There are basically no words for this soup besides incredibly awesome. As an added bonus, you get to make this soup in the crockpot. Loaded potato soup is one of my absolute favorites when the New Jersey weather turns colder. I already have a favorite one, but I was intrigued by this one since all the cooking is done in the crockpot.
It takes a little bit more prep than a normal “dump and forget about it crockpot recipe”, but the end result is well worth it. The best thing about this soup was that it has a nice, rustic flavor to it coming through from the thyme. It definitely is loaded with all your favorites, too–bacon, sour cream, cheddar cheese, scallions–hard to go wrong with all those flavors.I plan to serve this soup to my in-laws when they are here visiting over Christmas time. Make this now!
**If you are a vegetarian, I think you could omit the bacon and soften the onion in some olive oil. Swap out the chicken broth for some vegetable broth and you are good to go. This was a follow-up request for one of my sister’s friends. I am on the hunt for some more vegetarian options for the crockpot.
Slow Cooker Loaded Baked Potato Soup
8 slices thick-cut bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
2 Tbs all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6 medium), peeled and cut into 1/2-inch pieces
2 cups shredded sharp cheddar cheese (about 8 oz), plus more for serving
1/2 cup heavy cream
1/2 cup sour cream (light is fine)
salt and pepper
sliced scallions, mincedWhat you’ll do:In a skillet, cook bacon until nice and crispy. Transfer to a plate lined with a paper towel and refrigerate until serving. Pour off all but 2 tablespoons of fat.Add the onion to the remaining fat and cook over medium-high heat until softened and lightly browned, about 8 minutes. Stir in the garlic and thyme, and season with salt and pepper. Cook until fragrant, about 30 seconds or so. Add in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits with your spoon. Cook until the mixture is starting to thicken, then transfer to the crockpot.Pour in the remaining 3 cups of broth and mix to combine. Add in the potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Cover and cook until the potatoes are tender, 4 to 6 hours on low.When the cooking time is up, transfer 3 cups of the cooked potatoes to a medium bowl. Add in the cream and mash until smooth using a potato masher or the back of a spoon. Return the potatoes to the crockpot, along with the shredded cheddar cheese and sour cream. Stir to combine and let the soup sit until heated all the way through, about 10 minutes.When ready to serve, warm the bacon in the microwave Season the soup with salt and pepper. Ladle into bowls and top with crumbled bacon, shredded cheese, and scallions.