Description
A cozy and creamy baked potato soup made effortlessly in a Crock-Pot.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
Instructions
- In a Crock-Pot, combine the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, thyme, and paprika. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the soup for a creamy texture, leaving some chunks for heartiness.
- Stir in the heavy cream, cheddar cheese, and sour cream. Cook on low for an additional 30 minutes until heated through and the cheese is melted.
- Serve hot, topped with crumbled bacon and chopped green onions.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and use low-fat cheese.
- Add a cup of steamed broccoli or cauliflower for extra vegetables and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg