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Creamy Crockpot Loaded Baked Potato Soup: Easy Light Recipe

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This Creamy Crockpot Loaded Baked Potato Soup is the kind of recipe that makes you wonder why you ever bothered with complicated soups. It’s got that cozy, soul-warming vibe of a loaded baked potato, but it’s built for real life.

Ingredients

Scale
  • 6 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 2.5 pounds)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 can (12 oz) evaporated milk
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked crispy and crumbled
  • ¼ cup chopped fresh chives or green onions
  • Extra shredded cheddar (for topping)
  • Sour cream (for topping)

Instructions

  1. Prep the potatoes and aromatics. Peel your Yukon Golds and dice them into roughly ½-inch cubes. Dice the onion and mince the garlic.
  2. Layer everything in the crockpot. Add the diced potatoes, onion, garlic, chicken broth, water, salt, pepper, and smoked paprika (if using). Give it a good stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours. Potatoes are done when easily pierced with a fork.
  4. Cook the bacon. While the soup is going, cook your bacon until crispy in a skillet over medium heat, about 8 minutes total. Drain on paper towels, then crumble or chop into bits. Set aside.
  5. Blend part of the soup. Once the potatoes are tender, use an immersion blender to pulse about half the soup, leaving some chunks for texture. If using a regular blender, carefully transfer about 3 cups of soup, blend until smooth, then stir back into the pot.
  6. Add the creamy stuff. Stir in the evaporated milk, sour cream, and 1 cup of shredded cheddar. Stir until the cheese is fully melted. Taste and adjust salt and pepper.
  7. Let it warm through. Pop the lid back on and let it cook on low for another 15-20 minutes. Do not let it boil after adding the dairy.
  8. Serve it up. Ladle into bowls and top with extra cheddar, bacon, sour cream, and fresh chives.

Notes

Let the soup sit for about 5 minutes after ladling before adding toppings. It thickens up just slightly as it cools. For a thicker soup, blend more of the soup, let it cook uncovered for 30 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Make sure sour cream and cheese are at room temperature before adding to prevent graininess.

Nutrition

Keywords: crockpot potato soup, loaded baked potato soup, creamy potato soup, slow cooker soup, easy potato soup, light potato soup

Find it online: https://goldensimmer.com/creamy-crockpot-loaded-baked-potato-soup-easy-light-recipe/