Crock Pot Loaded Baked Potato Soup w/ Gruyere

Crock Pot Loaded Baked Potato Soup w/ Gruyere

Hearty and delicious loaded baked potato soup is an easy meal the whole family will love, and it's just perfect for a cold winter day!

Course Main Course

Cuisine American

Keyword loaded baked potato soup

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 582kcal

Author Ang Paris

Equipment

Ingredients

4 slices bacon cooked and diced
2 tablespoons bacon fat reserved from cooked bacon
1 cup onion diced
½ cup celery diced
1 teaspoons fresh garlic minced
6 cups reduced-sodium chicken broth or vegetable broth
1 teaspoons salt
½ teaspoons white pepper
2 teaspoons dry mustard
2 teaspoons dried tarragon
¼ teaspoons garlic powder
4 cups red potatoes peeled and diced
½ cup heavy cream
6 oz Gruyere cheese shredded
cheddar cheese grated, for garnish
2 tablespoons sour cream (optional)

Get Recipe Ingredients

Instructions

In a large skillet, fry the bacon and place onto paper towels to drain. Reserve 2 tablespoons of the bacon grease and discard the rest.
4 slices bacon
In the reserved bacon grease, cook the onions and celery until tender. Add the minced garlic cook 1-2 minutes more.
2 tablespoons bacon fat, 1 cup onion, ½ cup celery, 1 teaspoons fresh garlic
To the crock pot, add the stock, vegetable mixture, salt, pepper, dry mustard, dried tarragon, and garlic powder. Whisk to combine.
6 cups reduced-sodium chicken broth, 1 teaspoons salt, ½ teaspoons white pepper, 2 teaspoons dry mustard, 2 teaspoons dried tarragon, ¼ teaspoons garlic powder
Add the potatoes and set the slow cooker for 6 hours on LOW until the potatoes are tender.
4 cups red potatoes
Just before serving, use an immersion blender to smooth out the potato soup to desired taste.
Stir in the heavy cream and shredded Gruyere cheese. If desired, add in the sour cream.
½ cup heavy cream, 6 oz Gruyere cheese, 2 tablespoons sour cream
Serve with crumbled bacon pieces and cheddar cheese for topping.

Notes

This soup is also delicious when garnished with fresh parsley, chives or scallions.

Variations:

If you prefer not to use bacon, cook the onions and celery in butter.

For a little crunch, melt 1 tablespoon of butter in a skillet on medium heat, add ½ cup of panko bread crumbs and toast. Add to the top of the soup in lieu of bacon.

Swap out the Gruyere cheese for a cheddar cheese if that is your preference.

Nutrition