This recipe delivers a hearty, creamy baked potato soup, perfect for chilly evenings and made incredibly easy with your trusty slow cooker. Forget fiddly stovetop methods; this crock-pot version allows for hands-off cooking, maximizing flavor and minimizing effort. Get ready for a comforting bowl of deliciousness!
What Makes this Crock-Pot Baked Potato Soup Recipe Special?
This recipe isn't just about throwing ingredients into a slow cooker; it's about building layers of flavor. We start with perfectly roasted potatoes for a deeper, richer taste than you'd get from simply boiling them. The addition of bacon adds a smoky depth, while the sour cream and chives provide a bright, tangy finish. It's the perfect balance of creamy, savory, and slightly tangy. Plus, cleanup is a breeze!
Ingredients You'll Need:
- 2 lbs russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled (reserve bacon grease)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup milk (whole milk recommended for creaminess)
- 1/2 cup sour cream
- 1/4 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried chives
- Salt and pepper to taste
- Optional toppings: extra bacon bits, chives, shredded cheese
Step-by-Step Instructions:
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Roast the Potatoes (Optional but Recommended): For the best flavor, roast the cubed potatoes in the oven at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned. This step adds depth of flavor that you won't get from simply boiling them.
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Sauté Aromatics: While the potatoes are roasting (or if you skip roasting), melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine in the Slow Cooker: Transfer the roasted (or boiled) potatoes, sautéed onions and garlic, chicken broth, and crumbled bacon to your slow cooker. Stir in about 2 tablespoons of the reserved bacon grease for extra flavor.
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Slow Cook to Perfection: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed.
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Blend (Optional): For a creamier soup, use an immersion blender to partially or fully blend the soup to your desired consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Always vent the lid when blending hot liquids.
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Stir in Dairy and Season: Stir in the milk, sour cream, and cheddar cheese. Season with salt, pepper, and dried chives to taste.
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Serve and Enjoy: Ladle the soup into bowls and garnish with extra bacon bits, chives, or shredded cheese, if desired.
Frequently Asked Questions (FAQs):
Can I use other types of potatoes?
While russet potatoes are ideal for their fluffy texture, you can experiment with Yukon Gold or red potatoes. Keep in mind that different potato varieties will result in slightly different textures and flavors.
How can I make this soup thicker?
If your soup is too thin, you can thicken it by simmering it uncovered for a bit longer to reduce some of the liquid. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water until it reaches your desired consistency.
Can I make this soup vegetarian?
Absolutely! Omit the bacon and bacon grease, and substitute vegetable broth for the chicken broth.
Can I make this in an Instant Pot?
Yes! Sauté the onions and garlic as directed. Add the potatoes, broth, and bacon to the Instant Pot. Pressure cook on high for 10 minutes, then allow for a natural pressure release for 10 minutes, followed by a quick release. Blend as directed and stir in the dairy and seasonings.
How long can I store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
This creamy crock-pot baked potato soup recipe is sure to become a family favorite. Its ease of preparation, incredible flavor, and comforting warmth make it perfect for any occasion. Enjoy!
