Go Back
smooth pale golden potato soup topped with small crisp bacon pieces, a few short crisp brown potato-skin strips and thin sliced scallions in a plain bowl, with no potato cubes or garnish sprigs
Melissa Hart

Loaded Roasted Potato Crockpot Soup

Roasted potato flesh makes a smooth loaded soup while the empty skins get a second roast into crisp strips, giving you a different texture from a pot of diced potatoes mashed only halfway. Leeks simmer in broth while the potatoes bake during the final part of that wait, then smoked Gouda and sour cream finish the blended base; keep the bacon, scallions and crisp skins for individual bowls so their texture survives long enough to reach the spoon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 medium leeks white and light-green parts sliced and washed thoroughly
  • 3 cups low-sodium chicken broth
  • 2 lb russet potatoes scrubbed
  • 1 tbsp olive oil divided
  • 1 cup whole milk
  • 4 oz smoked Gouda freshly grated
  • 1/3 cup sour cream
  • 4 slices bacon about 4 oz
  • 2 tbsp thinly sliced scallions
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper

Method
 

  1. Place leeks, broth, 1/2 teaspoon salt and pepper in a 6-quart slow cooker. Cover and cook on low for 4 hours until leeks are very soft.
  2. During the final 80 minutes, heat the oven to 425°F. Prick potatoes with a fork, rub with 2 teaspoons oil and roast on a rimmed sheet pan for 60 to 70 minutes until soft throughout, then cool just enough to handle.
  3. Split potatoes and scoop their flesh into the hot leek broth. Cut the empty skins into short strips and toss with remaining oil and salt on the sheet pan. Arrange bacon on a separate foil-lined section of that pan.
  4. Roast skins and bacon at 425°F for 12 to 18 minutes, removing skins as soon as crisp and cooking bacon until browned and crisp. Drain and crumble the bacon.
  5. Blend the potato flesh and leek broth with an immersion blender only until smooth, without prolonged blending. Stir in milk, cover and heat on high for 15 to 20 minutes until steaming.
  6. Switch the cooker off and stir in Gouda and sour cream until smooth. Divide among 6 bowls and top with bacon, scallions and crisp potato-skin strips immediately before serving.