It doesn’t get better than baked potato soup on a chilly night.
It’s a loaded baked potato and a hearty, creamy soup—all in one! We say it’s the perfect potato soup for a cold day.
Rachael Yerkes, of Eazy Peazy Mealz, shared her recipe for loaded baked potato soup. It’s made in the crockpot for an easy, hands-off meal.
Just like a baked potato bar, Rachael likes to set up a ‘soup station’ when serving. Leave the soup in the crockpot and lay out a variety of toppings so everyone can build their own bowl.
Crock Pot Loaded Baked Potato Soup
INGREDIENTS
- 5 lbs. Russet Potatoes (Optional: peel the potatoes)
- 1 small onion (½ lb.)
- 2 cups chicken broth
- 4 cloves garlic
- ½ tsp. Salt
- ½ tsp. Ground black pepper
- 8 oz. Cream cheese
- 4 oz. Shredded Mexican cheese blend (about 1 cup)
- 1 ½ cups heavy cream
METHOD
- Wash, peel, and chop the potatoes into 2-inch cubes.
- Peel and rough chop the onion.
- In a 5 quart or larger slow cooker, add the potatoes, onion, chicken broth, garlic, salt, and pepper.
- Cook on high for 4 hours or low for 6-8 hours.
- When cook time is up, remove lid, add cream cheese, Mexican cheese, and cream. Using a potato masher, mash the potatoes and blend the soup together until desired consistency is reached. You can also use an immersion blender for a super smooth loaded potato soup.
- Top with your choice of garnish and toppings.
Topping Ideas
- Cheese
- Bacon Bits
- Green Onions
- Sour Cream or Greek Yogurt
- Chopped Herbs
- Hot Sauce or Sriracha
- Roasted Garlic or Caramelized Onions
- Grilled or shredded Chicken
- Diced Ham
Find more recipes and inspiration from Rachael on Instagram, @ezpzmealz, or on her website, eazypeazymealz.com.