Loaded Baked Potato Soup

Course: Main Course, Soup

Servings:

Calories: 316kcal

Author: Maggie J

Set this up in the morning for a warm, cozy, and delicious way to end your day. The secret ingredient is barbecue sauce. Use your favorite, but make sure it's not too sweet.

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Ingredients

3 large Yukon Gold potato peeled and cut into 1 in cubes
1/2 cup medium onion diced
2 cups chicken stock
1 tbsp seasoned salt
1 tbsp garlic, minced minced
1 tbsp barbecue sauce
1/2 cup heavy cream
1/2 cup sour cream
3/4 cup sharp cheddar shredded
4 slices bacon
1 bunch green onion minced
4 tbsp chives minced

Instructions

Add potatoes, onions, stock, garlic, seasoning, and BBQ sauce to slow cooker. Cook on high for 4 hours or low for 8 hours.
Meanwhile, cook your bacon in a frying pan over medium heat until crispy, flipping once. Allow to drain on a plate covered in paper towel and crumble.
Move the setting to "keep warm" and carefully use an immersion blender to puree. Mix in heavy cream, sour cream, and 1/2 cup of cheddar cheese. (Optional: use the immersion blender to puree further if the dairy isn't mixing in.)
To eat, top soup with bacon, green onions, chives, and additional cheese, as desired.

Notes

We like Penzey’s Northwoods or Rocky Mountain seasoning salt in this dish.
Make this soup lower in calories by substituting one head of cauliflower, chopped, for three of the potatoes.
Plain yogurt works great in place of sour cream. If you already have that on hand, go for it!

Gluten-Free

If gluten-free is important to you, please double check your chicken stock and barbecue sauce ingredient label.

Vegetarian

Use veggie stock and skip the bacon if you need this dish to be truly vegetarian

Nutrition