Crock Pot - Style Loaded Baked Potato Soup
If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 large onion chopped
- 1/4 cup butter
- 1 teaspoon pepper
- 1 quart chicken broth
- 1 cup shredded sharp cheddar cheese
- 2 1/2 teaspoons salt
- 3 tablespoons chopped fresh chives
- 1 cup sour cream (optional)
- 8 slices bacon fried & crumbled
- cheese for sprinkling
- 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
- 3 garlic cloves minced (or pressed)
- 1 cup cream or 1 cup half-and-half cream
- Carbohydrate 11.3215758085512 g
- Cholesterol 2040.89073101679 mg
- Fat 463.154636073767 g
- Fiber 2.05035740282232 g
- Protein 486.557959928771 g
- Saturated Fat 149.970121952127 g
- Serving Size 1 1 cup servings, 6-8 serving(s) (2755g)
- Sodium 3192.35269359809 mg
- Sugar 9.27121840572887 g
- Trans Fat 39.6656676018093 g
- Calories 6279 calories
Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender). Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream (if used), sprinkle with bacon and more cheese.
