Easy Loaded Baked Potato Soup - Featuring your favorite baked potato toppings like cheese and bacon, this classic potato soup recipe is wonderfully simple to make in the crock pot or on the stovetop!
Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
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EASY CROCK POT INSTRUCTIONS:
Set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve it for later use.
Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
Meanwhile, wash the potatoes and chop them into ¾-inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
Pour the onions and garlic into a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add in the broth and half & half mixture.
Cover and slow cook on HIGH for 3-4 hours, or on LOW for 7-9 hours.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions.
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.