Crockpot Baked Potato Soup
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Who doesn’t love a nice baked potato with some sour cream, cheese and bacon? How about taking all those wonderful flavors and turning them into a quick and easy crockpot soup. I think peeling the potatoes was the hardest and most time consuming part of making this soup. Next time I’ll put my husband to work on that. Overall, a yummy soup that was enjoyed by all and will have a regular spot on the fall and wintertime menus.
- 6 large baking potatoes
- 1 large onion
- 3 cloves garlic
- 1 quart chicken broth
- 1/4 cup butter
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 cup half and half
- 1 cup shredded sharp Cheddar cheese
- 3 tablespoons chopped fresh chives
- 1 cup sour cream
- 8 slices bacon, cooked and crumbled
- Extra Shredded Cheese for topping
- Peel and cut your potatoes into small chunks. Chop the onion and garlic.
- Put your chopped veggies, chicken broth, butter, salt and pepper into the crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours .
- Mash mixture with a potato masher until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.
- Ladle the soup into bowls and top each with sour cream, bacon and a little extra cheese.
- [img src=”http://www.hillbillyhousewife.com/site/wp-content/uploads/2013/10/crockpot-potato-soup-300×200.jpg” alt=”” width=”300″ height=”200″ class=”aligncenter size-medium wp-image-23506″]
- If I’m planning on making this soup, I’ll go ahead and cook some extra bacon at breakfast time. You can crumble it up after it cools and store it in the fridge for a day or two.
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