Loaded Baked Potato Soup, Crockpot Version

The wind and rain have hit Seattle.  Honestly, I have been ready for it.  This is my favorite time of year.  One of the best things about this time of year?  The FOOD!   Time to break out the stretchy pants and fill up those tummies with some warm food.  Here is an easy, satisfying recipe for you.  Best part? You just throw it in your crockpot!  I'm going to make an effort to break out my crockpot more this year.  If you need some extra motivation to use yours, here's a tasty soup for you.  One of my favorite things to eat is a baked potato.  Or maybe I just love all the yummy toppings??  Either way, you get the potato and the toppings in this soup.

Loaded Baked Potato Soup

4 large russet potatoes

1 large onion, chopped

3 cloves garlic, minced

4 cups (1 quart) chicken stock (or vegetable)

3 Tablespoons butter

6-8 slices bacon

1 cup half and half

1 bunch green onions

Shredded cheese of choice, I used cheddar

Cut potatoes in small chunks.  I chose to leave the peel on, you can peel if you like (and want extra work) Add potatoes, chopped onion,minced garlic, and butter to crockpot.  Salt and pepper to your liking.  Pour in chicken stock.  Cover and cook on high for 4 hours. 

Meanwhile, in a large skillet over medium heat, cook bacon.  Drain on a paper towel lined plate.  Add at least 2 tablespoons of bacon grease to crockpot.  Chop bacon and set aside.

Remove half of your soup to a large mixing bowl.  Mash potatoes coarsely with cup of half and half.  Return to crockpot, mix in. This will give you some nice potato chunks in your soup. Cook for another 30 minutes.

Dish it up and garnish with bacon, green onions, sour cream, and cheese.  

This recipe made plenty of soup for Darling Husband and I for dinner and lunch the next day...still had leftovers.  It feeds a crowd...a happy and grateful crowd!

Baked eggs with potatoes and bacon

Cute right?
Even better when filled with a yummy breakfast.
I love these little guys.  Perfectly sized portions that come straight from your oven right to the table.


This is a great dish you can easily serve when you have guests and they will think the world of you.  Serve with some nice toast and fruit..oh and a little of the bacon that you didn't use in the dishes.


Baked eggs with potatoes and bacon.
Makes 4 individual portions


1 cup bacon lardons
2 medium sized yukon gold potatoes, diced into cubes
2/3 cup diced leeks
4 large eggs
8 Tbsp heavy cream
2 Tbsp butter


Preheat oven to 350.
Cook bacon lardons until crisp.  
Discard all but about a Tbsp of the bacon fat.  Add the leeks and potatoes to this pan and cook until tender about 10 minutes.


Divide the potato/leek mixture among the ramekins.  Top potatoes with bacon.  Add one Tbsp of heavy cream to each ramekin.  Crack an egg into each dish and add salt and pepper.  Top each egg with another Tbsp of heavy cream.  Cut your butter into smaller pieces and dot the top of each ramekin with a few pieces.


Place ramekins on a cookie sheet and bake until whites are set, but yolks are still runny, about 15 to 20 minutes.  Check them at 15, I always seem to let them go just a minute too long.

What time is breakfast??