Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)

Name: Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 ounces Bacon; 1 small onion; 2-3 cloves garlic; 2 ½ pounds Russet potatoes; 4 cups chicken broth; 1 ½ cups Half & Half; 2 tablespoons cornstarch; 2 cups shredded sharp cheddar cheese; 2/3 cup chopped scallions; ½ cup sour cream; salt and pepper

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Calories
453 kcal
Course
Main Course, Soup, Dinner
Cuisine
American

Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)

Gael Hudson

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Easy Loaded Baked Potato Soup - Featuring your favorite baked potato toppings like cheese and bacon, this classic potato soup recipe is wonderfully simple to make in the crock pot or on the stovetop!

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Ingredients

Servings

8 ounces Bacon chopped
1 small onion peeled and chopped
2-3 cloves garlic minced
2 ½ pounds Russet potatoes
4 cups chicken broth
1 ½ cups Half & Half
2 tablespoons cornstarch
2 cups shredded sharp cheddar cheese divided
2/3 cup chopped scallions divided
½ cup sour cream
salt and pepper

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Instructions

Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.

Notes

EASY CROCK POT INSTRUCTIONS:
Set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve it for later use.
Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
Meanwhile, wash the potatoes and chop them into ¾-inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
Pour the onions and garlic into a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add in the broth and half & half mixture.
Cover and slow cook on HIGH for 3-4 hours, or on LOW for 7-9 hours.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions.
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
Set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve it for later use.
Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
Meanwhile, wash the potatoes and chop them into ¾-inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
Pour the onions and garlic into a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add in the broth and half & half mixture.
Cover and slow cook on HIGH for 3-4 hours, or on LOW for 7-9 hours.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions.

Nutrition Information

Show Details

Serving 1serving Calories 453kcal (23%) Carbohydrates 33g (11%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 15g (75%) Cholesterol 73mg (24%) Sodium 832mg (35%) Potassium 891mg (25%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 627IU (13%) Vitamin C 20mg (22%) Calcium 305mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 453 kcal

% Daily Value*

Serving	1serving
Calories	453kcal	23%
Carbohydrates	33g	11%
Protein	16g	32%
Fat	29g	45%
Saturated Fat	15g	75%
Cholesterol	73mg	24%
Sodium	832mg	35%
Potassium	891mg	19%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	627IU	13%
Vitamin C	20mg	22%
Calcium	305mg	31%
Iron	2mg	11%