Crockpot Loaded Baked Potato Soup (Thick, Creamy & Extra Cheesy)

Ingredients

• 6 cups russet potatoes peeled and diced (about 2½ pounds)
• 1 cup yellow onion finely diced
• 3 cloves garlic minced
• 4 cups chicken broth
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 3/4 cup sour cream plus more for serving
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese plus more for serving
• 8 slices crispy cooked bacon chopped and divided
• 1/4 cup chopped green onions

Instructions

1. Add the diced potatoes, onion, garlic, chicken broth, paprika, Worcestershire sauce, salt, pepper and red thyme into the slow cooker base. Stir everything together gently until just combined.
2. Secure the slow cooker lid and cook on high for 3-4 hours or on low for 5-6 hours. Check to see if the potatoes are tender when pierced with a knife, then you will know it’s ready.
3. Using an immersion blender, gently puree the potato soup base, leaving some chunks of potato. You can also use a potato masher to do the same. Taste test and add more salt and pepper as needed.
4. Place the slow cooker onto the warm setting. Add in the sour cream and milk and stir until combined. Allow this to sit on warm for about 10-15 minutes, giving the flavor some time to combine.
5. About 5 minutes before serving, add in the cheddar cheese and bacon pieces (leaving some aside as a garnish). Stir well and allow the cheese to melt.
6. Serve the soup into bowls topped with a dollop of sour cream, cheddar cheese, bacon and green onions.