world of Crockpot Loaded Baked Potato Soup, where flavor reigns and dishes do not rule your life. We’re talking buttery, cheesy goodness that simmers away while you Netflix binge or take an afternoon nap. Seriously, this soup basically cooks itself. Grab your favorite oversized sweater, a spoon, and let’s dive into a recipe that will make your taste buds dance.

Why This Recipe is Awesome

Alright, gather round, folks. This loaded baked potato soup is a game-changer. It’s like someone took all the best parts of a baked potato and decided to throw them into one glorious bowl. Plus, if you can chop a potato and turn on a slow cooker, you can make this dish. It’s idiot-proof, even I didn’t mess it up, and that’s saying something.

Worried about complex culinary skills? Don’t be! This soup is like a cozy hug in a bowl. Not to mention, if you’re feeling generous, you can share it with friends. Just don’t blame me when they start asking for your secret.

Ingredients You’ll Need

Let’s get down to the nitty-gritty. Here’s what you need to make this soup of dreams:

• 6 medium russet potatoes, peeled and diced (the key to all great potato soups)
• 4 cups chicken broth (because we need that liquid gold)
• 1 small onion, diced (one tear-inducing onion, please)
• 3 cloves garlic, minced (when in doubt, garlic it out)
• 1 teaspoon salt (to taste like you actually know what you’re doing)
• 1/2 teaspoon black pepper (for a hint of spice)
• 1 teaspoon dried thyme (because we fancy)
• 1 cup shredded cheddar cheese (the cheesier, the better)
• 1 cup cooked bacon, crumbled (because who doesn’t love bacon?)
• 1/2 cup sour cream (for that creamy goodness)
• 1/2 cup heavy cream (we’re going all-out here)
• 4 oz cream cheese, softened (extra smooth texture)
• 2 green onions, chopped (for garnish and feeling sophisticated)

That’s it! No secret ingredients hidden in a cupboard. Just honest, delicious items that will make your taste buds sing.

Step-by-Step Instructions

Now, let’s put this masterpiece together. Grab that trusty crockpot and follow these steps like you’re on a cooking show.

1. Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine until it looks like a potato party in there.
2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender. You can totally sneak a taste halfway through if you want.
3. Mash some of the potatoes in the pot to thicken the soup. Use a potato masher or a large spoon—whatever works.
4. Stir in cream cheese, cheddar, sour cream, and heavy cream. Mix until smooth and creamy. Your arm might get a little workout, but it will be worth it.
5. Top with bacon and green onions before serving. And bonus points if you have crusty bread on the side. Serve hot and watch everyone’s eyes light up as they take their first slurp.

Common Mistakes to Avoid

Now let’s talk about some rookie mistakes. We all make them, but let’s try to avoid these while cooking, okay?

• Chopping potatoes too small: If you chop them like you’re in a frantic race, they’ll turn to mush. We want creamy soup, not potato puree.
• Ignoring the cooking times: Don’t start fiddling with the crockpot settings halfway through. Low and slow is the name of the game. Trust the process.
• Not mashing enough: If you skip out on mashing some of the potatoes, your soup might end up too thin. We want some body to that soup.
• Forget the toppings: Seriously, if you skip out on the bacon and cheese, are you even living your best life?

By avoiding these silly mistakes, you’ll be well on your way to potato soup perfection.

Alternatives & Substitutions

Let’s face it: we don’t always have every ingredient on hand and that’s okay. Here are some alternatives you can use without breaking a sweat:

• Vegetable broth instead of chicken broth: If you want it vegetarian, swap in veggie broth. Just don’t tell the bacon.
• Greek yogurt instead of sour cream: If you’re feeling like a health guru, ditch the sour cream for Greek yogurt. You can pretend you’re on a health kick while enjoying the same creamy flavor.
• Parmesan instead of cheddar: Cheddar is great, but if you’re living that Parmesan life, go for it. Cheese is cheese, and it makes everything better.
• Turkey bacon instead of regular bacon: Want a healthier twist? Use turkey bacon. Just know, it may not be quite the same.

Be creative and adapt based on what’s in your pantry. Cooking is all about improvisation and adapting to your moods.

FAQ (Frequently Asked Questions)

Let’s take a look at some burning questions you might have.

Can I use frozen potatoes?
Well, technically yes. But fresh potatoes bring a certain vibe to the soup that frozen ones just can’t match. You do you, though, fam.

Can I make this ahead of time?
Totally! Just make it the day before, and store that deliciousness in the fridge. It gets even better overnight.

Can I freeze the leftovers?
Yes, yes, a thousand times yes. Just make sure to reheat gently on the stove, and you’re golden.

Will it taste the same if I skip the thyme?
You do you, but thyme really pulls all the flavors together. Just don’t blame me if it ends up tasting a little one-note.

Is it okay if I add extra cheese?
Um, is this even a question? Yes, my friend. Always yes.

Final Thoughts

Now, go impress someone—or yourself—with your new culinary skills. You’ve earned it! This Crockpot Loaded Baked Potato Soup is not just a recipe; it’s a warm, cheesy hug on a chilly day. So when that craving hits and you find yourself dreaming of creamy potato goodness, just hit play on your crockpot and let it do the magic. You know you want to.

Until next time, happy cooking and stay delicious!

Crockpot Loaded Baked Potato Soup

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian (with substitutions)

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Description

A creamy and delicious loaded baked potato soup that cooks itself in a crockpot, perfect for a cozy meal.

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Ingredients

• 6 medium russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon, crumbled
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 2 green onions, chopped

Cook Mode Prevent your screen from going dark

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Instructions

1. Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender.
3. Mash some of the potatoes in the pot to thicken the soup.
4. Stir in cream cheese, cheddar, sour cream, and heavy cream until smooth and creamy.
5. Top with crumbled bacon and green onions before serving.

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Notes

For a vegetarian version, use vegetable broth and skip the bacon. You can also substitute Greek yogurt for sour cream for a healthier option.