Loaded Baked Potato Soup (Crockpot Option)
A creamy and comforting loaded baked potato soup. Filled with tender, diced potatoes, milk, sour cream, chicken broth, garlic, onions and garnished with bacon, shredded cheese, and green onions. The perfect bowl of cozy goodness. Dairy-free option and gluten-free.
Servings: 6 servings
Ingredients
- 2 1/2 pounds russet potatoes peeled and cubed
- 1 large sweet onion chopped
- 2 tablespoon butter*
- 1/2 cup sour cream*
- 4 cups chicken broth
- 2 cups milk*
- 1/2 cup heavy cream*
- 3 1/2 tablespoons cornstarch
- 4 garlic cloves minced
- 1 teaspoon coarse salt
- 1/2 teaspoon cracked black pepper
Toppings
- Shredded cheese*
- Crumbled cooked bacon
- Chopped green onions
Instructions
Stovetop Method
- In a large Dutch oven, sauté onions and garlic in butter over medium/high heat until tender, about 4 minutes.
- Pour in the chicken broth and stir in the potatoes. Season with salt and pepper to taste and bring the mixture to a simmer (not a boil). Reduce heat to low and simmer until potatoes are tender, about 20-25 minutes, stirring often.
- Whisk together 1 cup of milk with the cornstarch. Pour this mixture into the soup and stir.
- Remove half of the soup and add to a blender along with the cup of milk, heavy cream and sour cream. Blend in a blender or use an immersion blender until smooth. This will help the soup get thicker.
- Add the soup back in the pot with the other half so that you still have some chunks of the potatoes. Taste and add any additional salt and pepper.
- Serve immediately, garnished with green onions, shredded cheddar cheese, and bacon.
Crockpot Method
- In a large skillet, melt half the butter over medium heat. Add the onions and garlic. Sauté until softened, about 5 minutes.
- In a slow cooker, combine potatoes, chicken broth, onion, garlic, salt, and pepper
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
- When soup is almost done cooking, whisk together 1 cup of milk with the cornstarch. Pour into the soup and stir.
- Remove half of the soup and add to a blender along with the other 1 cup milk, heavy cream, sour cream. Blend in a blender or use an immersion blender until smooth. This will help the soup get thicker. Add the soup back in the pot with the other half so that you still have some chunks of the potatoes. Taste and add any additional salt and pepper.
- Add to a bowl and top with cheese, bacon, or sliced green onions.
Notes
- If you don't want to blend the soup, you can also use a potato masher to mash the potatoes. Make sure not to mash them all and leave some big chunks.
- Feel free to sub your favorite dairy-free sour cream and unsweetened canned coconut milk for dairy-free.
- Silk also carries a dairy-free heavy cream you can sub for regular cream.
- You can also use tapioca flour or potato starch as a thickening agent.
- Sub vegan butter for dairy-free.
- Store any leftovers in an air-tight container for up to 6 days in the fridge. Potato soup does not freeze well and is not recommended.