Stuff You’ll Need
- 7 slices thick-cut smoked bacon, diced
- 2 medium yellow onions, finely chopped
- 3 garlic cloves, finely chopped
- ½ tsp crushed thyme leaves
- 5 ¼ cups low-sodium chicken stock
- 3 lbs red potatoes, peeled and cut into ½-inch rounds
- Salt and ground black pepper, to taste
- 7 oz extra-sharp white cheddar, coarsely grated (about 1¾ cups)
- 1 cup heavy whipping cream
- 3 tbsp finely snipped chives
- Sour cream, for serving
Stuff to Know Before Cooking
The easiest way to puree this soup is with an immersion blender. If using a standard blender, allow the soup to cool for 5 minutes before pureeing.
Blend in batches, keeping the lid in place with a dish towel.
Opt for large potatoes to reduce the number you need to peel.
Cook the bacon
In a large saucepan, cook the bacon over medium heat until crispy, about 8 to 10 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate and refrigerate until the soup is ready.
Pour off all but 2 tablespoons of the bacon fat from the pot.
Sauté the aromatics
Add the onions to the remaining fat in the pot and cook until softened and lightly browned, 7 to 9 minutes.
Stir in the garlic and thyme, and cook until fragrant, about 30 seconds.
Add the broth, scraping up any browned bits, and bring the mixture to a boil over high heat.
Build the soup in the slow cooker
Place the potatoes and 1½ teaspoons of salt in the slow cooker. Pour the hot broth mixture over the potatoes and stir to combine.
Cover and cook until the potatoes are tender, 5 to 6 hours on high, or 6 to 7 hours on low.
Blend and finish the soup
Use an immersion blender to puree the soup until smooth, about 1 minute.
(Alternatively, puree the soup in batches using a standard blender, then transfer it back to a Dutch oven and keep warm over low heat.)
Whisk in the cheddar until melted, followed by the cream, chives, and 1 teaspoon of pepper.
Season with salt to taste.
Reheat bacon and serve
Microwave the bacon until hot and crispy, about 30 seconds. Serve the soup garnished with the bacon and sour cream.
Crock Pot Loaded Baked Potato Soup
Ingredients
- 7 slices thick-cut smoked bacon diced
- 2 medium yellow onions finely chopped
- 3 garlic cloves finely chopped
- ½ tsp crushed thyme leaves
- 5 ¼ cups low-sodium chicken stock
- 3 lbs red potatoes peeled and cut into ½-inch rounds
- Salt and ground black pepper to taste
- 7 oz extra-sharp white cheddar coarsely grated (about 1¾ cups)
- 1 cup heavy whipping cream
- 3 tbsp finely snipped chives
- Sour cream for serving
Instructions
- In a large saucepan, cook the bacon over medium heat until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and refrigerate until the soup is ready. Pour off all but 2 tablespoons of the bacon fat from the pot.
- Add the onions to the remaining fat in the pot and cook until softened and lightly browned, 7 to 9 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Add the broth, scraping up any browned bits, and bring the mixture to a boil over high heat.
- Place the potatoes and 1½ teaspoons of salt in the slow cooker. Pour the hot broth mixture over the potatoes and stir to combine. Cover and cook until the potatoes are tender, 5 to 6 hours on high, or 6 to 7 hours on low.
- Use an immersion blender to puree the soup until smooth, about 1 minute. (Alternatively, puree the soup in batches using a standard blender, then transfer it back to a Dutch oven and keep warm over low heat.) Whisk in the cheddar until melted, followed by the cream, chives, and 1 teaspoon of pepper. Season with salt to taste.
- Microwave the bacon until hot and crispy, about 30 seconds. Serve the soup garnished with the bacon and sour cream.
