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7 Loaded Baked Potato Soup in Your Crockpot Recipe: A Warm and Creamy Delight

When the weather gets chilly and you crave a warm, hearty meal, loaded baked potato soup is the ultimate comfort food. And if you’re looking for a hassle-free way to make this creamy delight, your trusty crockpot is here to save the day. In this article, we’ll take you through a step-by-step journey to create “7 Loaded Baked Potato Soup Crockpot” that will leave your taste buds dancing. Let’s get started!

Classic Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup chopped green onions
8 slices of crispy bacon
Salt and pepper to taste

Directions

Start by washing and scrubbing the potatoes. You can leave the skin on for that rustic touch.

Dice the potatoes into small, bite-sized pieces. The smaller the pieces, the faster they’ll cook.

In a large pot, melt the butter over medium heat. Once it’s all melty and sizzling, add the diced potatoes. Season them with a pinch of salt and pepper.

Stir those taters around in the butter for about 5-7 minutes, just until they start to get a little golden.

Sprinkle the flour over the potatoes and stir well. Let it cook for a minute or two, so that raw flour taste goes bye-bye.

Pour in the milk and bring it all to a gentle simmer. Keep stirring until the soup thickens up, which should take about 10-15 minutes.

When the potatoes are tender and the soup is creamy, it’s time for the fun part. Add the cheddar cheese and sour cream. Stir ’em in until they melt and make your soup even creamier.

Now, crumble those crispy bacon slices into the soup. Feel free to save some for garnish if you’re into that kind of bacon extravagance.

Toss in the chopped green onions. They’ll add a nice pop of color and freshness.

Taste your creation and adjust the seasoning with more salt and pepper if needed.

Serve your Classic Loaded Baked Potato Soup hot. You can top it with extra cheese, green onions, and bacon bits for that “loaded” effect.

And there you have it, a delicious Classic Loaded Baked Potato Soup. Enjoy your homemade bowl of comfort and flavor!

Pro tip:If you want to make it extra fancy, serve it in a hollowed-out bread bowl. It’s like a soup within a warm, edible hug!

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Instructions

Place the diced potatoes, chopped onion, and minced garlic in the crockpot.
Pour in the chicken broth and season with salt and pepper.
Cook on low for 6-8 hours.
Add the heavy cream and butter, blend or mash until smooth.
Adjust the seasoning to taste and serve hot with your favorite toppings.

Bacon Lover’s Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
8 strips of crispy bacon
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup chopped green onions
Salt and pepper to taste

Directions

Start by washing and scrubbing the potatoes, leaving the skin on for that rustic charm. Then, dice them into bite-sized pieces.

In a large pot, cook the bacon until it’s nice and crispy. Remove it from the pan and let it cool. Once it’s cool, crumble it into pieces. Don’t eat it all; you’ll need some for the soup!

In the same pot, melt the butter over medium heat. Add the diced potatoes, season them with a pinch of salt and pepper, and cook for about 5-7 minutes until they start to turn golden.

Sprinkle the flour over the potatoes and stir well. Let it cook for a minute or two to get rid of that raw flour taste.

Pour in the milk, and bring it to a gentle simmer. Keep stirring until the soup thickens, which should take about 10-15 minutes.

Now, add the shredded cheddar cheese and sour cream. Stir until they melt into the soup, making it creamy and rich.

Toss in most of the crumbled bacon and the chopped green onions, reserving a bit for garnish.

Taste your creation and adjust the seasoning with more salt and pepper if needed.

Serve your Bacon Lover’s Loaded Baked Potato Soup hot, garnished with the remaining bacon bits and some extra cheddar cheese.

Tip:If you want to take your presentation up a notch, serve the soup in bread bowls. It’s like a warm, edible hug for your taste buds.

Instructions

Follow the same steps as the classic recipe.
Top each serving with a generous helping of crispy bacon bits for a smoky twist.

Cheesy Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup chopped green onions
6 slices of crispy bacon, crumbled
Salt and pepper to taste

Directions

Start by washing and scrubbing the potatoes. You can leave the skin on for that rustic touch. Dice the potatoes into small, bite-sized pieces.

In a large pot, melt the butter over medium heat. Add the diced potatoes and season with a pinch of salt and pepper. Sauté them for about 5-7 minutes until they start to turn golden.

Sprinkle the flour over the potatoes and stir well. Allow it to cook for a minute or two, eliminating any raw flour taste.

Pour in the milk and bring it to a gentle simmer. Keep stirring until the soup thickens, which should take about 10-15 minutes.

Add the shredded cheddar cheese and sour cream. Stir until they melt, making your soup delightfully cheesy and creamy.

Toss in the chopped green onions and most of the crumbled bacon, reserving a little for garnish.

Taste your soup and adjust the seasoning with more salt and pepper if needed.

Serve your Cheesy Loaded Baked Potato Soup hot. You can top it with the remaining bacon bits and extra cheese if you desire an extra cheesy kick.

Pro tip:For a unique twist, serve your soup in hollowed-out bread bowls. It adds a bit of flair to the experience!

Instructions

Follow the classic recipe until it’s time to serve.
Sprinkle each serving with a generous pinch of shredded cheddar cheese for a cheesy delight.

Chive-Infused Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup chopped fresh chives
6 slices of crispy bacon, crumbled
Salt and pepper to taste

Directions

Start by washing and scrubbing the potatoes, leaving the skin on for that rustic look. Dice the potatoes into small, bite-sized pieces.

In a large pot, melt the butter over medium heat. Add the diced potatoes, and give them a dash of salt and pepper. Sauté them for around 5-7 minutes until they start to turn golden.

Sprinkle the flour over the potatoes and stir well. Let it cook for a minute or two to eliminate any raw flour taste.

Pour in the milk and bring it to a gentle simmer. Keep stirring until the soup thickens, which should take about 10-15 minutes.

Now, add the shredded cheddar cheese and sour cream. Stir until they melt into the soup, making it creamy and cheesy.

Toss in the chopped fresh chives and most of the crumbled bacon, saving a bit for garnish.

Taste your creation and adjust the seasoning with more salt and pepper if needed.

Serve your Chive-Infused Loaded Baked Potato Soup hot, garnished with the remaining bacon bits and extra fresh chives for that herbal infusion.

Pro tip:To elevate your serving game, consider presenting the soup in hollowed-out bread bowls. It adds a bit of charm to your meal!

Instructions

Follow the classic recipe.
Just before serving, garnish each bowl with freshly chopped chives for a mild onion flavor and a pop of color.

Extra-Creamy Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices of crispy bacon, crumbled
1/2 cup chopped green onions
Salt and pepper to taste

Directions

Begin by washing and scrubbing the potatoes, and leave the skin on for that rustic touch. Dice the potatoes into small, bite-sized pieces.

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In a large pot, melt the butter over medium heat. Add the diced potatoes and season them with a pinch of salt and pepper. Sauté them for about 5-7 minutes until they start to turn golden.

Sprinkle the flour over the potatoes and stir well. Let it cook for a minute or two, ensuring that the raw flour taste disappears.

Pour in the milk and bring it to a gentle simmer. Keep stirring until the soup thickens, which should take about 10-15 minutes.

Add the shredded cheddar cheese and sour cream. Stir until they melt, making your soup extra creamy and rich.

Toss in most of the crumbled bacon and the chopped green onions, saving a little for garnish.

Taste your creation and adjust the seasoning with more salt and pepper if needed.

Serve your Extra-Creamy Loaded Baked Potato Soup hot. Top it with the remaining bacon bits and extra cheese if you want that extra creaminess.

Pro tip:For an elegant touch, consider serving the soup in hollowed-out bread bowls. It’s a delightful presentation that adds a touch of sophistication!

Instructions

Increase the amount of heavy cream and butter for an even creamier soup.
Follow the classic recipe with these adjusted measurements.

Vegetarian Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 tablespoons butter
1/4 cup all-purpose flour
4 cups vegetable broth
1 cup shredded cheddar cheese (make sure it’s vegetarian)
1/2 cup sour cream
1/2 cup chopped green onions
6 slices of crispy meatless bacon, crumbled (you can use plant-based bacon)
Salt and pepper to taste

Directions

Start by washing and scrubbing the potatoes. Keep the skin on for that rustic appeal. Dice the potatoes into small, bite-sized pieces.

In a large pot, melt the butter over medium heat. Add the diced potatoes and season them with a pinch of salt and pepper. Sauté them for about 5-7 minutes until they start to turn golden.

Sprinkle the flour over the potatoes and stir well. Allow it to cook for a minute or two, ensuring that the raw flour taste disappears.

Pour in the vegetable broth and bring it to a gentle simmer. Keep stirring until the soup thickens, which should take about 10-15 minutes.

Add the shredded vegetarian cheddar cheese and sour cream. Stir until they melt, making your soup wonderfully creamy.

Toss in most of the crumbled meatless bacon and the chopped green onions, reserving a little for garnish.

Taste your creation and adjust the seasoning with more salt and pepper if needed.

Serve your Vegetarian Loaded Baked Potato Soup hot. Top it with the remaining meatless bacon bits and extra cheese for that loaded effect.

Pro tip:To add some pizzazz, serve the soup in hollowed-out bread bowls. It’s a creative and fun presentation!

Instructions

Substitute chicken broth with vegetable broth for a vegetarian option.
Follow the classic recipe using vegetable broth.

Spicy Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1 cup shredded pepper jack cheese
1/2 cup sour cream
1/2 cup chopped green onions
6 slices of crispy bacon, crumbled
2 teaspoons hot sauce (adjust to taste)
Salt and pepper to taste

Directions

Start by washing and scrubbing the potatoes. Keep the skin on for that rustic appeal. Dice the potatoes into small, bite-sized pieces.

In a large pot, melt the butter over medium heat. Add the diced potatoes and season them with a pinch of salt and pepper. Sauté them for about 5-7 minutes until they start to turn golden.

Sprinkle the flour over the potatoes and stir well. Let it cook for a minute or two, making sure the raw flour taste disappears.

Pour in the milk and bring it to a gentle simmer. Keep stirring until the soup thickens, which should take about 10-15 minutes.

Add the shredded pepper jack cheese and sour cream. Stir until they melt, making your soup wonderfully creamy and spicy.

Toss in most of the crumbled bacon and the chopped green onions, reserving a bit for garnish.

Now, add the hot sauce to give your soup that spicy kick. Adjust the amount according to your preferred level of heat.

Taste your creation and adjust the seasoning with more salt, pepper, or hot sauce if needed.

Serve your Spicy Loaded Baked Potato Soup hot. Top it with the remaining bacon bits and extra cheese for that loaded, spicy goodness.

Pro tip:To enhance the presentation, serve the soup in hollowed-out bread bowls. It’s a spicy and creative touch!

Instructions

Add crushed red pepper flakes to the soup for a spicy kick.
Follow the classic recipe, adjusting the pepper flakes to your preferred level of spiciness.
These seven variations of loaded baked potato soup in a crockpot should satisfy every palate. Feel free to mix and match ingredients and toppings to create your own signature version. Enjoy the cozy goodness of this classic comfort food made easy.

Conclusion

Creating “7 Loaded Baked Potato Soup Crockpot” is a culinary adventure that anyone can embark on. With simple ingredients and your trusty crockpot, you can whip up a heartwarming soup that’s sure to become a family favorite.

The key is to be patient, let the slow cooker work its magic, and customize your soup with your favorite toppings. Whether you’re a bacon fanatic, a chive champion, or a cheese lover, this soup has something for everyone.

So, next time the weather turns cold, remember this recipe. It’s like a warm hug on a chilly day. And the best part? You’ll have leftovers for days. Happy cooking!

Now go grab your crockpot and start making some delightful loaded baked potato soup. You won’t be disappointed, and neither will your taste buds. Bon appétit!

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7 Loaded Baked Potato Soup in Your Crockpot Recipe: A Warm and Creamy Delight

Classic Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Bacon Lover’s Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Cheesy Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Chive-Infused Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Extra-Creamy Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Vegetarian Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Spicy Loaded Baked Potato Soup Recipe

Ingredients

Directions

Instructions

Conclusion

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