Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the best flavors without complicating the process. I always aim for quality over quantity, using ingredients that I can easily find at my local grocery store.
- 6 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/4 cup chopped chives
Feel free to swap the heavy cream for a lighter option like half-and-half, or use vegetable broth to make it vegetarian-friendly. Remember, flexibility is key!
Instructions
- Add the diced potatoes, chopped onion, minced garlic, chicken broth, salt, and pepper to your crockpot.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
- Once cooked, use a potato masher to gently mash some of the potatoes, giving the soup a creamy texture while leaving some chunks.
- Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely.
- Add the crumbled bacon and chopped chives, stirring gently to combine.
- Taste and adjust seasoning if necessary, then serve hot with a sprinkle of extra cheddar and chives on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Loaded Baked Potato Soup, recipe, cooking, food
