You wanna know what my favorite kind of bar is? Hint: it ain’t the kind with the alca-ma-hol (although those can be delightful, too). Nope, no siree. My favorite kind of bar is a LOADED BAKED POTATO BAR! YYYaaaaassssss, honey. Gimme all of that starchy, hearty, build-it-to-your-own-level-of-perfection POTATO BAR. Oh lawdy. I’m getting hot flashes just thinking about it. This little Slow Cooker Magic is a taste of all the goodness that’s in that same potato bar but with a lot less clean up and a lot less work.
I use regular ole Russet baking potatoes for my soup. I know some folks use red potatoes, some use yellow, but for me, there’s nothing like the original baked potato flavor hidden in these guys.
You just give them a good scrub, a peel, (this is starting to sound like a spa day), and then you chop them into equal size pieces (about 1/2″-ish cubes).
Throw ’em into the biggo Crock Pot. [By the way, do you say Crock Pot or slow cooker… it’s one of those things. You’re either a ‘Crock Pot’ kinda person or a ‘slow cooker’ kinda person. No judgement. Just a thought.]
Throw in some butta, onion, and garlic.
Add in some chicken stock (yes, you can use chicken broth but stock is better in my little ole opinion). Add in some salt and pepper for flavor. Give it all a stir, and cook it until the potatoes are tender. You can either cook it on high for 5 hours or low for 10. Whatever your little heart desires.
Once the potatoes are fork tender, give everything a mash with the ole potato masher.
Add in some bacon bits. Yes, I use bacon bits. You’re welcome to roast or fry up some real bacon on your own, but this is Crock Pot Wednesday in our house. Ain’t nobody got time for dat.
Besides, it says “REAL” bacon, right?
Then you add in some half-and-half and cheese. Give ‘er a stir. Give ‘er a taste to check the seasonings. Throw in some green onion, and you’re done, honey bun! Time for the couch and Netflix. Or homework and bath time. Whatever phase of life you’re in, buddy.
Get in ma belly.
Lookin’ for more Crock Pot (or slow cooker) recipes? Check out these little lovelies:
Slow Cooker Loaded Baked Potato Soup
3 lb. Russet (baking) potatoes, peeled, cut into about 1/2” pieces
1 small yellow onion, diced
1 quart chicken stock
4 garlic cloves, minced or pressed
4 tbs. unsalted butter
1 tbs. Kosher salt
1 tsp. freshly ground black pepper
1 cup half-and-half
1 1/2 cups (6 oz. package) shredded cheddar cheese
1/4 cup real bacon bits
3 tbs. chopped green onion
Place first 7 ingredients (through pepper) in a slow cooker. Cook on high for 5 hours or low for 10. Once the potatoes are tender, mash everything with a potato masher. Stir in the half-and-half, cheese, bacon bits, and green onions. Continue to cook until the cheese has melted (just a few minutes). Taste and adjust seasoning as needed.
Garnish with additional toppings and enjoy!