Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it!

Because I just had my fair share of this loaded baked potato soup.

Which also means I had my fair share of garnishes.

AKA. Extra bacon. Cheese. And green onions.

Wait. Green onions aren’t that bad for you.

So I think we’re just fine.

We’re also fine because we are making this in the slow cooker.

All you have to do is dump in your ingredients – then you can let it do its thing for 7-8 hours.

There’s no babysitting here.

Your only job is to have your garnishes ready for serving.



    • 4 slices bacon, diced


    • 2 pounds russet potatoes, peeled and chopped


    • 3 cups chicken stock


    • 1/2 onion, chopped


    • 3 cloves garlic, minced


    • 2 sprigs fresh thyme


    • 1 tablespoon unsalted butter


    • 1 cup shredded cheddar cheese


    • 2/3 cup sour cream


    • 1/2 cup heavy cream


  • Kosher salt and freshly ground black pepper, to taste


  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.
  4. Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.
  5. Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.
  6. Serve immediately.


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