Crock-Pot Loaded Baked Potato Soup

It’s been a chilly couple of weeks where I live and I just can’t seem to warm up. One of the only things that really seem to take the bite off is a big bowl of hearty soup. Well this loaded baked potato soup truly is comfort in a bowl and hits the spot on these cold winter days. This is one of those recipes that people of all ages will love. It’s creamy and cheesy just the way baked potato soup should be. It is amazing the amount of flavor you get from a few simple ingredients. Since this does require a little prep before it goes in the crock-pot it may not be the best thing to try and do on a workday. However, it is the perfect crock-pot meal to whip up on the weekend. Perfect for a cozy Sunday lunch or dinner while watching some football. Hope you love this favorite soup of mine as much as I do!

Note: You can certainly use fresh potatoes for this soup. I just use a bag of the frozen ones to save a few extra minutes, after all, that’s the whole reason I use my crock-pot. If you want to use fresh potatoes I recommend using 5–6 cups of russet potatoes peeled and cut into 1/2″ pieces.

INGREDIENTS
8 slices bacon, chopped
1 onion, chopped
1 tbsp garlic, minced
1 1/2 tsp fresh thyme, minced (or 1/2 teaspoon dried)
2 tbsp flour
salt and pepper
4 c chicken broth, divided
32 oz bag of frozen diced potatoes (I use Ora Ida Hash Browns, not the shredded ones but the little cubes.)
3 c cheddar cheese, shredded and divided
2/3 c heavy cream
2/3 c sour cream
4 tbsp chives, minced

STEPS

In a large skillet cook the bacon over medium high heat until crispy.
Transfer the bacon to a paper towel lined plate and place in the fridge until ready to serve the soup.
Pour out most of the bacon drippings leaving about 2 tbsp in the skillet.
Add the onion to the skillet and cook over medium-high heat until soft and lightly browned.
Add the garlic and thyme to the skillet and cook for another 2 minutes.
Stir in the flour, salt, and pepper and cook for a minute stirring constantly.
Whisk in 1 cup of the chicken broth.
Cook until the mixture starts to thicken and then pour into your crock-pot.
Add the remaining 3 cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to the crock-pot.
Cover and cook for 5–6 hours on low heat.
Using a hand masher, mash the potatoes in the crock-pot leaving some chunks in there.
Stir in the heavy cream, sour cream, and 2 cups of the shredded cheddar cheese.
Cook soup for another 20–30 minutes.
Right before serving heat the plate of cooked bacon in the microwave for 30 seconds.
Ladle the soup into bowl and top with remaining cheddar, bacon pieces, and chives.