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Jackie

Crockpot Loaded Baked Potato Soup

Easy. Period. Great in the throes of winter.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 -8 servings
Course: Soups
Ingredients Method

Ingredients
  

  • 1 20-ounce bag of frozen shredded hash brown potatoes
  • 32 oz of chicken broth 4 cups, I use Jamieson's chicken bouillon and water
  • 1/2 cup shredded carrots 2-3 med whole carrots
  • 7 slices of bacon cooked & diced (I use Sam's Club real crumbled bacon - easier!)
  • 1 cup water
  • 1/2 tsp pepper
  • 1/4 cup diced onion 1 small or medium onion
  • 1-2 cloves garlic minced
  • 3 tbsp flour
  • 1 cup heavy cream unflavored coffee cream works well, or whole milk
  • 2 cups shredded cheddar cheese
  • salt as needed
  • Extra cheese and bacon; sour cream and chopped green onions for toppings garnish.

Method
 

  1. In a 4-5 quart crockpot, add in potatoes, carrots, bacon, broth, water, onion, garlic and pepper.
  2. Cook on HIGH for 3 hours, or LOW for 6 hours (can go 8 hours on low if you're not home in time)
  3. Once cooking time is done, whisk flour and cream/milk together until smooth. Add to slow cooker.
  4. Cover and cook on LOW for 30 minutes. Add cheese and stir until cheese is melted.Taste and add salt if needed.
  5. Serve hot with cheese, sour cream, bacon and chopped green onions.