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