Creamy Loaded Baked-Potato Soup (CP)

  • 4 Tbs. unsalted butter
  • 2 medium leeks, finely chopped, using the white and some tender green parts
  • 4 large russet potatoes, peeled and cut into 1/2-inch dice
  • 4 C chicken (or vegetable) broth
  • 1 C whole milk
  • Salt and freshly ground black pepper
  • 2 C finely shredded sharp cheddar cheese for garnish
  • 6 green onions, finely chopped, for garnish
  • 8 strips bacon, cooked crisp, drained and crumbled for garnish
  • 1 C sour cream for garnish

Heat butter in a large skillet over medium-high heat. Add the leeks and sauté until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.

Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.

Serve the soup with cheese, onions, bacon and sour cream for garnish.

Date Added:December 28, 2012
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup

Stovetop, Crockpot


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