Loaded Baked Potato Soup (Crockpot Edition)
Today I decided to switch things up. I’ve been wanting to develop more content for my blog, and last night I made some loaded baked potato soup worth blogging about. Cooking is one of my favorite activities. I love being able to get creative in the kitchen while exploring new flavors and ingredients combinations. But I also love days when I can throw something in the crockpot and move on with my life. Some days after work, cooking is the last thing I want to do. So, praise Jesus for crockpot season! And God bless whoever invented the crockpot. During the winter, I love making warm and cozy soups, and generally speaking, I love the loaded baked potato soup from Chili’s. All throughout college, my girlfriends and I would meet at Chili’s to hangout. Yes, we hung out at Chili’s and no, I don’t need your judgment. We were cool okay. We are actually still cool, because once in a while, when our busy schedules align, we still go there and hangout. One of my best friend’s just had a son and we are already talking about when we can bring him to his first Chili’s hangout! Anyways, when we go, Cassi and I usually get the loaded baked potato soup, and we get bowl, after bowl, after bowl. Yesterday, I gave it a whirl and I have to say, I would definitely label it a good dupe! So, if you’re reading this Cassi, give it a whirl!
Ingredients: Prep time was about 20 mins
· Bacon bits (if you’re feeling fancy, you can cook your own bacon, but that wasn’t happening for me yesterday)
· 1 box of chicken broth
· 2 pounds Yukon gold potatoes, peeled and diced (I used 6-7)
· 1 medium yellow onion, diced
· 6 garlic cloves, minced
· 4 tablespoons unsalted butter
· 1/3 cup all-purpose flour
· (12-ounce) half-and-half or heavy cream
· 2 cups shredded sharp cheddar cheese
· 1/2 cup sour cream
· Salt and pepper to taste
· optional toppings: green onion or chives
Instructions:
1. Add diced potatoes, diced onion, minced garlic, bacon, and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
Bon Appetit friends!