Recipes

Crockpot Baked Potato Soup


January 19, 2017 By:
Tagged:
Prep:
15 minutes
Cook:
6 hours
Serves:
6 to 8 servings
This soup is a warm and filling take on a loaded baked potato. Top it with your favorite potato toppings.

Ingredients

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Directions

  1. Dutch oven directions:
  2. Brown the bacon in a Dutch oven over medium to high heat. Remove from the pan using a slotted spoon. Set on a few paper towels to drain the fat.
  3. Drain all but 1 tablespoon or so of the bacon fat. Saute the onions and garlic in the fat, just until translucent. Stir occasionally with a wooden spoon. Add the butter and let melt. Add the flour and cook for 1-2 minutes, or until it's lightly browned. Stir with a wooden spoon so it does not stick to the pan.
  4. Add the chicken stock and potatoes. Bring to a boil, then reduce to a simmer. Simmer the potatoes for 20-30 minutes, or until tender. Mash with a potato masher. Season with salt and ground pepper to taste.
  5. Gently stir in the half and half, a little at a time. Season with onion powder, garlic powder, and ground mustard. Add more ground pepper if necessary. Stir with a spoon occasionally. Let simmer over medium to low heat for 10-15 minutes, or until the soup is thickened slightly.
  6. Serve with a dollop of sour cream, green onion, shredded cheese and crumbled bacon.
  7. Slow cooker directions:
  8. Place the baking potatoes, chicken broth, onion, garlic, butter, salt, ground pepper, onion powder, garlic powder, ground mustard into the crockpot. Cook on low for 5-6 hours, or until the potatoes are tender.
  9. Mash the potatoes. Sprinkle with the flour and half and half. Stir everything together with a spoon. Continue to cook another 1-2 hours, or until the soup has thickened slightly.
  10. Serve with a dollop of sour cream, green onion, shredded cheese and crumbled bacon.