Yield: 4 -6 servings
Crockpot Baked Potato Soup
This Crockpot Baked Potato Soup has all of the flavors you love from a loaded baked potato. There are tons of creamy potatoes, cheddar cheese, and sour cream for comfort food flavors with minimal effort!
Ingredients
- 3 pounds russet potatoes, peeled and diced
- 1 small onion, diced
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 1 tablespoon pepper
- 1 teaspoon salt
- 2 cups chicken stock, or vegetable stock
- 1 cup sour cream
- ¼ cup heavy cream
- 2 cups shredded cheddar cheese
Optional Toppings:
- Bacon
- Chives
- Sour cream
- Cheddar cheese
Instructions
- Place the potatoes, onion, garlic, butter, pepper, salt and chicken stock, into crockpot. Stir and cover with the lid.
- Cook on low 6-8 hours, or high 3-4 hours, until the potatoes are tender.
- Use a potato masher (or an immersion blender) to mash the potatoes. Depending on your taste, mash as much as you’d like. We like our soup to have some chunks of potato, so I mash about half of the soup.
- Stir in the sour cream, heavy cream and cheddar cheese. Stir until the cheese is melted.
- Serve warm with your favorite toppings!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Then you can reheat the soup in the microwave or on low heat on the stovetop.
Nutrition
Serving: 1, Calories: 956kcal, Carbohydrates: 86g, Protein: 32g, Fat: 55g, Saturated Fat: 30g, Polyunsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 158mg, Sodium: 1424mg, Fiber: 8g, Sugar: 9g