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Creamy Baked Potato Soup with Caramelized onions

Creamy Baked Potato Soup with Caramelized Onions (Crock Pot Style)

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6

Equipment

  • Crock Pot / Slow Cooker (6-quart) The star of the show. Ideal for low-and-slow cooking that brings out maximum flavor.
  • Skillet For caramelizing onions and cooking bacon. A cast iron skillet is perfect, but any heavy-bottomed pan will do.
  • Chef’s knife and cutting board Essential for prepping your onions, potatoes, and garnishes.
  • Blender or immersion blender To blend part of the soup for a creamier consistency.
  • Ladle For serving that perfect scoop of soup into bowls.

Ingredients
  

For the Soup Base

  • 6 medium russet potatoes peeled and diced into 1/2-inch cubes
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1/2 cup unsalted butter 1 stick, divided
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf

For the Loaded Toppings (Optional but Highly Recommended)

  • 6 slices thick-cut bacon cooked and crumbled
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup chopped green onions or chives
  • Extra caramelized onions if desired
  • Cracked black pepper

Optional Add-ins

  • 1/2 lb cooked Italian sausage for a sausage potato soup twist
  • 2 cups frozen hashbrowns instead of fresh potatoes, for a shortcut crockpot potato soup with hashbrowns version

Instructions
 

Step 1: Caramelize the Onions

  1. Start by melting 3 tablespoons of the butter in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook them slowly for 25–30 minutes, stirring occasionally, until they turn golden brown and sweet. This step adds a deep, almost jammy flavor to your baked potato soup recipe and is worth every minute.

Step 2: Prep and Layer the Ingredients in the Crock Pot

  1. While the onions are caramelizing, peel and dice your potatoes. Layer them into the bottom of your crock pot. Add in the minced garlic, caramelized onions, salt, pepper, thyme, smoked paprika, and bay leaf.
  2. Pour the chicken broth over the top, making sure the potatoes are submerged. Cube the remaining butter and scatter it over everything.

Step 3: Let It Slow Cook

  1. Set your slow cooker to low for 6 hours or high for 3–4 hours. You’ll know it’s ready when the potatoes are fork-tender.

Step 4: Blend for Creaminess

  1. Remove the bay leaf. Using an immersion blender, blend part of the soup directly in the crock pot. You want some texture—don’t puree it completely unless you’re going for a super-smooth version of this creamy potato soup crockpot style. Alternatively, transfer 3 cups of soup to a blender, puree, and stir it back in.

Step 5: Add the Dairy

  1. Pour in the milk and heavy cream, stirring gently until incorporated. Let it heat through for another 15–20 minutes on low. If the soup is too thick, you can thin it slightly with more broth or milk.

Step 6: Serve with All the Toppings

  1. Ladle into bowls and let everyone load their soup with cheddar, sour cream, green onions, crumbled bacon, and more caramelized onions if desired. Now you’ve got a picture-perfect loaded baked potato soup crockpot dish.