Loaded Baked Potato Soup
This loaded baked potato soup is delicious and SO easy! It's made in a crock pot, so you can leave it for a few hours and also make your house smell divine.
Ingredients
- 5-8 slices turkey bacon, diced
- 2 pounds russet potatoes chopped
- 3 cups chicken stock
- 3/4 cup onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 3 Tablespoons unsalted butter
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 bunch green onions chopped
Instructions
- Cook bacon first using your preferred method. We prefer to make ours in the air fryer, it takes about 12-15 minutes depending on how crispy you like it. Once bacon is cooked, chop and set aside. Save a bit for topping too!
- Add chopped potatoes into a 4-qt slow cooker/crock pot. Add in chicken stock, diced onion, garlic, thyme, butter, and the diced bacon. Stir until combined.
- Cover with lid and cook on high heat for about 3 hours, or until the potatoes are fork tender.
- Remove lid and use a potato masher to mash potatoes until your desired consistency. Then, stir in shredded cheese and heavy cream. (Be sure to save some shredded cheese for the topping too.) Season with salt and pepper.
- Cover again and cook on high heat until warmed through and soup gets creamier, about 20-25 minutes. If your soup is too thick, add more chicken stock. If your soup is too thin, add more cheese.
- Serve with more shredded cheese, diced bacon, and green onions!
Notes
- We used turkey bacon for our loaded baked potato soup because I don't eat pork, you could use pork bacon or even veggie bacon if you want this to be vegetarian.
- Similar, you can use veggie stock instead if you don't want to use chicken stock.
- I cooked mine on high, but you could cook on low, just know it will take at least double the time so you'll want to check your potatoes around 5/6 hours.