Description
A creamy and delicious loaded baked potato soup that cooks itself in a crockpot, perfect for a cozy meal.
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
Instructions
- Add diced potatoes, broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup.
- Stir in cream cheese, cheddar, sour cream, and heavy cream until smooth and creamy.
- Top with crumbled bacon and green onions before serving.
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.