Crockpot Baked Potato Soup


December 07, 2018 By:
Tagged: Slow-Cooked Slow-Cooked. Potato Soup Potato Soup. Fall Favorites Fall Favorites. Potato Soup Potato Soup. Butter Butter. Onions Onions. Potatoes Potatoes. Cheese Cheese. Potatoes Potatoes. Fall Favorites Fall Favorites. Soup it Up Soup it Up. Lunch Lunch. Soups & Stews Soups & Stews. Slow-Cooked Slow-Cooked. Fabulous Fall Recipes Fabulous Fall Recipes. Garlic Garlic. Baked Potatoes Baked Potatoes.
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

Select ingredients:

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.