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Ranis

Creamy Crock-Pot Baked Potato Soup: A Cozy Delight!

A cozy and creamy baked potato soup made effortlessly in a Crock-Pot.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a Crock-Pot, combine the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, thyme, and paprika. Stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
  3. 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.
  4. 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.
  5. Serve hot, topped with crumbled bacon and chopped green onions.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 800mgFiber: 3gSugar: 2g

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.

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